Executive Chef I - Peconic Bay Yacht Club (Southold, NY)

Compass Group•Riverhead, NY

1d•$95,000 - $105,000•Onsite

About The Position

As the Executive Chef, you’ll lead all kitchen and culinary operations while fostering a safe, clean, and high-performing work environment at Peconic Bay Yacht Club in Southold, NY. You’ll oversee meal preparation in alignment with corporate standards and execute catering events of varying sizes and profiles. This role is perfect for a passionate, entrepreneurial chef eager to lead and innovate.

Requirements

5+ years of progressive culinary/kitchen management experience, depending upon formal degree or training
Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation
Must be experienced with computers; to include Microsoft Office (Word, Excel, and PowerPoint), Outlook, E-mail and the Internet
Must be willing to participate in client satisfaction programs/activities

Nice To Haves

Catering experience preferred
High volume, complex foodservice operations experience - highly desirable
Culinary experience in hotels, country clubs, and restaurants is ideal for this role
Institutional and batch cooking experiences
Hands-on chef experience
Must be flexible to work days, weekends, and evenings as working hours can vary depending on events
ServSafe certified - highly desirable

Responsibilities

Plans regular and modified menus according to established guidelines
Executive catering events, including weddings and high-end corporate events
Follows standardized recipes, portioning, and presentation standards. Completes and utilizes daily production worksheets and waste log sheets. Tastes completed meals to ensure quality
Trains kitchen staff in food preparation, safe handling, operation of equipment, food safety, and sanitation based on Company and regulatory standards
Establishes and maintains cleaning and maintenance schedules for equipment, storage, and work areas. Ensures that kitchen staff follow and complete schedules as assigned
Maintains inventory of food and non-food supplies to stay within established guidelines while assuring that necessary product is available when needed
Makes all decisions regarding the utilization of leftover food products, staying within the Company guidelines for such products
Complies with federal, state, and local health and sanitation regulations and department sanitation procedures as evidenced through local health department and third-party audits
Follows facility, department, and Company safety policies and procedures including occurrence reporting
Participates and attends departmental meetings, staff development, and professional programs, as appropriate