Executive Chef

Discovery Land Company•La Quinta, CA

16h•Onsite

About The Position

The Madison Club, a private residential community, is seeking an Executive Chef to join its Food and Beverage Culinary Department. The Executive Chef will lead the culinary department, working closely with the culinary and Food and Beverage teams to ensure an efficient and effective operation. This role involves menu creation and development, establishing relationships with local vendors, artisans, and farmers to incorporate local influences into dishes. The Executive Chef will also direct staffing, training, and evaluation of kitchen employees, fostering a cooperative working climate to maximize productivity and employee morale, and contributing to the overall Discovery Land Company experience.

Requirements

Culinary Degree or pedigree.
Ten (10) or more years of experience working as a chef at high end restaurant, resort, or private club.
Deep knowledge of best culinary practices.
Demonstrated leadership skills.
Experience working with many culinary trends, cuisines, and cultures.
Must be able to work flexible work hours/schedule including evenings, weekends, and holidays. Shift greater than eight (8) hours in length may be required due to business demands.
Positive attitude, professional demeanor, and exceptional communication and interpersonal skills to deliver service to members, guests, and team members.
Ability to work in a team environment.
Ability to stay calm and focused during the busiest of times.
Ability to read, write, speak, and understand English; additional languages preferred.
Ability to meet the physical demands of the position including, but not limited to, working indoors and outdoors in all weather conditions, standing, walking, and moving for periods of greater than eight (8) hours, and lifting and carrying items sometimes greater than fifty (50) pounds.

Responsibilities

Uphold Discovery Land Company’s commitment to superior food and beverage and hospitality.
Work with the VP of Culinary, Director of Culinary, and F&B leaders to create exemplary culinary standards and an environment of continual improvement.
Lead and collaborate with culinary team to create menus and food presentations of the highest level encompassing conceptual direction, sense of place and freshest ingredients possible.
Oversee the Culinary staffing program through recruitment, training, and evaluation of each culinary employee. Encourage ongoing staff development, foster and promote a cooperative working climate, and maximize productivity and employee morale.
Set the tempo and tone of the kitchen, anticipate business levels and special events.
Create and foster relationships with local sources of culinary product, artisans, and farmers, to incorporate local influences into dishes.
Supervise daily procurement and receiving procedures for all food items, daily inventory, rotation and collaboration with team to constantly ensure use of fresh product.
Ensure continual product quality control and procedures are maintained on a daily basis in all areas to ensure consistency.
Minimize spoilage, waste and over production with consistent procedures.
Regularly review house counts, forecasts and VIP lists and communicate this information via daily line-ups and pre-shifts.
Address and resolve all member or guest problems in an efficient and effective manner to ensure quick resolutions.
Perform daily spot checks for menu accuracy and taste in all areas.
Ensure all menu items are costed correctly and prices updated on regular basis.
Create and manage recipe data base ensuring consistency of all dishes.
Work with stewarding department to ensure that all equipment inventory is managed effectively, stored, used, cleaned and repaired when necessary. Manage and oversee breakage reports in all areas to ensure equipment breakage is minimized.
Ensure all cleaning schedules, temperature records, opening and closing checklists are completed and recorded on a daily basis.
Maintain open and active communication with other departments.
Conduct and attend meetings as necessary.
Generate reports as necessary.
Maintain a clean and safe working environment. Follow all safety and security regulations; train the culinary department to do the same.
Other responsibilities as assigned.