Executive Chief

Job Overview:

The Shawnee Country Club is seeking an innovative and highly experienced Executive Chef to lead the culinary team and deliver an exceptional dining experience for our members and guests. The Executive Chef will be responsible for overseeing all aspects of kitchen operations, from menu development and food quality to staff management and budget control. The ideal candidate will possess a passion for creative cuisine, a commitment to using locally sourced ingredients, and the leadership skills to drive a high-performing team.

Key Responsibilities

Menu Creation & Development:

• Design and implement a variety of seasonal menus that reflect the club’s standards, incorporating local ingredients and member preferences.
• Curate specialty event menus for golf tournaments, weddings, banquets, and private events.
• Stay updated on culinary trends and continuously introduce new dishes to enhance the dining experience.

Kitchen Operations & Management:

• Oversee day-to-day kitchen operations, ensuring high levels of food preparation, presentation, and service.
• Establish and maintain strong relationships with local suppliers to ensure the best quality ingredients.
• Manage food costs by optimizing procurement and reducing waste without compromising quality.
• Ensure all kitchen areas are clean, organized, and compliant with health and safety regulations.

Team Leadership & Training:

• Hire, train, and mentor kitchen staff, fostering a positive and collaborative work environment.
• Conduct performance evaluations, provide constructive feedback, and implement professional development initiatives for staff growth.
• Create and manage staff schedules to ensure efficient kitchen operations.

Financial & Budgetary Control:

• Manage kitchen budgets, including food cost, labor cost, and inventory control, to meet financial goals.
• Collaborate with the General Manager to forecast costs, develop budgets, and plan for the needs of the club’s members.
• Maintain profitability while delivering exceptional quality through cost-effective menu planning and kitchen management.

Member & Guest Experience:

• Ensure timely and exceptional service during regular dining, private events, and special club functions.
• Collaborate with other departments to coordinate events and enhance the overall club experience.

Qualifications:

• Proven experience as an Executive Chef or Head Chef.
• Culinary degree or equivalent professional training in the culinary arts.
• Strong knowledge of kitchen operations, menu development, and food safety regulations.
• Demonstrated leadership and team management skills.
• Financial acumen with experience managing budgets, food costs, and inventory.
• Ability to create diverse, innovative, and member-focused menus, including specialized dietary options.
• Excellent communication and interpersonal skills, with a commitment to delivering a high level of customer service.

Job Type: Full-time

Pay: $800.00 per week

Benefits:

• Employee discount

Schedule:

• Day shift
• Evening shift

Work Location: In person

Salary : $800