Head Chef

Position Opportunity: Head ChefReports To: General ManagerPrepared By: General Manager 

SUMMARY:The Head Chef is responsible for ensuring the efficient operation of all food and beverage services and the execution of banquet services for social and special events for the Club and shall have a focus on cost control and exceptional guest service.  Responsible for directing and organizing the activities of the Food Division to ensure a high-quality product while at the same developing his/her team and driving a positive work environment.  Plans and implements budgets, hires, terminates, trains, and supervises subordinates.

ESSENTIAL DUTIES AND RESPONSIBILITIES: Includes the following, other duties may be assigned: 

• Develops an operating budget for each of the Food Department. After approval, monitors and takes corrective action as necessary to help ensure that budget goals are attained. Provides input to strategic decisions and budget development.
• Present at all outlets for lunch and dinner service to offer support to the front-of-house team and kitchen staff and to interact with Members.
• Meet with staff and food and beverage employees to offer training and support in all outlets. Including floor supervision, Member experience, leadership training, and supervision.
• Inspects to ensure that all safety, sanitation, energy management, preventive maintenance, and other standards are consistently met.
• Assures that all standard operating procedures for revenue and cost control are in place and consistently utilized.
• Organize and facilitate all food & beverage orders. Careful regulation of all inventories is expected. 
• Helps plan and approve external and internal marketing and sales promotion activities for the Department, as well as the planning and coordinating of social and special events.
• Helps plan and approve the organizational chart, staffing and scheduling procedures, and job description/specifications for all department staff.
• Monitor the scheduling of staff and report any corrections needed to the General Manger to ensure proper service levels. Look at ways to cross-train staff to be more efficient with scheduling.
• Manages long-range staffing needs of the department.
• Invoice coding and tracking for all outlets, including back-of-house. Assists with end-of month inventory counts and end-of-month reporting.
• Ensures that legal requirements are met for federal, state, and local laws.
• Research new products and develops an analysis of cost/profit benefits.
• Collaborate with culinary and banquet teams to ensure execution of social and special events.
• Develops and implements policies and procedures for department.
• Monitors purchasing and receiving procedures for products and supplies to ensure proper quantity, quality, and price for all purchases.
• Develops ongoing professional development and training programs for service and bar production/service personnel.
• Ensure correct handling procedures to minimize China and glassware breakage and food waste.
• Addresses Member and guest complaints and advises General Manager about appropriate corrective actions taken. Develops interesting ways of promoting Club functions in the dining room, bar, and other outlets. 
• Maintains appearance, upkeep, and cleanliness of all food and beverage equipment and facilities.
• Monitors employee dress codes according to policies and procedures.
• Manages physical inventory verification and provides updated information to the accounting department.
• Responsible for the proper accounting and reconciliation of the Point-of-Sale systems and Member revenues.
• Attend and facilitate food and beverage meetings.
• Any other duties as directed or required to ensure an excellent experience for members and guests.
• The incumbent in this role may function in the role of Chef or Bartender, as needed based on demand.

SUPERVISORY RESPONSIBILITIES: 

• Manages subordinate employees in the kitchen department. 
• Is responsible for the overall direction, coordination, and evaluation of this department. 
• Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. 
• Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; disciplining employees; addressing complaints and resolving problems.

EDUCATION and/or EXPERIENCE : 

• Bachelor’s degree or 7-10 years of food and beverage management is preferred.
• Must be proficient in Microsoft office.  Jonas Software knowledge is an added advantage.
• Supervisory experience is required.

MATHEMATICAL SKILLS: 

• Must be able to work with and understand financial information and data and basic arithmetic functions such as discounts, interest, commissions, proportions, percentages, area, circumference, and volume. 
• REASONING ABILITY to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form. 

CERTIFICATES, LICENSES, REGISTRATIONS – The following is required per company policy:

• Serv Safe Certification
• Responsible Beverage Service Training
• Must be effective communicator, listening to understand, clarifying, and resolving concerns and issues raised by employees and guests.
•  Ability to analyze and forecast data and make judgments to ensure proper payroll and production control.
• Must work well in stressful high-pressure situations.
• Must maintain composure and objectivity under pressure.
• Must be effective in handling problems in the workplace including anticipating, preventing, identifying, and solving problems, as necessary.

PHYSICAL DEMANDS:  

• Must be able to stand for long periods of time.
• Must be able to lift and/or move up to 50 pounds.

WORK ENVIRONMENT: While performing the duties of this job, the employee is occasionally exposed to outside weather conditions. The noise level in the work environment is usually moderate.

SALARY: $24-$28/hour based on qualifications; tips available for administering banquets and special events.

INSTRUCTIONS FOR APPLICANTS: Send Resumes to Cold Springs Golf & Country Club General Manager Parker Boulter, PGA, CMAA at pboulter@coldspringsgolf.com.

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