• • Plan’s meals and create menus, considering probable number of guests, marketing conditions, popularity of various dishes, recent menus items and religious or other holidays, assigns pricing to menus on member dining, member events, private banquets, and daily specials, etc.
  • Responsible for the purchase of all food products.
  • Requisitions food/kitchen supplies and equipment as needed; negotiates and purchases supplies and equipment directly from vendors and approves the quality of all products received.
  • Conducts and oversees all food preparation and cooking, including portions and garnishment. Samples prepared meals for proper quality, and trains FOH staff on meal qualities/attributes
  • Consults closely with the Event Manager, Service Manager, and the F&B Director, relative to preparation and serving/table arrangements for all events, member and private (incl. BEOs).
  • Solicits, interviews, employs, trains, supervises, and discharges all kitchen staff as required
  • Assists the Director in preparation of, and adherence to, the Fiscal F&B Department Budget
  • Responsible for the consistent cleanliness of the kitchen and all related or support rooms/areas and workstations and is solely responsible for strict compliance with all governmental agencies, including the Sonoma County Health Service Department.

Reports to:

Executive Chef, Food and Beverage Director

Supervises:

Sous Chef, Line Cook and Pastry Chef, etc.