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Culinary Director
2 months ago
The ClubCorp is seeking a highly skilled and experienced Chef de Cuisine to lead our culinary team at River Creek Club. As a key member of our management team, you will be responsible for overseeing all aspects of our culinary operations, including menu planning, food preparation, and staff management.
Key Responsibilities- Provide guidance and direction for all day-to-day culinary operations
- Assist in the hiring, training, and development of culinary staff
- Plan and manage the procurement, production, preparation, and presentation of food
- Ensure that all back-of-house operations adhere to proper safety and sanitation standards
- Understand and operate within cost guidelines and targets
- Maintain complete knowledge of and comply with all departmental policies, procedures, and brand standards
- Complete daily, weekly, and monthly management administrative duties, including operations reports, financial documentation, standard operating procedures, safety and sanitation checklists, and ordering and inventory documentation
- Assist in menu design and direct food presentation, production, and control, including all food for all Club food operation concepts
- Control labor and operating expenses through effective planning, recipe management, purchasing decisions, and revenue generation solutions
- Be visible in the restaurant, providing recognition to Members, promoting Food Beverage, and handling special requests
- Coach and teach the team by working side-by-side with them as needed to teach different techniques, prepare new items, etc.
- Work as an active member of the management team, creating professional relationships and active involvement with all Club operations and departments
- Minimum 3-5 years of experience as a chef, including supervision of kitchen staff, cost controls, product knowledge, quality controls, and sanitation
- High school diploma or equivalent required; college degree preferred
- County Food Handlers Permit
