Executive Chef

Louisville, KY, USA|Onsite

Job Overview

Employment Type

Full-time

Work Schedule

Flexible

Weekend Shifts

Night Shifts

Benefits

Health Insurance

Paid Time Off

Retirement Plan

Employee Discounts

Career development opportunities

meal discounts

Staff events

Job Description

Covered Bridge Golf Club is a distinguished recreational facility located in Sellersburg, Indiana, known for its picturesque golf course and excellent amenities that cater both to avid golfers and visitors seeking a quality dining experience. Within this scenic venue, The Bridge Restaurant stands out as a premier dining destination, offering guests not only delicious cuisine but also breathtaking views of the meticulously maintained golf course. This unique blend of fine dining and natural beauty makes The Bridge Restaurant an attractive spot for individuals looking to enjoy memorable meals in a welcoming and relaxed environment. The restaurant is open to the public, welcoming a diverse clientele ranging from golf enthusiasts to families and local residents who appreciate outstanding food and exceptional service.The Bridge Restaurant at Covered Bridge Golf Club prides itself on delivering an exceptional culinary experience that reflects a commitment to quality and guest satisfaction. This establishment emphasizes using high-quality ingredients and presenting dishes with an artistic and appetizing appeal. The restaurant integrates a variety of menu options designed to meet the needs and preferences of its patrons, combining classic and modern flavors while maintaining high standards of food presentation and service excellence. Employees at The Bridge Restaurant are part of a team dedicated to upholding these values, contributing to an atmosphere that is both professional and hospitable. The restaurant not only focuses on everyday dining but also caters to special events and banquets, enhancing the versatility and scope of its culinary services.The position available is a full-time, salaried role best suited for an experienced culinary professional with strong leadership skills. The primary responsibility of this role encompasses overseeing all food production activities within the restaurant, banquet functions, and other outlets associated with the golf club. This includes menu development, food purchasing, recipe creation, and supervision of kitchen staff. The role demands significant budget management capabilities, requiring the candidate to develop and monitor food and labor budgets efficiently. Maintaining the highest food quality and sanitation standards is paramount, reflecting the establishment's commitment to excellence and guest safety.The successful candidate will be adept at strategic menu planning, taking into account customer preferences, marketing conditions, and cost considerations. Leadership responsibilities involve scheduling, coordinating, and training a diverse team of chefs and kitchen employees to ensure economical and technically accurate food production. Innovation in recipe development and food presentation is encouraged to maintain high levels of consistency and minimize food costs. In addition, the role requires stringent control measures to prevent waste and theft, alongside a strong emphasis on safety, sanitation, and accident prevention standards. The ability to manage the employee meal program while handling all personnel activities such as recruitment, selection, performance management, and disciplinary actions is also essential.This position calls for a dynamic individual passionate about the culinary arts, equipped with a minimum of 3 years of culinary and supervisory experience, preferably within the golf industry, along with certification such as Serve Safe or equivalent. The ideal candidate will demonstrate proficiency in budget development, fiscal management, and strategic planning with excellent communication skills and a professional demeanor. Flexibility in work hours including nights and weekends is required to meet the operational demands effectively. Joining Covered Bridge Golf Club means becoming part of a reputable organization with a commitment to quality and community engagement, offering an exciting opportunity to lead a vibrant kitchen team and contribute to a premier dining experience.

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
Demonstrated experience and capability in budget development, fiscal management, strategic planning, staff management
Strong written, verbal, and interpersonal communication skills
Ability to analyze and solve problems
ability to handle multiple duties efficiently under pressure with minimal supervision
flexible to work nights and weekends
Positive attitude, professional manner and 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
Exercise portion control over all items served
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