Executive Chef - Country Club

Key Responsibilities

• Assists in preparing an annual budget and achieving these financial goals throughout the year, through proper forecasting, cost controls, and labor management.
• Executes daily operations as the first priority.
• Cooks and supervises kitchen staff in the preparation of meals.
• Hires, trains, and develops kitchen staff through education and creative instruction.
• Maintains the proper contribution margin for menu items.
• Ensures standardization of recipes and plate presentation for a la Carte venues and catered events.
• Delivers a memorable dining experience for all Members and guests.
• Oversees all culinary operations including al a carte, member events, and banquets.
• Designs creative menus and implements concise purchasing strategies.
• Manages operational efficiency.

Skills/Qualifications

• Minimum of Two years experience as an Executive Chef or Five years experience as a Sous Chef.
• Successfully led dynamic and high-volume culinary operations with multiple dining outlets.
• Possesses characteristics that command a presence in the dining room.
• Proven track record of team management, organizational, and coaching skills within the heart of the House.
• Solid understanding of a la carte and banquet revenue generation.
• Strong management skills with verifiable strengths in inspirational leadership, financial performance, and people skills.
• Thorough knowledge of menu planning for both restaurants and banquets, providing modern and current food preparation based on a solid foundation of cookery; and can plan and execute high-volume buffet and banquet cuisine that exceeds expectations.
• A confident, proactive team builder with a history of attracting, developing, and retaining high-performing staff.
• A solid reputation as a high-quality chef, mentor, teacher, operator, and “game-changer.”
• Organizes, prioritizes, delegates, and follows through with assignments.
• Motivates and maintains a cohesive team while managing and directing their performance.
• Promotes positive work relationships with other departments.
• Manages change effectively.
• Strong presentation skills.
• Comprehensive knowledge of expense control as it relates to Heart of the house labor and the forecasting/budgeting of expenses.
• Experience with purchasing and inventory systems.
• Creative menu development skills.
• Strong technical literacy, including Microsoft word and excel, payroll management, and point of sale systems.
• Superior client service skills and the ability to maintain poise under pressure.
• Bilingual (English – Spanish) communication ability a plus.