Executive Chef

4 weeks ago

Delray Beach, United States DELRAY BEACH CLUB Full time

ABOUT THE DELRAY BEACH CLUB

At The Delray Beach Club, we take tremendous pride in catering to our members,

their families, friends, guests, and colleagues. We offer a variety of venues

for every age group. The focal point is the splendor of the Atlantic Ocean.

Located in beautiful surroundings, we have one thing in mind – your complete

relaxation and enjoyment with no luxury left unfulfilled. Located on three

acres with 350 feet of stunning beachfront, we provide a resort-style setting

offering pool, beach & ocean fun, tennis & fitness, various social

activities and dining experiences, and entertainment.


THE ROLE OF THE EXECUTIVE CHEF

As the Executive chef at the Delray Beach Club, you will be responsible for all club food production, including banquet functions and other outlets. Develop menus, food purchase specifications and recipes. Supervises production and staff. Develop and monitor food and labor budgets for the department. Maintain highest professional food quality and sanitation standards. This position requires evenings, holidays, and weekend shifts. Must be flexible and extensive experience is required.


WHAT YOU WILL DO

  • Coordinates menu plans with the General Manager and Assistant Manager, as well as the Banquet Events Director, for all food outlets in the club, and for special occasions and events.
  • Prices out food costs for all dining items and functions.
  • Schedules and coordinates the work of chefs, cooks, and other kitchen team members to ensure that food preparation is prepared properly and within budgeted labor cost goals.
  • Safeguards all food-preparation team members by implementing training to increase their knowledge about food, safety, sanitation, and accident-prevention principles.
  • Develops standardized recipes and techniques for food preparation and presentation that ensure consistent high quality and minimize food costs. Controls the portion of all items served and assists with setting menu selling prices.
  • Prepares necessary data for applicable parts of the budget; projects annual food, labor and other costs and monitors actual financial results; takes corrective action as necessary to help assure that financial goals are met.
  • Cook or supervise the cooking of items that require skillful preparation.
  • Evaluates food products to assure that quality standards are consistently attained.
  • Plans and arranges the team member meal program.
  • Develops policies and procedures to enhance and measure quality; continually updates written policies and procedures to reflect state-of-the-art techniques, equipment and terminology.
  • Hires, trains, supervises, schedules and evaluates the work of all kitchen staff.
  • Recruits and makes selection decisions; evaluates job performance of kitchen staff; coaches, rewards and working with Human Resources to disciplines staff in a fair and legal manner.
  • Educates/trains all dining staff on menu items.
  • Establishes and maintains a regular cleaning and maintenance schedule for all kitchen areas and equipment.
  • Provides training and professional development opportunities for all kitchen staff.
  • Periodically visits dining area to welcome members.
  • Establishes buffet presentations.
  • Maintains physical presence during times of high business volume.
  • Implements safety training programs; manages OSHA-related aspects of kitchen safety.
  • Understands and consistently follows and implements with staff proper sanitation practices including those for personal hygiene.
  • Orders all supplies and is responsible for stock control and rotation. Must obtain all approved purchase orders and bid out needed supplies and equipment.
  • Follows all state and local health and food safety regulations.
  • Awareness of occupational hazards and safety precautions; skilled in following safety practices and recognizing hazards. Instructs/trains staff on safety precautions.
  • Accommodate reasonable requests from members or their guests.
  • Consults with all dining service personnel during daily line-ups and educates staff on menu items
  • Assists in maintaining security of kitchen, including equipment and food and supply inventories.
  • Continually trains and manages all kitchen staff, produces weekly schedules, and approves all Payroll time sheets.
  • Performs other duties as assigned by the General and Assistant Manager.


WHAT YOU BRING

To be considered, one must have at least 10 years of Executive Chef experience working in a fast-paced environment within the Private Country Club or Hospitality industry. Culinary school graduate/certification preferred. Capability to work shifts that are flexible, including evenings and weekends.


Requires ability to operate computer equipment and other food & beverage computer systems.

Requires the ability to operate and utilize culinary production equipment and tools.

Requires reading, writing and oral proficiency in the English language.


COMPENSATION:

 Salary is commensurate with experience.

· This is a full-time position eligible for full benefit package such as:

· Medical Insurance

· Dental Insurance

· Vision Insurance

· Company Paid Life Insurance

· Supplemental Life Insurance

· 401(k) Retirement Savings Plan with Company Match

· Paid Personal Time Off

· Holiday Pay


This position description in no way states or implies that these are the only duties to be performed by the employee(s) incumbent in this position. Employee(s) will be required to follow any other job-related instructions and to perform any other job-related duties requested by any person authorized to give instructions or assignments. This position description has excluded the marginal functions of the position that are incidental to the performance of essential job duties. All duties and responsibilities are essential job functions and requirements and are subject to possible modification to reasonably accommodate individuals with disabilities. To perform this job successfully, the employee will possess the skills, aptitudes, and abilities to perform each duty proficiently. Some requirements may exclude individuals who pose a direct threat or significant risk to the health or safety of themselves or others. The requirements listed in this document are the minimum levels of knowledge, skills, and abilities.


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