Executive Chef

Job Summary:

The Executive Chef is the leader of the culinary component of the food and beverage program while reporting directly to the Food & Beverage Director to create and maintain thriving dining operations, and ensuring the delivery of quality and innovative services, products and offerings to members and guests.

General Duties and Responsibilities

• A working chef who leads, manages, motivates and directs kitchen staff to achieve the objectives set forth by the Food & Beverage Director, General Manager and Board of Directors.
• Creates the standards for kitchen policies and procedures, communicates these policies and ensures that the policies are adhered to by all kitchen and food and beverage staff.
• Ensures that all food is consistently outstanding, from standard club fare (breakfast, snack bar and lunch menus) to innovative offerings and special culinary events (club events, dinners and tournaments).
• Understands that the quality and consistency in producing and delivering club menus, is an important part of the member experience and is responsible for ensuring that their team approaches each activity with identical focus.
• Expected to be a positive and regular “face” for culinary operations for the Club and needs to be comfortable conversing and interacting with members, guests, management, staff and vendors.
• Fosters a positive, goodwill environment in the kitchen and among all other departments. Facilitates cooperation and communication between departments.
• Understands members’ desires and preferences regarding food services. Seeks feedback and input from members and staff to establish food items and dining perception and service. Works to resolve inquiries and complaints in a gracious and timely manner. Looks at mistakes as opportunities for improvement and instills this mindset and outcome with the culinary staff. Epitomizes the perspective of being readily open and embracing of input. Is approachable by both members and staff.
• Builds a team in the kitchen and mentors kitchen staff. Develops a pipeline of talented and creative individuals by building a reputation as an excellent learning and training ground for up-and-coming culinary staff. Operates in a “hand’s on” manner as a leader who leads by example and will step in to work any place as needed. Actively participates in club events and services.
• Coordinates with the F&B Director the sourcing, interviewing, hiring, training and supervising of all culinary staff. Reviews culinary staff performance and provides regular objective feedback for improvement. Handles all culinary staff matters regarding conduct and discipline working with the F&B Director to ensure positive results.
• Leads the “heart of the house” initiatives relative to accident prevention, training and retention of staff, and sanitation and safety standards. Pays sharp attention to details. Enforces the highest standards of sanitation and ensures that all “heart of the house” staff approach the standards with the same level of focus.
• Is responsible for the financial and operational directives for the culinary operations. Controls food and labor costs in accordance with club budgets. Controls food purchasing, quality and costs. Purchases food product and manages storage areas for quantity and quality. Conceives, with the F&B Director, responsible budgets for capital and operational expenses.
• Responsible for maintaining inventories for both regular service and events. This includes the coding of all invoices, and the maintenance of accounts with individual vendors.
• Co-ordinates with the Assistant F&B Manager and F&B Director, to complete schedules timely and within budget.
• Engineer’s menus based on member preferences, cost effectiveness and seasonality. Creates and implements control systems to monitor food purchasing, portions control, waste and sanitation.
• Leads the product knowledge training for both front and heart of the house staff through daily pre-meal line-ups. Updates menus often, incorporates daily specials, documents recipes and controls to ensure consistency. Creativity, not just variety, is essential in planning menus for the Club.
• Processes invoices for payment and coordinates credits.  Carries over invoice pricing to inventory control record and conducts accurate monthly inventories to determine monthly food cost.
• Provides daily employee meals for the Club’s staff and associates.
• Executes the season opening and closing of the kitchen, heart of the house and storerooms.
• Completes other tasks/duties as assigned.

Supervisory Responsibilities

• Culinary Staff
• Heart of the House Staff

Budgetary Responsibilities:

• Responsible for controlling labor costs according to budget.
• Responsible for controlling and monitoring food expenses.

Education, Training and Experience:

• Minimum of 3 years' Sous Chef or higher experience.

• Culinary degree from post-secondary culinary arts training program preferred.
• ServSafe Food Protection Manager (or similar) Certification required.

 Knowledge, Skills and Abilities:

• Familiarity with restaurant management and procedures.
• Ability to keep up with the trends and innovations in the industry; i.e. tastings of other restaurants, reading current magazines, and running a taste kitchen for new products and menu items.
• Ability to purchase goods, meal planning and menu composition.
• Ability to exercise supervisory responsibilities under pressure.
• Must possess a strong customer focus with extensive service satisfaction experience.
• Strong problem-solving ability.
• Ability to effectively manage a small staff and exhibit team leadership qualities.
• Requires excellent organizational skills, flexibility and attention to detail.

Other

Required to perform work on property from April to November, and December 27th each year.

Salary and Benefits: $80-90K DOE, Bonus Available, Paid Sick Leave, Bereavement Leave, Retirement Plan