Salary is based on experience, with a full benefits package in addition to compensation.
The Executive Chef (EC) is responsible for all food and beverage operations to ensure the delivery of quality and innovative food and beverage products to members and guests. The Executive Chef is an important and positive face of culinary operations at Sulphur Springs Country Club.
Essential Duties and Responsibilities:
Directs the kitchen staff to achieve the objectives set by Leadership. The EC creates the standards for kitchen policies and procedures, communicates these policies, and ensures that the policies are adhered to by all staff.
Responsible for ensuring that all food is consistently outstanding – from standard country club fare to innovative offerings and special culinary events throughout all dining venues.
Creates and updates menus seasonally, creates daily specials, and develops and documents recipes and controls to ensure consistency.
Responsive to club and team members’ 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?”
Team builder who mentors kitchen staff and develops a pipeline of talented and creative individuals by building upon its reputation as an excellent learning and training ground for up-and- coming culinarians.
Leads the BOH initiative relative to accident prevention, training and retention of staff, and sanitation and safety standards.
Proven track record of controlling food and labor costs. He or she is adept at creating and managing a budget and provides food purchase specifications to control food quality and costs.
Works as a strategic and operational partner with managers and staff to develop information sharing, good communication, superior internal and external customer relationships, and high-performance teamwork in order to achieve club objectives.
Someone who looks at mistakes as opportunities for improvement and instills this mindset and outcome into his/her team.
Approachable by both members and staff.
Responsible for daily kitchen operations:
Maintains control in all areas of the kitchen
Upholds company quality and safety standards
Develops food prep, plating, and garnishing
Follows through with consistency and quality
Preparing and maintaining seasonal recipe and menu development
Spreadsheets to track food cost
Daily ordering and deliveries
Proper approval of invoices
Proper hire/fire procedures, including documentation
Proper line coverage
Proper training program
Responsible for preventative maintenance on all kitchen equipment
Sourcing proper tools/equipment to allow the staff to function effectively and a safe restaurant
Responsible for training and management of kitchen staff
Serves as a liaison between the dining room and kitchen staff
Receives and resolves complaints concerning food and service
Assures that all side work is accomplished timely
Supervises and controls all cleaning of equipment and service areas according to schedule
Makes suggestions about improvements in dining room service procedures and layout
Involved in ongoing marketing programs to increase dining room business
Attends scheduled staff meetings
May serve as the club’s opening and closing manager or manager on duty
Maintains strict confidentiality of company, personnel, and member information
Demonstrates a strong commitment to the mission and values of the organization
Adheres to company attendance standards
Performs other duties as assigned
Supervisory Responsibilities: 7 – 10 direct reports
Strong organizational, interpersonal, and communication skills
Detail-oriented with the ability to multi-task
Demonstrated professionalism and member / client service skills
Ability to absorb information quickly and adapt in a fast-paced environment
Approachable and friendly demeanor
High energy level with sense of urgency
Demonstrates proactive behavior, especially with issues concerning safety, health, and member needs
Qualifications: Minimum 2 years of commercial kitchen management experience
Environmental Factors/Physical Demands:
Work is performed in a restaurant environment indoors and, occasionally, outdoors. While performing the duties of this job, the EC is regularly required to have the ability to maintain active member and employee communication; may be subject to bending, reaching, kneeling, and stooping. May also be subject to moving, lifting, carrying, pushing, pulling, and placing objects weighing less than or equal to 25 pounds with assistance and objects in excess of 50 pounds with assistance. Stands, sits, or walks for an extended period.
Job Type: Full-time
Experience: 2 years as anExecutive Chef (preferred)
Starting Salary (depends on experience) $60,000
Benefits include Health Insurance, Life Insurance, Dental, 401k and Roth 401k with standard employer match