Head Chef and Kitchen Manager
6 days ago
Job Summary:
The Executive Culinary Director will oversee the culinary operations of the ClubCorp, ensuring the highest quality of food and exceptional member experience. This role requires a seasoned executive chef with a proven track record of managing kitchen staff, controlling costs, and maintaining quality standards.
Key Responsibilities:
- Plan and execute menus, considering member preferences, seasonal ingredients, and culinary trends.
- Direct the preparation and presentation of food, ensuring consistency and quality.
- Procure food supplies and kitchen equipment, maintaining inventory and quality control.
- Supervise kitchen staff, providing training, coaching, and performance evaluations.
- Manage kitchen operations, including scheduling, payroll, and budgeting.
- Collaborate with the Food and Beverage Director to develop and implement culinary strategies.
- Represent the ClubCorp in member interactions, providing exceptional service and resolving any issues.
- Stay up-to-date with industry trends, best practices, and regulatory requirements.
Requirements:
- Minimum 3-5 years of experience as an executive chef, with a proven track record of success.
- High school diploma or equivalent required; college degree preferred.
- County Food Handlers Permit required.
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