Executive Chef - Private Club

JC Golf is looking for passionate individuals to join our team who are interested in sharing their unrivaled love for hospitality and golf with our guests. Our employees are empowered to find unique ways to engage with guests, and create wow moments and lasting memories, every time.

As a family-owned business, our goal is to treat our guests and fellow team members like lifelong friends and believe in the power of delivering special, personalized service.

In addition to working in some of the most beautiful golf settings in Southern California, we offer competitive, progressive benefits including golf privileges across our portfolio, along with meal, hotel, and merchandise discounts.

With managed properties throughout Southern California and extending to New Mexico, JC Golf offers premier championship-style golf along with restaurants, pro shops, event venues, and catering services. JC Golf is proudly owned by JC Resorts, a proven leader in the management and operation of golf and resort properties. 

Join our team of friendly, engaging, professionals who want to share their passion with our guests.

If you have a disability under the Americans with Disabilities Act or a similar law and you wish to discuss potential accommodation related to applying for employment at our company, please contact us at 855-318-8947 and/or email us at accessibility@jcresorts.com

JC Resorts is an equal-opportunity employer committed to hiring a diverse workforce and maintaining an inclusive culture. All qualified applicants will receive consideration for employment without regard to their race, religion, ancestry, national origin, sex, sexual orientation, age, disability, marital status, medical condition, and any other status protected by state or federal law.

We maintain a drug-free workplace and perform pre-employment substance abuse testing.

Position Description

Job Title: Executive Chef – Private Club 

Department: Kitchen

Reports To: General Manager or Other Designated Supervisor 

ESSENTIAL PURPOSE:

To manage the staff and operations of the Kitchen to ensure optimal departmental efficiency, productivity, and quality standards ensuring the highest possible quality of food service to the dining rooms, banquets, and functions.

ESSENTIAL DUTIES:

• To understand and respond to all member and guest needs and requests in a timely and professional manner ensuring high levels of member satisfaction. 
• To hire, train, schedule, support, review, discipline, and terminate employees directly accountable to his/her position, to maintain highest possible levels of employee morale and department productivity.
• To develop menus with a wide scope and variety.
• To ensure foods are stored and served at proper temperatures.
• To coordinate with the Food & Beverage Manager, Banquet Captain, and Food & Beverage Supervisor to ensure efficient, professional operation of the Pub and Banquet operations.
• To establish the hours and routines for the internal requisition of food.
• To establish a menu choice for employee meals, and supervise the preparation of all selected food items.
• To monitor the presentation of all food served to members and guests, and ensure that appearance and quality are consistently maintained.
• To maintain an adequate supply of all provisions in the kitchen and establish programs that minimize waste and pilferage.
• To report all needed equipment repairs.
• To assist in the planning, writing, and pricing of food menus.
• To regularly inspect all kitchen areas to ensure sanitary conditions.
• To prepare an annual departmental budget, according to the specifications set forth by the General Manager with the assistance of the property Controller and the Director of Food & Beverage.
• To continually monitor and control departmental expenditures to ensure meeting operational standards while maintaining annual budget.
• To promote and comply with all policies and procedures of JC Resorts LLC.
• To immediately report all suspicious occurrences and hazardous conditions.
• To maintain the cleanliness and safety of work areas at all times.
• To practice safe work habits at all times, to avoid injury to self and others.
• To conduct departmental safety training for all new Kitchen employees, before they begin to work.
• To conduct regular pre-shift departmental meetings on a daily basis.
• To ensure safe work practices of all Kitchen staff, including compliance with company and departmental safety rules and regulations and the proper use and handling of all relevant equipment.
• To attend all mandatory meetings as directed.
• To perform other tasks, including cross-training, as directed.

JOB KNOWLEDGE & EDUCATIONAL LEVEL

Bachelor's degree with special courses or certification in culinary schooling required. English fluency required. Spanish fluency helpful. Must have minimum five years’ experience as an Executive Chef in an establishment of comparable quality, with demonstrable knowledge of culinary operations and quality food preparation. Familiar with OSHA, SB198, local Department of Health regulations, and relevant current laws governing handling of hazardous substances. Valid California driver’s license required. Proof of personal automobile insurance coverage required. Private/Public club or hotel experience preferred.

SKILLS AND APTITUDES:

Demonstrated ability to train staff and ensure customer service. Strong written and verbal communication skills. Detail oriented. Organized and efficient. Safety minded. High quality standards for production and service. Good team player. Customer service focus. Ability to effectively manage staff to maintain a high level of morale and productivity.

WORKING ENVIRONMENT:

Works indoors throughout shift in well-lighted kitchen areas and office. Regularly works near hot ranges and ovens. Makes occasional short trips to the walk-in freezer and refrigerator. Kitchen may be moist, warm, and odorous from cooking foods. Kitchen floor may be slippery from moisture and grease. Business levels may require fast work pace. Bilevel structures. Extensive facility.

PHYSICAL DEMANDS:

Stands and walks short distances approximately 80% of shift. Sits at desk or in meetings approximately 20% of shift. Occasionally required to handle and move objects weighing up to 50 lbs. over short distances. Must be able to work under pressure. Moderate to frequent use of stairs, daily.

EXEMPT POSITION:

Exempt employees are not covered by the overtime provisions and do not receive overtime pay. Exempt employees are paid a fixed salary that is intended to cover all of the compensation to which they are entitled. Because they are exempt, such employees are not entitled to additional compensation for extra hours of work or time off in lieu of additional compensation.

AT-WILL EMPLOYMENT:

The relationship between JC Resorts LLC and the employee is for an unspecified term and is considered “at will.” This means that the terms and conditions of employment may be changed, with or without cause and with or without notice, including, but not limited to termination, demotion, promotion, transfer, compensation, benefits, duties and location of work. No one other than the President of the Company has the authority to make any verbal or written agreement contrary to this provision and any such agreement must be put in writing and signed by the President before it is effective. JC Resorts LLC reserves the right to modify and update this Position Description as needed.

The expected base wage range for this position is: $80,000 to $100,000 annually. This position may be eligible for additional compensation according to the Company’s policies, as they may be amended from time to time.

Salary : $80,000 - $100,000