Chef De Cuisine

Department: Culinary

Reports To: Executive Chef

Supervises: Restaurant Operations & Culinary Staff

Classification: Full-Time/Year-Round, Exempt

Job Summary (Essential Functions): To consistently achieve service and product delivery standards with a high degree of member care and service throughout the Culinary Department and to provide an exceptional and memorable guest experience. The Chef de Cuisine is responsible for assisting the Executive Chef with the overall operation of the Culinary Department in accordance with Oak Hill Country Club standards.

Job Knowledge, Core Competencies, and Expectations:

• Oak Hill Country Club's Acorns of Excellence.
• Neatly groomed and dressed in accordance with Oak Hill Country Club's appearance standards.
• Exceptional communication abilities when interacting with associates, guests, clients and internal departments to build relationships.
• Works harmoniously and professionally with co-workers.
• Must be able to work a flexible shift that includes early mornings, nights, weekends, holidays, split shifts, and extended shifts if needed. Expected to work a minimum of 40 hours per week throughout the year and additional hours during event weeks.
• All other duties as needed.

Duties & Responsibilities:

• Follows all safety protocols.
• Exhibit culinary talents by personally performing day-to-day tasks, producing key menu items, while leading the staff and managing all food related functions.
• Ensure exceptional quality of all ingredients, preparation and plating of food items.
• Control labor and operating expenses through effective planning, budgeting, purchasing decisions, and inventory control while focusing on creative cost control and revenue generation solutions to maximize profit. Assists with monthly inventory.
• Conduct daily line checks, food reviews and specials of the day; Ensures that clear feedback is provided to the entire kitchen team and food service staff and management.
• Work closely with the Purchasing manager on costing, production and control for proper recipe execution and waste management.
• Coordinate the selection, training, coaching, development, motivation, and evaluation of kitchen employees to ensure exceptional food quality and presentation for our members and guests.
• Ensure that sanitation standards comply with local, state, and federal Health Department regulations. As well as the cleanliness and organization of the kitchen and its equipment as well as training staff on proper sanitation guidelines including those for personal hygiene.
• Assess the need for and report necessary kitchen repairs to management.
• Monitor and maintain use of safe food handling procedures as well as a safe working environment by using and ensuring staff use correct food handling skills and food safety guidelines.
• Ensure proper staffing levels by assisting in the recruiting, interviewing and hiring talented kitchen staff members in accordance with Oak Hill's hiring policies.
• Manage assigned staff, including scheduling, training, performance feedback, discipline, investigations and terminations.
• Maintain current kitchen schedules, staffing templates, and staff employee files.
• Assure and/or conduct ongoing training and professional development of kitchen staff.
• Step in for other kitchen staff as needed.
• Assists in maintaining security of kitchen, including equipment and food and supply inventories.
• Assists culinary staff in execution and expedites food orders during peak service hours.
• Coordinates buffet presentations.
• Reports all member and guest complaints to the chef and assists in resolving complaints.
• Submits ideas for future goals, operational improvements and personnel management to Executive Chef.
• Attends staff meetings as required.
• Ensure all culinary staff work harmoniously and professionally with co-workers, supervisors and other club departments.
• Ensure appropriate discipline and coaching of all team members not meeting the Oak Hill Standards and Policies.
• Performs other appropriate tasks assigned by club leadership.

Experience

• A minimum of 5 years in a food preparation position encompassing all phases of food preparation and kitchen operation is required.
Luxury hotel and/or country club experience strongly required.

Education

Licenses and Special Requirements

• Valid driver's license.
• Food Safety Certification.

Physical Demands and Work Environment

• Regularly exposed to moving mechanical parts and outside weather conditions.
• Occasionally exposed to wet and/or humid conditions; high, precarious places; extreme cold; extreme heat. The noise level in the work environment is usually moderate to loud.
• Able to meet and perform the physical requirements of the job and to work effectively in an environment that is typical of this position.
• Frequent lifting, bending, climbing, stooping, and pulling.
• Must be able to lift 75 pounds.
• Must be 18 years of age.
• Must be able to follow written and verbal instructions.
Must have a reliable form of transportation to and from work.

General Information

Scheduled Shifts: Full-time, year-round position. Days and hours are based on club operations and weather conditions. Will regularly work 45-50 hours per week.

Wage: Competitive wage, based on experience