Transcript Chatmoss Country Club Executive Working Chef Search

Chatmoss
Country
Club
Executive
Working
Chef
Search
September
2012
Executive Working Chef
Chatmoss Country Club
550 Mount Olivet Road
PO Box 5063
Martinsville, Virginia 24112
www.chatmosscc.org
Contact Person: Michele Benton, CCM
Email: [email protected]
Setting: Private Country Club
Job Type: Full Time
Posted: September 1, 2012
Closed: September 15, 2012
Job Duration: Indefinite
Min. Exp. 3- 5 years
Min. Ed. Associates Degree
Salary: $48 - $52 K yearly salary
Compensation Package includes health, dental,
life insurance, vacation, continuing education,
and ACF dues.
Job Description
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Responsible for all food production
that includes casual dining, formal
dining, banquet functions, grille and
off-premise catering.
Develop menus, competitive
procurement procedures and
recipes.
Supervise production and staff.
Develop and monitor food and
Labor budget for the department.
Adhere to strict cost controls.
Maintain highest professional food
quality, sanitation standards, and
management techniques.
Job Duties
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Job Tasks: (Duties)
Hires, trains, supervise, and evaluate the work of staff in the culinary department.
Plans menus with General Manager/Assistant Manager for all food outlets of the
club.
Schedules and coordinates the work of cooks, and other kitchen employees to
assure that food preparation is economical and technically correct and within
budget labor cost goals.
Implements competitive procurement programs that assure that food and
supplies are being purchased at best possible cost.
Ensures that high standards of sanitation, cleanliness and safety are maintained
throughout all kitchen areas at all times.
Established controls to minimize food and supply waste and theft.
Safeguards all food preparation employees by implementing training to increase
their knowledge about safety, sanitation, and accident prevention principles.
Develop standard recipes and techniques for food preparation and presentation
which help to assure consistently high quality and to minimize food costs; exercise
portion control for all items served and assists in establishing menu selling prices.
Prepares necessary data for applicable parts of the budget, monitors actual
financial results, and takes corrective action as necessary to help assure that
financial goals are met.
Attends food and beverage staff and management meetings.
Works with the House Committee to design menus and to help plan special
events.
Cooks, or directly supervises the cooking, of all items.
Evaluates food products to assure that quality standards are consistently attained.
Interact with applicable food and beverage managers to assure that food
production consistently exceeds the expectations of members and guests.
Plans and manages the employee meal program
Evaluates products to assure that quality, price, and related goods are
consistently met.
Develops policies and procedures to enhance and measure quality, and
continually updates written policies and procedures to reflect current culinary
trends.
Recruits and makes staffing decisions; evaluates job performance of kitchen staff,
corrects, rewards, and disciplines staff in a fair and legal manner.
Recommends compensation rates/increases for kitchen staff.
Established and maintains a regular cleaning and maintenance schedule for all
kitchen areas and equipment.
Provides training and professional development opportunities for all kitchen staff.
Ensures that representatives from the kitchen attend service lineups and meetings.
Motivates and develops staff including cross-training and promotion of personnel.
Visits dining area when it is opens to welcome members and solicit feedback.
Undertakes special projects as assigned by the General Manager.
Hosts menu tastings for the staff to ask questions about proposed menu item.
Reports to:
General Manager
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Supervises: Kitchen personnel and
works closely with front of the house
management staff
This is a working Executive Chef position.