The Executive Chef (EC) is responsible for all food and pastry production sold in restaurants, banquet functions, and snack bar. The EC develops menus and creates and manages food purchase specifications and recipes and supervises production and pastry staff. The EC develops and monitors food and labor budgets for the department and maintains the highest professional food quality and sanitation standards. The EC understands that all food is to be consistently outstanding and ensures that consistency and quality food is just as important in the snack bar as it is in high-end wine dinners and events.
INITIAL PRIORITIES OF THE EXECUTIVE CHEF
Leadership - must be able to engage with, observe, learn, and listen to the membership and team. Learn Members’ names and culinary and dining preferences. Listen to the Members to meet their requirements and learn what matters most to them. Earn Member trust by instilling confidence through continued enhanced operations and visibility. Being visible and approachable is an important aspect to this position.
Evaluate current operations and set appropriate and necessary standards of operation, processes, execution, and delivery within the culinary operation, taking ownership for the entire experience from production to final delivery of the product, while working closely and positively with the entire team park wide.
Focus on delivering consistency and the highest quality in dining operations.
Develop and trust the team as well as evaluate and continue to train and mentor the culinary team while promoting fairness and consistency within.
Find and maintain 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.
Meet budgeted food and labor cost goals by proactively monitoring and controlling food and labor costs.
Take tremendous pride in making Members happy and exceeding their expectations and fosters that accountability among the team.
Possesses strong written and oral communications skills.
Is organized as well as flexible. He or she proactively leads a la carte and banquet operations simultaneously and is also able to execute pop-up Member events / requests successfully. The number of covers fluctuates depending on the night and event so the Executive Chef must be flexible, organized and an exceptional planner.
Must be positive and have a sense of humor which embodies the club’s core values of respect, integrity, communication, honesty, quality, and teamwork.
A team builder who mentors culinary team and develops a pipeline of talented and creative individuals by building on its reputation as an excellent learning and training ground for up-and-coming culinarians. He or she treats all team with respect and, in return, requires that of the team. He or she also works to ensure that a positive working atmosphere is maintained throughout all food and beverage operations.
MOUNTAIN LAKE, BY NUMBERS
275 Members in all categories
$800k F&B revenue (Reduced 2020-2021 season due to Covid19)
65% a la carte/35% banquet
110 employees (FTE) in-season (18 Culinary)
12,000 rounds of golf annually on its 18 holes
73 - average age of Members
FOOD & BEVERAGE OPERATIONS:
Food and Beverage Operations are open seasonally from Oct 15 through April 30.
Colony House- The spectacular newly renovated 56,000-square foot Colony House offers several a la carte and private dining venues, both indoor and al fresco. The venues are open seven days a week in season and include breakfast service. Our menus range from small plates in the Raynor Bar to Chef Table experiences upon request.
1916 – Grand dining room seats 80 for a la carte dining.
Raynor Bar & Lounge- Active new outlet seats 40 for small plates and custom cocktails.
Olmsted Room – Private dining experience for up to 24 persons.
Segments – Our pool-side snack bar window serving freshly squeezed juices in the morning to a late afternoon soft serve ice cream.
Mountain Lake Pantry Store - located in the Colony House – opened this season and offers our membership a wide variety of fresh grocery items, flowers, freshly baked goods and many specialty items and prepared meals.
Pool House - Families and guests can also enjoy our Pool House - a casual dining outlet for lunch and dinner. A separate outlet with its own bar and kitchen facilities can host many of our club activities and private events with seating up to 120. Our outside grill kitchen offers great flexibility and the opportunity for our membership to enjoy a traditional Mountain Lake cookout once a week.
Marion’s 11th Tee – A very active halfway house and a Member favorite for lunch that offers golfers the opportunity to enjoy a morning snack or a freshly grilled burger.
Certified Executive Chef certification required. Certified Master Chef certification preferred.
Additional Salary Information: Salary is open and commensurate with qualifications and experience. This position offers an excellent benefits package including professional development.
About Mountain Lake
Mountain Lake: Established in 1916, a small community of Members who appreciate living in a 3,000-acre hilly enclave amongst the natural beauty of Central Florida. Members appreciate our community that is family, where giving back to the local schools, charities and other organizations encompass the spirit of civic mindedness that is Mountain Lake. A secluded, but uniquely welcoming place that prides itself on a culture that provides an extraordinary experience for each member of its employee team, as well as for its membership.