Executive Chef

Position Title:   Executive Chef (Sugar Creek Country Club)

Reports to:         Food and Beverage Director

Position Summary: 

The Executive Chef is directly responsible for the daily supervision, management and direction of the kitchen operation.  The position requires practical creativity to provide a wide variety of innovative cuisine while maintaining profit goals.  A thorough knowledge of food handling and preparation techniques is essential.  The EC is required to have a hands-on approach to training all team members in the importance of consistency in both production and presentation.  Direct responsibilities include daily supervision of the food production schedule, staffing, and hiring of all culinary personnel, management of the variable kitchen operating costs including food and labor, culinary event staffing and inventory management, product ordering, sanitation and safety.

This is an exempt, salaried position.

Essential Job Functions: *including but not limited to*

-          Budget management in all financial areas – monitor, analyze and control all food, labor and operating costs. Forecasts, plan, purchase, and receive for needs of business.  Completes an accurate inventory each month.

-          Is self-motivated and has the ability to mentor, train, inspire and lead individuals throughout the organization. Completes timely performance evaluations.

-          A skilled communicator, professional and personable demeanor and approachable manner are important pre-requisite qualities.

-          The ability to make critical choices in menu development with a very “hands on” approach with staff.

-          Must have solid culinary knowledge and is well-rounded in both ala carte and banquet operations.

-          Expected to be visible and engaged with our members as often as possible.  He/she will contribute to the approach, visit tables throughout dining service, attend meetings and maintain visibility during special events.

-          Competent in organizational and time management skills.  Has the ability to demonstrate good judgement, problem solving, and decision-making skills.

-          Working knowledge of food and wine pairings is a plus.

-          Knowledge on safety, sanitation and accident prevention principles.

-          Develops standard recipes and techniques for food preparation and presentation that help assure consistently high quality and to minimize food costs; exercise portion control for all items served and assists in establishing menu selling prices.

-          Cooks and directly supervises the cooking items that require skillful preparation.

-          Evaluates food products to assure that quality standards are consistently attained.

-          Consults with the catering department about food production aspects of special events being planned.

-          Attends weekly BEO meetings.

-          Interacts with the food and beverage management team to ensure that food production consistently exceeds the expectations of members and guests.

-          Evaluates products to assure that quality, price and related goods are met.

-          Develops policies and procedures to enhance and measure quality; continually updates written policies and procedures to reflect state-of-the-art techniques, equipment and terminology.

-          Recommends compensation rates and increases for kitchen staff.

-          Establishes and maintains a regular cleaning and maintenance schedule for all kitchen areas and equipment.

-          Motivates and develops staff, including cross-training and promotion of personnel.

-          Periodically visits all food service outlets, including member dining area.

-          Hosts taste panels to assess feasibility of proposed menu items with members of the Senior Leadership team.

-          Establishes buffet presentations.

-          Maintains physical presence during times of high business volume.

-          Implements safety training programs; manages OSHA-related aspects of kitchen safety and maintains MSDS in easily accessible location.

-          Understands and consistently follows proper sanitation practices including those for personal hygiene.

-          Performs other appropriate assignments and projects as required by the Food and Beverage Director and/or the General Manager/CEO.

Qualifications:

• A minimum 7-10 years’ culinary experience in the hospitality industry with a minimum of 5 years as Executive Chef and/or Executive Sous Chef.
• A thorough working knowledge and ability to create a variety of cuisines to include local and regional trends.
• Strong organization and time management skills.
• Ability to problem solve in a timely, respectful and efficient manner.
• A progressive career path marked with responsibility, stability and verifiable accomplishment as a team leader.

Education

A four-year culinary or related hospitality degree preferred.

Competitive Compensation/Benefits:

Employer offers a competitive salary and performance bonus potential.

Professional dues and education expenses with an emphasis on continuing education.

Standard executive benefits to include health insurance and 401K participation.

Physical Demands:  This position requires sitting, standing, walking, kneeling/squatting, bending/stooping, pushing/pulling, holding, twisting, reaching, climbing stairs/ladders, and the ability to lift at least forty pounds.  Must be able to stand and work in a hot, humid and sometimes loud environment for long periods of time. Must be able to work quickly and accurately in a fast-paced kitchen environment.

Limitations and Disclaimer: The above job description is meant to describe the general nature and level of work expected to be performed for this role at Sugar Creek Country Club.  It is not intended to be an exhaustive list of all responsibilities, duties and skills required for this position.  All job requirements are subject to possible modifications and will be reasonably accommodated for individuals with disabilities.  Some requirements may exclude individuals who pose a direct threat or significant risk to the health and safety of other employees.  This job description does not state or imply that these are the only duties to be performed by the employee occupying this position.  Employees will be required to follow other job-related instruction and perform other job-related duties when requested by their supervisor, in compliance with federal and state laws. Listed requirements are representative of minimum levels of knowledge, skills and abilities to perform this job successfully.  Employee must possess the abilities or aptitudes to perform each duty proficiently.  Continued employment remains on an “at-will” basis.

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