Title: Executive Chef

Location: Hunt Valley Country Club

Department: Food & Beverage

Reports to: F&B Director

FLSA Status: Exempt

Scope:

Direct and coordinate activities of the culinary department, lead the culinary team and maintain established operational standards and maximize profits.

Primary Responsibilities:

Ensure compliance with the national programs such as Menu Program, Approved Product List and Inventory procedures.

Responsible for selection, development and retention of talented culinary staff.

Ensure financial targets are being met and appropriate accounting procedures and monthly financial reviews are being followed consistently. If financial targets are not being met, provide an analysis of the problem and determine a specific plan of action.

Observes and coaches workers in the daily operation of the kitchen to ensure quality and timeliness of product. Review guest and member surveys and feedback and determine appropriate plan of action if appropriate.

Engineer all menus items to ensure quality and proper margins.

Create and execute short term and long term operational and financial plans for the department to improve quality and financial results.

Ensure kitchen is clean and sanitary and is in compliance with all federal, state and local laws.

Creates menus as needed for events, custom events, daily features and so on.

Identify and communicate successes and best practices to Regional Chef and/or VP Food & Beverage to help improve quality and financial results across the company.

Maintains constant communication between departments and keeps other departments informed about special programs and events.

Qualifications:

Previous experience in a Chef leadership role

High school diploma or equivalent required. Bachelor s degree, Culinary degree or certificate preferred.

Strong attention to detail, planning and organizational skills

Experience supervising others and leading a team

Strong verbal and written communication skills

Working Conditions:

Will often be required to work nights, weekends and holidays.

Certification and/or License Requirement: Food service permit as required by local or state government agency. ServSafe certification must be obtained within 30 days of hire.

Physical / Cognitive Activities:

This description of physical and mental activities is not intended to describe essential job functions. Rather, its purpose is to give the job applicant a feel for the physical and mental activities of the job to the end that an applicant with a disability can determine whether he or she will be able to do this job either with or without accommodations.

The major responsibility in this position is to direct the operations in the culinary departments. A majority of time will be spent moving about the kitchen, handling various products and utensils, lifting of up to 50 pounds and interacting with staff and outside contacts.

Communication skills are used a significant amount of the time when interacting with guests or staff members and when giving instructions

A significant portion of time will be spent reviewing budgets, revenues, inventories and requisitions, requiring a great deal of reasoning and thinking skills.

Since the employee in this position oversees several employees, a vast amount of time is spent utilizing problem solving, reasoning, motivating and training abilities.

Mathematical skills such as profit/loss concepts, percentages, and variances are used often.