Head Chef

BLACKHAWK COUNTRY CLUB•Danville, CA

10d•$85,000 - $92,000

About The Position

The Falls Clubhouse, located within the stunning Blackhawk Country Club, is a casual full-service restaurant with breathtaking views of the golf course and surrounding hillsides. Generating annual revenues of $750,000, we offer a relaxed yet high-quality dining experience featuring a full bar and a menu crafted to our members and guests. We are seeking a dedicated Head Chef to lead our culinary team, ensure exceptional food quality, and deliver a remarkable dining experience. The Head Chef is responsible for leading the culinary team, fostering a harassment-free and inclusive work environment, and promoting a culture of respect and professionalism. Key responsibilities include recruiting, training, and evaluating staff performance, ensuring compliance with health and safety regulations, and upholding the highest culinary standards while addressing any workplace concerns promptly and effectively

Requirements

Culinary Expertise: In-depth knowledge of casual dining operations, food preparation techniques, and menu creation.
Leadership Skills: Proven ability to manage, motivate, and develop a diverse culinary team.
Communication: Excellent verbal and written communication skills to collaborate with staff and leadership effectively.
Problem-Solving: Strong conflict resolution and decision-making abilities in a fast-paced environment.
Acumen: Proficient in cost control practices, including budgeting, inventory management, and labor efficiency.
Technical Skills: Proficient with kitchen technology, including inventory systems and basic software (e.g., Microsoft Office Suite).
Flexibility: Willingness to work evenings, weekends, and holidays as required by the club’s operations.
High school diploma or equivalent required.
SERV Safe or equivalent Food Safety Manager Certification (or ability to obtain before hire).
Culinary foundation with a proven track record of producing exceptional dishes and maintaining kitchen standards.

Nice To Haves

3 to 5 years of kitchen management experience in a full-service restaurant preferred.

Responsibilities

Menu Development: Plan, create, and execute an innovative menu aligned with our members' expectations and seasonal ingredients.
Kitchen Leadership: Manage all back-of-house operations, including supervising, training, and scheduling kitchen team members.
Food Preparation: Oversee the preparation and presentation of all menu items, ensuring they meet established recipes, portion sizes, and presentation standards.
Cost Control: Monitor food and labor costs through portion control, efficient inventory management, and minimizing waste.
Health & Safety Compliance: Enforce all local, state, and federal food safety standards and workplace safety protocols, including sanitation, food storage, and temperature guidelines.
Quality Assurance: Conduct regular inspections of food preparation, storage areas, and kitchen cleanliness to maintain the highest standards.
Purchasing & Inventory: Oversee food purchasing, storage, and rotation, ensuring freshness and minimizing spoilage.
Team Building: Foster a collaborative and positive work environment that emphasizes accountability, teamwork, and a commitment to excellence.
Operational Support: Step into any kitchen role, including prep cook, line cook, or dishwasher, during periods of high volume or unexpected staff absences.
Member Experience: Partner with front-of-house leadership to create a seamless and memorable dining experience for our members and guests.
Administrative Duties: Maintain detailed records, including daily safety inspections, inventory management, and labor scheduling.
Other Responsibilities: Execute additional tasks assigned to support overall operations