Executive Chef | Holston Hills Country Club

Responsibilities

• Hires, trains, supervises, schedules and evaluates the work of management staff in the food and pastry production departments.
• Plans menus with Food and Beverage Director for all food outlets in the club and for special occasions and events.
• Schedules and coordinates the work of chefs, cooks and other kitchen employees to assure that food preparation is economical and technically correct and within budgeted labor cost goals.
• Approves the requisition of products and other necessary food supplies.
• Ensures that high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all times.
• Establishes controls to minimize food and supply waste and theft.
• Safeguards all food-preparation employees by implementing training to increase their knowledge about safety, sanitation and accident-prevention principles.
• Develops standard recipes and techniques for food preparation and presentation that help to assure consistently high quality and to minimize food costs; exercises portion control for all items served and assists in establishing menu selling prices.
• Prepares necessary data for applicable parts of the budget; projects annual food, labor and other costs and monitors actual financial results; takes corrective action as necessary to help assure that financial goals are met.
• Attends food and beverage staff and management meetings.
• Consults with the banquet and club event staff about food production aspects of special events being planned.
• Cooks or directly supervises the cooking of items that require skillful preparation.
• Evaluates food products to assure that quality standards are consistently attained.
• Interacts with applicable food and beverage managers to assure that food production consistently exceeds the expectations of members and guests.
• Plans and manages the employee meal program.
• Develops policies and procedures to enhance and measure quality; continually updates written policies and procedures to reflect state-of-the-art techniques, equipment and terminology.
• Recruits and makes selection decisions; evaluates job performance of kitchen staff; coaches, rewards and disciplines staff in a fair and legal manner.
• Recommends compensation rates and increases for kitchen staff.
• Establishes and maintains a regular cleaning and maintenance schedule for all kitchen areas and equipment.
• Provides training and professional development opportunities for all kitchen staff.
• Ensures that representatives from the kitchen attend service line-ups and meetings.
• Motivates and develops staff, including cross-training and promotion of personnel.
• Periodically visits dining area to welcome members.
• Hosts taste panels to assess feasibility of proposed menu items.
• Reviews and approves product purchase specifications.
• Establishes buffet presentations.
• Maintains physical presence during times of high business volume.
• Implements safety training programs; manages OSHA-related aspects of kitchen safety and maintains MSDSs in easily accessible location.
• Understands and consistently follows proper sanitation practices including those for personal hygiene.
• Undertakes special projects as assigned by the Food and Beverage Director and/or General Manager.

Qualifications

• Education and/or Experience: Degree in Culinary Arts and/or other Hospitality Management degree and eight years food production and management experience; OR 15 years relevant experience; or any equivalent combination of experience and training that provides the required knowledge, skills and abilities.
• Job Knowledge, Core Competencies and Expectations: Exceptional cooking skills. Plans and monitors all food-production-related costs. Plans menus with Food and Beverage Director. Develops food purchase specifications and standard recipes. Maintains food quality and sanitation standards. Ability to pair/match wine and food and develops a wine list with the Food and Beverage Director. Knowledge of and ability to perform required role during emergency situations.
• Licenses and Special Requirements: Certification from American Culinary Association or other professional hospitality association. Food safety certification.

Pay

USD $70,000.00 - USD $80,000.00 /Yr.