Head Chef

Head Chef

Lake Winnipesaukee Golf Club

New Durham, NH

www.lwgcnh.com

Club Description:

An exclusive, high-end, private golf club located in the scenic lakes region of New Hampshire established in 2002 and fully operational in 2004. The clubhouse includes two dining rooms, a grill room, bar, snack and lunch facilities. 18 holes of world class golf with a driving range and short game area. The club hosts member events, outside golf events and private functions.

Mission Statement:

Lake Winnipesaukee Golf Club’s food and beverage operation will focus on the highest quality in all aspects of food preparation including meats, seasonal fish, shellfish and poultry. The use of quality ingredients will be instrumental in this kitchen. The environment and menus will reflect a casual yet elegant destination having a balance between casual dining and a more formal dining experience that exceeds member expectations in food preparation and presentation.

Qualifications:

Highly Respected Professional:

• Associate Degree, Bachelor’s Degree or equivalent work experience.
• Tenure and development at a Head/Executive Chef level or minimum 5 years experience at the Sous Chef level at a quality private golf/country/yacht club, restaurant, hotel, or resort.
• A “Working Chef” with a passion for food.
• A proven ability to produce quality and innovative cuisine, services and products for the clientele.

Essential Functions:

• Creative menu writing and food preparation for casual and formal dining, quick service and functions.
• All food operations are to be executed with the highest quality products and unprecedented standards in sanitation.
• Consults with General Manager on menu selection, events and product specifications.
• Understanding that we are here to produce a great product for the enjoyment of our membership. Cooperates and communicates with management team regarding daily operations for food service in a timely and respectful manner.
• Have an understanding that consistency in delivering popular club menu items is just as important as producing a memorable specialty dinner, ensuring the team approaches each activity with the same passion.
• Work with the Health Department and participate in all health inspections, ensuring compliance.
• Adhering to LWGC’s “Culture of Hospitality”.
• Ability to work with all types of people and accept constructive criticism and comments.
• Create all menus and formulate recipes with the appropriate cost and portion sheets, station worksheets, purchasing specs and par levels.
• Provide tastings for service staff and management team for each menu change for educational and photography purposes.
• Leads the menu product knowledge training of FOH personnel.
• Create a set of base function menus for outside golf outings and provide pricing as needed.
• Provide follow-up coverage for quality assurance for all foodservice areas.
• Responsible for daily coverage in the kitchen throughout the season being present at all significant meal periods.
• Expand the culinary season by offering catering during the holiday seasons and off-season.
• Responsible for closing the kitchen alongside the culinary staff.
• Assist in closing of the clubhouse on a nightly basis.

Personnel:

• Be a leader and lead by example.
• In charge of hiring, training, supervision of all culinary staff, and assisting with Front of the House. Creativity in attracting and retaining employees.
• Initiate and maintain a teaching/learning/coaching atmosphere at LWGC and establish our club as a great place to work.
• Create/monitor/revise schedules of all culinary personnel based on business conditions and financial goals.
• Confer with General Manager to manage any hiring, firing, payroll and workers’ comp paperwork and staff personnel files.
• Evaluate culinary staff with constant constructive feedback, there should be no surprises. All feedback given in a respectful thought-out manner.
• Administers all club rules and policies that are communicated in the employee handbook.
• Reliable transportation is required.

Business/Financial:

• Computer skills including Microsoft Outlook, Word and Excel.
• Help establish annual operating budgets for all food sales areas and monitor controls of these budgets. Establish special appropriations budgets for equipment as needed.
• Costing of all menu items ensuring pricing is up to date on menus and computer systems, ensuring food cost goals are met. Track payroll costs adjusting as needed to remain on budget.
• Coordinate and follow through with General Manager of monthly food inventory to include: price changes, monthly inventory counts, departmental food transfer credits and any labor credits.
• Code invoices and update inventory sheets weekly to avoid the end of the month scramble.
• Review daily payroll report and adjust as needed.
• Establish good purveyor relations holding each supplier accountable to food quality, delivery timing and pricing. Be a “good customer” by being organized while ordering.

Management:

• Responsible for the adherence to all operating budgets which include sales, food, labor and overhead costs.
• Ensures that all legal requirements are consistently adhered to including wage and hour and federal/state and local laws pertaining to food service.
• Confer with management team on establishing club F&B policies and standards.
• Participate in special dinners & event bookings as needed.
• Constant food product research & development – attend food shows, seek out local farms and fish suppliers …etc.
• Continue education in the areas of food products, cooking trends, food safety certification or re-certification.
• Willing to listen to and embrace input from members and staff and that the culinary staff is there to fulfill members’ needs.
• Establish and monitor kitchen maintenance program.
• Supervise purchasing – specs adhered to, prices, quantities and systems.
• Supervise daily production for food quality, appearance and safety in all foodservice areas.
• Attend and participate in weekly F&B meetings to review the upcoming week’s functions/events.
• Prepare a weekly function prep list with specific instructions where needed.
• Ensure the culinary team has clear and defined prep lists and cleaning lists daily.
• Build good working relationships with staff and department heads.
• Involvement with Assistant Managers on the development of wine lists, sales and promotions, also to include beer and liquor sales, cross promote with menu ideas.
• Ensures correct handling procedures to minimize breakage and food waste.
• Undertakes special projects as delegated by General Manager.

Supervises:

All Kitchen staff and assists with Service Staff management.

Schedule:

6 to 7-day work weeks while club is “open” and in season with a more moderate schedule in the off season which includes certain weekends for catering. This position requires a high energy and dedicated professional who recognizes that personal and family balance comes in the off-season. This position is Employment at Will. Season the club is “open” is May – October with catering opportunities in the off season. Employment is based on the successful passing of the pre-employment drug screening and background check.

Working Conditions:

Work is physically demanding and performed in a combination of dining rooms and dining outlets. Regularly required to sit, stand, bend, talk, hear, taste, smell, use hands, reach with hands and arms, walk. Occasionally stoops, kneels, crouches or crawls. Frequently lifts to 25 pounds and occasionally lifts up to 50 pounds. Occasionally works in wet or humid conditions (non-weather). Regularly works in extreme cold and heat (non-weather). Occasionally works near moving mechanical parts, toxic or caustic chemicals, and in outdoor weather conditions. Noise level is moderate.

The Head Chef position may entail other duties outside of the realm of this job description.

Compensation:

• Full-time year round, Exempt
• Salary commensurate with experience
• Year-end performance bonus based on cost and quality goals
• Health/Dental, Life Insurance according to Club Policies
• Vacation according to club schedules
• Sick Pay, Holidays
• 401k with company match
• Jury duty pay, bereavement leave
• Golfing privileges
• Discounts on merchandise

LWGC is an equal opportunity employer.

Contact:

Resumes may be sent via email to staffing@lwgcnh.com

No phone calls please

Position to be filled by April 15, 2025.

Job Type: Full-time

Pay: $70,000.00 - $80,000.00 per year

Benefits:

• 401(k)
• 401(k) matching
• Dental insurance
• Health insurance
• Paid time off
• Vision insurance

Shift:

• Day shift
• Morning shift
• Night shift

Supplemental Pay:

• Performance bonus

Work Location: In person

Salary : $70,000 - $80,000