Chef Jobs

About The Position

Requirements

• High school diploma or equivalent
• Culinary degree from approved school or completion of an approved apprentice program
• Food safety certification
• Possesses a knowledge of the culinary profession and problems relevant to the management of the kitchen
• 2 Years' exp�rience as a Chef de Cuisine
• Extensive food production experience plus management and administrative skills
• Working knowledge to be acquired on the job, such as policies and procedures of Hermitage Country Club, cost and pricing analysis, administrative and managerial responsibilities

Nice To Haves

• Paid association fees (i.e. ACF Dues)
• Continuing education opportunities (i.e. conferences, classes, certifications)
• Self brand building

Responsibilities

• Set specifications for the requisition food supplies and kitchen equipment as needed, may purchase supplies direct from salesperson
• Coordination of Food & Beverage purchases to ensure top quality and price effectiveness
• Consults with Clubhouse Manager, Food and Beverage Managers, or Catering Manager concerning club banquets and services, setting such points as cooking and service arrangements, timing of event, set-up, equipment needs, etc.
• Attend weekly scheduled BEO and F&B meetings
• Schedule meetings with culinary staff to communicate banquet changes, review service, and create budget awareness regarding food costs, labor costs, etc.
• Plan meals and create menus whole considering the probable number of guests, market conditions, popularity of various dishes and recent menus
• Assumes complete charge of the kitchen in the absence of the Executive Chef
• Oversee cooking by checking methods of food preparation, plate presentation and portion control
• Instruct kitchen employees in the finer points of cooking, evaluate culinary techniques and knife skills
• Maintain Hermitage Country Club standards in both Dining Rooms and Employee meals
• Codes all invoices to the proper account and sends signed copies to Accounting for payment
• Ensures proper staffing for maximum productivity and high standards of quality; controls food and payroll costs to achieve maximum profitability
• Expedites food orders during peak service hours
• Supervises, trains, and evaluates kitchen personnel
• Reports all member and guest complaints to the chef and assists in resolving complaints
• Performs other appropriate tasks assigned by the Executive Chef
• Oversees the supervision of 15+ kitchen employees
• Maintain established labor costs and policies
• Assist in maintaining kitchen sanitation standards and kitchen safety standards
• Maintain uniform standards
• Evaluate employees according to Hermitage Country Club Guidelines

Benefits

• Continuing education opportunities (i.e. conferences, classes, certifications)