Executive Chef

The Club at Prescott Lakes is looking for an Executive Chef.

We are seeking a talented and passionate Executive Chef to lead our culinary team and elevate our dining experience. The ideal candidate will possess a strong background in food service management and demonstrate exceptional leadership skills.

As the Executive Chef, you will be responsible for overseeing all kitchen operations, ensuring the highest standards of food quality, presentation, and safety. This role requires creativity, a deep understanding of culinary techniques, and the ability to manage a diverse team in a busy environment.

Primary Responsibilities

• Ensure compliance with the national programs, Approved Product List and Inventory procedures.
• Responsible for selection, development and retention of talented culinary staff.
• Ensure financial targets are being met and appropriate accounting procedures and monthly financial reviews are being followed consistently. If financial targets are not being met, provide an analysis of the problem and determine a specific plan of action.
• Observes and coaches workers in the daily operation of the kitchen to ensure quality and timeliness of product. Review guest and member surveys and feedback and determine appropriate plan of action if appropriate.
• Engineer all menus items to ensure quality and proper margins.
• Create and execute short term and long term operational and financial plans for the department to improve quality and financial results.
• Ensure kitchen is clean and sanitary and is in compliance with all federal, state and local laws.
• Creates menus as needed for events, custom events, daily features and so on.
• Identify and communicate successes and best practices to Food & Beverage Director to help improve quality and financial results across the company.
• Maintains constant communication between departments and keeps other departments informed about special programs and events.

Responsibilities

• Lead and manage all kitchen operations, including menu creation, food preparation, and presentation.
• Oversee food production processes to ensure quality and consistency in all dishes served.
• Develop and implement standard operating procedures for food handling and kitchen management.
• Train, mentor, and supervise kitchen staff to foster a collaborative team environment.
• Ensure compliance with health and safety regulations while maintaining high standards of cleanliness.
• Collaborate with management on banquet planning and execution to deliver exceptional dining experiences.
• Monitor inventory levels and manage food costs effectively to optimize profitability.
• Stay current with culinary trends and techniques to continually enhance menu offerings.

Experience

• Proven experience as an Executive Chef or in a similar leadership role within the culinary field.
• Strong background in food service management with expertise in food preparation and production.
• Demonstrated ability in team management, fostering a positive work culture while driving performance.
• Knowledge of culinary techniques, food handling practices, and kitchen management principles.
• Experience with banquet service.
• Excellent communication skills with the ability to inspire and motivate a team effectively.

Qualifications:

• Previous experience in a Chef leadership role
• High school diploma or equivalent required. Bachelor’s degree, Culinary degree or certificate preferred.
• Strong attention to detail, planning and organizational skills
• Experience supervising others and leading a team
• Strong verbal and written communication skills

Physical / Cognitive Activities:

This description of physical and mental activities is not intended to describe essential job functions. Rather, its purpose is to give the job applicant a feel for the physical and mental activities of the job to the end that an applicant with a disability can determine whether he or she will be able to do this job either with or without accommodations.

The major responsibility in this position is to direct the operations in the culinary departments. A majority of time will be spent moving about the kitchen, handling various products and utensils, lifting of up to 50 pounds and interacting with staff and outside contacts.

Communication skills are used a significant amount of the time when interacting with guests or staff members and when giving instructions

A significant portion of time will be spent reviewing budgets, revenues, inventories and requisitions, requiring a great deal of reasoning and thinking skills.

Since the employee in this position oversees several employees, a vast amount of time is spent utilizing problem solving, reasoning, motivating and training abilities.

Mathematical skills such as profit/loss concepts, percentages, and variances are used often.

Join us in creating memorable dining experiences through exceptional cuisine and outstanding leadership!

$65,000-$80,000 DOE with bonus potential

Health Insurance, Dental, Vision

401K

Paid Time Off

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