Executive Chef

Property Description:

Michaels at Shoreline is a restaurant and banquet facility located in a 750 acre nature preserve that includes an 18 hole golf course, sailing lake, bike trails and 30 stall driving range. Located next to Google and Intuit HQ’s, the location is perfectly suited for a chef looking to help upscale the dining and banquet experience at Michaels. The golf course hosts almost 80k rounds per year and the banquet facility can hold 225+ people indoors, also featuring a large patio with a view of a lake, fountain and golf course.

Position Summary:

This is a dynamic and public facing role. The executive chef is responsible for all food production including that used for the restaurant, banquet functions and off-site catering. Develops menus, food purchase specifications and recipes. Supervises production staff.  Develops and monitors food and labor budget for the department. Maintains highest food quality and sanitation standards. We are looking for a creative chef who knows how to impress while controlling COGS.

Essential Duties and Responsibilities:

• Maintain a visible, professional presence in the dining room and patio areas during peak hours to interface with restaurant patrons and corporate guests, actively gathering community feedback to continuously refine and elevate the culinary program.
• 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.
• Engage directly with banquet clients and participate in tastings and high-profile events to enhance the guest experience and drive premium banquet revenue.
• Develop recipes and techniques for elevated food preparation and presentation, which help to assure consistently high quality and minimize food costs.
• Schedule and coordinate the back of house employees to assure that food production is economical and technically correct. Keep overtime hours to a minimum.
• Ensure sanitation and cleanliness standards are maintained throughout the kitchen areas at all times.
• Establish controls and monitor kitchen activities to minimize food and supply waste.
• Train food preparation employees regarding safety, sanitation and accident prevention principles.
• Monitor actual financial results, compare to budget and take corrective action where necessary to help assure that financial goals are met.
• Cook or directly supervise the cooking of items that require skillful preparation.
• Evaluate raw food products and monitor the quality of prepared foods to assure that high standards are consistently attained.
• 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:

• College degree preferred.
• 10 or more years culinary experience, supervisory and/or management experience.
• State certified and/or Serve Safe certified.
• Demonstrated experience and capability in the areas of high quality food presentation, fiscal management, strategic planning, staff management.
• Demonstrated efficient 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 F&B staff.

Classification:

Full-time, Non-Seasonal, Salaried, Exempt

Salary Range:

$80,000 to $90,000 annually

KemperSports Management is an Equal Opportunity Employer