Supervises: Executive Steward; Banquet Chef; Sous Chef; Pastry Chef.
Classification:
Education and/or Experience
Bachelor’s degree in culinary arts and/other Hospitality Management degree and eight years food production and management experience; or
15 years relevant experience; or any equivalent combination of experience and training that provides the required knowledge, skills and abilities.
Job Knowledge, Core Competencies and Expectations
Exceptional cooking
Plans and monitors all food-production-related
Plans menus with Food and Beverage
Develops food purchase specifications and standard
Maintains food quality and sanitation
Ability to pair/match wine and food and develop a wine list with the Food and Beverage
Knowledge of and ability to perform required role during emergency situations.
Job Summary (Essential Functions)
Responsible for all food and pastry production, including that sold in restaurants, banquet functions and other outlets. Develop menus, food purchase specifications and recipes. Supervises production and pastry staff. Develop and monitor food and labor budgets for the department.
Maintain the highest professional food quality and sanitation standards.
Job Tasks/Duties
Hires, trains, supervises, schedules and evaluates the work of management staff in the food and pastry production departments.
Plans menus with the Food and Beverage Director 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.
Approves the requisition of products and other necessary food
Ensures that high standards of sanitation, cleanliness and safety are always maintained throughout all kitchen areas.
Establishes controls to minimize food and supply waste and
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
Consults with the House committee about food production aspects of special events being
Cooks or directly supervises the cooking of items that require skillful
Evaluates food products to assure that quality standards are consistently
Interacts with applicable food and beverage managers to assure that food production consistently exceeds the expectations of members and guests.
Plans and manages the employee meal
Develops policies and procedures to enhance and measure quality; continually updates written policies and procedures to reflect state-of-the-art techniques, equipment and
Recruits and makes selection decisions; evaluates job performance of kitchen staff; coaches, rewards and disciplines staff in a fair and legal manner.
Recommends compensation rates and increases for kitchen
Establishes and maintains a regular cleaning and maintenance schedule for all kitchen areas and equipment.
Provides training and professional development opportunities for all kitchen
Ensures that representatives from the kitchen attend service line-ups and
Motivates and develops staff, including cross-training and promotion of
Periodically visits dining area to welcome
Hosts taste panels to assess feasibility of proposed menu
Reviews and approves product purchase
Establishes buffet
Maintains physical presence during times of high business
Implements safety training programs; manages OSHA-related aspects of kitchen safety and maintains MSDSs in easily accessible location.
Understands and consistently follows proper sanitation practices including those for personal
Undertakes special projects as assigned by the Food and Beverage Director or General Manager.
Licenses and Special Requirements
Certification from American Culinary Association or other professional hospitality
Food safety 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
Du Val International, Inc. specializes in the recruitment and placement of the finest chefs worldwide. We work with Exclusive Resorts, Country Clubs, City Clubs, Restaurants, and Hotels. Visit our website for more information at www.duvalinternational.com.