Chef de Cuisine @ Newport Beach Country Club (DOE: 78k - 82k)

Balboa Bay Resort & Club•Newport Beach, CA

3d•$78,000 - $82,000•Onsite

About The Position

We believe Newport Beach Country Club is a very special place – for our Members, and made better by our Team Members (employees). We want to work with fun, passionate, hospitality driven people who genuinely care about others. At Newport Beach Country Club our culture (made up of our purpose, vision and 3 M’s) is our operating philosophy. Our purpose is to enhance relationships and enrich lives through shared personal experiences and connections. Our vision is to be the standard for the next generation of Club, where relationships elevate experiences and where tradition meets the future. Our 3 M’s are Members First, Model Operations and Make Improvements. Members First - The members are our top priority and we anticipate their needs because we make every effort to build a rapport with our members to get to know them. Make Improvements - We take initiative to make things better. Status quo hold us back- we are empowered to refine. Model Operations - We present and maintain the club facilities in “like new” condition. We always look our best and provide exemplary service. Are you aligned with our Club culture? Are you someone who genuinely cares about people and enjoys building relationships with them? Do you find yourself looking for ways to make things better? Are you frequently trying to make other people smile? Do you want to work at a place where culture matters? Do you want to be the best? Seeking a CDC who will support and assist the Executive Chef. Oversee the day-to-day culinary operations, train and supervise staff and monitor food quality consistency. How our CDC will make sure our members and their guests have a GREAT dining experience…

Requirements

High school or equivalent education required.
Minimum of two years’ experience as a Sous Chef in a high-end, high quality operation, preferably with fine dining in a hotel setting.
Ability to obtain and/or maintain any government required licenses, certificates or permits.

Nice To Haves

Culinary Degree preferred.

Responsibilities

Partner with Executive Chef on menu development, implementation of menus and recipes.
Observe production flow and make adjustments in order to adhere to control procedures for cost and quality.
Monitor to ensure proper receiving, storage (including temperature setting) and rotation of food products so as to comply with health department regulations, including coverage, labeling, dating, and placing items in proper containers of kitchen and service.
Write, maintain and update all menu specifications, recipes and pictures, production forecasts, and ensure same are being followed.
Check to see that all equipment in the kitchen is clean and in proper working condition and write work tickets for any equipment in need of repair.
Schedule culinary staff so that proper coverage is maintained while keeping payroll costs in line.
Perform other duties as required, i.e. special orders, buffet presentation, V.I.P. parties, write specialty menus for promotions, etc.
Supervise daily cleaning and inventory of walk-in, storage and refrigerators.
Communicate and assist the Executive Chef in creating innovative products.
Thorough knowledge of food products, standard recipes and proper preparation.
Ability to analyze, forecast data, and make judgments to ensure proper payroll and production control.
Ability to supervise large staff and accomplish goals on a timely basis.
Ability to conduct meetings, menu briefings and maintain communication lines between line staff, Executive Chef and Director, F&B.
Ability to physically self-demonstrate culinary techniques, i.e., cutting, cooking principles, plate presentation, safety and sanitation practices at high standards.
Ability to create, build, handle, and dismantle displays up to 8 feet high, including ice carvings.