Chef / Sous Chef / Chef de Cuisine, Executive Chef, Kitchen Manager
Oakwood Country Club
Executive Chef Position Summary
Age of Club: 1967
Number of Members: 250
Club Ownership: Member-owned
Annual Dues Volume: $750,000.00
Annual Food Sales: $325,000.00
Average Beverage Sales: $300,000.00
Currently seeking an Executive Chef with country club experience to provide members and guests with a first class dining experience. Creating menus, managing all aspects of the kitchen operation in concert with efficient control systems are critical skills required. We are seeking a candidate who possesses a stable work history, a team player spirit, and an exceptional customer service attitude. The Club offers a competitive salary, performance bonus and benefits. The Executive Chef will be responsible for all the food production, for the restaurants, banquet functions and other outlets. He/she will manage food purchases and inventories. Develop and monitor food and labor budget. Maintain highest professional food quality and sanitation standards. The candidate will have a proven track record of efficient food and labor cost management.
Position: Executive Chef
Essential Job Function. Responsible preparation of all food products in all areas of the club operation.
Duties and Responsibilities
Manages the kitchen and food production operation.
Plans and implements a creative food service with variety and innovation. Helps establish the club reputation for high quality, creative food service.
Hires and disciplines staff according to the established guidelines. Recommends firing to General Manager.
Establishes standards for food service in general and the kitchen in particular.
Plans and implements changes in operation and menus to meet the needs and desires of members. Provides continuous feedback to management regarding members’ perceptions and comments regarding food and service.
Establishes and maintains high standards of service, quality, and job performance for staff. Provides a strong emphasis on member service.
Establishes cleanliness standards, policies, and procedures for the kitchen.
Supervises and directs the preparation of food daily according to menu cycles and banquet function sheets. Oversees food preparation for dining room, lounge, and banquets on a daily basis. Works closely with the dining room manager, catering manager, and sous chef to ensure a high quality, integrated food service system in both concept and delivery.
Establishes ongoing training program to meet high quality standards of food preparation and presentation.
Trains staff to meet established goals and high standards of food quality preparation and presentation. Constantly seeks ways to improve quality of product and performance of staff.
Ensures scheduling of the kitchen staff in the most cost effective way to accomplish necessary work.
Monitors and controls departmental costs, especially payroll. Monitors daily and weekly payroll hours for kitchen staff to help control costs.
Ensures adequate levels of food preparation based upon historical forecasts and monitoring of daily traffic. Is alert for special events that may impact on level of business.
Achieves budgeted food cost percentage of 50% or better. Takes all necessary steps to ensure cost control to include portion control, use of leftovers, security of food supplies, cost-conscious purchasing, etc. Monitors of food prices and seasonal items. Changes menus and specials to take advantage of such.
Monitors key benchmarks on daily basis to include covers served per meal and day, menu sales mix, payroll hours per meal served, etc.
Plans and costs menus for approval. Ensures that standardized recipes and presentations are prepared for all menu items.
In conjunction with the General Manager and Clubhouse Manager, plans and costs standard banquet menus and special function menus.
Ensures quality control of all food served.
Orders kitchen and food and beverage supplies as necessary.
Ensures that specifications are prepared for all food items purchased. Ensures that food received meets specifications and is in the correct quantity, size, count, weight, etc.
Establishes a thorough dedication to cleanliness on the part of his staff to ensure the highest levels of cleanliness and sanitation in the kitchen, storerooms, and loading dock.
Ensures the cleanliness and neatness of delivery entrance and dumpsters area.
Maintains kitchen equipment, appliances and utensils in good working condition.
Ensures adequate security and controls of food stock. Conducts daily inventory of high cost items and monthly inventories.
Ensures that all club policy, including dress standard for department, is followed by kitchen and service staffs.
Works together with club department heads to develop a team-like approach to operating the club where a major emphasis is placed on problem discovery and solution.
Performs other duties as assigned.
Reports to General Manager
Supervises Sous-Chef and staff
This position is exempt from overtime
Specific objectives to quality for bonus
Reduce food cost and bring it in line with the budgeted 50% or better.
Reduce food inventory size below $15,000 (currently at $23,500.
Minimize the ordering frequency as to save on delivery and or fuel cost
Maintain paper product, dishwashing chemical, sundries and expenses in line with budget.
Implement a systematic kitchen cleaning strategy based on checklists and daily reviews.
Maintain expenses in line with budget. Variances will require approval and explanations.
Design weekly specials using existing inventory to maximize use of product on hand.
A discretionary bonus of up to 2.5% of annual salary will be awarded based on the attainment of above-listed objectives. These objectives will be reviewed on a quarterly basis.
About Oakwood Country Club
Country club located on the outskirt of the Quad Cities. Membership of 250 who enjoy a great golf course, casual and formal dining. The club served dinner Thursday to Saturday and lunch Thursday through Sunday. In season, Wednesday lunch and dinner is being considered. The kitchen has a small staff and requires hands on approach.
The position is available immediately. The right candidate will need some business acumen to maintain a low food cost and labor.The challenge in the summer months is to juggle a la carte, banquets, and the pool demands. Summer help and temporary help will be used to meet the peak demands.
Members expect a mix of traditional dishes and creative ones so, there is an outlet for creativity.
The club has a fair amount of banquets although that number will be low in 2020 on account of the Covid-19.
The compensation is attractive and the club offers a bonus incentive, 50% of health insurance covered by the club. The club is closed in January.