Executive Chef

3 days ago

Fort Wayne, United States Fort Wayne Country Club Full time

This role is suited for candidates with a proven track record of leadership and excellence in culinary operations management within private clubs or luxury hospitality establishments. Ideal candidates will have demonstrated success in leading busy, high-volume, quality, a la carte, and banquet outlets. Candidates should possess a history of innovative, creative, and consistent culinary operations, coupled with a passion for hospitality and the mentorship of future culinarians.


EXECUTIVE CHEF JOB DESCRIPTION They are responsible for all food production including a la carte, banquets, and other outlets. He or she develops daily menus, food purchase specifications, and recipes; trains, mentors, and supervises the production team; monitors and manages food and labor costs for the department; and maintains the highest professional food quality and sanitation standards. The Executive Chef is a Department Head position.


INITIAL PRIORITIES OF THE EXECUTIVE CHEF • Gain the team member’s trust, as well as evaluate and continue to develop, train, and mentor the culinary team while promoting fairness and consistency within. • Continue to focus on delivering consistency and the highest quality in a la carte and banquet operations. • Provide innovative and exciting culinary experiences for members and guests in a la carte and member and private dining events. • Learn the culinary and dining preferences of the membership. Understand the members to meet their requirements and understand what matters most to them. • Learn local vendors, farmers, etc., to continue the strong tradition of locally sourced, quality ingredients. • After observing and understanding member and team member needs, define culinary direction, evaluate, and update menus, and deliver new and creative dining concepts and menu options. • Become familiar with the culinary labor, food cost, and expense budgets for 2024/2025.


KEY PRIORITIES FOR SUCCESS LEADERSHIP • Take full ownership of the culinary team; build trust with them by engaging, observing, learning, and listening to their wisdom, experience, and needs. • Earn members’ trust by instilling confidence through continued enhanced operations, interaction, and visibility. • Create a fun collaborative work environment while being “hands-on” when necessary but understanding when to step back and lead the team. • Involve the team in the decision-making process of how “work gets done” and create a work environment of mutual respect in which people want to come and participate every day. • Be a focused and consistent evaluator of personnel, ensuring that standards of conduct and delivery are met; this includes oversight of high standards of appearance, hospitality, service, and cleanliness of the kitchen facilities. • Be an active and dynamic recruiter of team members and someone who inherently enjoys developing and building his/her team and leading them to significant, positive membership satisfaction outcomes. • Establish and consistently enhance operating standards for personnel in areas of responsibility and consistently evaluate knowledge, understanding, and execution to these high standards. • Work closely with the front-of-house food and beverage managers to ensure a cohesive experience that consistently exceeds the expectations of members and guests. • Hold daily/weekly team member briefings and line-ups with direct reports to keep them informed of necessary and relevant activities and expectations at the Club. Assist in planning and be responsible for ensuring special Club events are well-conceived and executed.


OPERATIONS • Plan, organize, and run a banquet operation with multiple events happening at the same time across multiple locations as well as a la carte dining. • Develop and maintain standard recipes and techniques for food preparation and presentation that help to assure consistency, and quality and minimize food costs; exercise portion control for all items served and assist in establishing menu-selling prices. • Evaluate food products to assure that the highest quality standards are consistently attained. • Ensure that high standards of sanitation, cleanliness, and safety are always maintained throughout all kitchen areas. Establish controls to minimize food and supply waste and theft. • Safeguard all food-preparation team members by implementing training to increase their knowledge about safety, sanitation, and accident-prevention principles. • Maintain safety-training programs; manage OSHA-related aspects of kitchen safety and maintain MSDS’s in an easily accessible location.


MEMBERSHIP • Have a heart for hospitality, embrace, appreciate, promote, and elevate the warmth and culture. • Be visible and engaged with members throughout the F&B outlets and during events at the Club. • Welcome, encourage, and engage in regular feedback from members. • Be responsive to members’ requests for menu selections, event planning, etc., and strive to find creative ways to accommodate reasonable requests. We prides ourselves on having a “say yes” culture. • Create a menu that the membership has a hard time choosing from with regular innovative features and specials.


FINANCIAL • Clearly understand the metrics for successful attainment of financial goals and objectives in F&B operations, and consistently review these expectations with his or her direct reports to ensure understanding and ‘buy-in’ from those contributing to their attainment. • Consistently monitor payroll and labor resource allocations to ensure they are in line with financial forecasting and goals. 

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