Executive Chef

FLSA Status: Exempt

Department: F&B

Reports: Food & Beverage Director

General Purpose:

The primary purpose of this position is to manage all food and beverage back of house operations including, but not limited to, kitchen staff, quality output, compliance with food safety regulations, communication, cleanliness, and budget compliance. The Executive Chef reports to the Food & Beverage Director. 

DETAILED JOB RESPONSIBILITIES

General

• Prepare, in conjunction with the Food & Beverage Director, all food menus and specials including, but not limited to, member dining menus and specials, private event menus, and special function/event menus across our multi outlet property.
• Prepare and produce all menu items according to standard recipes, responsible for garnishing of dishes, and portion control. All menus are changed seasonally.
• Oversee preparation of food, making sure food is prepared according to standard recipe for consistency and member/guest satisfaction.
• Ensure compliance with SCDHEC regulations, as well as serving as the main point of contact for SCDHEC inspections.
• Conduct daily walk-through to ensure the kitchens are safe, clean, and organized. Report any maintenance issues, as necessary. Cleanliness is of paramount importance.
• Follow all relative food health and safety guidelines. All food is to be properly labeled and dated.
• Follow uniform and personal appearance standards, as well as all employee standards outlined in the employee handbook(s).

Staffing and Supervision

• Hires, trains, directs, evaluates and supervises all kitchen staff.
• Ensures ongoing training with kitchen staff regarding food preparation and plate presentation.
• A detailed recipe book with proper plate presentation on each station

• Proactively communicating with kitchen staff regarding important information pertaining to food and beverage operations or the guest experience.
• Ensure that a staff pre-shift is conducted by a chef at all meal periods.
• Ensure staff follow all Haig Point policies and procedures, as well as maintain the highest standard in service.
• Ensure staff prepare meals in accordance with members’ and guests’ preferences.
• Create weekly employee schedules and submitting bi-weekly payroll summaries. Adjust actual schedules to ensure efficient use of employees. Overtime is not scheduled except with the approval of the Food & Beverage Director.

Ordering, Inventory, and Budget

• Manage and monitor daily accurate activity and financial requirements.
• Use of a par level order guide and build to prep sheet.
• Conduct a monthly physical inventory based upon a sheet to shelf inventory system.
• Inventory is conducted top to bottom, left to right. A scale is utilized during inventory
• Establishes controls to minimize food and supply waste and theft. Must be fiscally responsible. Maintain the budgeted monthly food cost, labor, other expenses.
• Costs out all menus.
• Use of station prep sheets.
• Complete monthly budget variance reports.

Communication and Marketing

• Attend all food and beverage related meetings.
• Attend all management team meetings.
• Assist with coordinating the House Committee, Food & Beverage, and Events Sub-Committee meetings with the Private Events & Catering Manager, the Food and Beverage Director, and House Committee Chair(s).
• Serve as the face of the culinary team by interacting with both the kitchen staff and the members/guests.
• Clean and pressed uniform when in the dining room

• Other duties as assigned by supervisor.

QUALIFICATIONS

• Culinary degree and at least Two Years experience as an Executive Chef in a Private Club setting or any equivalent combination of experience and/or education from which comparable knowledge, skills and abilities have been achieved.
• Thorough knowledge of and ability to follow food health and safety guidelines.
• Level-headed with outstanding interpersonal skills.
• Commitment to the production of high-quality outputs.
• Experience leading and mentoring a team.
• Excellent organizational, time management, and multitasking skills.
• Technical literacy including the Microsoft Office suite and ability to learn and use other software.
• Capacity to be on your feet for long hours.
• Ability to bend, stoop, kneel, rotate, climb, stand, push, lift, grasp, and reach.
• Ability to lift, carry, and move objects up to 50 pounds.
• Ability to work in various extreme weather conditions.
• Willingness to work with or around sharp utensils, harmful chemicals and/or flying golf balls.
• Flexibility to work shifts over weekends and on holidays, as required.