Executive Culinary Director

1 month ago

Ponca City, Oklahoma, United States Ponca City Development Authority Full time
Executive Chef Opportunity

We are seeking a highly skilled and motivated Executive Chef to lead our culinary team at Ponca City Country Club. As a key member of our management team, you will be responsible for overseeing all culinary operations, including menu creation, kitchen management, budgeting, ordering, and food preparation.

Key Responsibilities:
  • Menu Development: Create innovative and seasonal menus that align with our dining offerings and member expectations.
  • Kitchen Management: Oversee day-to-day kitchen operations, ensuring efficient workflow and adherence to food safety and sanitation standards.
  • Budgeting and Cost Control: Create and manage budgets for food costs and kitchen expenses, aiming for cost-effective operations without compromising on quality.
  • Inventory Management: Source and procure high-quality ingredients and supplies while maintaining appropriate inventory levels.
  • Food Preparation and Presentation: Lead by example in food preparation techniques, ensuring consistency, quality, and presentation of all dishes served.
  • Staff Management: Recruit, train, and supervise kitchen staff, fostering a positive work environment and promoting teamwork.
  • Menu Pricing and Revenue Management: Collaborate with management to set competitive pricing that reflects food costs and market trends while meeting financial goals.
  • Compliance and Vendor Relations: Ensure compliance with health and safety regulations and uphold standards of cleanliness and organization in the kitchen, while building and maintaining relationships with vendors and suppliers.
Qualifications:
  • Proven experience as an Executive Chef or in a similar role, preferably in a high-volume or fine dining establishment.
  • Culinary degree or equivalent certification is highly desirable.
  • Strong leadership and management skills with the ability to motivate and inspire a team.
  • Excellent organizational and communication skills.
  • Ability to work under pressure and adapt to changing priorities and demands.
  • Knowledge of current food trends and familiarity with diverse cuisines.
  • Proficiency in computer software for menu planning, inventory management, and cost control.
Benefits:
  • Competitive salary commensurate with experience.
  • Health and dental insurance options.
  • Professional development opportunities.

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