Executive Chef Job at KemperSports (Brentwood)

Job Description

The Executive Chef is responsible for food and pastry production for all food to be served in the restaurant. Develop menus, food purchasing, plate presentation and recipes. The Executive Chef is directly responsible for all kitchen operations; supervises all kitchen staff and is responsible for their training in food production, sanitation and development. The Executive Chef will assist the General Manager with food and labor budget for the restaurant. Responsible for establishing effective cost controls, including monthly inventories and purchase logs. The Executive Chef will be responsible for maintaining the highest food quality and sanitation standards. He/she will also serve in a public relations capacity.

Job Responsibility

Plan menus for restaurant, private dining, banquets, tournaments, holidays and special events
Price and cost menus, while taking into consideration customer needs, marketing conditions, popularity of various dishes, holidays, costs, and a wide variety of other factors
Provide the culinary vision to ensure customer satisfaction and meet all the financial goals of the club
Rotate all menus seasonally
Schedule and coordinate the work of chefs, cooks and other kitchen employees
Capable of filling all kitchen positions as a fill in when needed to ensure service standards and efficient operations
Develop recipes and techniques for food preparation and presentation, which help to assure consistently high quality and to minimize food costs
Exercise portion control over all items served
Develop and maintain vendor relations to ensure quality and pricing
Ensure an ‘A’ rating from health department inspections
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, hazardous materials, sanitation and accident prevention principles
Maintain the budgeted monthly food cost and labor as outlined in the annual budget
Conduct monthly inventory of food and supplies along with maintaining a monthly PO log
Manage employment activities for kitchen staff members, including but not limited to, monthly staff meetings, personnel recruitment and selection, performance evaluations, training, compensation, discipline and termination, etc
Provide orientation of company and department rules, policies and procedures and oversee training of all new kitchen staff
Be knowledgeable of all Kemper policies regarding personnel and administer prompt, fair and consistent corrective action for any and all violations of company rules and procedures
Maintain knowledge of current and projected industry developments through continuous attention to industry periodicals and participation in relevant trade associations and organizations
Assure the efficient and timely submission of all required operational, financial, budgetary and related reports
Perform other assigned duties as delegated by the General Manager

Requirements

College degree preferred
7-8 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
Organized, proactive and a team player in every aspect
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

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