Executive Chef

Scope of Responsibility:

Responsible for the consistent preparation of innovative and creative cuisine of the highest quality, presentation and flavor for the dining rooms, banquets, and other food facilities, resulting in outstanding guest satisfaction, improved market share and increased covers and revenues in all revenue generating outlets.  In accomplishing this standard interviews, hires, trains, supervises, counsels and motivates the kitchen team while controlling production and food costs.

Duties and Responsibilities:

• Menu Creation; continues the time-tested menu items of the Club while bringing fresh ideas and vitality with a Chef’s Menu of new creations. Menus changed at least every quarter.

• Trains, develops, and motivates supervisors and culinary staff to meet and exceed established food preparation standards on a consistent basis.  Teaches preparation according to well defined recipes and follows up and discusses ways of constantly improving the cuisine at the property.

• Displays exceptional leadership by providing a positive work environment, counseling employees as appropriate and demonstrating a dedicated and professional approach to management.

• As part of the management team, displays an attitude of loyalty, dedication, confidentiality and a willingness to cooperate with other team executives and staff.  Accepts projects and responsibilities as assigned by the General Manager and completes in a timely manner.

• Ensures all equipment in the kitchens is properly maintained and in working order in accordance with County Health Department and Club standards.

• Coordinates with support departments for acquisition of needed goods and services.

• Ensures sufficient staffing levels are scheduled to accommodate business demands.

• Ensures all products are prepared in a consistent manner and meet departmental appearance/quality standards.

• Follows and enforces all applicable safety procedures specified for kitchen and food services areas.