Director of Culinary Operations

Position Title: Director of Culinary Operations
Position Reports to: Assistant General Manager
Employee Categories: Full-Time, Year-Round; Benefit Eligible
FLSA Category: Exempt; Salaried

The Director of Culinary Operations (DCO) is responsible for directing and supervising all culinary operations at The Country Club including à la carte areas, events, campus catering, employee dining, Pondhouse, Hut on the Hill, Poolside Café,and various community meals and member meals to go. The Director of Culinary Operations is responsible for the creation of and adherence to operating budgets which include sales, food, labor and overhead costs for the aforementioned areas. DCO receives direction from the Assistant General Manager, General Manager/COO and House Committee.  DCO is responsible for the execution of any culinary related operations that may fall under the Club philosophies and goals set forth by these same individuals. DCO oversees hiring, training and any other human resource related issues of the culinary team needed to execute the culinary operations on a year-round basis. Such operations are to be executed with the highest food quality and safety standards. Daily follow up of all culinary team and operations to ensure such quality is required.

Primary Responsibilities:

• Confer with management team and House Committee on establishing club F&B policies, standards and mission statement
• Remain current through research, development, continuing education and modern cooking techniques
• Continue education in the areas of food products, cooking trends, food safety and certification through accredited institutions and associations
• Establish and monitor kitchen maintenance program – collaborate with Director of Facilities on achieving results
• Monitor staff schedules and payroll budget regularly 
• Supervise Purchasing & Receiving Manager to ensure all specifications are adhered to, i.e., competitive pricing, forecasting COGS, requisitions, quantities, systems
• Oversee daily production for food quality, appearance and safety in all food service areas
• Attend F&B meetings to review the weekly events, as well as  any other meetings related to F&B operations
• Conduct regular inspections of the food service areas for health code violations and food safety issues in coordination with the Director of Regulatory Compliance
• Oversee the Executive Chef’s governance of à la carte menus and formulate the appropriate cost and portion specifications
• Oversee the Executive Chef’s creation of base function menus as well as quarterly seasonal selections and provide pricing as needed
• Create all holiday, Club event and seasonal menus
• Create take-out and catering menus as needed
• Work with the Pool Committee and Leadership team to create poolside restaurant menus
• Oversee Executive Chef’s follow-up on staff cafeteria menus
• Develop and train the Pastry Chef to coordinate dessert menus and seasonal displays when desired
• Provide follow-up coverage for quality assurance for all food service areas
• Establish philosophy for  hiring and training– work closely with and train Executive Chef and entire culinary team
• Forecast seasonal staffing needs and implement staffing plans
• Provide a comprehensive internship/externship program
• Create and maintain a network for recruitment of interns and vacant positions 
• Implement creative ways to boost staff morale and create a positive working environment 
• Manage departmental annual vacation calendar
• Confer with Director of Human Resources to manage all hiring, separations, vacation, payroll and workers’ compensation paperwork and employee files
• Evaluate culinary staff through regularly scheduled monetary and non-monetary performance reviews by creating measurable goals and holding each team member accountable
• Prepares all necessary data for annual budgets in his/her area of responsibility; project annual food and labor costs and monitor financial results; take corrective actions where necessary to help assure that financial goals are met
• Establish and monitor special appropriations budgets for equipment needs for kitchen, bakery, poolside restaurant, Pondhouse, and employee dining 
• Determine and institute price increases in conjunction with market trends
• Coordinate and follow through with accounting office the  monthly food inventory to include: price changes, inventory counts, closeout of monthly function sales and costs, departmental food transfer credits, staff purchases, labor credits
• Establish purveyor relations – coordinate with purchasing department

Required Skills:

• Proficient in Microsoft Word, Excel, Outlook, and PowerPoint
• Excellent Food and Beverage knowledge
• Minimum five years’ experience as Sous Chef, Chef de Cuisine, Executive Chef, or Director of Culinary 
• Exposure to a private club environment is preferable
• Professional certification at a Certified Executive Chef (CEC) level or higher is preferred [certification achieved through the American Culinary Federation]

Specialized Knowledge/Licenses Required:

• High level of skills in the following areas: Cooking (including a wide spectrum of gourmet, casual and ethnic cooking techniques), leadership, management, accounting, and administration. Proficiency in Microsoft Office programs including Word, Excel, and Outlook is necessary.
• Bachelor’s degree in Culinary Arts or in Business Administration, or strong culinary experience obtained in the field or through professional organizations (at a minimum).   Independent work study programs internationally and/or apprenticeships under renowned chefs are also a plus, as well as a track record of continued education in the food and beverage field.
• Licensed driver.
• Serve Safe Certified. HACCP and First Aid preferred. Allergen certified (may be obtained upon hire).

Uniform Requirements:

• Professional Attire – Chef jackets, Toque, and Pants all provided by TCC
• TCC standards per the Employee Manual

Physical Requirements: 

• Lift up to 30 pounds
• Stand, walk, bend, and lift for up to 12 hours a day