JOB SUMMARY
The Executive Chef is the culinary leader responsible for overseeing all food and pastry production across all operations including dining outlets, events, and special functions. This position is a hands-on position that will lead the culinary team, develop menus, food purchase specifications and recipes. Ensure consistent quality, cost control, and compliance with health, safety, and sanitation standards while leading a high-performing culinary team.
RESPONSIBILITIES AND EXPECTATIONS
· Supervise all food and pastry production, including a la carte dining, banquets, and seasonal operations; ensure technical correctness, portion control, and cost efficiency.
· Hire, train, mentor, and evaluate kitchen staff; schedule and coordinate workloads; foster a collaborative, respectful work environment.
· Develop and execute menus for all dining venues, events, and special functions; create food purchase specifications and recipes.
· Stay current on culinary trends; incorporate dietary accommodations and align menus with club culture.
· Approves the requisition of products and other necessary food supplies.
· Ensures that high standards of sanitation and cleanliness are always maintained throughout the kitchen areas.
· Establishes and monitors controls to minimize food and supply waste.
· Prepares all necessary data for the budget in his/her areas of responsibility.
· Projects annual food and labor costs and monitors actual financial results; takes corrective action where necessary to help assure financial goals are met.
· Evaluate food products to assure that quality standards are consistently attained.
· Consults with Food and Beverage Director about food production aspects of all special events being planned.
· Interacts with Department and Floor Managers to assure that food production consistently exceeds the expectations of members and guests.
· Plans and manages the employee meal program.
QUALIFICATIONS
- High school diploma or equivalent required, minimum of associate degree in culinary arts preferred.
- 3-5 years’ experience as an Executive Chef or Sous Chef.
- Possess leadership, teamwork, organizational and computer skills.
· Private Club experience preferred.
PHYSICAL REQUIREMENTS
The employee is required to regularly stand, sit, and walk, occasionally stooping, bending, pushing, and pulling. The employee may lift up to 50 pounds occasionally. Vision must be correctable to read and write. Hearing must be sufficient to understand conversation on the telephone in a noisy environment. Must have hand usage to complete forms, use keyboard and mouse, and other office equipment. Predominantly working inside but occasionally working outside; regular evening and weekend work required including, specifically, all holidays except Christmas Day.
SALARY
Salary is commensurate with experience. Benefits include medical, dental and vision insurance plus 401K Plan & Match, and education allowance.
Pay: From $100,000.00 per year
Benefits:
- 401(k)
- 401(k) matching
- Dental insurance
- Food provided
- Health insurance
- Paid time off
- Vision insurance
Work Location: In person
