POSITION SUMMARY & RESPONSIBILITIES This position oversees all Culinary and Back of House operations. It is a hands-on position, leading a talented and dedicated culinary team in the planning and preparation of high-quality meals on a consistent basis. The Executive Chef is responsible for the efficient and effective operation of three kitchens: servicing two restaurants, an outdoor Cabana grill, as well as the production for a diverse scale of banquets. The Executive Chef leads, manages, motivates, communicates, and directs kitchen staff to achieve the objectives set by the General Manager and Board of Directors. The Executive Chef creates and updates menus often, incorporates daily features, and develops and documents recipes and controls to ensure consistency throughout their kitchen. This position needs to possess a skill set in all areas of food and beverage service and maintain the highest professional food quality while enforcing a clean and safe work environment.

• Assists the Controller in budgeting, food costs, and payroll.
• Plans and implements menu design, creating suitable dishes and costing standard recipes.
• Ensures member and guest satisfaction with smooth and effective running of the day-to-day operations.
• Maintains control of the standards for purchasing and receiving items.
• Tests and evaluates products for quality, paying particular attention to yield/holding qualities/market price/ wastage usage of leftovers.
• Controls requisitioning of food quantities by forecasting volume, to avoid over/under production.
• Creates recipes and devises production methods.
• Maintains equipment and schedules maintenance.
• Oversees the hiring, training, and development of all kitchen staff.
• Focuses on delivering consistency and the highest quality culinary operations.
• Finds and maintains a menu balance focused on meeting and exceeding member dining expectations, from classic country club fare to new, innovative dining options. The executive chef will need to offer menu options that appeal to tenured members as well as newer, more active, younger members and provide creative plate, buffet, and action station presentations as well as provide value to the membership.
• Engages with, observes, learns, and listens to the members and staff. Learns members’ names and culinary and dining preferences to meet their expectations. Being visible and approachable is an important aspect to this position.
• Meets budgeted food and labor cost goals by proactively monitoring and controlling food and labor costs.

QUALIFICATIONS & KEY CHARACTERISTICS

• Degree in Culinary Arts or Hospitality Management preferred.
• Minimum three years’ experience as an Executive Chef preferred.
• Experience in private, member-owned clubs highly preferred.
• Exceptional cooking skills.
• Ability to communicate effectively with Executive management team, coworkers, employees, members, and guests to promote a team effort and maintain a positive and professional manner.
• Ability to seek out new and innovative ways to meet, and respond to, the needs and demands of an ever changing, diverse membership.
• Ability to treat members, guests, and staff with respect and courtesy.
• Capable of multi-tasking and advance planning to ensure adequate staffing and food inventory for multiple restaurants and banquets simultaneously.