Shoals Club Executive Chef
GENERAL STATEMENT OF JOB
Under general supervision, performs administrative and supervisory responsibilities for all culinary activities, including all kitchen personnel engaged in the preparation of food for guests of the dining room at the Shoals Club, the Sandbar Grille, as well as themed and catering events in the Pavilion. Employee must exercise considerable initiative and independent judgment in all aspects of food service while operating within budgetary limitations. Directly responsible for all kitchen functions including food purchasing, preparation and maintenance of quality standards, training of employees in methods of cooking, preparation, plate presentation, portion/cost control and sanitation/cleanliness. Reports to Resort Operations Director (Food & Beverage).
ILLUSTRATIVE EXAMPLES OF WORK
NOTE: The illustrative examples of work listed below are not an exhaustive list of duties and responsibilities performed by the position. The examples are intended to represent the level and type of work performed. This list is not to be considered or represent an employment contract.
Maintains at or below the proper food cost and kitchen labor percentages in respect to approved budgets.
Maintains staffing for all kitchen areas, preparation areas, and supervise all employees throughout these areas.
Responsible for maintaining an adequate supply of all inventories such as meat, groceries, perishable, etc. used at the club.
Ensures that purchases are made using the specifications set by the Resort Operations Director (Food & Beverage) and make appropriate recommendations when specification changes are warranted.
Inspects all storage areas to insure that the best sanitation possible is maintained and that all equipment is functioning properly.
Ensures that sufficient quantities of pre-prepared items are available to meet projected demands and are stored in a manner that increases their usefulness as well as maintain quality.
Provides variety in menu preparation; within budgetary limitations.
Selects recipes that offer a product that is tasteful and contains ingredients and portion sizes that will ensure that cost standards are being met.
Maintains adequate training programs for kitchen personnel.
Inspects the portion sizes and taste qualities of all items to ensure they are being properly prepared.
Inventories excess production for use on menu or conversion into extenders.
Ensures the best and fastest performance of the kitchen so as not to impede service.
Ensures that the kitchen is prepared to start service on a timely basis.
Ensures that orders received from servers are clearly understood so that "returns" due to faulty preparation are minimized.
Ensures that plates issued to servers are garnished properly and have good eye appeal.
Maintains sanitation of all food preparation, storage areas, and equipment in accordance with the guidelines set forth by the North Carolina and Brunswick County Environmental Health Departments.
Maintains a sanitation score of 94 or better.
Inspects all equipment for proper maintenance and report deficiencies to Maintenance. Ensure that an adequate supply of equipment is available.
Ensures that requests and specifications in the Banquet Event Order's are provided on a timely basis.
Ensures that excess productions are recovered and properly stored.
Ensures that upon function completion, serving area and all related equipment is cleaned and maintained.
Practices safety standards and reports any unsafe conditions to the Resort Operations Director (Food & Beverage).
Makes profit improvement recommendations to the Resort Operations Director (Food and Beverage).
Constantly coordinates with outlet supervisors so that production is scheduled as reservations dictate.
Perform other related work as required.
MINIMUM EDUCATION, TRAINING AND EXPERIENCE
Graduation from a two-year college with a degree in culinary or restaurant administration. Minimum ten years of supervisory experience, three years at the Executive Chef level, preferably in a fine dining and/or resort environment. Must be able to communicate clearly with manager, kitchen and dining room personnel and guests. Excellent dietary, cooking, supervisory, and customer service skills essential. Must be able to communicate effectively, both verbally and in writing with persons of diverse backgrounds. Knowledge of North Carolina Department of Health regulations is required. Serv Safe certification is required. Must have ability to plan creative and practical menus.
SPECIAL REQUIREMENT (S)
Position requires working both inside and outside in addition to the physical requirements of continuous walking, standing and lifting up to 50 pounds. Long periods of standing and walking. Subject to hot equipment, hot oil and sharp objects. Will have exposure to wet floors.
Ability to work flexible hours.
Possession of a valid North Carolina driver's license or the ability to secure within 30 days of employment.
To apply, please: