Chef

• Responsible for all food production and procurement including that used for concessions, outlets and banquet functions
• Develops menus, food purchase specifications and recipes
• Supervises production staff
• Develops and monitors food and labor budget for the department
• Maintains highest food quality and sanitation standards
• Plan menus and assist with menu pricing
• Schedule and coordinate the work of chefs, cooks and other kitchen employees
• Develop recipes and techniques for food preparation and presentation
• Approve the requisition of products and other necessary food supplies
• Ensure sanitation and cleanliness standards are maintained
• Establish controls and monitor kitchen activities to minimize food and supply waste and theft
• Train food preparation employees regarding safety, sanitation and accident prevention principles
• Prepare all necessary data for the budget
• project annual food and labor costs
• Coordinate with the event sales teams about food production aspects of special events
• Cook and directly supervise the cooking of items
• Evaluate raw food products and monitor the quality of prepared foods
• Plan and manage the employee meal program
• Manage employment activities for kitchen staff members
• Maintain knowledge of current and projected industry developments
• Assure the efficient and timely submission of all required operational, financial, budgetary and related reports
• Perform other duties as appropriate

• College degree preferred
• 3 years culinary experience, supervisory and/or management experience, preferably in the golf industry
• State certified and/or Serve Safe certified
• Demonstrated experience and capability in the areas of budget development, fiscal management, strategic planning, staff management
• Demonstrated quality written, verbal, and interpersonal communication skills
• Ability to analyze and solve problems
• efficiently handle multiple duties under pressure with minimal supervision
• work flexible hours as required including nights/weekends
• Positive attitude, professional manner and appearance in all situations
• Must have the ability to: Read and write (English)
• Communicate verbally with staff members and/or customers
• Give and/or follow verbal and written instructions
• Supervise subordinates
• Visually inspect all work areas
• Operate equipment for several hours at a time
• Perform mathematical calculations involving fractions, decimals, and percentages
• Retrieve, read and interpret information from technical sources
• Stand, sit, walk, push, pull, lift, grasp, bend and kneel for up to 5 hours at a time
• Lift up to 100 lbs. occasionally, 50 lbs. frequently, and 20 lbs. constantly

Experience preferably in the golf industry