The ideal candidate is responsible for all Club food preparation and production, including a la carte and pool dining and both member and special event functions. Develop menus, food purchase specifications and recipes. Supervise all back of the house staff. Develop and monitor food and labor budget for the department. Maintain highest professional food quality and sanitation standards. Consistently provide a culinary experience that exceeds Member expectations.

JOB TASKS AND DUTIES

• To assist in the direction and execution of the back of house culinary operations in an effort to deliver outstanding member service. Direct and execute operations of high a la carte volume in a hands on manner
• Maintain a high standard of quality control
• Evaluate food products to assure that quality, price, and related goods are met
• Maintain line inventory controls and stock on daily basis
• Motivate and develop kitchen personnel through continuous education
• Lead preparation and production of food items for both restaurant and banquet service
• Ensure presentation is eye catching at all times. Provide the highest food quality
• Act as a solid line of communication between the front and back of house
• Maintain full, up-to-date knowledge of all menu items and ingredients
• Maintain a proper, neat, clean, and safe kitchen line; adjust stock according to the current meal periods or events
• Safeguards all food preparation by implementing training to increase employee knowledge about safety, sanitation, and accident prevention principles
• At all times, must be attentive, friendly helpful, and courteous to members, guests, and fellow employees
• Ensure overall member satisfaction
• Be able to work weekends/holidays and maintain a flexible schedule
• Follow all company policies, systems, controls and procedures
• Maintain and help develop the company policy
• Visit with members in the dining room during lunch/dinner

• Culinary School graduate preferred but not required
• Experience in the Private Club industry or fine dining is preferred
• Possess characteristics that command a presence in the dining room
• Proven track record of team management, organizational, and coaching skills
• Solid understanding of a la carte and banquet revenue generation
• Plans and manages the employee meal program
• Comprehensive knowledge of expense control as it relates to the Back-of-the-House payroll and the forecasting/budgeting of expenses
• Creative menu development skills
• Strong technical literacy, including Microsoft Word and Excel, payroll management, and point of sales systems
• Diplomatic team player able to foster relationships with members, employees, and guests