Executive Chef

Executive Chef – The Club at Weston Hills Location: Weston, FL. Department: Food & Beverage. Reports to: General Manager. FLSA Status: Exempt. Scope Direct and coordinate activities of the culinary department, lead the culinary team, and maintain established operational standards while maximizing profits. Primary Responsibilities Ensure compliance with national programs such as Menu Program, Approved Product List, and Inventory procedures. Responsible for selection, development, and retention of talented culinary staff. Ensure financial targets are met and proper accounting procedures and monthly financial reviews are consistently followed. If targets are not met, provide analysis and a specific plan of action. Observe and coach workers in daily kitchen operation to ensure quality and timeliness of product. Review guest and member surveys and feedback to determine appropriate actions. Engineer menu items to ensure quality and proper margins. Create and execute short‑term and long‑term operational and financial plans for the department to improve quality and financial results. Ensure kitchen is clean, sanitary, and compliant with all federal, state, and local laws. Create menus as needed for events, custom events, daily features, and other occasions. Identify and communicate successes and best practices to Regional Chef and/or VP Food & Beverage to help improve quality and financial results across the company. Maintain constant communication between departments and keep other departments informed about special programs and events. Qualifications Previous experience in a large‑scale Chef leadership role overseeing a la carte and banquet operations. High school diploma or equivalent required; Bachelor’s degree, Culinary degree, or certificate preferred. Strong attention to detail, planning, and organizational skills. Experience supervising others and leading a team. Strong verbal and written communication skills. Strong administration, ordering, inventory, and invoicing experience required. Professional leader able to mentor and inspire team members. Professional collaboration as part of a senior team in a multi‑department organization. Hands‑on mentor, trainer, developer of culinary team members. Diligent focus on COS and COGS metrics. Impeccable cleanliness and ServSafe standards. Working Conditions Will often be required to work nights, weekends, and holidays. Certification and/or License Requirement Food service permit as required by local or state government agency. ServSafe Food Safety "Manager" certification must be obtained within 30 days of hire. Physical / Cognitive Activities The major responsibility in this position is to direct the operations in the culinary departments. A majority of time will be spent moving about the kitchen, handling various products and utensils, lifting up to 50 pounds, and interacting with staff and outside contacts. Communication skills are used a significant amount of the time when interacting with guests or staff members and when giving instructions. A significant portion of time will be spent reviewing budgets, revenues, inventories, and requisitions, requiring a great deal of reasoning and thinking skills. Since the employee in this position oversees several employees, a vast amount of time is spent utilizing problem solving, reasoning, motivating, and training abilities. Mathematical skills such as profit/loss concepts, percentages, and variances are used often. EEO Statement Arcis Golf provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws. Arcis participates in E‑Verify, the government program that certifies an employee's right to work for us in the U.S. #J-18808-Ljbffr