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Executive Culinary Director

2 months ago

Lexington, North Carolina, United States Brown Golf Full time

Job Summary:

The Head Chef will oversee all functions of the Food & Beverage kitchen department at Brown Golf, including staffing, menu planning, ordering, vendor monitoring, food production, inventory management, catering, and budgeting.

Duties & Responsibilities:

  • Manage all operating expenses and set margins for the kitchen department.
  • Lead the culinary team in menu planning, food production, and inventory management.
  • Monitor vendor relationships and negotiate contracts to ensure optimal pricing and quality.
  • Oversee staffing, including recruitment, training, and performance management.
  • Ensure compliance with health and safety regulations and maintain a clean and safe working environment.
  • Collaborate with the management team to develop and implement business strategies.
  • Manage catering operations, including event planning and execution.
  • Develop and manage the kitchen budget, including forecasting and cost control.

Requirements:

  • Proven experience as a Head Chef or Executive Chef in a high-volume kitchen environment.
  • Strong leadership and management skills, with the ability to motivate and develop a team.
  • Excellent culinary skills, with a focus on menu planning, food production, and presentation.
  • Strong communication and interpersonal skills, with the ability to work effectively with vendors, staff, and management.
  • Ability to work in a fast-paced environment and prioritize tasks effectively.