Executive Chef

• Manage the Culinary team to improve operational areas in respect to culinary excellence, menu development, revenue management, cost control, in addition to member, guest and team member satisfaction.
• • Establish and maintain high quality standards regarding food production, presentation, sanitation, safety and expediency of service. 
• Create new menu items that generate high guest satisfaction; develop standard recipes for all dishes to ensure proper portion control, uniformity, and quality in order to maximize profitability.
• Creates theme menus, to align with banquets and special events.
• Provide leadership and empowerment to improve performance and enhance member satisfaction.
• Own the following processes: daily food production, ordering, cost (budget, actuals versus date, etc.), quality and consistency, ensuring financial performance and control.
• Creates recipes and support materials, such as recipe cards, descriptions, and/or pictures.
• Set food specifications with Purchasing.
• Work in conjunction with Corporate Chef and Food & Beverage Manager to establish/maintain set standards of quality and service.
• Responsible for implementing and maintaining excellent service to achieve member satisfaction
• Review financial transactions and monitor budgets to ensure efficient operations including achieving budgeted revenue and labor expenses. 
• • Work closely with the hospitality management team to maintain or reduce the food cost percentages in line with budgetary requirements.
• Coordinate, manage and supervise all back of the house operations.  
• Interview, train, supervise, counsel, schedule, and evaluate culinary staff.  
• Train all kitchen staff in the following: food production principles and practices, special dietary requests, allergy protocols, safe operating procedures for all equipment, utensils and machinery, sanitation practices and departmental policies and procedures.
• Assures that orientation and training are given to new associates. Develops ongoing training programs.
• Comply with all applicable health, alcoholic beverage, fire and other laws/requirements.
• Ensure kitchen is clean and sanitary and follows federal, state, and local laws, including OSHA and health laws.
• Ensures that a quality sanitation program is followed throughout the Kitchen operation. 
• Ensures proper monitoring of storage (including temperature setting) and rotation of food products to comply with Health Department regulations.
• Communicate monthly safety topics to ensure team member safety.
• Handle any member/guest food issues promptly and professionally; follow up to ensure satisfaction.
• Support senior leadership by developing and assuming key management responsibilities.
• Assist in all areas of the restaurant, Club operations and special projects as requested.

EDUCATION/EXPERIENCE/OTHER REQUIREMENTS:

• Culinary degree from a reputable culinary school is required. 
• Experience in traditional French and/or America cuisine is preferred 
• CEC designation or higher preferred.
• Minimum five years’ experience as Executive Chef; previous luxury Chef Experience is highly desirable.
• Ability to supervise large staff and accomplish goals on a timely basis.
• Experience in banquet production and timing preferred.
• Sanitation Certificate required.
• Responsible Vendor and Manager Food Handling certificates required.
• CPR/AED certification preferred.
• Proficient knowledge and understanding of cost controls.
• Knowledgeable of food and wine pairings.
• Proficient in Microsoft Office (Word and Excel), payroll management and Point of Sale systems.
• Listen effectively; speak, read and write fluently in English.  Spanish as a language preferred.
• Prioritize, organize, and manage multiple tasks with speed, accuracy, and attention to detail. 
• Work well in fast-paced, high-pressure situations with little to no direct supervision. 
• Direct performance of kitchen staff and follow up with corrections where needed.
• Work productively and successfully under time and budget limitations.
• Achieve positive guest relations and maximize guest satisfaction.
• Work a flexible schedule including, weekends, holidays, and fluctuating days off.
• Schedule vacations during the off-season months.

• Work extended hours in hot, noisy and sometimes close conditions.
• Bend, stoop, kneel, and reach with hands and arms.
• Stand for length of scheduled shift.  
• Express and exchange ideas by means of the spoken word accurately, professionally and quickly.
• Have visual acuity to determine accuracy, neatness and thoroughness of the work assigned.