Executive Chef

Chesapeake, VA, USA|

Job Overview

Employment Type

Full-time

Compensation

Salary

Range $68,000.00 - $93,700.00

Benefits

401k

Medical

Vision

Dental

vacation

holiday

Sick

Job Description

Cedar Point Club, established in 1964, is a prestigious private, multi-generational country club located along the picturesque Nansemond River in Suffolk, Virginia. This esteemed club is renowned for its championship golf, featuring an 18-hole course that has proudly hosted all Virginia State Golf Association (VSGA) Major Championships. Additionally, the club offers a scenic 9-hole par-3 course and renovated practice facilities, making it a sought-after destination for golf enthusiasts. Beyond golf, Cedar Point Club boasts premier amenities including tennis and pickleball courts, a seasonal resort-style pool complete with poolside dining, and a clubhouse that offers casual dining with fresh, seasonal fare alongside panoramic riverfront views. The club presents a vibrant calendar filled with social events tailored for all ages, alongside dedicated golf and tennis programming, fostering a rich sense of community and engagement among its members. With chef-curated menus and versatile spaces, Cedar Point Club also serves as an ideal venue for corporate gatherings and private celebrations.

Cedar Point Club prides itself on being a warm and welcoming community that values relationships and shared traditions. The club operates with a firm commitment to hospitality, teamwork, and thoughtful service, striving to consistently deliver an exceptional experience to both its members and staff. Serving as the culinary cornerstone of this institution, the Chef de Cuisine position is responsible for overseeing all food production aspects across various club outlets including restaurants and banquet functions. This role involves menu development, creating food purchase specifications and recipes, as well as supervising the production and execution teams. The Chef de Cuisine also plays a critical role in financial management by developing and monitoring the food and labor budgets for the culinary department. Maintaining the highest standards of food quality and sanitation is paramount, ensuring that every dining experience aligns with the club’s esteemed reputation. This full-time, salaried, exempt position requires a culinary leader who is not only skilled in kitchen management and food production but also adept at strategic planning, financial oversight, and staff development. Compensation is commensurate with experience, and employees are offered comprehensive benefits including 401K, medical, vision, dental, vacation, holiday, and sick leave. KemperSports Management, the employer, embraces equal opportunity practices and seeks a professional who embodies a positive attitude, professionalism, and exceptional communication skills to join their team in delivering unparalleled hospitality and culinary excellence.

Job Requirements

Must have the ability to read and write (English)
communicate verbally with staff members and/or customers
give and/or follow verbal and written instructions
supervise subordinates
visually inspect all work areas
operate equipment for several hours at a time
perform mathematical calculations involving fractions, decimals, and percentages
retrieve, read and interpret information from technical sources
stand, sit, walk, push, pull, lift, grasp, bend and kneel for up to 5 hours at a time
lift up to 100 lbs occasionally, 50 lbs frequently, and 20 lbs constantly

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 holidays, 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
Execute monthly inventory to ensure budgeted COGS are achieved
Code invoices and review daily/weekly to ensure budgeted operational expenses are achieved
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 Events Director 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