Job Description

Job Description: Executive Chef

Our client operates a recreational facility that offers a variety of swimming and clubhouse activities. It is a private, member-owned golf and country club. They are looking to fill the position of a Food & Beverage Manager

Position Summary:

The Executive Chef is responsible for leading and managing all culinary operations at the club, ensuring the highest standards of food quality, presentation, and member/guest satisfaction. This role involves menu development, kitchen management, staff supervision, cost control, and maintaining a safe and sanitary work environment. The ideal candidate is a creative and skilled culinary professional with strong leadership abilities and a passion for delivering exceptional dining experiences.

Responsibilities:

• Menu Development & Execution:
• Develop innovative and appealing menus for all food outlets, including the main dining room, casual dining areas, banquets, and special events, considering seasonal availability, member preferences, and dietary needs.
• Create and standardize recipes, ensuring consistency and quality.
• Oversee the preparation and cooking of all food items, ensuring adherence to recipes, quality standards, and presentation guidelines.
• Stay current with culinary trends and techniques.

Kitchen Management & Supervision:

• Manage all aspects of the kitchen operations, including food preparation, cooking, plating, and cleaning.
• Supervise and direct all kitchen staff, including sous chefs, line cooks, prep cooks, and dishwashers.
• Recruit, train, and mentor kitchen staff, fostering a positive and collaborative work environment.
• Develop and implement kitchen schedules to ensure efficient staffing levels.
• Conduct regular kitchen meetings and provide ongoing feedback and performance evaluations.

Food Quality & Consistency:

• Maintain the highest standards of food quality, freshness, and presentation.
• Implement and monitor quality control procedures.
• Ensure consistent execution of all menu items.
• Cost Control & Inventory Management:
• Manage food costs effectively, including purchasing, inventory control, and waste reduction.
• Develop and maintain accurate inventory records.
• Negotiate with vendors to secure the best possible prices and quality of ingredients.
• Monitor and analyze food costs and implement strategies to improve profitability.

Health & Safety Compliance:

• Ensure strict adherence to all health, safety, and sanitation regulations in the kitchen and food storage areas.
• Implement and maintain food safety protocols and procedures (HACCP).
• Conduct regular inspections of the kitchen and food storage areas to ensure compliance.

Collaboration & Communication:

• Work closely with the Food & Beverage Manager to align culinary operations with overall F&B goals and member/guest expectations.
• Collaborate with the Sales & Event Coordinator to develop menus and execute food service for events.
• Communicate effectively with front-of-house staff regarding menu items, specials, and dietary restrictions.

Equipment & Maintenance:

• Oversee the proper use and maintenance of all kitchen equipment.
• Report any equipment malfunctions or maintenance needs promptly.
• Ensure the cleanliness and organization of the kitchen and storage areas.

Qualifications:

• Formal culinary education or equivalent professional experience.
• Minimum of 5-7 years of progressive culinary experience, with at least 3 years in a leadership role as an Executive Chef or Sous Chef in a high-quality restaurant, hotel, or country club.
• Proven ability to develop creative and appealing menus.
• Strong culinary skills and knowledge of various cooking techniques and cuisines.
• Excellent leadership, communication, and interpersonal skills. 1
• Solid understanding of food costing, inventory management, and budgeting principles.
• Thorough knowledge of health, safety, and sanitation regulations.
• SERV Safe certification or equivalent.
• Ability to work a flexible schedule, including evenings, weekends, and holidays as needed.
• A passion for culinary excellence and creating memorable dining experiences.
• Familiarity with the Fresno and surrounding community is a plus.
• Consensus builder who can be collaborative and respectful with personnel.
• Country Club, Banquet and/or Off-Premise experience is a plus.

Location : Fresno, CA.

Schedule: Should be open to a flexible schedule as needed based on business needs, including mornings, evenings, weekends, and holidays.

Reports To: General Manager

Compensation: $70,000 - $80,000 salary plus bonus incentives.

Benefits

• Medical
• Dental
• Life Insurance
• Profit-Sharing
• 401K

*Waiting period may apply. Only full-time employees eligible.

EEO: This company is an Employment Equity/Affirmative Action employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, disability, sex or national origin. Qualified minorities, women and veterans are encouraged to apply.

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