Executive Chef

Job Summary:

This working leader will be responsible for all food production, including restaurants, banquets, and all other outlets. Develop menus, food purchase specs and recipes. Identify and monitor food and labor costs as well as develop department budget and inventory controls. Supervise production staff. Schedule and coordinate the work of all back of the house staff to ensure correct policies are followed, operations are properly staffed, and all food is prepared correctly and stays within targeted cost percentages. Maintain the highest possible food quality and sanitation standards and practices.

Duties and Responsibilities:

· Hire, train, supervise, and evaluate the work of all back of the house members

· Motivate and develop the staff, including cross-training and promotion of staff

· Plan and manage the team member meal program

· Plan menus for all food outlets in the club and for special functions

· Update and maintain the prep book

· Establish controls to minimize food and supply waste and theft

· Work with front of the house manager to ensure the expectations of guests are exceeded

· Maintain kitchen equipment; schedule repairs and additional maintenance as needed

· Implement safety programs; manage the OSHA-related aspects of kitchen safety

· Understand and follow proper sanitation practices including those for personal hygiene

· Attend all management meetings as well as hold back of the house staff meetings

· Undertake special projects as assigned by the Board of Directors

Compensation:

· Salary Range $75,000 - $85,000 DOE

· Pacific Source Medical insurance and Delta Dental insurance per Club Policies (spouse and dependents may be added, rates vary)

· Life and short/long-term disability insurance

· Simple IRA with a 3% employer match

· Vacation and Sick time in conjunction with Club Policies

· Position will also include use of Club Facilities