Chef de Cuisine

The Chef de Cuisine is responsible for all food & beverage production and service. This position reports to the Executive Chef - Bentwater yacht and Country Club. This person assists in planning and implements budgets, hires, trains and supervises subordinates and applies relative marketing principles to ensure the wants and needs of club members and guests are consistently exceeded. Education/Training (or equivalent): H.S. Degree College Degree* Certification/License* High school diploma or GED College Degree preferred Minimum 5 -10 years management experience in high volume food & beverage establishment required Multi-unit management preferred. TABC (Texas Alcohol Beverage Commission) certification required within 90 days from start date CPR Certification required within 90 days of employment. - Technical or Administrative Knowledge: Proficient in MS Office Proficient in POS Software - Jonas preferred Basic Accounting knowledge (P&L responsibilities) - Special Skills and Abilities and/or: Motivational, ability to lead team, familiar with all styles of service, strong background of catering and banquet industry. Ability to develop and maintain training procedure for management and hourly employees. Personable / outgoing, good with people. Essential Functions include but not limited to the following: Responsible for maintaining the highest level of motivation for the Food & Beverage operation that ensures excellence at all levels of service to exceed Member satisfaction Inspects to ensure that all safety, sanitation, energy management, preventive maintenance, and other standards are consistently met Assures that all standard operating procedures for sales and cost control are in place Responsible for external and internal marketing and sales promotion activities for the Food & Beverage operation to increase member engagement Responsible for the organizational chart, staffing, and scheduling procedures and job descriptions/specifications for all department staff Approves the menus proposed by the Executive Chef for all outlets and special events Establishes quantity and quality output standards for personnel in all positions Responsible for job performance and salary reviews and coordinates this program with the General Manager Ensures that all legal requirements are consistently adhered to, including wage and hour and federal, state and/or local laws pertaining to alcoholic beverages Monitors the ordering and receiving program for products and supplies to ensure proper quantity and price on all purchases Reviews new techniques for food preparation and presentation in a manner and variety to maximize Member satisfaction and to minimize food cost. Personally handles selected member and guest complaints and advises the General Manager about appropriate corrective actions taken Develops and promotes club functions, special events, banquet and outside functions to increase revenue Responsible for profit goals as outlined in the Food and Beverage Departments operating plans / budget Responsible for selection, interview and hire of all F&B employees. Participates in employee terminations when warranted. Ensures that the Food & Beverage Department is operating at the highest level of Member satisfaction and within Budget Adhere to BWYCC mission statement and core values Additional Duties as assigned by the Executive Chef and/or General Manager #J-18808-Ljbffr