The Executive Chef is responsible for all food production including all items produced for restaurants at the Clubhouse, including the pool and The Market. Menu development, food purchase, specifications, standardized recipes, and inventory control. Development and monitoring of food and labor budgets for the Clubhouse also fall within this individual’s purview, as does staff supervision.

What you will be doing:

1. Produce high quality food products at a cost level consistent with resort objectives
2. Foster a work environment of teamwork and mutual service by assisting co- workers and other departments as necessary to ensure guest satisfaction
3. Implement food guidelines based on Forbes Standards to achieve a score of 90 and above during Forbes inspections in the Clubhouse area
4. Order and maintain pars in the kitchen
5. Supervise the Clubhouse kitchen to ensure compliance with the resort’s objectives and the health and safety of all employees and guests
6. Train and supervise all culinary staff in the proper techniques of food handling, food preparation and cost control of all food products
7. Provide training and counseling for all employees to develop staff to their fullest capabilities
8. Observe safety and legal requirements as to the health and labor departments, always maintain all kitchen areas in the highest standards of cleanliness
9. In collaboration with Chefs de Cuisine, develop menus, plating guides, and standard recipes for all dishes to insure proper portion control, uniformity of taste and quality
10. Source out new, exciting, and local products and supplies to constantly develop menus
11. Ensure that proper par stocks of all food items are maintained and manage purchasing, receiving, inventory control and stock rotation
12. Responsible for monthly inventory of all items in the Clubhouse Kitchen on the last day of each month
13. Responsible for portion control and ordering of food, cleaning equipment, cleaning supplies and utensils necessary for food production
14. Ensure that all cooks are trained and executing the handling of foods to county health standards
15. Maximize profitability through proper food and labor cost controls
16. Monitor labor in accordance with department and resort guidelines
17. Interact with guests as necessary on the floor
18. Liaise with restaurant managers, supervisors, and service staff regarding service issues
19. Maintain business contacts with health officials