Executive Chef | Pete Dye Course at Virginia Tech

McConnell Golf•Radford, VA

18d•$50,000 - $55,000

About The Position

Pete Dye Golf Course is seeking an Executive Chef to oversee all food and pastry production for restaurants, banquet functions, and other outlets. The role develops menus, food purchase specifications, and recipes; supervises production and pastry staff; develops and monitors departmental food and labor budgets; and maintains high standards for food quality and sanitation. The Executive Chef plans and coordinates kitchen operations, staffing, purchasing, food preparation, employee meals, and special-event production. The position monitors costs and financial results, maintains kitchen safety and sanitation, develops staff, and works with the Food and Beverage Director and other club teams to meet the expectations of members and guests. The stated salary range is USD $50,000–$55,000 per year.

Requirements

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 providing the required knowledge, skills, and abilities.
Exceptional cooking skills.
Ability to plan and monitor food-production-related costs.
Ability to plan menus with the Food and Beverage Director.
Ability to develop food purchase specifications and standard recipes.
Ability to maintain food quality and sanitation standards.
Ability to pair wine and food and develop a wine list with the Food and Beverage Director.
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.

Responsibilities

Hire, train, supervise, schedule, and evaluate management staff in the food and pastry production departments.
Plan menus with the Food and Beverage Director for club food outlets, special occasions, and events.
Schedule and coordinate chefs, cooks, and other kitchen employees to ensure economical, technically correct preparation within budgeted labor goals.
Approve requisitions for products and necessary food supplies.
Maintain sanitation, cleanliness, and safety standards throughout kitchen areas.
Establish controls to minimize food and supply waste and theft.
Train food-preparation employees in safety, sanitation, and accident prevention.
Develop standard recipes and preparation and presentation techniques; control portions, minimize food costs, and assist in setting menu prices.
Prepare budget data, project annual 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 events.
Cook or directly supervise items requiring skilled preparation.
Evaluate food products to ensure consistent quality.
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 for quality and current kitchen practices, equipment, and terminology.
Recruit and select kitchen staff; evaluate performance; and 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.
Periodically visit the dining area to welcome members.
Host taste panels to assess proposed menu items.
Review and approve product purchase specifications.
Establish buffet presentations.
Maintain a physical presence during periods of high business volume.
Implement safety training programs, manage OSHA-related kitchen safety matters, and keep MSDSs readily accessible.
Follow proper sanitation and personal hygiene practices.
Undertake special projects assigned by the Food and Beverage Director and/or General Manager.