Executive Chef

SUMMARY

The Executive Chef reports directly to the Director of Food and Beverage and is responsible for all food production for restaurants, banquet functions, and other outlets. Develop menus, food purchase specifications, and recipes. Supervise staff. Develop and monitor the food and labor budget for the department. Maintain the highest professional food quality and sanitation standards. This role must be filled by a self-motivated and diligent individual who values serving our membership base. We are looking for a dynamic professional who excels in a lively, fast-paced environment and provides unparalleled high-level member experiences.

This summary below is not an all-inclusive description of job duties. Other job duties and responsibilities may also be assigned by the General Manager at any time based upon the Club's need:

ESSENTIAL RESPONSIBILITIES

• Plan menus for all food outlets at the Club.
• Schedule and coordinate the work of all chefs, cooks, and other kitchen employees to ensure that food preparation is economical technically correct, and within budgeted labor cost goals.
• Approve the requisition of products and other necessary food supplies.
• Ensure that high standards of sanitation, cleanliness, and safety are maintained throughout all kitchen areas at all times.
• Establish controls to minimize food and supply waste and theft.
• Safeguards all food preparation employees by implementing training to increase their knowledge about safety, sanitation, and accident prevention principles.
• Develop standard recipes and techniques for food preparation and presentation which helps to assure consistently high quality while minimizing food costs; exercise portion controls for all items served and establish menu selling prices.
• Prepare necessary data for applicable parts of the budget; project annual food, labor and other costs and monitor actual financial results; take corrective action as necessary to help assure that financial goals are met.
• Attend food and beverage staff and management meetings
• Consult with the Director of Food and Beverage and Director of Catering about food production aspects of special events being planned
• Cook or directly supervise the cooking of item that require skillful preparation.
• Ensure proper staffing for maximum productivity and high standards of quality; control food and payroll costs to achieve maximum profitability.
• Evaluate food products to assure that quality standards are consistently being attained
• Interact with food and beverage management to ensure that food production consistently exceeds the expectations of members and guests.
• In conjunction with the food and beverage management team, assist in maintaining a high level of service principles in accordance with established standards.
• Evaluate products to ensure high quality at the most reasonable selling prices.
• Develop policies and procedures to enhance and measure quality; continually update written policies and procedures to reflect state-of-the-art techniques, equipment, and terminology.
• Establish and maintain a regular cleaning and maintenance schedule for all kitchen areas and equipment.
• Ensure that an effective orientation and onboarding program is in place for all kitchen staff, along with consistent professional development and training.
• Periodically visits the dining area when it is open to converse with members.
• Support safe work habits and a safe working environment at all times.
• Perform other duties as directed.

OTHER DUTIES

• Interviews, selects, trains, supervises, counsels, and disciplines all employees in the department.
• Maintain an environment and overall atmosphere for staff that promotes and values appropriate and responsible contributions to the Club’s success. Ensure that all staff members are focused on positive, supportive relationships amongst themselves and with the membership.
• Ensure all services to members are conducted in a highly professional and efficient manner.
• Be an active and dynamic recruiter of team members, as well as someone who inherently enjoys developing and building a team and leading them to significant, positive membership satisfaction outcomes; Be a collaborative team player who is willing to be “hands-on” when necessary but understands when to step back and lead the team.
• Develop and maintain a professional workforce.
• Ensure a safe working environment and attitude on the part of all employees in areas of responsibility.
• Knowledge of Club Offering.
• Thorough understanding of the Club’s membership documents, programming, and general offering to members.
• Attend General Employee, Department Managers, Membership Sales, and Ambassador Committee Meetings.
• Professional Appearance & Ethical Conduct
• Maintain a professional appearance and dress appropriately for an upscale athletic and social club.
• Personal and professional conduct ethical and consistent with the vision of the Club
• Promote goodwill and positive energy throughout the membership and staff.
• Maintain integrity and supply of membership documents.
• Highly visible in order to interact with members and guests. Assist the General Manager and staff with interaction and services provided to members’ guests.

Reports To

Director of Food and Beverage

QUALIFICATIONS

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions.

EDUCATION and/or EXPERIENCE

4 or more years of experience in a similar restaurant or hospitality cuisine management setting. Experience in the private club or hotel industry is preferred but not required for the proper candidate. College degree preferred. Proficient in setting priorities, handling multiple tasks, solving problems, and strategizing effectively. California Food Handler Manager certification is required. 

LANGUAGE SKILLS

Ability to read, write, and effectively present information and respond to questions from groups of managers, members, and employees. Ability to follow instructions well.

COMPUTER AND MATHEMATICAL SKILLS

Computer skills to proficiently use Outlook, Word, Excel, PowerPoint, and Publisher. Working knowledge of various computer point-of-sale programs.

REASONING ABILITY

Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists. Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form. Possesses strong organizational acumen and meticulous attention to detail. Exceptional attention to detail and adeptness at multitasking. Capacity to collaborate professionally with management staff and fellow employees.

ATTENDANCE REQUIREMENTS

Ability to work a flexible schedule to include days, nights, weekends, and holidays based on the needs of the Club.

PHYSICAL DEMANDS AND WORK ENVIRONMENT

While performing the duties of this job, the employee will frequently engage in verbal communication and auditory activities. The role involves standing, walking, sitting, using hands for tasks, grasping objects, reaching, and occasionally stooping, kneeling, or crouching. There may be instances where the employee is required to lift and move items weighing up to 50 pounds. Specific vision abilities required by this job include close vision and distance vision.

While performing the essential functions of this job, the employee is usually indoors, in a controlled environment, and in some cases outdoors and experiences a moderate noise level in the work environment.

We evaluate qualified applicants without regard to race, color, religion, sex, national origin, disability, veteran status, and other legally protected characteristics.