Executive Chef
: Job Details :

Date Posted 8/31/2024 Job Title Executive Chef Brief Job Description POSITION SUMMARY: Executive Chef Reports to: Director of Food & Beverage Supervises: Sous Chefs, Banquet Chefs, Line Cooks, Prep Team, Dishwashers Leadership Functions: Provide premier level of support and hospitality to the culinary team, CCMO associates, and the member dining experience Execute and foster the Club's mission and vision Participate in weekly BEO meetings, training, and other Club-wide programs and relevant committees when needed Perform other duties as assigned by the Food & Beverage Director Candidate Qualifications Experience & Core Competencies A minimum of six years of culinary experience in the hospitality industry with three years in a managerial role in which subordinates include sous chefs. Private club experience is preferred; however, candidates from luxury hotels/resorts, restaurants or from similar high-end culinary operations will be considered. A career record of growth, achievement, and employment stability Excellent managerial, leadership and interpersonal skills. Must have a record of success in building, training, and leading a collaborative and respectful team Has an engaging, friendly, and energetic personal style allowing him/her to be accessible to a range of stakeholders Knowledgeable and passionate about hospitality, creative culinary skills, service, and the dining experience Must possess a sharp eye for detail in the overall management of the kitchens, especially in food presentation, consistency, inventory, and food cost Partners with the food & beverage director and event coordinator to develop and seasonally update menus for all Club venues Coordinates with accounting to maintain accurate and timely inventory practices Monitors the ordering, receiving and inventory control program for food products and supplies to ensure proper quantity and price of purchases. The talent and skills that inspire, create and collaborate towards a win-win-win culture for our people Responsibilities Leads, hires, trains, and manages the CCMO culinary associates Plans menus for all restaurant outlets in the Club considering Members, marketing conditions, popularity of various dishes, holidays, costs and other factors Schedules and coordinates the work of chefs, cooks and other kitchen team members to assure that food preparation is economical and technically correct Ensures high standards of sanitation and cleanliness are maintained throughout the kitchen areas. Knowledgeable of health inspection codes and standards Establishes and executes controls that minimize waste and theft Safeguards all food preparation employees by training to increase their knowledge of safety, sanitation and accident prevention Develops recipes and techniques for food preparation and presentation to assure consistent high quality, portion control, and appropriate menu pricing. Manages production by including the use of a dynamic recipe book with accurate ingredients and pictures of presentation Responsible for budget in his/her areas of responsibility; takes corrective action where necessary to positively impact financial goals Mandatory attendance at food and beverage meetings. Consults with the Event Coordinator about food production aspects of special events, including menu selection, plate presentation, and buffet layout Cooks or directly supervises the cooking of items that require skillful preparation Supervises the line, cooks, and/or expos during active times daily Evaluates food products to assure that quality standards are consistently attained Plans and manages the employee meal program Skills Proven working experience in culinary development Excellent record of kitchen management Skilled at identifying and solving inefficiencies in food production, ultimately providing consistently efficient ticket times and a premier dining experience Sets expectations, delegates, follows-up, holds their team accountable, and consistently improves the culinary experience for their team and members Continually pursue education of culinary trends and best practices Working knowledge of computer software programs (Microsoft Office, restaurant management software, POS) Culinary degree preferred Educational Requirements Culinary Certificate / Degree Date Position Available Immediate Salary Range $70,000.00 to $94,999.00 Other Benefits 401(k) matching Dental insurance Disability insurance Employee discount Health insurance Health savings account Paid time off Parental leave Tuition reimbursement Vision insurance Professional Dues & Continuing Education Please send resumes to: John Richeson General Manager 1300 Woodrail Ave. Columbia, MO 65203 PHONE: 573-###-#### ...@ccmo.net