Executive Chef at Chagrin Valley Hunt Club

Essential Duties and Responsibilities of a Successful Candidate

• Provides the highest quality product that is always prepared consistently based on set standards. It is imperative that everything that comes out of the kitchen receives a high level of scrutiny with regards to quality and consistency and is met with a high degree of member satisfaction.
• Hires, trains, leads, manages, motivates, and directs kitchen staff to achieve the objectives set by the general manager, food & beverage director, and executive chef. The executive chef creates the standards for kitchen policies and procedures, communicates these policies, and ensures that the policies are adhered to by all BOH staff. The executive chef leads by example and is very hands-on in all aspects of the operation.
• Creates and updates menus at least seasonally while incorporating daily features. He or she develops, costs, and documents recipes and controls to ensure consistency. Creativity and variety are essential in planning menus and events for the members of the Hunt Club.
• Ensures that impeccable standards of sanitation and cleanliness are maintained throughout the kitchen always. The executive chef leads the back-of-the-house with regards to accident prevention and training. He or she must possess a high level of attention to detail in all facets of kitchen operations. The executive chef safeguards all food preparation employees by implementing ongoing training to increase their knowledge about safety, sanitation, and accident prevention.
• Stays current on all culinary trends and is well-versed in accommodating a wide variety of food allergies and intolerances. The executive chef incorporates gluten-free, vegetarian, and vegan items on the menu and trains all staff in the proper handling of those items and requests. He or she also has experience and an interest in healthy and tasty menu options.
• Is responsive to club and team member requests and strives to find creative ways to accommodate reasonable requests. He or she believes in the service philosophy: “the answer is ‘yes,’ what is the question?”

Food & Beverage Operation

• Fine dining offered in the Hunt Room, Main Dining Room, and Oglebay Library
• Outdoor dining on the Porch during summer and fall
• Poolside fare prepared in main kitchen and delivered to the pool
• Club events throughout the year are very important to members
• Private member and sponsored events such as weddings, showers, rehearsal dinners, etc.

Physical Requirements

• Must be able to stand for long periods of time, approximately 8 hours.
• Must be able to walk for long periods of time.
• Must be able to lift and carry a minimum of 30 pounds.
• Must be able to bend, stretch and reach for extended periods of time.

Candidate Qualifications

• Has at least three years’ experience as an executive chef or as a sous chef at a larger club.
• Earned a culinary arts degree from an accredited school.
• Is ServSafe certified.
• Possesses strong and positive leadership and management skills.
• Displays excellent oral and written communication skills.
• Is effective at recruiting, training, and evaluating the culinary team.
• Makes difficult personnel decisions in a timely manner and maintains a courteous, calm, and helpful attitude under pressure.
• Is extremely organized to successfully manage and lead a la carte and banquet service simultaneously.