POSITION TITLE: Executive Chef

REPORTS TO: General Manager

CLUB: Coral Ridge Yacht Club 

CLASSIFICATION: Exempt

JOB SUMMARY (Essential Functions):  

The Executive Chef’s (EC) primary responsibility will be to provide consistent and superior dining experience for the Membership and their guests. The EC will oversee foodservice operations to include the Wheel Room, Burgee Bar, The Pointe, and all banquet and catering dining. The EC will be responsible for the administration and management for all food operations.   

Of great importance to the Club is the ability to lead, motivate and develop the culinary staff. The EC must have superior interpersonal skills and a proven track record of strong leadership. 

The EC must possess the creativity necessary to enhance member dining and catered events as well as be able to develop and execute member special events.

The EC must build a culture of teamwork, enthusiasm and superior service amongst the Staff.  Responsible in meeting the financial goals of the Food and Beverage Department and monitor food and labor budgets effectively.  Assist with the hiring process, train and supervise Employees.  Maintain highest professional food quality and sanitation standards.

EDUCATION AND EXPERIENCE:

1. A Bachelor’s degree in Culinary Arts and/other Hospitality Management degree and seven years of food production and management experience; or
2. 10 years of relevant experience; or any equivalent combination of experience and training that provides the required knowledge, skills and abilities. A minimum of 5 years of experience in the private club industry- country club, yacht club, and or city club is required. 

JOB KNOWLEDGE, CORE COMPETENCIES AND EXPECTATIONS:

1. Exceptional culinary skills.
2. Develops creative menus with the General Manager’s approval.
3. Maintains food quality and sanitation standards.
4. Develops food purchase specifications and standardized recipes.
5. Plans and monitors food-production costs.
6. Knowledge of and ability to perform required role during emergency situations.
7. Excellent written and oral communications skills.
8. Strong interpersonal skills and diplomacy to deal with the Club’s Membership.
9. Ability to meet imposed deadlines and utilize effective time management skills.

TASKS/DUTIES:

Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions:

1. Menu development with emphasis on variety and constantly changing menus to capture product availability, seasonality and variety. 
2. Human resources include recruiting, hiring, cross training, professional development and scheduling.  Timely and meaningful reviews for staff conducted in accordance with club policy. 
3. Establish standardized recipes and specifications and controls, oversee daily operations to insure quality and consistency.
4. Emphasis on cleanliness, order, sanitation, security and safety through all preparation areas. Establish and maintain cleaning and maintenance schedules for kitchen areas and equipment.
5. Safeguard culinary employees by implementing training to educate them about safety, sanitation and accident-prevention principles. manage OSHA-related aspects of kitchen safety and maintain MSDSs in easily accessible location.
6. Establish and maintain cost control measures for food and labor while working with the Club’s budget. 
7. Solicit and utilize feedback from the membership, kitchen staff, and service staff. Visit with Members throughout campus to solicit Member feedback.
8. Foster an atmosphere of cooperation and mutual respect for all employees.  Participate in daily line ups for culinary and service staffs.  
9. Attend and participate in Staff and Committee Meetings as directed.
10. Work with Committees, members and staff to plan and execute private as well as club events.
11. Schedule and coordinate cooks and kitchen employees to assure preparation is both economical and technically correct and within budgeted labor cost.
12. Prepare data as necessary for budget; project annual food, labor and other costs and monitor actual financial results; take preventative and corrective action to assure financial goals are met.
13. Attend food and beverage staff and management meetings.
14. Evaluate food to assure quality standards are consistently attained.
15. Plan and manage the Employee meal program.
16. Recommend compensation rates and increases for staff.
17. Develop and approve buffet presentations.
18. Maintains physical presence during times of high business volume.
19. Undertake special projects as assigned by the General Manager.

LICENSES AND SPECIAL REQUIREMENTS

1. Food Manager Safety Certification

Work Environment:

1. Physical activity of this position. 
2. Climbing. Ascending or descending ladders, stairs, scaffolding, ramps, poles and the like, using feet and legs and/or hands and arms. Body agility is emphasized. This factor is important if the amount and kind of climbing required exceeds that required for ordinary locomotion.
3. Balancing. Maintaining body equilibrium to prevent falling and walking, standing or crouching on narrow, slippery, or erratically moving surfaces. This factor is important if the amount of balancing exceeds that needed for ordinary locomotion and maintenance of body equilibrium.
4. Stooping. Bending body downward and forward by bending spine at the waist. This factor is important if it occurs to a considerable degree and requires full motion of the lower extremities and back muscles.
5. Kneeling. Bending legs at knee to come to a rest on knee or knees.
6. Crouching. Bending the body downward and forward by bending leg and spine.
7. Crawling. Moving about on hands and knees or hands and feet.
8. Reaching. Extending hand(s) and arm(s) in any direction.
9. Standing. Particularly for sustained periods of time.
10. Sitting. Must be able to remain in a stationary position for sustained periods of time.
11. Walking. Moving about on foot to accomplish tasks, particularly for long distances or moving from one work site to another.
12. Pushing. Using upper extremities to press against something with steady force to thrust forward, downward or outward.
13. Pulling. Using upper extremities to exert force to draw, haul or tug objects in a sustained motion.
14. Lifting. Raising objects from a lower to a higher position or moving objects horizontally from position-to-position. This factor is important if it occurs to a considerable degree and requires substantial use of upper extremities and back muscles.
15. Manual Dexterity. Picking, pinching, typing or otherwise working, primarily with fingers rather than with the whole hand as in handling.
16. Grasping. Applying pressure to an object with the fingers and palm.
17. Feeling. Perceiving attributes of objects, such as size, shape, temperature or texture by touching with skin, particularly that of fingertips.
18. Talking. Expressing or exchanging ideas by means of the spoken word. Those activities in which they must convey detailed or important spoken instructions to other employees accurately, loudly, or quickly.
19. Hearing. Perceiving the nature of sounds at normal speaking levels with or without correction. Ability to receive detailed information through oral communication, and to make the discriminations sound.
20. Repetitive motion. Substantial movements (motions) of the wrists, hands, and/or fingers.
21. Physical requirements of this position. 

Medium work. Exerting up to 50 pounds of force occasionally, and/or up to 30 pounds of force frequently, and/or up to 10 pounds of force constantly to move objects.

Visual acuity requirements include color and depth perception, and field vision. 

The employee is required to have close visual acuity to perform an activity such as preparing and analyzing data and figures; transcribing; viewing a computer terminal; extensive reading; visual inspection involving small defects, small parts, and/or operation of machines (including inspection); using measurement devices; and/or assembly or fabrication parts at distances close to the eyes.

Conditions the employee will be subject to in this position.

The employee is subject to environmental conditions. Protection from weather conditions but not necessarily from temperature changes.

The employee is subject to outside environmental conditions. No effective protection from the weather.

The employee is subject to both environmental conditions. Activities occur inside and outside.

The employee is subject to noise. There is sufficient noise to cause the employee to shout to be heard above ambient noise level.

I acknowledge that I have read and understand the above job description in its entirety, and I can perform all the stated requirements. I understand that the job description is only a summary of the typical functions of the job, not an exhaustive or comprehensive list of all possible responsibilities, tasks, and duties.

SUPERVISORY RESPONSIBILITY: This position manages all Employees of the Culinary department and is responsible for the performance management and hiring of the Employees within the department.

About Capstone Hospitality

Capstone Hospitality is an industry-leading membership sales and staffing firm specializing in private club membership sales. The company partners with more than 70 private and semi-private clubs nationwide, including country clubs, golf clubs, yacht and boat clubs, social and dining clubs, city clubs, and racing and driving clubs. We also provide executive placement services, building the best leadership teams for private clubs.

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