Executive Chef | Pete Dye Course at Virginia Tech

McConnell Golf•Radford, VA

16d•$50,000 - $55,000

About The Position

Pete Dye Golf Course, a McConnell Golf property, is seeking an Executive Chef responsible for food and pastry production for restaurants, banquet functions, and other outlets. The Executive Chef develops menus, food purchase specifications, and recipes; supervises production and pastry staff; develops and monitors food and labor budgets; and maintains high standards of food quality and sanitation. The role oversees kitchen staffing and operations, coordinates with the Food and Beverage Director and event staff, manages purchasing and costs, and supports consistent, high-quality food service for members and guests. The Executive Chef also leads staff training and development, kitchen safety and sanitation programs, maintenance schedules, and the employee meal program. The position requires a regular presence in the kitchen, including during high-volume periods, and occasional interaction with members in the dining area. The posted salary range is $50,000–$55,000 per year. Full-time positions offer medical, dental, vision, and life insurance, a 401(k), paid time off, and a complimentary daily staff meal.

Requirements

Exceptional cooking skills.
Bachelor’s degree in Culinary Arts and/or Hospitality Management and eight years of food production and management experience; or 15 years of relevant experience; or an equivalent combination of experience and training.
Ability to plan and monitor food-production costs.
Ability to develop food purchase specifications and standard recipes.
Ability to maintain food quality and sanitation standards.
Knowledge of and ability to perform the required role during emergency situations.
Certification from the American Culinary Association or another professional hospitality association.
Food safety certification.
Ability to stand for long periods and walk, climb stairs, balance, stoop, kneel, crouch, bend, stretch, twist, and reach.
Ability to push, pull, or lift up to 50 pounds.
Ability to perform continuous repetitive motions.
Ability to work in a hot, humid, and noisy environment.

Responsibilities

Hire, train, supervise, schedule, and evaluate management staff in food and pastry production.
Plan menus with the Food and Beverage Director for club food outlets, special occasions, and events.
Schedule and coordinate kitchen employees to ensure economical, technically correct food preparation within labor budgets.
Approve requisitions for products and other food supplies, and review and approve product purchase specifications.
Maintain sanitation, cleanliness, and safety standards throughout kitchen areas.
Establish controls to minimize food and supply waste and theft.
Provide safety, sanitation, and accident-prevention training to food-preparation employees.
Develop standard recipes and preparation and presentation techniques; manage portion control and assist with menu pricing.
Prepare budget data, project food and labor costs, monitor financial results, and take corrective action as needed.
Attend food and beverage staff and management meetings.
Consult with banquet and club event staff about food production for planned special events.
Cook or directly supervise the cooking of items requiring skilled preparation.
Evaluate food products to ensure consistent quality standards.
Coordinate with food and beverage managers to exceed member and guest expectations.
Plan and manage the employee meal program.
Develop and update policies and procedures to improve and measure quality.
Recruit and select kitchen staff; evaluate performance; coach, reward, and discipline staff fairly and legally.
Recommend compensation rates and increases for kitchen staff.
Establish and maintain regular cleaning and maintenance schedules for kitchen areas and equipment.
Provide training and professional development opportunities for kitchen staff.
Ensure kitchen representatives attend service line-ups and meetings.
Motivate and develop staff through cross-training and promotion opportunities.
Periodically visit the dining area to welcome members.
Host taste panels to assess proposed menu items.
Establish buffet presentations.
Maintain a physical presence during high-volume business periods.
Implement safety training programs, manage OSHA-related kitchen safety matters, and keep MSDSs accessible.
Follow proper sanitation practices, including personal hygiene requirements.
Complete special projects assigned by the Food and Beverage Director and/or General Manager.
Pair and match wine with food and develop a wine list with the Food and Beverage Director.