Position:Executive Culinary ChefReports to:Restaurant ManagerClassification:ExemptDepartment: Food & BeverageHours:Minimum of 40 hours/wk.Tuesdays-Sundays (vary)Wage Range:D.O.E.Certifications:Food Handler CertificationDate posted:Summary of PositionResponsible for professional and creative culinary productions for all areas within the Association, ensuring the highest standards of quality, consistency and service are met or exceeded within Quail Run Association's established goals and guidelines; responsible for supervising and developing all culinary staff to assist and accomplish all established goals.Requirements
- A minimum of three (3) years in a Chef position in a fine-dining restaurant
- Private club background preferred
- Six plus (6+) years of experience in kitchen operations, staff training, inventory, ordering, and cost controls.
Essential Job Functions & Responsibilities
- Continually keep abreast of culinary trends and techniques.
- Create, develop, and implement new ideas in food, enabling Quail Run to be among the foremost in the dining experience.
- Create and develop menus that balance the desires of the homeowners, members, tenants, and guests, while controlling food costs.
- Perform as a working Chef, and provide line, prep, etc. assistance regularly; Maintain awareness of critical rush times and immediately assist line staff with promptly completing food orders.
- Collaborate with the Restaurant Manager on menu selections, mix, and pricing; obtain approval through appropriate management on these changes before implementation.
- Develop recipes and techniques for food preparation and presentation to ensure consistently high quality and to minimize food costs; exercise portion control over all items served and assist in establishing menu prices.
- Communicate and train all staff in menu changes and new plate presentations.
- Continuously provide hands-on direction and supervision to maintain and ensure consistent products.
- Develop creative plate presentation standards for each menu item and train staff on consistent implementation.
- Develop time standards for each section of the menu; train and supervise staff to ensure time and quality standards are met in the production of menu items.
- Develop portion control standards for each menu item and ensure staff is trained and consistently applies standards.
- Responsible for scheduling to ensure direct supervision of the line during each meal period and catered events by the Chef or Sous Chef.
- Develop quality assurance standards for the quality and temperature of menu items and consult regularly with service staff and the Restaurant Manager.
- Ensure that the standards of sanitation, food safety, and cleanliness are high and always maintained throughout the kitchen area.
- Responsible for organizing menus and food execution for Quail Run special events through communication with the Restaurant Manager, Sous Chef, and the point of contact for the event. Responsible for interim coordination and execution of timely and accurate completion of food delivery for the event.
Staff Supervision:
- Responsible for departmental staffing, hiring, and releasing employees within established budgetary and procedural guidelines with prior consultation with the Restaurant Manager and Human Resources Department.
- Responsible for continual training of staff in professional culinary techniques, sanitation code requirements, and safety and accident prevention principles.
- Prepare work schedules for all kitchen staff to meet the anticipated needs of the kitchen according to labor budgets, without sacrificing service or quality of the products.
- Conduct timely staff performance appraisals.
- Assist employees in their goals and development; recommend salary/position changes.
- Perform regular and ongoing meetings with all reporting staff to establish a teamwork environment, and convey important matters concerning operations, policies, and goals, etc.
- Collaborate closely with the Restaurant Manager and the Human Resources Department in all personnel issues; support and abide by all Quail Run Policies and Procedures and Human Resource procedures.
Administration:
- Assist in the development of the annual budget for the Food & Beverage Department.
- Monitor labor and food costs daily, and take immediate corrective action as need to ensure that financial goals are met.
- Maintain key item of perpetual inventory daily; perform month end inventory and work closely with the Food & Beverage Accountant.
- Maintain an adequate supply of all food items; maintain professional relationship with purveyors, ascertaining quality, service and competitive prices are maintained.
- Develop a system of obtaining bids and quotes for major food items and other kitchen products to ensure the desired quality of product is purchased at the lowest price.
- Ensure proper ordering of food items and kitchen supplies to minimize spoilage and food costs.
- Approve and post invoices and submit to accounting on a timely basis.
- Maintain and update computer database with specials, new items, etc. and print all menus.
- Provide procedures for the safeguard of the Association assets -- equipment is cleaned and maintained, good items are properly sorted and secured, and controls are established to minimize waste and theft; schedule equipment upkeep and maintenance with the Facilities Director;
- Submits payroll on a timely basis with corrections, adjustments, etc. and proper backup paperwork (i.e. Absence Forms, salary adjustments, etc.)
- Support and abide by all established accounting procedures.
Knowledge, Skills, & Abilities
- Professionally represent Quail Run with the highest integrity and standards in all on and off-site events and functions.
- Interact with customers in the restaurant and with catering clients regularly.
- Ensure proper uniforms, appearance, and cleanliness of the kitchen and staff at all times.
- Accommodate special requests from customers and members when at all possible.
- Support all Quail Run Company Policies and Procedures.
- Ensure that all legal requirements are consistently adhered to.
Other dutiesThis list may not be all-inclusive, and other duties will inevitably arise from time to time. While this is intended to be an accurate reflection of the current job, management reserves the right to revise the job or to require that different tasks be performed when business needs warrant change. This job description is not intended to create a contract of employment.Physical demandsLifting 50 lbs. with frequent lifting and or carrying of objects weighing up to 20 lbs. Requires waiting, walking, or standing to a significant degree. Reaching. Handling. Talking. Listening. Ability to demonstrate and instruct physical exercises in a group or individual format.EEOC statementQuail Run is an equal-opportunity employer and values diversity. All employment decisions are based on business needs, job requirements, and individual qualifications. We do not discriminate based on race, religion, color, national origin, gender, sexual orientation, age, marital status, veteran status, or disability status.