Executive Chef

• 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 throughout the kitchen areas at all times
• 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
• Consult with the banquet committee about food production aspects of special events being planned
• Cook or directly supervise the cooking of items that require skillful preparation
• 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

supervisory and/or management experience in the golf industry