Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $100,000.00 - $110,000.00
Work Schedule
Standard Hours
Benefits
401(k) retirement plan
Health Insurance
Dental Insurance
Vision benefit
Disability insurance
Life insurance
Employee assistance program
flexible spending accounts
Health Savings Account (HSA)
Legal Assistance
Paid Time Off
Job Description
The hiring establishment is a prestigious private club that values quality, professionalism, and excellence in its culinary offerings. Known for providing an upscale dining experience to its distinguished members and guests, the club maintains a high standard of food preparation and service. As an organization, it emphasizes a strong team-oriented environment and the importance of culinary innovation, employee development, and operational excellence. The club's food and beverage department is a cornerstone of the overall member experience, and the Executive Chef position plays a crucial leadership role within this framework.
This position of Executive Chef reports directly to the Gener... Show More
This position of Executive Chef reports directly to the Gener... Show More
Job Requirements
- High school diploma
- Culinary degree or extensive experience in upscale food and beverage establishment
- Prior experience as executive, sous chef or working chef
- Proven leadership experience
- Current foodservice certification
- Ability to communicate effectively verbally and in writing
- Ability to delegate responsibilities
- Ability to develop, lead, train and manage team
- Computer literacy with accurate typing skills
- Ability to perform arithmetic computations for budgeting and cost analysis
- Ability to direct and operate restaurants and banquet facilities
- Understanding of health and sanitation laws at local, state, federal levels
- Understanding of proper use and maintenance of major kitchen equipment
- Ability to work in a high energy and demanding environment
- Strong organizational, leadership and problem-solving skills
- Team player with ability to take direction
- Able to successfully work various kitchen stations including Pantry, Saute, Line, Broiler, Helper, Dish and Expo
- Able to frequently lift and carry food, beverage and other items greater than 35 pounds
- Able to transport up to 40 pounds regularly
- Frequent bending, turning, kneeling, and stooping
- Exposure to hot and cold temperatures
- Must be able to stand for extended periods
- Repetitive motion including computer entry
- Must be able to operate a golf cart safely
- Normal vision and hearing ranges
- Must be fluent in spoken and written English
Job Qualifications
- High school diploma
- Culinary degree and or extensive experience in upscale food and beverage establishment
- Prior experience as executive, sous chef or working chef
- Proven leadership experience
- Hold current foodservice certification
- Effective verbal and written communication skills
- Ability to delegate responsibilities
- Skilled in developing, leading, training and managing a team
- Computer literate with accurate typing skills
- Competent in arithmetic for budgeting and cost analysis
- Experience directing and operating restaurants and banquet facilities
- Knowledge of local, state, and federal health and sanitation laws
- Proficient with major kitchen equipment maintenance and use
- Able to work in a high energy and demanding environment
- Strong organizational, leadership and problem-solving skills
- Team player with ability to take direction
- Experience working Pantry, Saute, Line, Broiler, Helper, Dish and Expo stations
Job Duties
- Delivers and promotes prompt, courteous, and friendly service to all members, guests and employees
- Hires, trains, supervises culinary staff
- Motivates and directs staff members daily
- Verifies that kitchen staff follow all recipes and portion servings correctly and according to menu specifications
- Controls labor cost by properly scheduling staff, improving productivity and reviewing daily punch report
- Ensures food quality by maintaining the highest standard of personal hygiene, proper food handling techniques, and a clean, well-maintained physical plant
- Places food and supply orders as appropriate
- Receives products and verifies invoice pricing, quantity and product specifications
- Plans menus considering costs, demand, health consciousness, and other applicable factors
- Actively participates as a member of the management team
- Establishes controls to minimize food and supply waste, and theft
- Assists in the preparation of budgets for the culinary departments
- Cooks and supervises skillful preparation of items
- Plans and manages the employee meal program
- Protects and maintains company supplies and assets according to policies
- Obtains and maintains up-to-date health and public safety material
- Evaluates and ensures all recipes, food preparations and presentations are consistent with quality commitment
Job Qualifications
Experience
Expert Level (7+ years)
Job Location
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