Executive Chef (Sommelier and Chef Jobs: Restaurants)

Full Time

  Los Verdes Golf Course

  Rancho Palos Verdes, California

Job Summary:

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

Essential Duties And Responsibilities:

• 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

Additional Responsibilities:

• 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.

Minimum Qualifications And Skill Requirements:

• 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

Job Benefits:

  • Paid Vacation and Holidays
  • Merchandise Discounts
  • Meal and Beverage Discounts
  • Health Care and Welfare Benefits such as Life Insurance, Medical Plans, Dental Plans, Flexible Spending Accounts, Employee Assistance Plans
  • Golf and Tennis Privileges
  • 401(k) Savings Plan
All qualified applicants will receive consideration for employment without regard to their race, religion, ancestry, national origin, sex, sexual orientation, age, disability, marital status or medical condition.

How To Apply


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