Executive Chef

Property Description:

Thunderbird Hills is a family-owned 36-hole golf facility located on the beautiful banks of the Huron River. Just minutes from Cedar Point, Kalahari Resort, the Lake Erie Islands, and some of Ohio’s finest beaches, our location makes us the perfect destination for both golf getaways and local play.

Thunderbird consists of two 18-hole golf courses, a large driving range, and a full-service restaurant, Bar North. Overlooking Thunderbird Hills North Golf Course, our focus on fresh, quality foods and a clean, inviting atmosphere appeals to a wide range of guests, from golfers after their round to coworkers on their lunch break to couples out for a celebratory dinner.

Serving golfers throughout Sandusky, Huron, Norwalk, Vermilion, and the surrounding communities, our two 18-hole public courses are known for their outstanding conditioning, engaging layouts, and challenging greens. Proudly family-owned and professionally managed by KemperSports, Thunderbird Hills combines hometown hospitality with industry-leading golf course management to deliver an exceptional experience every time you play.

Position Summary:

Responsible for all food and pastry production for restaurants, banquet functions, and other outlets.  Develops menus, food purchase specifications, and recipes.  Supervises production staff.  Develops and monitors the department’s food and labor budget.  Maintains the highest standards of food quality and sanitation.

Essential Duties and Responsibilities:

• Plan menus and assist with menu pricing, taking into consideration customer needs, marketing conditions, popularity of various dishes, holidays, costs, and a wide variety of other factors.
• Schedule and coordinate the work of chefs, cooks, and other kitchen employees to ensure that food production is economical and technically correct.
• Develop recipes and techniques for food preparation and presentation, which help to assure consistently high quality and to minimize food costs. Exercise portion control over all items served.
• Approve the requisition of products and other necessary food supplies.
• Ensure sanitation and cleanliness standards are always maintained throughout the kitchen areas.
• Establish controls and monitor kitchen activities to minimize food and supply waste and theft.
• Train food preparation employees regarding safety, sanitation and accident prevention principles.
• Prepare all necessary data for the budget; project annual food and labor costs. Monitor actual financial results and take corrective action where necessary to help assure that financial goals are met.
• Consult with the banquet team about food production aspects of special events being planned.
• Cook or directly supervise the cooking of items that require skillful preparation.
• Evaluate raw food products and monitor the quality of prepared foods to ensure that applicable standards are consistently attained.
• Plan and manage the employee meal program.
• Manage employment activities for kitchen staff members, including but not limited to personnel recruitment and selection, performance evaluations, training, compensation, discipline, and termination.
• Maintain knowledge of current and projected industry developments through continuous attention to industry periodicals and participation in relevant trade associations and organizations.
• Assure the efficient and timely submission of all required operational, financial, budgetary and related reports.
• Perform other duties as appropriate.

Qualifications:

• 3 years of culinary experience, supervisory and/or management experience, preferably in the golf industry.
• Experience in high-volume, elevated-casual restaurants is a plus.
• State-certified and/or ServeSafe-certified.
• Demonstrated experience and capability in the areas of budget development, fiscal management, strategic planning, and staff management.
• Demonstrated quality written, verbal, and interpersonal communication skills.
• Ability to analyze and solve problems; efficiently handle multiple duties under pressure with minimal supervision; work flexible hours as required, including nights/weekends.
• Positive attitude, professional manner and appearance in all situations.

Supervises:

All back-of-the-house food and beverage staff.

Classification:

Full-time, Non-Seasonal, Salaried, Exempt

KemperSports Management is an Equal Opportunity Employer