Executive Chef - Eagles Landing

POSITION SUMMARY

The Executive Chef (Chef) is responsible for overseeing the day-to-day culinary operations of the club. This department head ensures the highest quality of food quality for Members and their guests. The Chef prepares an annual budget and achieves these financial goals throughout the year, through proper forecasting, cost controls and labor management. S/he coordinates the ordering and monitoring of all food and kitchen wares and the engineering of all menu items to maintain the proper contribution margin. The Chef is also responsible for hiring of all kitchen staff and their training and development through education and creative instruction.

EXPERIENCE, EDUCATION AND SKILLS REQUIRED

• Must be able to perform job functions with attention to detail, speed and accuracy.
• Prioritize, organize and follow-up; be a clear thinker, remaining calm and resolving problems using good judgment.
• Follow directions thoroughly; understand a guest's service needs; work cohesively with co-workers as part of a team; work with minimal supervision; maintain confidentiality of guest information
• demonstrated project management experience in organizing, planning and executing large-scale projects from conception through implementation
• demonstrated experience in leading and developing people; strong verbal and written communication skills for the purpose of presenting and discussing technical information to establish rapport and/or influence and gain understanding of others
• knowledge of hotel/resort operations management to include quality, operations, and marketing/sales principles
• demonstrated knowledge of hospitality systems and software; understanding of hospitality industry trends, performance metrics and verbiage; and, solid understanding of financial analysis (profit/loss, cash flow, etc.) in order to drive revenue and make decisions affecting the finances of the business
• Culinary School graduate and two years of experience as an Executive Chef or equivalent.
• Possesses characteristics that command a presence in the dining room.
• Proven track record of team management, organizational and coaching skills
• Solid understanding of a la carte and banquet revenue generation.
• Comprehensive knowledge of expense control as it relates to payroll and the forecasting/budgeting of expenses.
• Experience with purchasing and inventory systems.
• Creative menu development skills.
• Strong technical literacy, including Microsoft Word and Excel, payroll management and point of sale systems.
• Diplomatic team player able to foster relationships with Members, Employee Partners and guests.
• Bilingual (English - Spanish) communication ability preferred.

ESSENTIAL RESPONSIBILITIES

• The Chef is responsible for hiring of all kitchen staff and their training/development through education and creative instruction.
• Ensures standardization of recipes and plate presentation for a la Carte venues and catered events, the Chef and his Culinary team deliver a memorable dining experience for all Members and guests.
• The Chef is an advocate and ambassador of the company and understanding the critical role that membership and exceeding expectations play in regards to the success of the operation.
• Responsible for maintaining quality of food product and ensuring consistency in food delivery and standards.
• Provide support of a specialist nature to the Executive Committee, particularly to the the Food & Beverage Manager. Work in support of team goals and measures effectiveness through the Food & Beverage profit and service performance of the restaurant.
• Responsible for the selection, training and development of the personnel within the department. Able to exercise hire and fire discretion within Starwood’s policies. Oversee divisional matters as they relate to federal, state and local employment and civil rights laws.
• Control the elements that determine profit and loss. Responsible for all major operating expenses. Set margins and manage the business against projections. Make decisions that relate to profit and loss. Responsible for the financial management of the operation.
• Give direction and be responsible for the implementation of plans. Monitor effectiveness and introduce changes in response to the marketplace. Set targets, plan and schedule work and performance indicators that are typically productivity and efficiency measures.

PHYSICAL AND MENTAL DEMANDS

• Bachelor’s or related culinary degree required
• 7+ years experience as a Chef or Sous Chef required
• ACF-Certified Executive Chef certification preferred
• Food handler’s certification and knowledge of HACCP standards required
• Skilled in menu development within budgeted food costs
• Knowledge about plating and presentation
• Experience in supervising and training staff
• Knowledge of Word and Excel; strong oral and written communication skills
• Flexible and long hours sometimes required.
• Exerting up to 50 pounds of force occasionally, and/or 20 pounds of force frequently or constantly to lift, carry, push, pull or otherwise move objects.
• Ability to stand during entire shift.

TYPICAL WORKING CONDITIONS

Stand for long hours at a time, Exposed to heat/cold, Long hours of work