Executive Chef of The Club

Responsibilities

• Coordinating the selection, training, development, and evaluation of employees in the restaurant through effective management and leadership to ensure that established cultural and core standards are met, long-range strategic planning for outlet operation.
• Controlling labor and operating expenses through effective planning, budgeting, purchasing decisions and inventory control while focusing on creative cost control and revenue generation solutions to maximize profit in the division and hotel.
• Maintaining visibility in the operation, recognize and maintain relationships with regular guests and cultivate relationships with new patrons through effective marketing and personal relationships.
• Working closely with the food and beverage leadership team to design creative menus, and amenity options while ensuring an exceptional product.
• Communicating with employees and managers to ensure operational needs are met and attending regular operational meetings to ensure effective coordination and cooperation between departments.
• Leading Kitchen Operations
• Providing direction for all day-to-day operations.
• Providing guidance and direction to subordinates, including setting performance standards and monitoring performance.
• Utilizing interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision-making at the direction of the Chef de Cuisine of Club;
• Demonstrates honesty/integrity; leads by example.
• Encouraging and building mutual trust, respect, and cooperation among team members.
• Serving as a role model to demonstrate the highest level of professional behaviors.
• Ensuring property policies are administered fairly and consistently.
• Reviewing staffing levels to ensure that guest service, operational needs and financial objectives are met.
• Establishing and maintaining an open, collaborative relationship with employees and ensuring employees do the same within the team.
• Soliciting employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns.
• Supervising and coordinating activities of cooks and workers engaged in food preparation.
• Promoting an atmosphere of continual innovation and improvement.
• Effectively plan and execute culinary activations and events.

Qualifications

• A high school diploma or GED; 4 years' experience in culinary, food and beverage, or related professional area.
• A 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major.