Description

Job Summary

The Executive Chef is responsible for all aspects of the Culinary Operation. This includes responsibility for all food production including restaurants, banquet functions and other outlets. The Executive Chef also monitors food and labor budgets for the department and maintains the highest professional food quality and sanitation standards.

Job Tasks (Duties)

• Hiring, training, supervising, scheduling and evaluating the work of the Executive Sous Chef, Banquet Chef, Executive Pastry Chef, Sous Chefs, & BOH Staff.
• Schedules and coordinates the work of chefs, cooks and other kitchen employees to assure that food preparation is economical, technically correct and within budgeted labor cost goals. 
• Approves the requisition of products and other necessary food supplies.
• Ensures that high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all times.
• Establishes controls to minimize food and supply waste and theft. 
• Safeguards all food preparation employees by implementing training to increase their knowledge about safety, sanitation and accident prevention principles. 
• Develops standard recipes and techniques for food preparation and presentation which help to assure consistently high quality and to minimize food costs; exercises portion control for all items served, and assists in establishing menu selling prices.
• Cooks or directly supervises the cooking of items that require skillful preparation.
• Ensures proper staffing for maximum productivity and high standards of quality; controls food and payroll costs to achieve maximum profitability.
• Evaluates food products to assure that quality standards are consistently attained.
• Interacts with food and beverage management to assure that food production consistently exceeds the expectations of members and guests.
• In conjunction with F&B management team, assists in maintaining a high level of service principles in accordance with established standards.
• Consults with the Assistant General Manager about food production aspects of special events being planned. 
• Evaluates products to assure that quality, price and related goods are consistently met.
• Develops policies and procedures to enhance and measure quality; continually updates written policies and procedures to reflect state-of-the-art techniques, equipment and terminology. 
• Prepares necessary data for applicable parts of the budget; projects annual food, labor and other costs, and monitors actual financial results; takes corrective action as necessary to help assure that financial goals are met.
• Establishes and maintains a regular cleaning and maintenance schedule for all kitchen areas and equipment. 
• Supports safe work habits and a safe working environment at all times. 
• Attends Food & Beverage staff and management meetings. 
• Provides training and professional development opportunities for all kitchen staff. 
• Ensures that representatives from the kitchen attend service lineups and meetings. 
• Periodically visits dining area when it is open to welcome members. 
• Undertakes special projects as requested by the Assistant General Manager.

Requirements

Qualifications

• High school diploma or GED required.
• Culinary school, technical school, or culinary arts graduate preferred.
• Substantial experience in the culinary arts with five years minimum as a Sous Chef.
• Expansive knowledge of food and beverage with the ability to effectively develop seasonal menus for membership variety and satisfaction.
• Extensive market and industry knowledge and awareness of current and future trends. 
• Experience maintaining high levels of sanitation, adhering to local food codes, maintaining accurate food cost, controlling labor costs, and maintaining a professional work environment.
• Must have strong leadership skills.
• Strong oral and written communication skills are required.
• Ability to analyze data and develop appropriate action plans.
• Computer literacy with proficient skills in Microsoft Programs such as Word and Excel.
• Must have the ability to work as a team member. 

Physical Requirements

• Continuous walking and standing.
• Repetitive hand motions.
• Frequent bending, stooping, pulling and lifting.
• Must be able to lift 50 lbs.
• Must be able to work in a heat sensitive environment.

Position Classification and Expected Hours of Work

This is a full-time position. The assigned hours to this position vary each week according to scheduled functions, but include working on holidays and weekends.