Job Description

Job Title: Executive Chef

Reports To: Food and Beverage Director, GM, Regional Executive Chef, Corporate Executive Chef

FLSA Status: Salary

Job Summary:

The Executive Chef is responsible for all food production, ordering, and inventory, including that used for restaurants, banquet functions, pool, halfway house, and other outlets. The Executive Chef develops menus, food purchase specifications, photos of menu items, and recipes. He/she develops and monitors food and labor budgets, provides detailed training for the department, and maintains the highest standards for all food quality and sanitation.

Job Tasks (Duties):

• Hires, trains, and supervises the work of kitchen management and hourly staff in the food production departments.
• Plans menus (with Food and Beverage Director and Staff) for all restaurant outlets in the club, considering guests, marketing conditions, popularity of various dishes, holidays, costs, and a wide variety of other factors.
• Schedules and coordinates the work schedule of chefs, cooks, and other kitchen employees to ensure that food preparation is in line with the yearly operation budget and technically correct.
• Approves the requisition of products and other necessary food supplies.
• Ensures that high standards of sanitation and cleanliness are maintained throughout the kitchen areas at all times.
• Establishes controls to minimize food and supply waste and theft.
• Ensures a safe work environment for all kitchen staff through comprehensive training, increasing their knowledge about safety, sanitation, and accident prevention principles.
• Develops recipes and techniques for food preparation and presentation, which helps to assure consistent high quality and to minimize food costs; exercises portion control over all items served and assists in establishing menu selling prices.
• Prepares all necessary data for the budget in his/her areas of responsibility; projects annual food and labor costs and monitors actual financial results; takes corrective action where necessary to help assure that financial goals are met.
• Attends General Manager's and food and beverage meetings.
• Consults with the banquet function committee about food production aspects of special events being planned.
• Cooks or directly supervises the cooking of items that require skillful preparation.
• Evaluates food products to ensure that quality standards are consistently attained.
• Interacts with Restaurant Manager, Banquet Manager, Staff, and Membership to assure that food production consistently exceeds the expectations of members and guests.
• Plans and manages the employee meal program. 16. Works with the House Committee (defined: a committee responsible for overseeing the physical maintenance and upkeep of the club facilities) on all areas of their responsibility.
• Changes la carte menus a minimum of four times per year and sometimes more frequently than that as directed by either the Management
• Periodically visits all dining areas to include the Pool, Main Dining Room, and other outlets.
• Prepares reports as requested, costs all menus, catering function,s and any other administration duties as assigned by the F&B Director, Controller or GM.

Supervises:

All Kitchen personnel.

Qualifications:

• Culinary degree from an accredited institution or equivalent experience.
• Minimum of five years of progressive culinary management experience, with at least two years as an Executive Chef or Sous Chef in a high-volume, upscale dining environment.
• Proven track record of developing and implementing successful menus and culinary programs.
• Strong knowledge of food safety and sanitation regulations (HACCP, ServSafe certified).
• Excellent leadership, communication, and interpersonal skills.
• Ability to manage budgets, control costs, and maximize profitability.
• Experience with diverse cuisines and dietary restrictions, including vegetarian, vegan, and gluten-free options.
• Experience with controlling food cost percentages, labor controls, and inventory turnover.

Physical Requirements:

• Ability to stand for extended periods.
• Ability to lift and carry up to 50 pounds.
• Ability to work in hot and cold environments.
• Ability to work flexible hours, including weekends and holidays.

Nearly three centuries ago in 1711, these 170 acres of magnificent, rolling panorama were part of a 500-acre tract of land granted by William Penn to the Evans family. Operated since that time by succeeding generations of the same family as a dairy farm, most of the striking views that typify the heart of southern Chester County's exquisite hunt country were preserved and even enhanced when, in 1962, White Manor Country Club bought the land from the Evans family and created its new home. Today, White Manor is where you will find one of the country's most beautiful and challenging golf courses. Redesigned and renovated in 2003 by renowned, award-winning course designer, Bobby Weed, the course is highly rated and appreciated by all who have the pleasure to play here. More than high-quality golf, White Manor has a reputation for both fun and refinement coming from an active, vibrant membership that enjoys a country club experience that ranges from casual to elegant, from family-focused to adult. Membership at White Manor begins with the camaraderie of men and women who set high standards for themselves and their club. They simply expect the best. White Manor gives it to them.

Job Tags

Similar Jobs