Executive Chef

Property Description:


Since opening in 1964 as Chaparral Country Club and becoming Colonial Park Golf Course in 2011, we've been proud to serve Clovis as a public 18-hole, par-72 golf course open to players of all skill levels. Designed by renowned architect and PGA legend Warren Cantrell, our course offers tree-lined fairways, rolling greens, and scenic water features that make every round memorable. Whether you're here to play a quick nine, enjoy a meal at our bar and restaurant, or host a special event, Colonial Park is your go-to spot for golf, food, and fun in Clovis, NM.

Position Summary :


The Executive Chef is responsible for overseeing the day-to-day culinary operations of the Club while ensuring the highest quality of our members and guests.

Essential Duties and Responsibilities:


The Executive Chef is responsible for all food and pastry production; including a la carte, banquet functions and all other outlets.

• The EC leads, manages, motivates and directs the kitchen staff to achieve the objectives set by the General Manager and Assistant General Manager. The EC creates the standards for kitchen policies and procedures, communicates these policies and ensures that the policies are adhered to by the staff.
• He or she develops menus, food purchase specifications and recipes, trains, mentors and supervises production staff; monitors and manages food and labor costs for the department; and maintains the highest professional food quality and sanitation.
• He/She assures the highest standards of quality and production, hires, trains, schedules and evaluates kitchen personnel, motivates and develops a highly enthusiastic team.
• The EC is responsible for ensuring that all food is consistently outstanding - from traditional CPGC favorites to innovative offerings and special events throughout all dining
• The candidate will process the highest of standards and attention to detail as well as a sincere passion for the culinary arts.
• Proven cost controls, good financial management, team building and leadership are The EC manages inventory controls including physical counting, orderliness and reconciliation.
• The EC stays current on all culinary trends and is well-versed in accommodating a wide variety of food allergies and intolerances. The EC incorporates gluten-free items on the menu and trains all staff in the proper handling of gluten-free dishes and requests.
• The EC is the face of culinary operations and needs to be comfortable in conversing and interacting in both the kitchen and dining rooms as he or she interfaces with multiple and diverse constituencies (members, staff, vendors, etc.). The EC is visible and approachable.
• The EC is a team builder who mentors kitchen staff and develops a pipeline of talented and creative individuals by building on its reputation and an excellent learning and training ground for up and coming culinarians. The EC treats all staff with respect and, in return, requires that all of all the team. The EC works to ensure that a positive working atmosphere is maintained throughout all F & B operations.
• Recruits and makes selection decision; evaluates job performance of kitchen staff; coaches, rewards and disciplines staff in a fair and legal manner.
• The EC must understand and practice the member service philosophy at the Club and fulfilled by providing members with consistent, high quality food and innovative plate presentations.
• The EC must possess verifiably strong written and oral communications skills with the ability to speak and present to large groups of people. Must have computer skills including but not limited to Microsoft Outlook, Word and Excel. Experience with POS software is a plus.
• Must attend weekly management and BEO meetings.
• The EC is responsible for upholding all of the highest food quality and sanitation standards
• Responsible for creating and operating within an annual operating budget for both service and employee meal program.
• EC is responsible to ensure receiving, organization and sanitation in all kitchen areas.
• EC is responsible to maintain a clean, safe and organized work environment.

Qualifications:

• Bachelors degree in Culinary Arts and/other Hospitality Management degree and five years food production and management experience, preferred; or
• 10 years relevant experience; or any equivalent combination of experience and training that provides the required knowledge, skills and abilities.
• Strong Country Club background will be given special consideration.
• A history of stability and logical progression in their career choices is a must

Classification:


Full-Time, Exempt, Salary plus Bonus

KemperSports Management is an Equal Opportunity Employer