Executive Chef, Lago Mar Country Club

Responsibilities

• The oversight and professional direction of the culinary team.
• Maintain a collaborative atmosphere with the service team and management.
• Actively participate in producing meals while balancing administrative needs—as of now, this is a working chef position.
• Recruit, train, evaluate and mentor the culinary team. Evaluations will be ongoing and include a formal annual review for all staff members. Implement and enforce employee policies in accordance with the Employee Handbook on a consistent basis.
• Respond to member comments and requests in a timely and positive manner.
• Engage with ownership regularly to foster a reciprocal understanding of the respective visions of ownership and the team.
• The Executive Chef will emphasize a “member-first” service culture within the parameters set forth in budgets and the accompanying objectives.
• The Executive Chef is expected to “set the pace” for the staff and actively promote a positive, safe and drug free work environment where teamwork and cooperation are emphasized.
• Responsibility for the administrative management and financial reporting for all culinary operations in accordance with acceptable accounting procedures. Such duties will involve supervision and employing best practices in relation to proper ordering, receiving, inventory, storage and distribution of food products as well as all staff scheduling and management.
• The production and costing of all menus.
• Meet on a regular basis with the management team and related staff regarding planning and preparation of all menu changes and preparation for all Club events.
• Work with relevant member committees to receive timely feedback and to share ideas.
• Assist in the planning of departmental annual operations and capital budgets including policies based upon approved and written goals and objectives for the department and the Club.
• The visibility and accessibility of the Executive Chef are paramount while maintaining the highest standards of the Food and Beverage outlets.

Requirements

• A minimum of five years as an Executive Chef, Executive Sous Chef or comparable in a medium volume, diverse private club, hotel and/or resort.
• A career path marked by stability and professional achievement with impeccable and verifiable references.
• A culinary degree from an accredited institution. ACF membership is preferred or evidence of strong continued professional development.
• A broad-based culinary background including a thorough working knowledge of a variety of cuisines.
• Strong administrative and financial skills and a working knowledge of computer programs and POS systems.
• A commitment to the profession and culinary excellence.

Competitive Compensation

• A competitive base salary and annual performance bonus
• Health insurance in accordance with Club policy
• Professional association dues and expenses to be determined in each year’s operating budget
• Standard benefits
• Relocation assistance