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Executive Kitchen Leader

2 months ago

Leesburg, Virginia, United States ClubCorp Full time

Position Title: Executive Kitchen Leader

Location: Leesburg, VA

Overview:

The Executive Kitchen Leader plays a pivotal role in overseeing all facets of the culinary operations within the Club, which includes both operational responsibilities and financial oversight. This position is essential in guiding and managing kitchen personnel while enhancing the quality and profitability of food offerings. As a key representative of the culinary program, the Executive Kitchen Leader contributes significantly to the brand's development.

Key Responsibilities:

  1. Provide leadership and direction for daily culinary operations.
  2. Assist in the recruitment, training, mentoring, and development of kitchen staff.
  3. Plan and oversee the procurement, preparation, and presentation of food items.
  4. Ensure compliance with safety and sanitation standards in all back-of-house operations.
  5. Manage costs effectively, adhering to budgetary guidelines.
  6. Maintain comprehensive knowledge of departmental policies, procedures, and brand standards.
  7. Complete essential administrative tasks, including operational reports, financial documentation, and inventory management.
  8. Contribute to menu development and oversee food presentation and production across various dining concepts.
  9. Control labor and operational expenses through strategic planning and recipe management.
  10. Engage with members in the dining area, recognizing their presence and accommodating special requests.
  11. Mentor and train team members by collaborating closely with them in the kitchen.
  12. Actively participate as a member of the management team, fostering professional relationships across all Club departments.
  13. Be adaptable to perform various tasks as needed to support the team and operations.

Qualifications:

A minimum of 3-5 years of experience in a culinary leadership role is required, including supervision of kitchen staff, cost management, product knowledge, quality assurance, and sanitation practices.

A high school diploma or equivalent is required; a college degree is preferred.

Possession of a County Food Handlers Permit is necessary.