Chef and B

Salary is open and commensurate with qualifications and experience. The club offers an excellent benefits package

The Chef and B (CB) at Our Country Club is responsible for all food production including a la carte, banquets, and other outlets. He or she develops menus, food purchase specifications and recipes; trains, mentors, and supervises production staff; monitors and manages food and labor costs for the department; and maintains the highest professional food quality and sanitation standards.

The CB leads, manages, motivates and directs kitchen staff to achieve the objectives set by the GM/COO, and CB. The CB creates the standards for kitchen policies and procedures, communicates these policies, and ensures that the policies are adhered to by all BOH staff and FOH staff. The CB leads by example and is very hands-on in all aspects of the operation.

The CB is responsible for ensuring that all food is consistently outstanding – from traditional Our Country Club favorites to innovative offerings and special events throughout all dining venues. The CB understands that quality and consistency in producing and delivering the quick service food at the Dive Well is just as important to the member experience as producing a five-course wine dinner for its active Wine Society. The CB is responsible to ensure that the culinary team takes pride in the meals that they produce and approaches each item on the plate with equal focus.

The CB creates and updates menus often, incorporates daily features, and develops and documents recipes and controls to ensure consistency. Creativity and innovation, not just variety, is essential in planning menus and events for the members of Homestead Country Club. Creativity in presentation is also important – plate presentation as well as how food is presented on buffets.

The CB stays current on all culinary trends and is well-versed in accommodating a wide variety of food allergies and intolerances. The CB incorporates gluten-free items on the menu and trains all staff in the proper handling of gluten- free dishes and requests.

The CB is the face of culinary operations and needs to be comfortable conversing and interacting in both the kitchen and dining rooms as he or she interfaces with multiple and diverse constituencies (members, staff, vendors, etc.) throughout the day. The CB is visible and approachable.

The CB is responsive to club member and team member requests and strives to find creative ways to accommodate reasonable requests. He or she believes in the service philosophy: “the answer is ‘yes,’ what is the question?”

The CB leads the BOH & FOH initiative relative to accident prevention, training and retention of staff, and sanitation and safety standards. The CB pays sharp attention to detail, enforces the highest standards of sanitation and safety, and ensures that all BOH & FOH staff approach the standards with the same level of focus.

The CB is a team builder who mentors kitchen staff as well as service staff and develops a pipeline of talented and creative individuals by building on its reputation as an excellent learning and training ground for up and coming culinarians. The CB treats all staff with respect and, in return, requires that of the team. The CB works to ensure that a positive working atmosphere is maintained throughout all F&B operations.

The CB has a proven track record of controlling food and labor costs. He or she is adept at creating and managing a budget and provides food purchase specifications to control food quality and costs.

The CB is responsible for leading the product knowledge training for FOH personnel through daily pre-meal meetings and special food knowledge training programs.

The CB works as a strategic and operational partner with the managers, staff, House and Social committees of Our Country Club to develop information sharing, good communication, superior internal and external customer relationships and high-performance teamwork in order to achieve club objectives.

Ultimately, the CB of Our Country Club is an important and positive face of culinary operations. He or she is an integral part of the overall success of the operation. The responsibility to lead this facet of the organization from a passionate, creative, supportive, progressive, and team-focused perspective is of critical importance for long- term success.

• Is an effective and passionate, hands-on leader and culinary professional with a proven track record of providing high-level services with a personality that is commensurately appropriate to Our Country Club.
• Has successfully led dynamic culinary operations. Additionally, those with a proclivity for healthy, seasonally driven menus will be favored.
• Has exceptionally strong culinary credentials, and most importantly, the ability to consistently define and achieve goals and objectives. This includes proven and verifiable leadership qualities with a demonstrated ability to direct, coordinate and control all facets of an active food and beverage operation.
• Is an effective and passionate, hands-on leader and culinary professional with a proven track record of providing high-level services with a personality that is commensurately appropriate to Our Country Club.
• Has successfully led dynamic culinary operations. Additionally, those with a proclivity for healthy, seasonally driven menus will be favored.
• Has a positive disposition and a sense of humor.
• has verifiable strengths in inspirational leadership, financial performance, and people skills.
• Is a confident, proactive team builder who has a history of attracting, developing, and retaining high performing staff.
• Takes tremendous pride in making members happy and exceeding their expectations and fosters that accountability among the team – both BOH and FOH.
• Possesses strong written and oral communications skills.
• Is organized as well as flexible. He or she proactively leads a la carte and banquet operations simultaneously and is also able to execute pop-up member events successfully. The number of covers fluctuates depending on the night and event so the executive chef must be flexible, organized and an exceptional planner.
• Is knowledgeable about wine and wine and food pairings. He or she should also be comfortable with beer and spirits pairings.
• Has solid computer skills including but not limited to Microsoft Outlook, Word, and Excel. This position also requires knowledge or ability to learn
• Has a successful track record of proactively managing food and labor costs, inventory, waste, etc.