Club Executive Chef

Found in: Talent US C2 - 2 weeks ago

Austin, United States Omni Hotels & Resorts Full time

Overview

Barton Creek Country Club’s success is due to its dedicated, intelligent and self-motivated family of associates who work together to deliver personalized service to the club’s members and maintain the company’s trademark high standards. If you would like to be a part of an environment where teamwork is emphasized and individual excellence is encouraged, then this is the place for you.

Barton Creek Country Club associates enjoy a dynamic and exciting work environment, comprehensive training and mentoring, along with the pride that comes from working for a company with a reputation for exceptional service. We embody a culture of respect, gratitude and empowerment day in and day out. If you are a friendly, motivated person, with a passion to serve others, Barton Creek Country Club may be your perfect match.

Job Description

Omni Hotels & Resorts is seeking Club Executive Chef for the beautiful new Barton Creek Country Club 

Ranked among the best resorts in Texas: Top 5 Resorts in the Southwest Conde Nast Traveler and Top 5 Resorts in Texas Travel + Leisure World's Best Awards 2022

Responsible for the management of all aspects of the Barton Creek Country Club Culinary Division functions, in accordance with Club standards. Will oversee and direct the kitchen operation of the Foothills Grill, Canyons, , Cabana, 19th Hole, , and Banquet Operations. Will direct, implement and maintain a service and management philosophy which serves as a guide to respective staff.

Responsibilities

Club Specific Operations:

Review Daily with membership team special events, member relations, specific sales and marketing needs, holiday menus Review weekly with golf operations team for upcoming tournaments, events, course needs Review weekly with Clubhouse manager for building needs, fixes, upgrades Attend weekly Club F&B meetings to cover finances, operation needs, and member satisfaction.

Essential Job Functions:

Review daily high cost item inventory control sheets and food cost comparison to potential. Develop action plan if food cost is off target. Review production planning to forecasted covers. Review production planning for Banquets and check banquet reconciliation daily. Review and maintain other expense control sheet as well as missing check report Review abstract trend of daily specials; appetizers, desserts, side orders in percent to total covers and compare to production sheets. Review cover counts against sales goals. Compare average checks and develop action plan if average check falls below budget. Monitor to ensure that all stations are working with production sheets and amounts are produced as listed on those production sheets. Ensure that amounts are sufficient for forecasted covers. Stream-line coordination of Food and Beverage products served in Banquets. Check that food products meet purchasing specs. Ensure that plates meet specs and pictures. Ensure that specials served have price value relationship. Check on pick-up time for service personnel. Check that food items in kitchen area are properly stored. Ensure that sanitation standards are met (local Health Code Requirements). Ensure quality in employee's meal product. Ensure service to all guests follows established standards, is consistent, efficient and courteous. Champion the Omni / Power of One culture. Assist with the recruitment, interviewing, and hiring of all Food & Beverage associates. Effectively coach and counsel associates as needed and complete performance evaluations. Attend company required trainings.

Culinary Essential Job Functions:

Responsible for the supervision and management of Club culinary staff, providing direct support to the Club Chef and Sous Chefs. Responsible for ensuring operating costs in all food production outlets are minimized. When agreed, control all overheads and achieve food cost budget throughout the oncoming year. Report all variances from actual budget with the reasons and recommendations for remedial action. Consult with Resort F&B Department managers on the market potential for outlets relating to the market competitors and the availability of the product. Constantly inspect all food service outlets during service time to ensure that the correct standards are maintained. Responsible for control of equipment and scheduling maintenance. Attend recruiting events at culinary school and colleges.

Qualifications

Qualifications:

Minimum of five years’ experience as a food and beverage leader Must have at least 15 years culinary leadership experience in a high-volume, full-service kitchen, preferably in a hotel environment. Extensive food and wine knowledge and creativity. College education and/or culinary degree is strongly preferred.  Texas Food Handler / Serve Safe certified food manager is required Must have a proven track record of motivating managers and associates to meet and exceed goals and to provide the highest quality experience for our guests. Strong understanding of forecasting, budgeting, scheduling, checkbook management, productivity, inventory controls, P&L analysis, food and beverage cost controls. Strong computer and technical skills to include Micros and on-line purchasing systems. Ability to track and analyze department turnover trends with demonstrated ability to identify and implement corrective action steps if necessary. Demonstrate ability to mentor and develop growing talent for the company. Demonstrate ability to handle progressive discipline/coaching discussions. Proven ability to engage associates at all levels. Demonstrate ability to work with Sales and Catering leadership. This individual must be willing to work flexible hours as needed during busy times and high profile events. Must meet standards of appearance. Candidate must be able to work in a fast paced environment and be able to handle multiple priorities. Candidate must have extensive hands-on food and beverage knowledge and experience including multiple outlets, banquets, and P&L responsibilities.

Physical Requirements:

Move, bend, lift, carry, push, pull, and place objects of moderate to heavy weight without assistance. Stand or walk for an extended period or for an entire work shift. Wear personal protective equipment when required.

Omni Hotels & Resorts is an equal opportunity employer - vets/disability.

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