Executive Chef
Executive Chef
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Salary Not Disclosed
1 Vacancy
Job Description
Executive Chef Common House Club (Unit Level Position)
Reports directly to: Director of Operations Common House Charlottesville
Position Description
Responsibilities of the Executive Chef include but are not limited to:
- Menu Development & COGS Management
- Collaborate with the Director of Operations to write seasonal menus banquet menus and specials
- Ensure all recipes are costed according to budget and inputted into required platforms.
- Create prep lists order sheets and clear prep/yield/waste management protocol Manage monthly inventory and meet Cost of Goods budgets/forecast
- Seek out and vet producers to source the highest quality local product
- Maintenance & Compliance
- Schedule and oversee necessary cleaning and preventive maintenance plans.
- Ensure a daily sanitation plan is in place and oversee the team in complying with the sanitation protocol
- Ensure team is aware of and complying with all Health Department protocol
- Maintain all necessary kitchenrelated health records including tracking health department visits and permit renewals
- Work with the Director of Operations/General Manager to ensure a HAACP plan is in place as needed.
- Service Staffing & People Management
- Responsible for hiring of all culinary personnel scheduling ensuring the team can execute while keeping labor cost on budget
- Train teach and mentor BOH staff of all skillsets creating opportunities for professional and personal development
- Maintain a positive working environmentBe present in the kitchen expediting food when necessary and ensuring that service and the team is running smoothly
- InterDepartment Collaboration
- Work closely with all other department managers to ensure a seamless experience for employees and members/guests alike.
- Partner with on site leaders to ensure all F&Brelated member events are successfully may occasionally mean hosting special dinners teaching classes etc.
- Lead culinary discussion for weekly BEO meeting ensuring all departments are prepared for any forthcoming Private and Member Events
- Monitor ongoing Member feedback via various platforms creating action plans to address deficiencies and recognize successesReporting
- Attend weekly allteam updating agenda with necessary updates clarifying questions etc. for the team.
Experience Requirements:
- At least 7 years of culinary management experience
- Documented history of successful ala carte and banquet menu development and operations
- Quantifiable success in assembling high performing teams
- Strong skills in managing food and labor costs providing examples of skills used
- Teamwork mentality between FOH BOH and admin team
- Preferred background in both a la carte and banquet meal preparation ideally in a club or hotel environment
Physical Requirements:
- The ability to work nights weekends and holidays.
- The ability to stand for extended periods frequently bend and reach lift heavy pots and pans (up to 50 pounds) perform repetitive hand movements.
Employment Type
Full-Time
