Chef de Cuisine

Chef De Cuisine

The Chef De Cuisine is responsible for all food & beverage production and service. This position reports to the Executive Chef - Bentwater yacht and Country Club. This person assists in planning and implements budgets, hires, trains and supervises subordinates and applies relative marketing principles to ensure the wants and needs of club members and guests are consistently exceeded.

Education/Training (or equivalent): H.S. Degree College Degree* Certification/License*High school diploma or GEDCollege Degree preferred

Minimum 5 -10 years management experience in high volume food & beverage establishment requiredMulti-unit management preferred.TABC (Texas Alcohol Beverage Commission) certification required within 90 days from start dateCPR Certification required within 90 days of employment.

Technical or Administrative Knowledge:Proficient in MS OfficeProficient in POS Software - Jonas preferredBasic Accounting knowledge (P&L responsibilities)

Special Skills and Abilities and/or:Motivational, ability to lead team, familiar with all styles of service, strong background of catering and banquet industry. Ability to develop and maintain training procedure for management and hourly employees. Personable / outgoing, good with people.

Essential Functions include but not limited to the following:Responsible for maintaining the highest level of motivation for the Food & Beverage operation that ensures excellence at all levels of service to exceed Member satisfactionInspects to ensure that all safety, sanitation, energy management, preventive maintenance, and other standards are consistently metAssures that all standard operating procedures for sales and cost control are in placeResponsible for external and internal marketing and sales promotion activities for the Food & Beverage operation to increase member engagementResponsible for the organizational chart, staffing, and scheduling procedures and job descriptions/specifications for all department staffApproves the menus proposed by the Executive Chef for all outlets and special eventsEstablishes quantity and quality output standards for personnel in all positionsResponsible for job performance and salary reviews and coordinates this program with the General ManagerEnsures that all legal requirements are consistently adhered to, including wage and hour and federal, state and/or local laws pertaining to alcoholic beveragesMonitors the ordering and receiving program for products and supplies to ensure proper quantity and price on all purchasesReviews new techniques for food preparation and presentation in a manner and variety to maximize Member satisfaction and to minimize food cost.Personally handles selected member and guest complaints and advises the General Manager about appropriate corrective actions takenDevelops and promotes club functions, special events, banquet and outside functions to increase revenueResponsible for profit goals as outlined in the Food and Beverage Departments operating plans / budgetResponsible for selection, interview and hire of all F&B employees.Participates in employee terminations when warranted.Ensures that the Food & Beverage Department is operating at the highest level of Member satisfaction and within BudgetAdhere to BWYCC mission statement and core valuesAdditional Duties as assigned by the Executive Chef and/or General Manager