Executive Chef - National Tavern

Responsibilities

• Plans for and schedules manpower, equipment, and supply requirements for the department and maintains accountability for the cost, utilization, and performance of employees and equipment
• Maintains responsibility for the hiring, training, and proficiency of employees in the kitchen department
• Prepares and produces menu items, responsible for garnishing of dishes, and portion control
• Oversees menu development that ensures a diverse and high-quality menu selection responsive to the desires of membership
• Develops a menu program to reflect seasonality, diversity, and the direction of the culinary program
• Instructs cooks in the details of preparing menu items
• Instructs dishwashers in the details of using the dish machine to ensure high sanitation standards
• Ensures high standards of sanitation and cleanliness are maintained throughout the kitchen and dumpster area at all times
• Maintains preventative equipment maintenance procedures and standards
• Develops a sound working rapport with the Club membership through direct interaction during member events and daily operations
• Works with the Culinary Director and front-of-house manager to develop club function and private function business, assisting in menus and all food service-related areas
• Maintains high sanitation standards set forth by the Health Department
• Maintains breakage, spoilage, and refrigeration temperature logs daily
• Maintains all HR responsibilities, including reviews, employee recognition, and counseling
• Assists Culinary Director in the development of the annual food and beverage budget/plan
• Maintains internal controls for the Culinary department
• Maintains company payroll policies, procedures, and controls
• Maintains proper food and labor costs for the department
• Maintains purchase order system/bid sheets and requisitions
• Implements and maintains par-stock levels on food inventory
• Maintains ordering and receiving program to ensure proper quality and price on all purchases
• Maintains responsibility for sales, expenses, and profit goals as outlined in the food and beverage operating budget/plan
• Operates under all guidelines, policies, and standards set by Reynolds
• Responsible for attending all Reynolds training seminars and manager meetings
• Actively demonstrates, encourages, trains, and models safety rules and guidelines in accordance with company, OSHA, EPA, DNR, and other state and federal law requirements
• Demonstrates and documents safety training and orientation for all employees
• Investigates employee incidents and reviews prevention recommendations with all staff
• Takes personal responsibility for safety every day

Qualifications

• Training as a full-service chef in a continental cuisine restaurant or club environment
• Culinary school graduate or demonstrated talent and success in a progressive position as a Sous Chef or Chef De Cuisine
• Full knowledge and ability to safely produce food for allergies and diet preferences
• Ability to lead, train, and motivate
• Outstanding organizational and communication skills
• Valid Serve Safe certification card required on duty
• CPR/First Aid certification
• Knowledge of Hospitality software preferred
• Ability to stand, walk, and lift often
• Physically capable of lifting 30-50 pounds

Benefits

• Medical, dental, vision, and life insurance
• 10 days paid vacation at time of hire
• Paid time off after 90 days: 10 holidays, 3 sick days, and 3 personal days
• 401(k) with company match
• Flexible spending and health savings accounts
• Long-term and short-term disability (LTD and STD)
• Employee discounts: food, retail merchandise, boat rentals
• Golf privileges