Signature Chef de Cuisine-Pinehurst No.7 & No.9-Exempt

SUMMARY

The primary purpose of the Signature Chef de Cuisine is to provide leadership and management to the daily operations of the Pinehurst No. 7 & No. 9 Culinary Operations. This position will ensure that the highest levels of food quality and presentation are being prepared on a consistent basis. This position will assist in the recruitment, hiring and placement of Culinary Employees. This position will ensure that Safety and Sanitation is a top priority at all times in the PCC Culinary Operations. This position will ensure that all employees are trained properly in the respective areas. This position will ensure that proper code of conduct and lawful employee relations are maintained in the operation and that all areas are staffed according to business levels, keeping within the financial goals of our operation.

Job Description Note:

The Chef de Cuisine Job Description has been written as an outline of the primary Job Responsibilities. There will be many other responsibilities for which the Chef de Cuisine will be accountable. The Chef de Cuisine will be informed of these responsibilities as the scope of our business changes and the demands of the position develop.

EDUCATION and/or EXPERIENCE

Associate's degree required and a minimum of 3 years’ experience, or an equivalent combination of education and experience

ESSENTIAL DUTIES AND RESPONSIBILITIES

• This position involves driving a company vehicle and/or company insured vehicle. A valid driver’s license is required, along with successful completion of a pre-employment Motor Vehicle Report (MVR) and annual MVRs, according to company guidelines. Follow safe, defensive driving practices at all times, obey all traffic laws, regulations, signals and markings, use a seat belt, and follow Company policies and procedures, including the Substance Abuse Policy. Never drive while under the influence of drugs, alcohol or medications that may impair your ability to operate a vehicle safely, report any accidents immediately and cooperate fully with insurance claims investigations.
• Actively seek feedback with our dining room patrons and guests, and be a model representative of the culinary operation at all times.
• Procure and expedite all food production in the Deuce kitchen, and ensure that the highest quality of food is being prepared, served and utilized. The Chef de Cuisine will actively participate in all production as necessitated by the department's demands.
• Plan accordingly all catering food events taking place at the Deuce to include direct communication with ESM, commissary kitchen, peers and Deuce staff- this includes food and equipment set up.
• The Chef de Cuisine will be visible as often as possible in the kitchen, to provide support and guidance.
• Monitor workload of all kitchen staff and ensure that each individual is meeting the demands of their respective areas.
• Ensure that all kitchen operations are working to the maximum levels of efficiency and that all functions and meal periods are meeting production demands on a timely basis.
• Be involved in food and beverage weekly resort meetings
• Ensure that all kitchen operations employees are being utilized to minimize any unnecessary over time hours.
• Assist in the recruitment, hiring and placement of culinary employees.
• Work with Convention Services and Sales Departments to ensure integrity of Banquet Repertoire is maintained and customize menus when needed for groups who are looking for other option outside of our published menus.
• Ensure that retail selling prices are accurate, and that all menu pricing is consistent with the financial objectives of this department.
• Grow and maintain a strong working relationship with all resort departments to ensure that all kitchens have pertinent information and product to meet and exceed the expectations of our members and guests.
• Ensure that standardized recipes are created where needed, and that a standardized high quality product is produced on a consistent basis.
• Be proactive in any and all situations that could arise which may have adverse effects on the integrity of the Resort Culinary Operations.
• Make sound judgment calls and decisions based on the principles of the Resort and the Country Club Executive Chef.
• Be an active participant in the leadership of all kitchens’ employees. When necessary counsel employees on their job performance, any absenteeism or tardiness issues and any other challenges which may arise.
• Participate in the review process of employees as deemed necessary by the Country Club Executive Chef and evaluate the employees’ performance based on the criteria provided by the Human Resources Department.
• Work with the Executive Steward to ensure all necessary equipment is available for each Resort department's demands.
• Monitor general kitchen cleanliness, safety and sanitation practices of all kitchen employees and ensure the highest levels are consistently maintained.

SUPERVISORY RESPONSIBILITIES

Be able to manage three to four subordinate supervisors who supervise a total of 20 employees in the culinary areas. Must be able to be responsible for the overall direction, coordination, and evaluation of units as well as carry out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; reviewing and evaluating performance; rewarding and disciplining employees; addressing complaints and resolving problems.

PHYSICAL DEMANDS

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this Job, the employee is regularly required to stand; walk; sit; use hands to finger, handle, or feel; reach with hands and arms; climb or balance; stoop, kneel, crouch, or crawl; talk or hear and taste or smell. The employee must regularly lift and /or move up to 50 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception and ability to adjust focus.

WORK ENVIRONMENT

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly exposed to wet and/or humid conditions; moving mechanical parts; high, precarious places; fumes or airborne particles; toxic or caustic chemicals; outside weather conditions; extreme cold; extreme heat; risk of electrical shock; explosives; risk of radiation and vibration. The noise level in the work environment is usually moderate.