THE EXECUTIVE CHEF OPPORTUNITY AT HIDEAWAY GOLF CLUB
An amazing opportunity exists for candidates with a successful track-record of leadership and exceptional culinary operations management in private clubs or high-end establishments in the hospitality industry. We are conducting the Executive Chef search for the Hideaway Golf Club, part of the luxury lifestyle brand, Discovery Land Company.
Successful candidates have a track record of leading multiple a la carte operations as well as banquet events. If you have a track record of leading high quality, creative and consistent culinary operations, as well as a passion for hospitality and mentoring future culinarians, look no further than this executive chef opportunity at Hideaway Golf Club.
The executive chef at Hideaway is responsible for all food production, including that sold in restaurants, banquets, and other outlets. He or she develops menus, food purchase specifications and recipes, and develops and monitors food and labor budgets for the department. The executive chef maintains the highest professional food quality and sanitation standards. He or she understands that all food must be consistently outstanding, innovative and ensures that the consistency and quality of food is just as important at the Snicky Snack (the club’s halfway house) as it is in five-course wine dinners and special events. The executive chef also understands the importance of appropriate systems and technology to assist in the management of cost, pricing, and scheduling.
EXECUTIVE CHEF JOB DESCRIPTION
Be a collaborative team player who is willing to be “hands on” when necessary but understands when to step back and lead the team.
Be an active and dynamic recruiter of team members and someone who inherently enjoys developing and building his/her team and leading them to significant, positive membership satisfaction outcomes.
Involve associates in the decision-making process of how ‘work gets done’ and creates a work environment people want to come to and participate every day.
Have a passion and aptitude for teaching and training for all food service personnel, working, as necessary, with the staff directly responsible for operations.
Be a focused and consistent evaluator of personnel, ensuring that standards of conduct and delivery are met; this includes oversight of high standards of appearance, hospitality, service, and cleanliness of the kitchen facilities.
Establish and consistently enhance operating standards for personnel in areas of responsibility and consistently evaluate knowledge, understanding, and execution to these high standards.
Conduct and/or oversee training programs for food service personnel on various issues including service techniques, knowledge of menu items and daily specials, sanitation, team building, and conflict resolution; regularly test and evaluate knowledge and understanding of these expectations
Work closely with the front of house food and beverage managers to assure a cohesive experience that consistently exceeds the expectations of members and guests.
Hold daily/weekly staff briefings with direct reports to keep them informed of necessary and relevant activities and expectations at the Club. Assist in planning and be responsible for ensuring special club events are well-conceived and executed.
Attend food and beverage staff and management meetings.
Cook or directly supervise the cooking of items that require skillful preparation.
Engage with, observe, learn, and listen to the members and staff. Earn member trust by instilling confidence through continued enhanced operations, interaction, and visibility.
Maintain physical presence during times of high business volume.
Develop standard recipes and techniques for food preparation and presentation that help to assure consistent, high quality and minimize food costs; exercises portion control for all items served and assists in establishing menu selling prices.
Evaluate food products to assure that quality standards are consistently attained.
Ensure that high standards of sanitation, cleanliness and safety are always maintained throughout all kitchen areas. Establishes controls to minimize food and supply waste and theft.
Safeguard all food-preparation employees by implementing training to increase their knowledge about safety, sanitation, and accident-prevention principles.
Establish and maintains a regular cleaning and maintenance schedule for all kitchen areas and equipment.
Implement safety training programs; manages OSHA-related aspects of kitchen safety and maintains MSDSs in easily accessible location.
Have a heart of hospitality, appreciate, promote and elevate the culture of The Hideaway Golf Club
Is visible and engaged with Membership throughout the F&B Outlets at the Club.
Welcome and encourage regular feedback from members.
Be responsive to members’ requests for menu selections, event planning, etc., and strive to find creative ways to accommodate reasonable requests; have a belief in a service philosophy of “the answer is ‘yes,’ what is the question?”
Consistently elevate and innovate around comfort stations and signature offerings at the Club.
Clearly understand the metrics for successful attainment of financial goals and objectives in F&B operations, and consistently review these expectations with his or her direct reports to ensure understanding and ‘buy-in’ from those contributing to their attainment.
Plan menus with the general manager for all food outlets in the club and for special occasions and events. Schedule and coordinate 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.
Consistently monitor payroll and labor resource allocations to ensure they are in line with financial forecasting and goals.
Ensure effective and efficient staffing and scheduling for all facilities and functions while balancing financial objectives with member satisfaction goals.
Embrace the use of systems (including regular inventory processes) and technology to assist in the management of the kitchen and the financial performance of the operation.
Prepare necessary data for applicable parts of the budget; projects annual food, labor and other costs and monitor actual financial results; take corrective action as necessary to help assure that financial goals are met.
Review and approve product purchase specifications.
KK&W is the leading recruiting and consulting firm in the private club sector and voted “Best Search Firm of the Year” every year since 2006 by The Boardroom magazine. We continue to lead the industry in the placement of executive chef, GM/COO, AGM/clubhouse manager, director of food and beverage, executive chef, director of golf/head golf professional, golf course superintendent/director of agronomy, director of tennis/director of racquets, fitness & wellness director, chief financial officer/controller, membership director and marketing directors for private, resort and developer owned properties, clubs and communities as well as senior living communities and property owners associations.
We are the leaders in executive placement by providing our clients with exceptional candidates who are ethical, competent and capable. The KK&W team possess more than 400 years of combined experience managing all areas of the club world. Our experience and expertise have provided us with a proven track record of placing candidates who possess integrity, competence, and compatibility with a club’s culture and environment.