Posted: 23-Jan-26
Location: Eugene area, Oregon
Type: Full Time
Salary: 148 k - 170,500 package
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Salary Details:
Primary Responsibility
All aspects of management, operations, and accountability for the culinary department while ensuring consistency and high quality of products and ingredients served at Shadow Hills Country Club.
Supervises
Sous chefs, cooks, utility workers, stewarding staff, dishwashers, and other employees including contracted labor performing duties in the culinary department.
Expected Work Hours
Private club operations involve a particular level of time commitment. Our primary function is member satisfaction. During certain seasons the normal work week may vary and is based on business volume. May through September is the prime golf season and the Executive Chef is expected to be fully engaged and present during golf season. The Executive Chef’s work schedule will include nights, weekends, and holidays.
The expected work week is 45-55 hours of productive quality time with a focus on face-to-face team interaction and development.
Accessibility for the members, subordinates, and other team members is critical. Time off requests and other schedule needs should be communicated as early and as thoroughly possible to the supervisors and other team members as needed.
Job Duties
Culinary Operations:
1. Works with General Manager, department heads and any special committees to maintain and coordinate Club events and daily requirements regarding culinary operations.
2. Close member contact and interaction.
3. Cost and expense control as defined in the annual operating and capital budget.
4. Establish guidelines for food quality standards.
5. Develop and implement standard operating policies, systems and procedures.
6. Conduct regular inspections to evaluate the quality of food preparation. Focusing on; quality, taste, portion control, timeliness, and presentation.
7. Maintain high standards of cleanliness and sanitation in all production areas including all equipment and food and non-perishable storage areas.
8. Set an example for employee appearance.
9. Monitors and reports on any maintenance needs for all food service equipment. Follows through on completion of repairs in a timely manner.
10. Evaluate, select, and purchase food products and other ingredients assuring that quality and consistency are attained through cost effective sources.
11. Plans, develops, and implements a Menu Management Program; develops recipes and techniques for food preparation to meet member preferences.
12. Maintains a high level of quality products, services, and integrity to achieve maximum member satisfaction.
Human Resource Management:
1. Sourcing and hiring of all subordinate staff to be reviewed with the General Manager. Annual performance appraisals, recommendations for promotions, progressive discipline adherence, and action plan implementation.
2. Maintain a high level of team morale by creating a harmonious and respectful environment.
3. Determine staffing requirements, number of hours needed, scheduling, shift assignments, and personal time off documentation. Ensure proper coverage of all departmental responsibilities.
4. Develop recognition/award system to acknowledge superior job performance.
5. Maintain a high level of communication with the entire team by creating an “open door” policy that will reinforce the integrity and professionalism of the club.
General:
1. Assists with budget for assigned areas, monitors actual financial results.
2. Assures compliance with all local, State, Federal, OSHA laws and regulations including health and environmental standards.
3. Efficiently, timely, and effectively manages member complaints.
4. Be available and willing to interact with members during meal periods.
5. Accepts responsibility to follow club policies and procedures and adhere to the content of the Employee Handbook.
6. Maintain personal and professional discipline always. Represent Shadow Hills Country Club with high moral standards and respect.
7. Ability to mentor and develop staff to meet the high levels of quality and expectations of the membership.
Qualifications
To perform the job of Executive Chef successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions.
Education and/or Experience
Preferred but not limited to:
• Culinary Degree from an accredited institution or training program.
• Five to ten years related experience, training, or an equivalent combination of education and experience.
Language Skills
Ability to read and interpret documents such as safety rules, operating and maintenance instructions, procedure manuals, and recipes. Must possess the ability to write routine reports and correspondence. Must be able to speak and communicate effectively before groups of members or employees of the club.
Mathematical Skills
Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals. Ability to compute rate, ratio, and percentage.
Computer Skills/IT
Must be proficient in the operations of a computer, laptop, and tablet. Must have the ability to create documents in Microsoft Office including Word and Excel. Must have the understanding and common use of electronic mail.
Reasoning Ability
Ability to apply common sense and understanding to carry out instructions furnished in written, oral, or diagram form. Must have strong problem solving and decision-making ability.
Physical Demands
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions.
While performing the duties of this job, the employee is regularly required to use hands to finger, handle, or feel objects, tools, or controls, reach with hands and arms, and taste or smell. The employee frequently is required to stand and walk. The employee is occasionally required to climb or balance; stoop, kneel, crouch, or crawl; and talk or hear and maintain all motor functions.
The employee must frequently lift and/or move up to 20 pounds and occasionally lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision, color vision, peripheral vision, and the ability to adjust focus.
Work Environment
Work Environment Characteristics –
The work environmental characteristics described here are representative of those an employee may encounter while performing the essential functions of this job. Reasonable accommodation may be made to enable individuals with disabilities to perform these essential functions.
Club was rebuilt in 2012, resulting in a modernized clubhouse and facility layout. While the building is contemporary, certain architectural and operational characteristics require awareness and caution. These may include:
• Changes in floor elevations and transitions
• Occasional uneven outdoor pathways, paver walkways, and landscaped areas
• Tight service hallways and back-of-house corridors
• Heavy doors, commercial equipment, and high-traffic member-service zones
•Furniture, fixtures, and décor that must be handled with care
• Active golf course environment including moving carts, maintenance machinery, and variable weather conditions
Employees must always maintain awareness of surroundings and exercise caution when navigating member areas, service spaces, and outdoor grounds. Proper care should be taken when moving equipment, handling club property, and interacting with members and guests.