Medical, Dental, Vision Insurance available
401K Retirement
PTO (2 weeks)
Meals & Club Usage
Required Education:
2 Year Degree
A private country club in South Central PA is seeking to hire a professional and experienced Executive Chef to lead our team. The Executive Chef ‘s responsibilities include but are not limited to the following: Responsible for all food and pastry production, including that sold in our restaurant, pub, and banquet functions; Develop menus, food purchase specifications and recipes; Supervises production and pastry staff.; Develop and monitor food and labor budgets for the department; Hire, train, and oversee all kitchen staff; Ability to pair food and wine; Manage conditions and all safety compliance issues in the kitchen; Maintain highest professional food quality and sanitation standards.
Job Knowledge, Core Competencies and Expectations
Absorb and embody the culture creating service excellence.
Exceptional cooking skills.
Plans and monitors all food-production-related costs.
Plans menus with the Club General Manager and House Committee.
Develops / Approves food purchase specifications and standard recipes.
Maintains food quality and sanitation standards.
Ability to pair/match wine and food and develops a wine list with the Club General Manager and Front of House Manager.
Knowledge of and ability to perform required role during emergency situations.
Understands food handling and sanitation requirements of local agencies and Department of Health.
Ability to prioritize and make adjustments as needed in staffing, purchases, etc.
Excellent verbal and written communication skills as well as organizational skills.
Available to work flexible shift schedules.
Competent with Microsoft, Excel and Outlook.
Working knowledge of Point of Service (POS) system (or ability to learn)
Job Summary (Essential Functions)
Job Tasks/Duties
Hires, trains, supervises, schedules and evaluates the work of staff in the food production departments.
Plans menus with the Club General Manager and House Committee for all food outlets in the club and for special occasions and events.
Schedules and coordinates the work of chefs, cooks and other kitchen employees to assure that food preparation is economical and technically correct and within budgeted labor cost goals thereby reducing food and supply waste and theft.
Ensures that high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all times.
Safeguards all food-preparation employees by implementing training to increase their knowledge about safety, sanitation and accident-prevention principles.
Develops standard recipes and techniques for food preparation and presentation that help to assure consistently high quality and to minimize food costs; exercises portion control for all items served and assists in establishing menu selling prices.
Prepares necessary data for applicable parts of the budget; projects annual food, labor and other costs and monitors actual financial results; takes corrective action as necessary to help assure that financial goals are met.
Attends food and beverage staff and management meetings.
Cooks or directly supervises the cooking of items that require skillful preparation.
Evaluates food products to assure that quality standards are consistently attained.
Plans and manages the employee meal program.
Develops policies and procedures to enhance and measure quality; continually updates written policies and procedures to reflect state-of-the-art techniques, equipment and terminology.
Recommends compensation rates and increases for kitchen staff.
Establishes and maintains a regular cleaning and maintenance schedule for all kitchen areas and equipment.
Ensures that representatives from the kitchen attend service line-ups and meetings.
Periodically visits dining area to welcome members.
Maintains physical presence during times of high business volume.
Implements safety training programs; manages OSHA-related aspects of kitchen safety and maintains MDSs in easily accessible location.
Secures contracts with purveyor’s including deliveries and guaranteed in-stock items, along with securing fresh foods and exclusive items.
Reports accidents, injuries and unsafe work conditions to the Club General Manager
Develops cross marketing strategy in order to increase profit, such as pairing drinks with the food service.
Establishes and develops a highly motivated pro-active team with the highest ethical standards that deliver cost effective and quality-oriented service product.
Ensures the Club General Manager is informed of daily operations.
Licenses and Special Requirements (preferred)
Certification from American Culinary Association or other professional hospitality association.
ServSafe Food Protection Manager Certification (or similar certification)
Physical Demands and Work Environment
Required to stand for long periods and walk, climb stairs, balance, stoop, kneel, crouch, bend stretch and twist or reach.