Summary

Provides outstanding service to members and guests in a professional and courteous manner. Assists in meal planning, labor costs, and requisitioning supplies for the department. Maintains accountability for cost, utilization, and performance of employees and equipment. Performs all methods of cooking, portion control, and plating in accordance with standards set by the company. Through teamwork, assists others in achieving departmental vision and goals.

Essential Duties and Responsibilities

1. Assists Executive Chef in maintaining highest quality standards of product and food management.
2. Oversees kitchen operations in accordance with company standards.
3. Recognizes and controls food cost percentages and protects all food product in storage and in production.
4. Upholds safety standards and proper usage of equipment and ensures employees are in compliance.
5. Coordinates multiple tasks and supervises employees to make certain quality of food production meets member/guest satisfaction. 
6. Prepares all menu items according to standard recipes and ensures employees meet the standards established by the company. Provides ongoing training to Sous Chefs, Pastry Chef, Garde Manger Chef, and Line Cooks.
7. Instructs Culinary employees the details of preparing new menu items according to recipe cards.
8. Maintains responsibilities for precisely requisitioning product needed for operation. 
9. Assumes responsibility as the Kitchen Supervisor during all meal periods, including banquets, along with or in the absence of the Executive Chef.
10. Ensures all employees adhere to work schedules and controls kitchen labor costs while maintaining required standards of operation.

Other Functions

• Supervises Dishwashers to ensure high quality of sanitation standards are being met.
• Operates within all established guidelines, policies, standards, and constraints as set by company.
• Leads by example to ensure professionalism and high morale amongst all kitchen staff.
• Assists in the set-up and break-down of events which may include ice displays.Assists the Executive Chef with the ordering of product and ensuring that it meets quality standards upon delivery.
• Assists in maintaining internal controls for the Food & Beverage Department to include the monthly inventory process.
• Assists Executive Chef in the innovative development of new menu items and daily specials to respond to the needs of an ever-changing diverse membership.

This position guide does not state or imply that the above are the only duties and responsibilities assigned to this position.  Employees holding this position will be required to perform any other job-related duties as requested.

Supervisory Responsibility

Manages 7 subordinate supervisors who supervise 120 employees in the areas of general Culinary, Banquets, Garde Manger, and Pastry. Is responsible for the overall direction, coordination, and evaluation of these areas. Ability to effectively conduct job interviews and determine applicability of experience and qualifications of job applicants. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.

Competencies 

To perform the job successfully, an individual should demonstrate the following competencies.

• Problem Solving - Identifies and resolves problems in a timely manner; Gathers and analyzes information skillfully; Develops alternative solutions; Works well in group problem solving situations; Uses reason even when dealing with emotional topics.
• Customer Service - Manages difficult and/or emotional employee and/or member situations; Responds promptly to member’s needs; Solicits feedback to improve service; Responds to requests for service and assistance; Meets commitments.
• Professionalism - Approaches others in a tactful manner; Reacts well under pressure; Treats others with respect and consideration regardless of their status or position; Accepts responsibility for own actions; Follows through on commitments.
• Safety and Security - Observes safety and security procedures; Determines appropriate action beyond guidelines; Reports potentially unsafe conditions; Uses equipment and materials properly.
• Teamwork - Balances team and individual responsibilities; Exhibits objectivity and openness to others' views; Provides and welcomes feedback; Contributes to building a positive team spirit; Puts success of team above own interests; Able to build morale and group commitments to goals and objectives; Supports everyone's efforts to succeed.

Qualifications

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Education and/or Experience                                          

Associate's degree (A. A.) or equivalent from two-year college or technical school; or five years related management experience and/or training; or equivalent combination of education and experience. Culinary Arts Diploma preferred. Prior country club, resort/hotel or hospitality experience in a similar role is preferred.

Language Skills                                           

Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. Ability to write routine reports and correspondence. Must be fluent in English, both oral and written. Must be able to effectively communicate to subordinate employees, vendors, and members. Must be able to write, read, and follow recipes.

Mathematical Skills                                                

Ability to calculate figures and amounts such as discounts, interest, commissions, proportions, percentages, area, circumference, and volume.  Ability to apply concepts of basic algebra and geometry.

Reasoning Ability                                                    

Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists. Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form.

Computer Skills                                           

• Strong knowledge Jonas or similar POS software
• ChefTec knowledge preferred
• Knowledge of inventory software and order processing systems
• Advanced MS Office proficiency

Certificates, Licenses, Registrations

• ServSafe Certification, or ability to obtain within 60 days of hire
• Valid driver’s license

Other Skills and Abilities

• Ability to visually inspect food preparation.
• Must be able to read and follow recipes
• Maintains responsibilities for precisely requisitioning product needed for operation. 

Other Qualifications

• Demonstrates and upholds Ibis’s Common Purpose, Core Values, and Service Principles.
• High level of integrity and ethical standards, with a strong sense of urgency, operational focus, and results driven.
• Demonstrates a professional demeanor and appearance; acting as an ambassador of the Club, on and off property.
• Able to effectively lead a team towards achieving operational and budgetary goals.
• Must be able to effectively communicate and maintain a professional rapport with subordinate employees, executives, Board members, members/guests, and vendors.
• Highly organized, self-directed, energetic, and an innovative problem solver.

Physical Demands

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the employee is regularly required to stand. The employee is frequently required to use hands to finger, handle, or feel; talk or hear and taste or smell. Must have the ability to visually inspect and taste food preparation. The employee is frequently required to walk; sit; reach with hands and arms and stoop, kneel, crouch, or crawl. The employee must regularly lift and /or move up to 10 pounds, frequently lift and/or move up to 25 pounds.