Executive Chef

Executive Chef

Sparrows Point Country Club seeks an experienced and innovative Executive Chef to lead our culinary team. The ideal candidate will have a strong focus on menu development, possess experience in kitchen updates, demonstrate financial acumen, excel in training and development, and have a proven track record in banquet execution. The Executive Chef will be responsible for overseeing all aspects of the kitchen, ensuring the highest standards of food quality, and providing exceptional dining experience for our members and guests.

Salary Range: $90,000 - $110,000 annually

Key Responsibilities:

1. Menu Development:
• Create and design diverse, innovative, and seasonally appropriate menus that cater to the preferences and dietary needs of our members.
• Regularly update and refine the menu to keep offerings fresh and exciting.
• Source high-quality ingredients and establish relationships with local suppliers.
2. Kitchen Management:
• Oversee and implement necessary updates and improvements to the kitchen, ensuring it meets all operational needs and standards.
• Maintain the highest standards of kitchen organization, cleanliness, and safety.
• Implement and manage efficient kitchen processes and workflows.
3. Financial Management:
• Develop and manage the kitchen's budget, including cost control, inventory management, and waste reduction.
• Monitor and analyze food and labor costs to ensure profitability.
• Collaborate with the General Manager on financial planning and reporting.
4. Staff Training and Development:
• Recruit, train, and mentor kitchen staff, fostering a positive and collaborative team environment.
• Develop and implement training programs to enhance the skills and performance of the culinary team.
• Conduct regular performance evaluations and provide constructive feedback.
5. Banquet Execution:
• Plan and oversee the execution of banquets and large events, ensuring high-quality food and service.
• Collaborate with the events team to design custom menus and coordinate event details.
• Ensure timely and efficient service during events, maintaining high standards of food quality and presentation.
6. Quality Control and Standards:
• Ensure all dishes are prepared to the highest standards of taste, presentation, and quality.
• Maintain compliance with health, safety, and sanitation regulations.
• Continuously seek opportunities for improvement in culinary techniques and service delivery.
7. Member and Guest Engagement:
• Interact with members and guests to gather feedback and ensure satisfaction with the dining experience.
• Plan and execute special events, themed dinners, and private functions.

Candidate Qualifications:

• A minimum of 7 years' Executive Chef Experience with at least 3 years' experience within a private club.
• Expertise in menu development and culinary techniques.
• Experience with kitchen updates and improvements.
• Strong financial management skills and experience with budgeting and cost control.
• Excellent leadership, training, and team development skills.
• Proven experience in banquet planning and execution.
• Strong organizational and multitasking abilities.
• Outstanding communication and interpersonal skills.
• Culinary degree or equivalent professional experience.
• ServSafe Manager Certification.
• Basic computer skills, including proficiency with Microsoft Excel and other software relevant to kitchen and inventory management.

The successful candidate will:

• Have a minimum of 7 years' Executive Chef Experience with at least 3 years' experience within a private club.
• Work well under pressure, be organized with his/her task list, demonstrate self-motivation, and be an active problem solver.
• Be a hands-on operator working side by side with team members to ensure proper execution.
• Have an energetic, enthusiastic, friendly, and professional demeanor demonstrating personal pride and attention to detail.
• Be able to work a flexible schedule including weekends, holidays, and nights as necessary to adapt to the needs of the Club, leading the kitchen staff by example.
• Understand the culture of a private Club membership and industry food trends.

Organizational Structure: The Executive Chef reports directly to the General Manager and works closely with the Food and Beverage Manager, Event Sales Director, and all Service Managers.

* Compensation will be based on past experience * A minimum of 7 years Executive Chef experience with at least 3 years of experience within a private club preferred

Equal Opportunity Employer This employer is required to notify all applicants of their rights pursuant to federal employment laws. For further information, please review the Know Your Rights notice from the Department of Labor.