Executive Chef

Arcis Golf•Ham Lake, MN

13d•Onsite

About The Position

The Executive Chef directs and coordinates the culinary department, leads the culinary team, maintains operational standards, and works to maximize profits. The role oversees kitchen operations, staff development, menu planning, financial performance, food quality, and sanitation at Majestic Oaks Golf Club in Ham Lake, Minnesota. The Executive Chef reports to the General Manager and is an exempt position. The position frequently requires work at night, on weekends, and on holidays. The work involves moving around the kitchen, handling products and utensils, lifting up to 50 pounds, interacting with staff and outside contacts, and reviewing budgets, revenues, inventories, and requisitions. A food service permit is required as applicable under local or state rules, and ServSafe certification must be obtained within 30 days of hire.

Requirements

Previous experience in a chef leadership role.
High school diploma or equivalent.
Strong attention to detail, planning, and organizational skills.
Experience supervising others and leading a team.
Strong verbal and written communication skills.
Food service permit as required by the local or state government agency.
ServSafe certification must be obtained within 30 days of hire.

Nice To Haves

Bachelor’s degree, culinary degree, or certificate.

Responsibilities

Ensure compliance with national programs, including the Menu Program, Approved Product List, and inventory procedures.
Select, develop, and retain talented culinary staff.
Ensure financial targets are met and accounting procedures and monthly financial reviews are followed consistently.
Analyze missed financial targets and determine a specific plan of action.
Observe and coach kitchen workers to ensure product quality and timely service.
Review guest and member surveys and feedback and determine an appropriate plan of action when needed.
Engineer menu items to ensure quality and appropriate margins.
Create and execute short- and long-term operational and financial plans to improve departmental quality and financial results.
Ensure the kitchen is clean and sanitary and complies with federal, state, and local laws.
Create menus for events, custom events, daily features, and other needs.
Communicate successes and best practices to the Regional Chef and/or VP of Food & Beverage to help improve company-wide quality and financial results.
Maintain communication between departments and keep other departments informed about special programs and events.
Direct culinary department operations and oversee, motivate, and train employees.