Executive Chef

Executive Chef

The Executive Chef is responsible for the creation and implementation of culinary activities within the caf, banquet, and conference facilities. This position will create and produce quality product and services while maintaining profitability and overall success of Caf and banquet services. The Executive Chef manages related kitchen staff, manages expense and asset control, and customer service standards.

Our unique culture is at the heart of all we do and is guided by our values and behaviors. It's what we expect of ourselves and each other every day. We call it our "Code of Culture".

Our Code of Culture includes Our Mantra, Our Actions We Live By, and Pete's Promise:

Our Mantra:

Respect The Past

Accept Responsibility

Pay it Forward

Our Actions We Live By:

Actions We Live By. It's who we are when we step into our full power.

Keep It Real. Always. We need open and honest discussions. We need courage to speak up and to call things out that aren't good enough. And we navigate tough conversations with empathy and grace.

Think Ahead. Be An Owner. Always be proactive, not reactive; be on the front foot. If we want to be an owner of this business, we must act like it!

Stay Humble. Hustle Harder. Show up and do the hard work. Be a gritty, roll-up-your-sleeves kind of crew. Know it's never about one personwe are a part of a powerful team.

One Team. One Voice. Be ONE united team. When we move in the same direction, there are no limits to what we can accomplish.

Be Curious. Ask Why. Stay member curious. We seek to understand, and we never settle. We ask questions to truly understand the core of a matter.

Pete's Promise:

Service Forward

Ruthlessly Consistent

Do the Right Thing

Nothing in this job description restricts management's right to assign or reassign duties and responsibilities to this job at any time.

Primary Job Functions

Kitchen Management

• Organize and maintain kitchen equipment and supplies
• Research and recommend new equipment as beneficial to facilities
• Inventory and order food product, as well as assist with sourcing
• Create and produce quality product and services while maintaining profitability and overall success of Caf and banquet
• Create prep list and product order guides

Food Handling, Preparation and Presentation

• Develop, create and presentation of menu selections and ensure that culinary staff is carefully following standard recipes while preparing assigned food items for service
• Work directly with Corporate F&B team in menu creation and implementation to uphold brand standards

• Ensure quality of food presentation; check front line food preparation area for completeness prior to service
• Active participation in line production; rotate as expeditor and kitchen station, as necessary
• Rotate and store all food product to ensure quality and freshness
• Establish menu guide with photos and menu descriptions for BOH/FOH associates

Sanitation and Safety

• Operates food production equipment according to manufacturers' instructions
• Consistently uses safe and sanitary food handling practices, including HAACP guidelines
• Ensure proper safety and sanitation to ensure food and safety compliance
• Daily walk through of kitchen to ensure a clean, organized, safe and well-maintained facility
• Promote the company's safety goals and actively work towards ensuring a safe working environment
• Complete Managers Serve Safe training program
• Manage, train, and administer Food Handlers Cards for BOH/FOH associates

Employee Management

• Hires, trains, supervises, and develops those supervised in accordance with company policies and directives
• Communicate staffing needs with F&B Corporate team
• Compiles comprehensive reports regarding performance of supervised associates, as well as performs timely performance evaluations on supervised Associates
• Conduct weekly departmental and divisional meetings to provide goals and operational feedback
• Responsible for the implementation of company policies and procedures
• Process, review and submit payroll for BOH/FOH associates
• Monitor uniform adherence of all supervised staff
• Ensure meal breaks are taken.
• Record all meal break violations with time edit sheet with associate signature

Financial Accountability

• Accurately and timely submit vendor and department invoices for payment
• Accurately maintain Food and Beverage tracker with revenues, invoices and payroll information.

Communication & Relationships

• Effectively and professionally interacts and communicates with management, other associates, members, guests, and vendors.
• Promote harmonious relations among staff, members, guests, vendors, and the community at-large.
• Communicate timely and follow up, as appropriate.
• Active participation in required events, required programs, required meetings and required trainings.
• Represent the club in a professional manner through image, dress, communication, and immediate follow through and response

Corporate Goals & Objectives

• Ensure compliance with company policies and procedures
• Ensure the TBCC mission and club brand is upheld in all aspects of kitchen operations
• Actively further corporate objectives and continuously support improvement and positive change, which may include participating on corporate designated committees to improve the company and business operations
• Make professional development a consistent priority

Other Job Functions

• Ability to regularly work monthly "close-out" dates (the final 3 days of every month)
• Flexibility in work schedule, as job may require day and evening shifts, weekends and holidays

Minimum Qualifications

To perform this job successfully, an individual must be able to perform each primary job function satisfactorily. The requirements listed below are representative of the knowledge, skill and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Skills & Knowledge

• Cooking Advanced knowledge of all basic skills for butchering, sauces, soups, cooking of meat, fish and vegetables; advanced knife skills required; advanced knowledge of menu preparation and food costing.
• Policies Knowledge of company polices, federal, state and local laws, government regulations and agency rules that pertain to property managed.
• Management of Personnel Resources Knowledge of principles and procedures for legally identifying the best people for the job, hiring, motivating, developing and directing people as they work.
• Management of Financial Resources Basic knowledge of economic principles and practices for maintaining a realistic budget, understanding financial reports and the ability to use mathematics to solve problems.
• Problem Anticipation/ Deductive Reasoning Ability to tell when something is wrong or is likely to go wrong and then apply general rules to specific problems to produce answers that make sense. Uses logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions or approaches to problems and considers the relative costs and benefits of potential actions to choose the most appropriate one.
• Written Comprehension and Expression Ability to read, understand and communicate information and ideas in writing so others will understand.
• Oral Comprehension and Expression Ability to understand and communicate so others can understand ideas and information.
• Computer Ability to develop and maintain computer records in MS Office programs such as Word, Excel, Outlook and other software required by TBCC and regulatory agencies. Ability to utilize food & beverage software programs.

Experience