Executive Chef

EXECUTIVE CHEF AT CINCINNATI COUNTRY CLUB

The Executive Chef position for Cincinnati Country Club is an exceptional opportunity to work at a premier, progressive, and culinary-focused club. This is a satisfying opportunity for candidates with great leadership and culinary skills to serve over 830 total members and their families in a location with a great quality of life. The new chef should bring a creative and innovative approach to our culinary offerings, adding fresh perspectives while respecting tradition, as the club continues to evolve. This club offers a variety of a la carte dining venues, extensive and diverse banquet operations, multiple kitchens, and a high-performing team both in the kitchen and front of the house.

EXECUTIVE CHEF – POSITION OVERVIE

WThe EC is a key leader in an experienced food and beverage team who is responsible for the execution of cuisine to the well-traveled club membership. This role demands seamless and consistent standards for the culinary excellence the club is known for. The next EC will continue a great culinary history, securing wisdom in leadership and defining an authentic style of a strong culinary vision and culture for the club

.
LEADERSH

• IPBe a collaborative team player who is willing to work with and train the team each day doing whatever it takes to deliver the best Member experienc
• e.Empower the culinary team and delegate appropriately, so they can focus on growth; be confident that the operation can run well in EC’s absenc
• e.Be an active recruiter of team members and someone who inherently enjoys developing and building his/her team and leading them to significant, positive membership satisfaction outcome
• s.Have a passion and aptitude for teaching and training all food service personnel, working, as necessary, with the staff directly responsible for operation
• s.Be a focused and consistent evaluator of personnel, ensuring that standards of conduct and delivery are met; this includes oversight of high standards of appearance, hospitality, service, and cleanliness of the kitchen facilitie
• s.Maintain existing operating standards for personnel in areas of responsibility and consistently evaluate knowledge, understanding, and execution to these high standard
• s.Work closely with the front-of-house food and beverage managers to ensure a cohesive experience that continually exceeds the expectations of Members and guest
• s.Engage with, observe, learn, and listen to the Members and staff. Earn Member trust by instilling confidence through continued enhanced operations, interaction, visibility, and consistenc
• y.Remain current and continue education regarding diverse and new culinary trends and cuisine
• s.Maintain physical presence during times of high business volum
• e.Create a welcoming, approachable, and inclusive kitchen atmosphere for all club staff based on mutual respec

t.
OPERATI

• ONSMaintain existing standard recipes and techniques for food preparation and presentation that help to assure consistent high-quality fo
• od.Maintain a rotation of varied and creative food offerings that feature global cuisines. Evaluate food products to ensure that quality standards are always attain
• ed.Maintain opening and closing cleaning checklists for each area/station within the kitchen and develop a weekly/monthly cleaning checkli
• st.Safeguard all food-preparation employees by implementing training to increase their knowledge about safety, sanitation, and accident-prevention principl
• es.Maintain safety training programs; manage OSHA-related aspects of kitchen safety and maintain MSDSs in an easily accessible locati

on.
FINAN

• CIALPlan menus for all food outlets in the club and special occasions and events. Schedule and coordinate the work of chefs, cooks, and other kitchen employees to ensure that food preparation is economical and technically correct, and within budgeted labor cost go
• als.Consistently monitor payroll and labor resource allocations to ensure they are in line with financial forecasting and goals, the club has a strong finance department that provides monthly and bimonthly updates to the
• EC.Embrace the use of systems (including regular inventory processes) and technology to assist in the management of the kitchen and the financial performance of the operat
• ion.Prepare necessary data for applicable parts of the budget; project annual food, labor, and other costs and monitor actual financial results; take corrective action as necessary to help assure that financial goals are
• met.Review and approve product purchase specificati

ons.
CANDIDATE QUALIFICA

• TIONSHas 5 years of luxury culinary experience as an Executive Chef in a large operation, multi-outlet experiences are a
• must.Successful experience in both a la carte and banquet operations in previous hotels, clubs, or res
• orts.The EC is a lifelong learner and instills that characteristic into his or her
• team.Is extremely organized to successfully manage and lead multiple a la carte and banquet venues simultaneously as well as prepare for and execute successful banquet ev
• ents.Has a successful track record of controlling costs, standardizing recipes, planning budgets, and has the skills necessary to perform all kitchen tasks and train others to properly execute those t
• asks.Is a visionary and a trendsetter yet understands and respects the club’s long-standing culinary traditions and can balance both in creating menus, specials, and banquet offer
• ings.Must have computer skills including but not limited to Microsoft Outlook, Word, and Excel. Experience with Club Essential POS software is a

plus.

EDUCATIONAL & CERTIFICATION QUALIFI

• CATIONSA culinary arts degree from an accredited school is pre
• ferred.Certified Executive Chef (ACF) or Pro Chef (CIA) certification is pre
• ferred.Certification in food safety is man