Executive Chef

Profile

 EXECUTIVE CHEF

Overview:

Black Creek Club is looking for an experienced, qualified Executive Chef to lead the kitchen’s daily food preparation & execution activities. The Executive Chef is responsible for ensuring that all food is consistently outstanding – from traditional Club favorites to innovative offerings and special events throughout all dining venues. The Executive Chef understands that quality and consistency in producing and delivering all menu items, from a sandwich to a five-course meal, is essential to an exceptional member’s experience.

Reports to:

• The Executive Chef reports directly to the General Manager.

Supervises:

• All Back of House Kitchen Staff including Line Cooks & Kitchen Stewards.

Key Responsibilities:

• Responsible for all food production including a la carte, banquets, and other outlets.
• Ensure the highest levels of quality & consistency for an exceptional member dining experience.
  • Approve and “polish” dishes before they reach Club members.
  • Ensure that the culinary team takes pride in the meals that they produce and approaches each item on the plate with equal focus.
• Oversee all Kitchen Operations.
• Direct the daily food preparation process.
• Cook on the line and supervise all other food preparation related activities.
• Create, communicate & maintain standard kitchen policies & procedures for Back of House Staff.
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• Perform monthly food inventory.
• Manage food needs, stocking, inventory & ordering.
• Work with Clubhouse Manager & General Manager on necessary repairs or replacement of kitchen equipment.
• Develop kitchen staffing schedule & maintain records of attendance.
• Monitor & manage food & labor costs for the kitchen. Adept at creating and managing a budget and provide food purchase specifications to control food quality and costs.
• Lead daily pre-meal meetings to enhance serving staff food product knowledge. 
• Work with the GM to plan for growth and expansion of the culinary facilities and programs at Black Creek.
• Maintain the highest-level professional food quality & sanitation standards.
  • Comply with nutrition, sanitation, regulatory, and safety standards.
  •  Pays sharp attention to detail, enforces the highest standards of sanitation and safety, and ensures that all BOH staff approach the standards with the same level of focus.
• Develop menus with new culinary creations & existing Club favorites, ensuring the variety and quality of the servings for seasonal menus.
  • Establish portion size.
  • Price menu items.
  • Incorporate weekly features, gluten-free, & vegetarian items on the menus.
  • Document & maintain recipes for consistency in food preparation.
  • Direct food plating - both individual plates & buffet presentations.
  • Review new menus & pricing with the F&B Director & General Manager.
• Responsible for hiring, managing, and training kitchen staff.
  • Foster a climate of trust, cooperation, and mutual respect between co-workers.
  • Build a pipeline of talented and creative up-and-coming culinary individuals.
  • Trains all staff in the proper handling of gluten- free dishes and requests.
  • Leads the Back of House initiative relative to accident prevention, training and retention of staff, and sanitation and safety standards.
• Represent the Kitchen & other Back of House staff to the Club Membership.
  • Comfortable conversing in both the kitchen & dining room.
  • Responsive to Club Member & Team Member requests with a positive attitude & stives to find creative ways to accommodate reasonable requests.
• Perform any other duties as needed by Club management to ensure exceptional Member experience & achieve Club objectives.
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Job Benefits:

• 401K (21 & up, after 6 months)
• Dental, Vision, Health, Life, Long Term Disability, and Accidental Death & Dismemberment Insurance Benefits
• Paid time off per Club policy.
• Lunch provided daily (Tuesday-Sunday).
• Relocation allowance is negotiable.

Job Requirements:

• Must be at least 21 years old.
• Possess a Valid Driver's License.
• Must pass a background check and drug test.
• Professional References Provided upon request.

Job Type:

• Full Time, with working hours included on the weekends and some evenings.

Job Schedule:

• Must be able to work evenings, weekends, & most holidays.
• Typical Dining Room hours are 11am -9pm. Closed most Mondays. Hours may vary for special events.
• Anticipate a minimum of 50 hours per week.

Pay:

• $75,000.00 - $95,000.00 per year, pending experience.

Supplemental pay types:

• Bonus incentives based on performance.

Company info

Black Creek Club