Executive Chef

 Executive Chef Job Description 

The Executive Chef reports directly to the Club’s General Manager and is expected to be the visible and accessible culinary leader and collaborate with senior staff and their culinary team. The Executive Chef’s mission is to consistently provide exceptional culinary experiences to Ironwood Members and their guests in a "home away from home" casually elegant atmosphere and is expected to be current on culinary trends, changing the menu accordingly to be competitive in the local club and restaurant market. The Executive Chef is responsible for overseeing food preparation of banquets/events, ensuring great quality and constituency at all times. The Executive Chef will have the ability to make critical operational decisions to lead their culinary team in providing creative culinary experiences to the membership and possess very strong administrative and financial management skills in controlling food and labor costs while producing consistent member satisfaction and operating results. High integrity, character, leadership and superior communication skills are highly valued traits for the position. 

Job Duties 

• The oversight and professional direction of a culinary team. 
• Develop a collaborative atmosphere 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. 
• Keep ServSafe certificate current. 
• Respond to member comments and requests in a timely and positive manner with the goal of maximizing member satisfaction. 
• Emphasize a “member first” service culture that ensures member utilization, satisfaction resulting in an outstanding club experience. 
• Expected to “set the pace” for the staff and 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.

   

  • 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. 
  • Possess the ability to handle any menu for banquet and member events ranging from breakfast services/buffets, corporate meetings, casual services and formal dinners with multi-course meals. 
  • 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. 
  • Experience as an Executive Chef, Executive Sous Chef or comparable in a high volume, private club, hotel and/or resort with multiple outlets. 
  • A career path marked by stability and professional achievement with impeccable and verifiable references. 
  • A broad-based culinary background including a thorough working knowledge of a variety of cuisines. 
  • Strong administrative and financial skills and a working knowledge of computer programs and POS systems. 
  • A commitment to the profession and culinary excellence. 
  • Work Schedule: The Executive Chef is a member of the management staff and is paid a salary to carry out all assigned responsibilities. It is planned that the Executive Chef will be off 2 days per week, however, the requirements of the job may not always allow this. If the demands of the job do not permit the time off, the General Manager has the authority to allow additional time when the schedule permits. 

   

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