Director of Culinary

ST ANDREWS COUNTRY CLUB•Boca Raton, FL

About The Position

Identifies all kitchen maintenance, sanitation and safety issues and contacts the appropriate individuals who will be able to provide prompt and suitable solutions. Ensures that all kitchens provide nutritious, safe, eye-appealing, properly flavored food. Maintains a safe and sanitary work environment for all employees. Other duties include menu planning, preparation of budgets, maintenance of payroll, food cost, and other records. Specific duties involving food preparation and the establishment of quality standards, training of employees in cooking methods, presentation techniques, portion control and retention of nutrients.

Requirements

Bachelor’s Degree from a four-year College or University in Hotel/Restaurant Management and/or Culinary Arts, or equivalent combination of education and experience.
A minimum of five years’ experience as a Sous Chef plus three years in another food preparation position.

Responsibilities

To effectively supervise and delegate duties pertinent to the Gallery, Banquets, Garde Manager, Pastry, Purchasing and The Lake Side Grille and all food operations of the club.
Choosing and implementing new technological systems to improve overall operations of kitchen as well as attend seminars and webinars to increase knowledge in these areas.
Responsible for hiring capable staff members who will strive to produce a higher level of member satisfaction.
Ongoing review of safety issues and coming up with new ways to improve the overall safety in the kitchen.
Delegates to Executive Sous Chef in aiding with hiring, training and supervising the work of food and pastry production staff.
Plans menus for all food service locations considering membership base, popularity of various dishes, holidays, costs and a wide variety of other factors.
Invents new and exciting dishes for membership and guest satisfaction.
Develops and tests recipes and techniques for food preparation and presentation which help to ensure consistent high quality and minimize food costs.
Exercises portion control over all items served and assists in establishing menu selling prices.
Prepares necessary data for the budget in areas of responsibility, projects annual food and kitchen labor costs and monitors actual financial results, takes corrective action where necessary to help ensure that financial goals are met.
Consults with Director of Catering about food design and presentation aspects of special events being planned.
Delegates to Executive Sous Chef in coordinating with procurement of most food and selection of purveyors based on quality and cost.
Evaluates food products to ensure that quality standards are consistently attained.
Delegating to Executive Sous Chef the scheduling and coordinating the work of chefs, cooks and other kitchen employees to ensure that food preparation is value-based and technically correct.
Ensures that high standards of sanitation and cleanliness are maintained throughout the kitchen areas at all times.
Establishes controls to minimize food and supply waste and theft.
Familiarizes newly hired Chefs and Cooks with practices of kitchen and oversees training of Cook Apprentices.
Counsel employees regarding employee relation problems and suggestions.
Motivates and encourages staff members to always be at their personal best.
Observes and enforces Club policies, standards and procedures.
Works closely with Management in handling members requests and grievances.