Executive Chef

Louisville, KY, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Salary

Range $66,300.00 - $91,400.00

Work Schedule

Flexible

Weekend Shifts

Night Shifts

Benefits

Health Insurance

Dental Insurance

Paid Time Off

Retirement Plan

Employee Discounts

Professional Development

Job Description

Covered Bridge Golf Club is a distinguished golf and dining establishment located in Sellersburg, Indiana. Known for its meticulously maintained golf course and the stunning natural surroundings, the club appeals to golf enthusiasts and food lovers alike. At the heart of this experience is The Bridge Restaurant, which offers guests a premier dining encounter with breathtaking views complemented by exceptional food and outstanding service. The restaurant is open to both members and the public, making it a favored destination for memorable meals and gatherings. Covered Bridge Golf Club is part of KemperSports Management, a respected leader in the golf and hospitality industry committed to delivering high-quality experiences in golf, dining, and event services.

The Chef role at The Bridge Restaurant within Covered Bridge Golf Club is a full-time, salaried, and exempt position pivotal to the success of the club’s food operations. This role entails comprehensive responsibility for all food production, including preparation for the restaurant, banquet functions, and other food outlets associated with the club. The Chef will develop menus, establish food purchase specifications, and create recipes tailored to meet the club's high standards of quality and guest satisfaction. Supervising the production staff and managing food and labor budgets within the kitchen department are core duties, requiring strong leadership and financial acumen.

Maintaining the highest food quality and sanitation standards is a critical aspect of the role, ensuring compliance with health regulations and enhancing the club’s reputation for excellence. The Chef will plan menus considering customer needs, marketing trends, and cost implications while employing sound portion control and minimizing food waste. This position also demands skilled coordination and scheduling of kitchen personnel to maintain efficient and effective food production operations. Training and developing team members in safety, sanitation, and food preparation techniques are also essential responsibilities. Additionally, the Chef will closely engage with the banquet committee to ensure successful special events and continuous alignment with the club’s culinary vision. The role promises a dynamic and rewarding career path within a renowned golf club environment, inviting a professional with culinary expertise, leadership skills, and a passion for delivering quality dining experiences.

Job Requirements

College degree preferred
3 years culinary experience
supervisory and/or management experience preferably in the golf industry
State certified and/or Serve Safe certified
Experience in budget development, fiscal management, strategic planning, and staff management
Strong written, verbal, and interpersonal communication skills
Ability to work flexible hours including nights and weekends
Positive attitude and professional appearance

Job Qualifications

College degree preferred
3 years culinary experience, supervisory and/or management experience, preferably in the golf industry
State certified and/or Serve Safe certified
Demonstrated experience and capability in the areas of budget development, fiscal management, strategic planning, staff management
Demonstrated quality written, verbal, and interpersonal communication skills
Ability to analyze and solve problems
efficiently handle multiple duties under pressure with minimal supervision
work flexible hours as required including nights/weekends
Positive attitude, professional manner and appearance in all situations

Job Duties

Plan menus and assist with menu pricing taking into consideration customer needs, marketing conditions, popularity of various dishes, holidays, costs, and a wide variety of other factors
Schedule and coordinate the work of chefs, cooks and other kitchen employees to assure that food production is economical and technically correct
Develop recipes and techniques for food preparation and presentation, which help to assure consistently high quality and to minimize food costs
Approve the requisition of products and other necessary food supplies
Ensure sanitation and cleanliness standards are maintained throughout the kitchen areas at all times
Establish controls and monitor kitchen activities to minimize food and supply waste and theft
Train food preparation employees regarding safety, sanitation and accident prevention principles
Prepare all necessary data for the budget
project annual food and labor costs
Monitor actual financial results and take corrective action where necessary to help assure that financial goals are met
Consult with the banquet committee about food production aspects of special events being planned
Cook or directly supervise the cooking of items that require skillful preparation
Evaluate raw food products and monitor the quality of prepared foods to assure that applicable standards are consistently attained
Plan and manage the employee meal program
Manage employment activities for kitchen staff members, including but not limited to, personnel recruitment and selection, performance evaluations, training, compensation, discipline and termination, etc
Maintain knowledge of current and projected industry developments through continuous attention to industry periodicals and participation in relevant trade associations and organizations
Assure the efficient and timely submission of all required operational, financial, budgetary and related reports
Perform other duties as appropriate