The Executive Chef is charged with:
- Producing quality culinary dishes including those used for restaurants, banquet functions and other outlets.
- Developing menus, food purchase specifications and recipes.
- Supervising and maximizing productivity of kitchen production and restaurant management staff.
- Developing and monitoring departmental budgets for food and labor.
- Maintaining the highest professional food quality and sanitation standards.
- Establishing and maintaining effective contacts with restaurant supply vendors.
The Executive Chef must have these Requirements and Qualifications:
- Minimum of 2 years as an Executive Chef preferably with experience in the private or semi private Club industry.
- Understanding of profit and loss statements and ability to manage labor and food costs to meet budget while producing consistently excellent food quality and presentation.
- Ability to manage staff efficiently as a team, maintaining a level head and delegating tasks effectively in a high pressure environment.
- Ability to work closely and effectively with other non-restaurant management staff on special events.
- Ability to design and modify menus to meet the needs of Members and the Public and to market the most profitable items (menu engineering).
- Ability to spot food quality problems and quickly and efficiently rectify the problems before items leave the kitchen.
- Organizational and administrative skills to handle the day to day aspects of management and planning.
- Established procedures for maintaining the highest standards of cleanliness in the kitchen.
- Flexibility to work evenings and weekends.
- Personal skills to relate to and build a rapport with Club Members and guests.
Pay comensurate with experience. Full benefit package included. Bonus potential to be negotiated upon hiring. Background check required.
