Head Chef

Head Chef

Blackhawk Country Club will be the premier full-service club in the East Bay, where members gather as a community and create lifelong connections through exceptional experiences in an incomparably beautiful setting.

As a member of the Blackhawk Country Club leadership team, you play an integral role in executing toward our Club’s Vision and Strategic Plan. You will be expected to lead by example, using the language, behaviors, and attitude that we teach with our HAWKS CODE. In addition to your job-specific duties, you will contribute to Blackhawk Country Club being an employer of choice, maintaining best-in-market marketing and sales efforts, improving member experience with outstanding programming and services, and implementing investment plans into our world-class facility.

Position Summary

The Falls Clubhouse, located within the stunning Blackhawk Country Club, is a casual full-service restaurant with breathtaking views of the golf course and surrounding hillsides. Generating annual revenues of $750,000, we offer a relaxed yet high-quality dining experience featuring a full bar and a menu crafted to our members and guests. We are seeking a dedicated Head Chef to lead our culinary team, ensure exceptional food quality, and deliver a remarkable dining experience.

The Head Chef is responsible for leading the culinary team, fostering a harassment-free and inclusive work environment, and promoting a culture of respect and professionalism. Key responsibilities include recruiting, training, and evaluating staff performance, ensuring compliance with health and safety regulations, and upholding the highest culinary standards while addressing any workplace concerns promptly and effectively

Essential Duties and Responsibilities

• Menu Development: Plan, create, and execute an innovative menu aligned with our members' expectations and seasonal ingredients.
• Kitchen Leadership: Manage all back-of-house operations, including supervising, training, and scheduling kitchen team members.
• Food Preparation: Oversee the preparation and presentation of all menu items, ensuring they meet established recipes, portion sizes, and presentation standards.
• Cost Control: Monitor food and labor costs through portion control, efficient inventory management, and minimizing waste.
• Health & Safety Compliance: Enforce all local, state, and federal food safety standards and workplace safety protocols, including sanitation, food storage, and temperature guidelines.
• Quality Assurance: Conduct regular inspections of food preparation, storage areas, and kitchen cleanliness to maintain the highest standards.
• Purchasing & Inventory: Oversee food purchasing, storage, and rotation, ensuring freshness and minimizing spoilage.
• Team Building: Foster a collaborative and positive work environment that emphasizes accountability, teamwork, and a commitment to excellence.
• Operational Support: Step into any kitchen role, including prep cook, line cook, or dishwasher, during periods of high volume or unexpected staff absences.
• Member Experience: Partner with front-of-house leadership to create a seamless and memorable dining experience for our members and guests.
• Administrative Duties: Maintain detailed records, including daily safety inspections, inventory management, and labor scheduling.
• Other Responsibilities: Execute additional tasks assigned to support overall operations

Qualifications

Minimum Qualifications (Knowledge, Skills, and Abilities)

• Culinary Expertise: In-depth knowledge of casual dining operations, food preparation techniques, and menu creation.
• Leadership Skills: Proven ability to manage, motivate, and develop a diverse culinary team.
• Communication: Excellent verbal and written communication skills to collaborate with staff and leadership effectively.
• Problem-Solving: Strong conflict resolution and decision-making abilities in a fast-paced environment.
• Acumen: Proficient in cost control practices, including budgeting, inventory management, and labor efficiency.
• Technical Skills: Proficient with kitchen technology, including inventory systems and basic software (e.g., Microsoft Office Suite).
• Flexibility: Willingness to work evenings, weekends, and holidays as required by the club’s operations.
• High school diploma or equivalent required.
• 3 to 5 years of kitchen management experience in a full-service restaurant preferred.
• SERV Safe or equivalent Food Safety Manager Certification (or ability to obtain before hire).
• Culinary foundation with a proven track record of producing exceptional dishes and maintaining kitchen standards.

Physical Demands and Work Environment

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this position. Reasonable accommodation may be made to enable individuals with disabilities to perform the functions.

• Mobility: The role may require frequent movement, including driving, walking, standing, and occasionally bending, kneeling, or reaching above your head
• Lifting: Occasional lifting of supplies, equipment, or inventory items may be necessary up to 50 lbs.
• Manual Dexterity: Ability to use hands and fingers for tasks such as typing, writing, operating computer systems, handling paperwork, and managing inventory.
• Vision: Clear vision and ability to read written documents, computer screens, and equipment displays are essential for reviewing reports, analyzing data, and assessing operations.
• Hearing: Good hearing ability is necessary for effective communication with staff, members, guests, and vendors.
• Stamina: The role may involve long hours and extended periods of activity, especially during peak business periods, special events, or banquet functions.

WORK ENVIRONMENT

• Indoor/Outdoor Setting: The majority of work is performed indoors
• Temperature: The work environment may vary in temperature, depending on the location and season. It may include both heated and air-conditioned areas.
• Noise Level: The work environment can be fast-paced and may involve moderate to high levels of noise from moderate to loud from equipment and conversations.
• Pressure: The role often involves working under pressure, especially during busy seasons.
• Interaction: Regular interaction with staff, guests, vendors, and other department heads is common, requiring effective communication, interpersonal skills, and diplomacy.
• Safety: Adherence to health and safety protocols, including the local health department.

The company is an Equal Opportunity Employer, drug free workplace, and complies with ADA regulations as applicable.

Salary : $75,000 - $85,000