Executive Chef

TPC Summerlin is a private par-72, 7,243-yard golf course located in Las Vegas, Nevada. Carved from a magnificent swath of rugged desert terrain by renowned golf course architect Bobby Weed, TPC Summerlin creates one of the most visually stunning tests of golf in Nevada. TPC Summerlin proudly hosts the PGA TOUR’s Shriners Hospitals for Children Open, the second event of the PGA TOUR’s FedExCup season.

The Executive Chef is responsible for all aspects of the kitchen and culinary operation to ensure that the daily operation of the culinary department achieves established goals and objectives in sales, profitability and member/guest and employee satisfaction levels.

QUALIFICATIONS

• High school diploma or equivalent education
• Two or three additional years of hospitality management education, culinary degree or similar education or equivalent experience
•  Must be familiar with culinary, and food and beverage concepts, practices, and procedures. Thorough knowledge of general business administration practices, sanitation guidelines and state liquor laws as applied to food and beverage and culinary practices and procedures as would be acquired through at least seven years of similar experience in progressively responsible positions. 
• Prior supervisory experience required 

 

RESPONSIBILITIES/DUTIES

• Maintain responsibility for the hiring, training, and proficiency of employees in the kitchen department
• Plan for and schedule manpower, equipment, and supply requirements for the department and maintain accountability for the cost, utilization, and performance of employees and equipment
• Ensure that all menu items are prepared/produced according to standard recipes, responsible for garnishing of dishes, and portion control
• Oversee preparation of food, making sure that food items are prepared according to standard recipes and are presented to standards established by the PGA TOUR Golf Course Properties, Inc. to ensure member/guest satisfaction
• Develop culinary staff and evaluate performance to advance to next level
• Instruct cooks in the details of preparing menu items according to recipe cards
• Instruct ware washers in details of using dishwashing machine to ensure high quality of sanitation standards
• Ensure that high standards of sanitation and cleanliness are maintained throughout the kitchen, loading dock and dumpster area at all times
• Handle all special requests, concerns and complaints in a manner that shows professionalism, concern and empathy.  Resolve problems quickly in an objective manner
• Maintain preventative equipment maintenance procedures, standards and maintain appropriate records for same.  Schedule maintenance as needed
• Work with Food and Beverage Director to develop club function and private function business, assisting in menus and in all food service related areas
• Ensure that employees wear uniforms and name tags and that uniforms are kept in proper condition, clean and are readily available at all times to employees
• Utilize Chef Tec to manage inventory, maintain recipe file (with photos or video), and maintain current menu costs
• Assist in the development and the maintenance of the marketing and promotional programs as related to the Food & Beverage Department
• Assume responsibility as the kitchen supervisor during all meal periods including banquets ensuring food preparation standards are maintained
• Required to set-up and break-down buffet tables and theme decorations which may include ice displays 
• Ensure that all menus reflect member/customer needs, current trends and incorporate local ingredients as they are available
• Work with Director of Food and Beverage to train service staff on menu, ensuring that they are fluent on content and preparations
• Participate in pre-meal meetings so as to maintain positive/constructive communication with Front of House staff
• Assist the Food & Beverage Director in the development of the annual Food and Beverage Budget/Plan
• Understanding and following procedures to maintain a sanitary workspace conforming to all jurisdictional and club imposed regulations and rules regarding food service sanitation
• Maintain internal controls for the Food and Beverage Department
• Cost all menu items and make adjustments to portions and pricing as market changes
• Maintain a thorough accountability of the food inventory ensuring the accuracy of the monthly food inventory
• Maintain purchasing standards for products and ensure correct products in appropriate quantities are available at all times
• Utilize Kronos to assist in maintaining Food & Beverage payroll policies, procedures, and controls, ensuring they are consistent with staffing guidelines
• Implement and maintain par-stock levels on food inventory
• Maintain purchase order system, ordering and receiving programs to ensure proper quantity and price on all purchases
• Create a positive relationship with Club membership through special events, cooking classes, and al carte table visits
• Operate within all guidelines, policies, standards, and constraints as established by PGA TOUR Golf Course Properties, Inc., while ensuring that PGA TOUR Golf Course Properties, Inc. mandatory standards of operations as they relate to Food & Beverage operations are followed
• Ensure that service procedures are adhered to as outlined in the TPC Brand Standards
• Special projects or other duties as assigned

PHYSICAL DEMANDS AND WORKING ENVIRONMENT

While performing the duties of this job, the employee is regularly required to stand; walk; sit; kneel; use hands to handle or feel; and talk or hear. The employee must regularly lift and/or move up to 25 pounds. Specific vision abilities required by this job include close vision, depth perception, color vision, distance and peripheral vision, and ability to adjust focus.

An essential function of the job is to be able to comply with all applicable federal, state and local safety and health regulations that would apply to this job.

This job description reflects the assignment of essential functions and may be modified as needed; it does not proscribe or restrict the tasks that may be assigned. The information contained herein is not intended to be an all-inclusive list of the duties and responsibilities of the job, nor is it intended to be an all-inclusive list of the skills and abilities required to do the job.

Travel

• Travel is not expected for this position

Work Schedule Expectations

• This position requires shifts as necessary based on business levels

Supervisory Responsibility

• This position manages employees and is responsible for the performance management and hiring of the employees within the department