Head Chef - Full Time

Touchstone Golf LLC•Deer Park, TX

53d

About The Position

Summary: Work closely with all club managers to create and maintain a thriving dining and banquet operations and ensuring the delivery of quality and innovative service, products and offerings to Members and Guests. The Chef is a working chef at club who leads, manages, motivates and directs kitchen staff to achieve the objectives set by the General Manager and F&B Manager/Director, and understands the Members’/Guests desires and preferences regarding food service at the club. The Chef creates the standards for kitchen policies and procedures, communicates these policies and ensures that the policies are adhered to. Responsible for ensuring that all food in consistently outstanding: from standard country club fare to innovative offerings and special culinary events. Expected to be a positive and regular “face” for culinary operations and needs to be comfortable conversing and interacting in both front and back of the house settings.

Requirements

Previous chef experience in the Restaurant or Hospitality industry.
Required State food handling certification.

Responsibilities

Plan menus for ala carte, banquets, tournaments, holidays and special events. Price and cost menus, while taking into consideration member/customer needs, marketing conditions, popularity of various dishes, holidays, costs, and a wide variety of other factors.
Provide the culinary vision to ensure member/guest satisfaction and meet all the financial goals of the club.
Learn Members’ names, interests and preferences.
Be visible, accessible and ready to listen to members’ input.
Creates and updates an innovative, relevant, consistently interesting menu that provides competitively priced and desirable options that are reflective of members’ interests and tastes.
Schedule and coordinate the work of cooks and other kitchen employees.
Capable of filling all kitchen positions as a fill in when needed to ensure service standards and efficient operations.
Develop recipes and techniques for food preparation and presentation, which help to assure consistently high quality and to minimize food costs. Exercise portion control over all items served.
Develop and maintain vendor relations to ensure quality and pricing.
Ensure sanitation and cleanliness standards are maintained throughout the kitchen areas at all times.
Establish controls and monitor kitchen activities to minimize food and supply waste and theft.
Train food preparation employees regarding safety, hazardous materials, sanitation and accident prevention principles.
Maintain the budgeted monthly food cost and labor as outlined in the annual budget.
Conduct monthly inventory of food and supplies along with maintaining a monthly PO log.
Manage employment activities for kitchen staff members, including but not limited to, monthly staff meetings, personnel recruitment and selection, performance evaluations, training, compensation, discipline and termination.
Provide orientation of Club and department rules, policies and procedures and oversee training of all new kitchen staff.
Maintain knowledge of current and projected industry developments through continuous attention to industry periodicals and participation in relevant trade associations and organizations.
Assure the efficient and timely submission of all required operational, financial, budgetary and related reports.
Work closely with the Food and Beverage Manager to educate service staff on menu knowledge.
Perform other assigned duties as delegated by the General Manager and F&B Manager.