Club is open year-round
Goals:
To build, retain, cross train, and lead the team of culinary professionals who consistently satisfy the goals of members and exceed member and guest expectations regarding food quality, consistency and service.
Work with the GM, Director of Food & Beverage, and Director of Catering & Events, selecting, hiring and retaining personnel within the culinary department. Train, develop and manage the staff within this department.
Builds a strong cohesive, cooperative BOH team with Sous chefs, line cooks, banquet cooks, and prep cooks. Must work well with our Director of Food and Beverage, Director of Catering & Events and our FOH staff. Teaches BOH team importance of cooperation with FOH staff while exhibiting the utmost professional behavior.
Responsibilities:
The Executive Chef has overall responsibility for all facets of the culinary department. This position is a “hands on” job while leading by example, working with the staff in his/her department as well as other departments, guests, and members. Develop menus, food purchase specifications and recipes. Supervise production staff. Develop and monitor food and labor budget for the department. Maintain highest professional food quality and sanitation standards. A polished and professional appearance and manner while interacting with members, HVCC team members, vendors and others is of high importance.
Responsibilities:
Assist in the development of the annual departmental budgets and work within these budgets.
Oversee the proper ordering, inventory levels, timing of orders, receiving, rotation of products, portion control, coding of invoices, etc.
Work with FOH team and Banquet Department managers on planning and execution of small and large banquet events.
Work with FOH team on planning and execution of small and large member special events.
Continuously monitor, train, and improve performance of BOH staff.
Coordinate with other departments to maximize service levels for members and guests.
Create menus, recipes and support materials (recipe cards, descriptions, pictures, cost cards) and train appropriate staff on proper execution of these creations.
Manages food production, including menu development, costing and execution, for all areas of the Club.
Ensure a quality sanitation program is followed throughout the kitchen operations.
Ensures proper monitoring of storage (including temperature setting) and rotation of food products to comply with all health department regulations.
Monitors business volume forecast and plans accordingly in areas of manpower, productivity, costs and other expenses.
Trains staff on safe work practices and maintains a sanitary and safe work environment.
Distribute relevant reports to appropriate departments for a smooth and effective operation.
Completion of paperwork in a timely manner each week.
Other:
Maintain open and professional communication with all departments and staff.
Successfully complete other projects and duties assigned by the GM.
Attributes/Skills Required:
High energy, self starter, organized, flexible, with a positive get-it-done attitude
Has successfully led dynamic culinary operations – both a la carte and banquet.
Prior management experience as an Executive Chef preferred
Five years or more of diversified kitchen and hospitality industry experience including a la carte and banquet operations. An executive Sous chef at a larger club who is ready for their first executive chef opportunity will also be considered.
Is a strong and passionate leader and culinary professional with a proven track record of providing high-level services with a personality that is commensurately appropriate to Hidden Valley Country Club. Previous private club experience is highly desirable.
Working knowledge of Word, Excel, Microsoft Office, Chef Tech, and other technology for the completion of specified job duties
Food Safety and other applicable Sanitation Certification
Ability to communicate on the telephone and to read, write, type, and use a computer
Ability to complete tasks with numerous interruptions
Ability to stand for long periods of time
Ability to walk up and down stairs
Ability to speak and hear
Ability to bend, lift and carry up to 50 pounds
Job Type: Full-time
Job Type: Full-time
Pay: $75,000.00 - $85,000.00 per year
Benefits:
Dental insurance
Food provided
Health insurance
Paid time off
Retirement plan
Vision insurance
Shift:
10 hour shift
12 hour shift
8 hour shift
Day shift
Evening shift
Work Location: In person
