Position: Executive Chef job
About: Trilogy Lake Norman: Twin Mills Club, a facility located in the attractive Huntersville area near Charlotte, North Carolina, offers a range of amenities including indoor and outdoor pools, Pickleball and tennis courts, access to boats at nearby Lake Norman, a feature restaurant called The Foundry, and an Event Center open for dining reservations and private event bookings.
Requirements: High school diploma or equivalent preferred; at least two years’ minimum experience as an Executive Chef or Kitchen Manager, or successful completion of nationally ranked culinary or vocational school, or the equivalent combination of education and experience; one to three years’ experience supervising a team of managers, or another supervisory role required; American Culinary Federation certification of Certified Chef de Cuisine or higher is preferred; current Food Handlers card; computer literate with working knowledge of Microsoft Office, including Excel; ability to read, analyze, and interpret periodicals specific to the food service industry; ability to understand the standardized recipe format; ability to solve problems quickly, write regular reports, order guidelines, production and clean-up guides; ability to write routine reports and correspondence; ability to speak effectively before groups of customers or team members; ability to calculate food costs, menu pricing, discounts, percentages, inventory, labor standards and volume; ability to envision and implement ‘out of the box’ programs and ideas; must possess basic computational ability as well as budgetary analysis; must have strategic planning, change management, problem-solving, decision-making, delegation, communication, time management, and employee development skills; must have excellent written and verbal communication skills, with an ability to respond to the needs and requests of staff members and guests; must be able to consistently achieve high work standards; attention to detail, accuracy, and timeliness; must demonstrate initiative and make independent decisions, based on sound judgment; must be able to pay attention to multiple details and be comfortable working in a fast-paced environment where continuous improvement is expected; this position requires a flexible schedule to include evenings and weekends.
Benefits: Company medical, dental, and life insurance plans, Paid Time Off (PTO) accrual at a rate of 120 hours per year, 7 paid holidays annually, Participation in the 401(k) plan after 30 days of service, Opportunity for ongoing development and culinary certifications, Professional development through culinary exhibitions and seminars
