EXECUTIVE CHEF

Jeremy Ranch Golf Club•Park City, UT

4h•$80,000 - $90,000•Onsite

About The Position

Jeremy Ranch Golf & Country Club, managed by Landscapes Golf Management, is seeking a dedicated and experienced Executive Chef to lead our culinary team. This is an exciting opportunity for a passionate culinary professional to contribute to a prestigious golf and country club environment, delivering exceptional dining experiences to our members and guests. Jeremy Ranch Golf & Country Club, nestled in the picturesque Park City, Utah the club is the only Arnold Palmer signature course in Utah. We at LGM believe these values are the guiding principles of our daily operations. LGM Values: Do the Right Thing, Take Care of Each Other, Find a Way, Lead, Be the Best.

Requirements

Working knowledge in Food and Beverage operations, specifically in financial controls, staff management, and facilities and equipment management.
Understanding safe food handling procedures and processes and responsible alcohol service. Able to direct and maintain a safe and secure environment and operation.
Extensive culinary skills and knowledge.
Ability to negotiate, organize, delegate and prioritize work under pressure.
Proficient with MS Word, Excel, Outlook, and POS systems.
Excellent written and verbal communication skills.
Associate’s degree in culinary arts preferred.
One year of experience as a chef and/or kitchen supervisor.
Certified Food Protection Manager (ServSafe Manager Certification).

Responsibilities

Responsible for all kitchen functions, including menu development, food purchasing, preparation and maintenance of quality standards, sanitation and cleanliness, managing employees, training in cooking, preparation, plate presentation, portion, cost control, and sanitation and cleanliness.
Promote, work, and act in a manner consistent with the values of LGM.
Ensure all LGM policies, procedures, standards, specifications, guidelines, and training programs are followed and completed on time.
Monitors and maintains compliance with health and fire regulations regarding food preparation, serving, and building maintenance.
Complies with the terms of purchasing agreements and vendor contracts.
Makes employment and termination decisions, including recruiting, interviewing, hiring, evaluating, and disciplining kitchen personnel as appropriate.
Maintains appropriate cleaning schedules for kitchen floors, mats, walls, hoods, other equipment, and food storage areas.
Checks the quality of raw or cooked food products to ensure that standards are met.
Checks and maintains proper food holding and refrigeration temperature control points.
Estimates amounts and costs of required supplies, such as food and ingredients.
Controls food cost and usage by following proper requisition procedures for products from storage areas, product storage procedures, standard recipes, and waste control procedures.
Instruct cooks or other workers in preparing, cooking, garnishing, or presenting food.
Works with the Food and Beverage Manager to plan and price menu items, establish portion sizes, and prepare standard recipe cards for all new items.
Supervises or coordinates activities of cooks or workers engaged in food preparation.
Ensures that all food and products are consistently prepared and served according to the recipes, portioning, cooking, and serving standards.
Schedule personnel as required for anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met.
Inspect supplies, equipment, or work areas to ensure conformance to established standards.
Orders or requisitions, food, equipment, or other supplies needed to ensure efficient operation.
Checks the quantity and quality of received products.
Determines how food should be presented and create decorative food displays.
Coordinates planning, budgeting, or purchasing for all the food operations.
Analyzes recipes to assign prices to menu items based on food, labor, and overhead costs.
Oversees the continuous training of kitchen employees on kitchen equipment, utensils, cleanliness, sanitation practices, first-aid, proper lifting and carrying techniques, and handling hazardous materials.
Collaborates with other personnel to plan and develop recipes or menus, considering factors such as seasonal ingredients availability or the likely number of guests.
Demonstrates new cooking techniques or equipment to staff.
Ensures that all equipment is kept clean and in excellent working condition through personal inspection and by following the restaurant’s preventative maintenance programs.
Meets with guests to discuss menus for special occasions like weddings, parties, or banquets.
Prepares all required paperwork, including forms, reports, and schedules, in an organized and timely manner.
May be required to direct the set-up and/or takedown of course events and complete necessary reports for the event.
Maintains the confidentiality of LGM, employee, and member/guest information.
Demonstrates a commitment to the work and success of the club and the Company by being service- and solution-oriented, having positive interactions with all club staff and members/guests, and meeting established quality, service and safety expectations.
Attends and actively participates in regularly scheduled staff meetings.
Performs additional assignments per the direction of LGM managers.