Chef de Cuisine
About The Position
Our mission is to ensure the club members find themselves on an exceptional lifestyle enjoyment journey through their favorite sport activities combined with endless hand crafted food and beverage offerings and personalized service excellence. Our commitment to everything we do inspires us to guarantee a home of the ultimate hospitality extended to members and their guests through our bespoke service culture and curated programming. Ideal candidates have a genuine passion for hospitality. As Head Chef, you will be responsible for providing incredible guest service and member experiences in managing the day-to-day operations for the Food and Beverage Culinary and Kitchen department. Ideal candidates have flexible schedules with availability to work weekends and holidays. This includes competitive compensation range$75,000- $90,000 annually (based on experience). Our team has made a conscious effort to ensure strong protocols are in place to keep you and our patrons safe, so you can focus on the customer experience, camaraderie, and management.
Requirements
- Associate degree preferred
- Six months to one-year related experience and/or training; or equivalent combination of education and experience
- Must have exceptional interpersonal and communication skills
- Must have excellent oral and written communication skills
- Food Safety and Applicable Sanitation Training
Responsibilities
- Ensures and executes proper preparation, cooking and plating of menu items
- Inspects, selects, and uses only the freshest fruits, vegetables, meats, fish, fowl, and other food products to maintain the highest standard in the preparation of all menu items
- Writes, maintains, and updates all menu specifications, recipes and pictures, and production forecasts
- Prepares requisitions for supplies and food items for production
- Observes production flow and adjusts in order to adhere to control procedures for cost and quality
- Ensures proper receiving, storage (including temperature setting) and rotation of food products in compliance with health department regulations, including coverage, labeling, dating, and placing items in proper containers of kitchen and service
- Monitor that all equipment in the kitchen is clean and in proper working condition
- Identifies need for repairs and ensures that repairs are made in a timely manner
- Responsible for interviewing, hiring, training, planning, assigning, and directing work, evaluating performance, rewarding, and disciplining associates; addressing complaints and resolving problems
- Manages department members that may include but is not limited to: Sous Chef, Cooks, Kitchen Porters, Receivers
- Assures that effective orientation and training are given to each new associate
- Develops ongoing training programs
- Monitors business volume forecast and plans accordingly in areas of manpower, productivity, costs and other expenses
- Incorporates safe work practices in job performance
- Regular and reliable attendance
- Performs other duties as required
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What This Job Offers
Job Type
Full-time
Career Level
Mid Level
Education Level
Associate degree
