Executive Chef - (Expired Job)

Providence, RI, USA|Onsite

This job is no longer active

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Job Overview

Employment Type

Full-time

Compensation

Salary

Range $71,700.00 - $98,800.00

Work Schedule

Standard Hours

Benefits

Health Insurance

Dental Insurance

Paid Time Off

Retirement Plan

Employee Meals

Professional Development

Staff discounts

Job Description

Conanicut Yacht Club (CYC), established in 1892, is a distinguished full-service yacht club located in the picturesque town of Jamestown, Rhode Island. Situated along the scenic shores of Narragansett Bay, CYC offers its members and guests an exceptional blend of luxury, recreation, and community. The club is widely recognized for its broad array of amenities including premier sailing programs, racquet sports facilities, elegant dining options, and vibrant social events that foster lasting camaraderie among its members. With a rich heritage spanning over a century, CYC continues to uphold its commitment to excellence and tradition, serving as a cherished hub for individuals and families seeking premier leisure experiences in a beautiful waterfront setting. The club environment boasts a warm and welcoming atmosphere, encouraging a spirit of friendship and mutual respect that makes every visit memorable and special.

The Executive Chef position at Conanicut Yacht Club presents an exciting leadership opportunity within this prestigious club. This full-time role is centered around overseeing and elevating all culinary operations spanning multiple dining venues, ranging from casual to upscale settings. The ideal candidate will be a culinary visionary with extensive experience managing high-end kitchens and banquet operations simultaneously. The Executive Chef will lead a diverse culinary team, fostering a collaborative and motivated workplace culture while upholding stringent standards of food quality, presentation, and safety. Strong leadership skills are essential, as this position requires developing talent, collaborating closely with front-of-house managers, and ensuring consistently exceptional dining experiences that delight the members and guests. The role promises both personal and professional fulfillment within a dynamic, fun, and supportive work environment, set against stunning water views. Ambitious sous chefs looking to advance their careers in a prestigious club setting are highly encouraged to consider this opportunity.

Job Requirements

Bachelor's degree in culinary arts or hospitality management preferred
substantial culinary or hospitality experience considered
minimum of five years’ experience in a similar executive chef role
ten years of food production and management experience
strong leadership and team-building skills
excellent communication and interpersonal skills
proficiency with technology including POS systems and Microsoft Suite
current food safety certification
ability to manage multiple dining venues and banquet operations simultaneously
capability to maintain high sanitation and safety standards
skilled in budgeting, cost control, and vendor relationship management
willingness to work in a seasonal, high-end club environment

Job Qualifications

Five years’ experience in a similar role with exposure to multi-outlet operations and banquet operations
degree in culinary arts and/or other hospitality management focus
has ten years of food production and management experience
is a dynamic, creative, empathetic, and caring individual who communicates well with staff and Members
is a team player, within the kitchen, with the FOH team, and with all club and team members
is experienced with technology, including POS, and Microsoft Suite
a bachelor’s degree is preferred with a focus on Hospitality Management or Culinary
in lieu of the degree, substantial culinary or hospitality experience will be considered
has achieved or is working towards Certified Executive Chef (CEC) certification through the American Culinary Federation (ACF) or Pro Chef II certification through the Culinary Institute of America
food safety certified

Job Duties

Take full ownership of the culinary team
build trust with them by engaging, observing, learning, and listening to their wisdom, experience, and needs
earn members' trust by instilling confidence through continued enhanced operations, interaction, and visibility
create a fun, collaborative work environment while being 'hands-on' when necessary but understanding when to step back and lead the team
involve associates in the decision-making process of how 'work gets done' and create a work environment of mutual respect in which people want to come to and participate every day
be a focused and consistent evaluator of personnel, ensuring that standards of conduct and delivery are met
oversee high standards of appearance, hospitality, service, and cleanliness of the kitchen facilities
be an active and dynamic recruiter of team members and someone who inherently enjoys developing and building his/her team and leading them to significant, positive membership satisfaction outcomes
establish and consistently enhance operating standards for personnel in areas of responsibility and consistently evaluate knowledge, understanding, and execution of these high standards
work closely with the front-of-house food and beverage managers to ensure a cohesive experience that consistently exceeds the expectations of members and guests
hold daily/weekly staff briefings and line-ups with direct reports to keep them informed of necessary and relevant activities and expectations at the club
assist in planning and be responsible for ensuring special club events are well-conceived and executed
plan, organize, and run a busy banquet operation with multiple events happening at the same time across multiple locations as well as à la carte dining
develop and maintain standard recipes and techniques for food preparation and presentation that help to assure consistent, high-quality food and minimize food costs (40-45% yearly cost including food waste)
ensure that high sanitation standards, cleanliness, and safety are always maintained throughout all kitchen areas
establish controls to minimize food and supply waste and theft
safeguard all food-preparation employees by implementing training to increase their knowledge about safety, sanitation, and accident prevention principles
maintain safety training programs
manage OSHA-related aspects of kitchen safety and maintain MSDSs in an easily accessible location
continue to maintain the positive culture of healthy employee meals and understand the importance they have for the team's morale
plan and assist with pricing of menus for all food outlets in the club and for special occasions and events
schedule and coordinate the work of chefs, cooks, and other kitchen employees to ensure that food preparation is economical and technically correct, and within budgeted labor cost goals
consistently monitor payroll and labor resource allocations to ensure they are in line with financial forecasting and goals
embrace the use of systems (including regular inventory processes) and technology to assist in the management of the kitchen and the financial performance of the operation
prepare necessary data for applicable parts of the budget
project annual food, labor, and other costs and monitor actual financial results
take corrective action as necessary to help ensure that financial goals are met
maintain strong relationships with local vendors and identify new vendors to ensure the best prices for the best quality products
be visible with the membership, engaging and acting as the face of Food & Beverage, actively building relationships with Members
evaluate and set appropriate and necessary standards of operation, execution, and delivery within the culinary operation, taking ownership of the entire experience from production to final delivery of the product, while working closely with the FOH leadership team
implement effective daily, weekly, and monthly communication across the culinary team
establish a leadership and mentoring role in the kitchen, and develop young talent, while exposing the team to new ideas and techniques
create an innovative, relevant, consistently interesting a la carte menu that provides Members with competitively priced and desirable options that are reflective of most Members' interests and tastes
continue to raise the bar with Member events by infusing creativity and variety into club favorites