Job Description

Candidate Profile

Executive Chef

Confidential Search

Midwest

Organization

This search is a confidential Executive Chef assignment for a private country club located in the Midwest. The club is open year-round and produces about 2.3 million in food and beverage revenue. The club consists of multiple al la carte dining and banquet outlets located both indoors and outdoors.

Position Description

The Executive Chef reports directly to the club General Manager and is expected to be the visible and accessible culinary leader and collaborate with senior staff and the culinary team. The Executive Chef will have the capacity to guide/direct multiple dining outlets while implementing the vision of the General Manager and Board of Directors. The Executive Chef’s mission is to consistently provide exceptional culinary experiences to the members on a daily basis in a "home away from home" casually elegant atmosphere.  The Executive Chef is expected to be very current on culinary trends, changing the menu accordingly, in order to be competitive in the local club and restaurant market. The ability to make critical operational decisions to lead the culinary team in providing creative culinary experiences to the membership is essential. Very strong administrative and financial management skills are also required in controlling food and labor costs while producing consistent member satisfaction and operating results. High integrity, character, and superior communication skills are highly valued traits for the position. The Executive Chef will lead a team of approximately 11 employees in two kitchen locations. 

Responsibilities

 The oversight and professional direction of a culinary team.

 Develop a collaborative atmosphere and culture fostering a culture of excellence.

 Ultimately responsible for all culinary operations, therefore always making decisions with the Club’s vision and tradition in mind.

 Recruit, train, evaluate and mentor the culinary team. Evaluations will be ongoing and include a formal annual review for all staff members. Implement and enforce employee policies in accordance with the Employee Handbook on a consistent basis.

 Respond to member comments and requests in a timely and positive manner with the goal of maximizing member satisfaction.

 The Executive Chef will emphasize a “Member First” service culture that ensures member utilization, satisfaction resulting in an outstanding club experience.    

The Executive Chef is expected to “set the pace” for the staff and to actively promote a positive, safe and drug free work environment where teamwork and cooperation are emphasized in a multi-location operation.

 Responsibility for the administrative management and financial reporting for all culinary operations in accordance with acceptable accounting procedures. Such duties will involve supervision and employing best practices in relation to proper ordering, receiving, inventory, storage and distribution of food products as well as all staff scheduling and management. 

The production of all menus that revolve to meet member expectations and adhere to the latest culinary trends.

 Meet on a regular basis with the management team and related staff regarding planning and preparation of all menu changes and preparation for all club events.

 Assist in the planning of departmental annual operations and capital budgets including policies and procedures to ensure proper controls necessary to achieve the parameters established by the budget.

 Visibility and accessibility of the Executive Chef are paramount while maintaining the highest standards at of the food and beverage outlets.