Brae Burn will offer an attractive and competitive compensation and benefits package to include:
• A base salary and performance bonus commensurate with experience.
• Professional dues and education expenses with emphasis on continuing education.
• Standard Benefits including health, dental and eye insurance, 401K and disability insurance in accordance to club policy.
• Vacation and sick days.
Executive Chef Private Country Club
The primary responsibility of the Executive Chef will be to provide a consistent and superior dining experience for the membership and their guests. This is a hands-on, working chef position. Daily food production including member dining and banquets, working alongside the culinary team is a requirement. The successful candidate will assure the highest standards of quality and production, hire, train, schedule and evaluate kitchen personnel. The Executive Chef will continuously strive for consistency and to exceed the expectations of the membership, and develop standard procedures, recipes and techniques to accomplish these goals.
The Executive Chef will be responsible for the administration and management for all food operations. Create exciting and unique menus without losing sight of the need for traditional country club fare. Candidate must be a team player and open to suggestions from Members. The candidate must have superior interpersonal skills and a proven track record of strong, motivational leadership. The Executive Chef will report to the General Manager and will collaborate with the senior management team.
Duties include but are not limited to:
Menu development with emphasis on quality, consistency, and variety.
Evolving menus to capture product availability and seasonality.
Engaging and motivating manager to both, staff and coworkers.
Responsible for weekly scheduling, payroll (Vacation & PTO).
Human resources responsibilities including recruiting, hiring, cross training and professional development. Timely and meaningful reviews for the staff will be conducted in accordance with club policy.
Establishes standardized recipes and specifications to ensure consistency at all times, oversees daily operations to ensure quality and consistency.
Responsible for helping establish and maintaining cost control measures for food and labor while working within the Club’s budget.
Fostering an atmosphere of cooperation and mutual respect for all employees. Participates in daily line ups for culinary and service staffs.
Attending weekly Management and BEO meetings.
Soliciting and utilizes feedback from the kitchen staff, service staff and membership.
Responsible for final walk through of buffet set-ups and staff preparedness on action stations.
The ideal candidate will possess a degree from an accredited culinary school, and a minimum five years’ experience as Executive Chef or highly accomplished Chef de Cuisine or Sous Chef in a full-service facility, such as a private club or hotel.
The candidate will possess the highest of standards and attention to detail as well as a sincere, passion for the culinary arts.
Proven cost controls procedures, good financial management, team building and leadership skills.
Strong country club background is preferred and will be given special consideration.
Has exceptionally strong food and beverage credentials, and most importantly, the ability to consistently define and achieve goals and objectives. This includes proven and verifiable leadership qualities with demonstrated ability to direct, coordinate and control all facets of an active food and beverage operation.
Has strong management skills with verifiable strengths in inspirational leadership, financial performance, and interpersonal skills.
Must possess strong written and oral communications skills with the ability to speak and present to large groups of people.
Must have computer skills including but not limited to Microsoft Outlook, Word, and Excel. This position also requires technical skills to effectively manage multiple restaurants in multiple locations. Experience with POS software is a plus.
Must understand and practice a member service philosophy at the Club and be fully engaged in providing members with consistent, high-quality food and innovative plate presentations.
Create innovative, relevant, consistently interesting a la carte and banquet menus that provide members with competitively priced and desirable options that are reflective of the majority of member’s interests and tastes.
Meticulous about food handling, cleaning, and organizing the kitchen and insists that all staff do the same in accordance with local and state guidelines and requirements.