Executive Chef

REPORTS TO: Director of Food and Beverage PRIMARY RESPONSIBILITIES: Ensure the correct preparation and presentation of all food items prepared in the Club’s kitchens. Plan, develop and assign costing to menus, to meet budgeted costs. Hire, train, organize and discipline all kitchen personnel. Prepare weekly work schedules for kitchen staff, in accordance with operating forecasts and keeping within budgeted costs. Coordinate food ordering for the Club, focusing on standard par levels and reflecting forecasted business. Yearly Accounting Activities Assist Director of Food and Beverage in preparing yearly departmental budget. Make recommendations for departmental capital purchases/improvements. Assist Director of Food and Beverage in the planning of special food events and holiday buffets for the Club. Prepare a column and recipe for the Club’s quarterly newsletter. Assist Ownership, General Manager and Director of Food and Beverage with special projects/assignments, as directed. Conduct annual employee reviews. Assist in yearly equipment inventory. Review catering and golf outing menus, make recommendations for updates and changes. Weekly Accounting Activities Prepare weekly production lists for banquet kitchen staff to ensure accurate and timely preparation of food for catered events. Ensure quality of purchased food upon receipt, and direct the storage and utilization of product to ensure freshness, and minimize potential for loss. Ensure sanitary operation of the Club’s kitchens. Supervise proper food preparation, par levels, product quality and sanitation levels for satellite outlets, i.e. Pool Cabana Grill and Halfway house. Attend weekly Food and Beverage, BEO and Management Staff meetings. Identify and assign target items to management team’s Action Plan. Assist in banquet food preparation and event execution, as necessary. Assist a la carte kitchen staff, as necessary. Supervise the cleanliness, maintenance and sanitation of all kitchen equipment. Alert appropriate personnel to problems; take corrective actions. Log all food invoices on monthly budget report and code to corresponding GL account. Ensure food product and kitchen is secure at the end of the workday. Daily input invoices in F&B tracker and Bevspot software. Monthly Accounting Activities Perform monthly food inventory. Ensure completion/revision of Action Plan items related to kitchen operations. Work in conjunction with Chef d’ Cuisine to plan and develop seasonal menu changes for Terrace on the Green restaurant. Assign and direct cleaning projects for kitchen staff. Work in conjunction with Catering and Restaurant managers to develop special menus to meet client needs/desires, while assuring profitability for the Club. Maintain a high level of morale within kitchen staff, to minimize employee turnover. Maintain a positive and professional working relationship between front of house and kitchen staff. Coordinate and execute off-premise catered and promotional functions, as necessary. #J-18808-Ljbffr