Executive Chef

Responsible for all facets of the Club’s Culinary Program including staffing, menu planning, ordering, vendor monitoring, food production, inventory, events/catering and budgeting at multiple outlets including The Sawyer, Peg’s Poolside, Schaffer Shack, Basecamp and other areas and locations throughout the Facility.

Pay Range:$125,000 - $150,000

Manages all major Food and Beverage Kitchen operating expenses, set margins and manages against projections.

Menu Creation; continues the time-tested menu items of the Club while bringing fresh ideas and vitality with a Chef’s Menu of new creations. Menus changed at least every quarter.

Directs ordering amounts, inventory levels, timing of orders, receiving, invoice settling, and equipment maintenance.

Inspects, selects and uses only the freshest fruits, vegetables, meats, fish, fowl and other food products in order to maintain the highest standard in the preparation of all menu items.

Maintains quality of food products and ensures consistency in food delivery and standards.

Measures effectiveness of the Food and Beverage Kitchen department through the Food and Beverage profit and service performance of the facility.

Creates recipes and support materials, such as recipe cards, descriptions, and/or pictures.

Ensures that a quality sanitation program is followed throughout the Kitchen operation.

Ensures proper monitoring of storage (including temperature setting) and rotation of food products to comply with Health Department regulations.

Responsible for interviewing & hiring. Assures that effective orientation and training are given to each new associate. Develops ongoing training programs.

Displays exceptional leadership by providing a positive work environment, counseling employees as appropriate and demonstrating a dedicated and professional approach to management.

Manages department members that may include, but is not limited to:
Sous Chef, Banquet Chef, Pastry Chef, Cooks & Stewards.

Monitors business volume forecast and plans accordingly in areas of manpower, productivity, costs and other expenses.

Responsible for implementing and maintaining excellent service to achieve guest satisfaction.

Incorporates safe work practices in job performance.

As part of the management team, displays an attitude of loyalty, dedication, confidentiality and a willingness to cooperate with other team executives and staff. Accepts projects and responsibilities as assigned by the General Manager and completes in a timely manner.

Education/

Experience:

Associate’s degree (AA) or equivalent from two-year college or technical school; or three to five years experience and/or training; or equivalent combination of education and experience.

Private Club and/or other Multi Kitchen Management Experience Required

Physical Demands:

Frequently stands, walks, talks, hears, tastes, smells, uses hands, reaches with hands and arms. Occasionally stoops, kneels, crouches or crawls. Frequently lifts up to 25 pounds and occasionally lifts up to 100 pounds.

Occasionally works in wet or humid conditions (non-weather). Regularly works in extreme cold and heat (non-weather). Occasionally works near moving mechanical parts, toxic or caustic chemicals, and in outdoor weather conditions. Noise level is moderate.

Certificates/Licenses:

Food Safety and Applicable Sanitation Training

Equal Opportunity Employer
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