Executive Chef (Sommelier and Chef Jobs: Restaurants)

Provides members and guests with cuisine of excellent quality by managing the kitchen and kitchen staff.

• Ensures food quality in all outlets by overseeing preparation and managing inventory
• Manages kitchen staff by recruiting, selecting, hiring, orienting, training, assigning, scheduling, supervising, evaluating and carrying out disciplinary action as necessary
• Approves product quality by training staff in preparation procedures and presentation standards; observing methods of preparation; tasting and smelling prepared dishes; viewing color, texture and garnishes; verifying portion sizes
• Controls costs by estimating purchasing needs; using readily available and seasonal ingredients; purchasing through approved suppliers; setting standards for portion size; minimizing waste using prep sheets, proper recipes and properly trained staff
• Controls costs by estimating staffing needs; utilizing labor scheduling tool to adjust hourly schedules following demand patterns, budget and local labor laws
• Manages and assists kitchen staff in producing food for all banquets, catered events and member dining areas
• Develops menus, pricing and special food offerings by collaborating with Food and Beverage Director
• Maintains a clean and safe environment instructing staff in proper food preparation, food storage, use of kitchen equipment and utensils, sanitation and safety issues; ensuring clean and orderly refrigerators and kitchen area
• Assures smooth kitchen operation by overseeing daily product inventory, purchasing and receiving
• Abides by and ensures proper execution of all American Golf Back of House Standard Operating Procedures

• Collaborates with Food & Beverage Director in the delivery of staff meetings, as well as the resolution of issues regarding product, equipment or personnel
• Maintains knowledge of local competition and industry trends
• Primary duty is management, however the Executive Chef may be required to prepare food and various line items to expedite orders as needed
• Implements and supports all American Golf initiatives and programs as requested by management
• May be required to create ice sculptures; demonstrate wine knowledge and address groups of members/guests
• Other duties may be assigned by management.

• Specialty/Technical Training required (4-Year College Degree or Culinary certification) and a minimum of 6 years of experience in culinary arts with at least 1 year of supervisory experience, or equivalent combination of education and experience
• 1-2 years experience in personnel management, preferably in golf/hospitality/service industry required
• Ability to communicate effectively, perform multiple tasks simultaneously and prioritize needs in a fast-paced environment
• Knowledge of applicable safety and sanitation procedures and training required
• Knowledge of food cost and inventory management principles required
• Ability to forecast inventory and staffing needs required
• Proficient in computer software including Microsoft Word and Excel
• Serve Safe certification required within 90 days of employment
• Bilingual speaker (English/Spanish) preferred
• Proven ability to effectively build and foster a team environment
• Valid driver’s license required