Position Title: Executive Chef (Sugar Creek Country Club)

Reportsto: Food and Beverage Director

PositionSummary:

The Executive Chef is directly responsible for the daily supervisionmanagement and direction of the kitchen operation. The position requires practical creativity toprovide a wide variety of innovative cuisine while maintaining profitgoals. A thorough knowledge of foodhandling and preparation techniques is essential. The EC is required to have a hands-onapproach to training all team members in the importance of consistency in bothproduction and presentation. Directresponsibilities include daily supervision of the food production schedulestaffing and hiring of all culinary personnel management of the variablekitchen operating costs including food and labor culinary event staffing andinventory management product ordering sanitation and safety.

This is an exempt salaried position.

EssentialJob Functions: *includingbut not limited to*

-Budgetmanagement in all financial areas monitor analyze and control all foodlabor and operating costs. Forecasts plan purchase and receive for needs ofbusiness. Completes an accurateinventory each month.

-Isself-motivated and has the ability to mentortrain inspire and lead individuals throughout the organization. Completestimely performance evaluations.

-Askilled communicator professional and personable demeanor and approachablemanner are important pre-requisite qualities.

-Theability to make critical choices in menu development with a very hands onapproach with staff.

-Musthave solid culinary knowledge and is well-rounded in both ala carte and banquetoperations.

-Expectedto be visible and engaged with our members as often as possible. He/she will contribute to the approach visittables throughout dining service attend meetings and maintain visibilityduring special events.

-Competentin organizational and time management skills.Has the ability to demonstrate good judgement problem solving anddecision-making skills.

-Workingknowledge of food and wine pairings is a plus.

-Knowledgeon safety sanitation and accident prevention principles.

-Developsstandard recipes and techniques for food preparation and presentation that helpassure consistently high quality and to minimize food costs; exercise portioncontrol for all items served and assists in establishing menu selling prices.

-Cooksand directly supervises the cooking items that require skillful preparation.

-Evaluatesfood products to assure that quality standards are consistently attained.

-Consultswith the catering department about food production aspects of special eventsbeing planned.

-Attendsweekly BEO meetings.

-Interactswith the food and beverage management team to ensure that food productionconsistently exceeds the expectations of members and guests.

-Evaluatesproducts to assure that quality price and related goods are met.

-Developspolicies and procedures to enhance and measure quality; continually updateswritten policies and procedures to reflect state-of-the-art techniquesequipment and terminology.

-Recommendscompensation rates and increases for kitchen staff.

-Establishesand maintains a regular cleaning and maintenance schedule for all kitchen areasand equipment.

-Motivatesand develops staff including cross-training and promotion of personnel.

-Periodicallyvisits all food service outlets including member dining area.

-Hoststaste panels to assess feasibility of proposed menu items with members of theSenior Leadership team.

-Establishesbuffet presentations.

-Maintainsphysical presence during times of high business volume.

-Implementssafety training programs; manages OSHA-related aspects of kitchen safety andmaintains MSDS in easily accessible location.

-Understandsand consistently follows proper sanitation practices including those forpersonal hygiene.

-Performsother appropriate assignments and projects as required by the Food and BeverageDirector and/or the General Manager/CEO.

Qualifications:

• A minimum 7-10 years culinary experience in the hospitality industry with a minimum of 5 years as Executive Chef and/or Executive Sous Chef.
• A thorough working knowledge and ability to create a variety of cuisines to include local and regional trends.
• Strong organization and time management skills.
• Ability to problem solve in a timely respectful and efficient manner.
• A progressive career path marked with responsibility stability and verifiable accomplishment as a team leader.

Education

Afour-year culinary or related hospitality degree preferred.

Competitive Compensation/Benefits:

Employer offers a competitive salary andperformance bonus potential.

Professional dues and education expenses withan emphasis on continuing education.

Standard executive benefits to include healthinsurance and 401K participation.

Physical Demands: This position requiressitting standing walking kneeling/squatting bending/stoopingpushing/pulling holding twisting reaching climbing stairs/ladders and theability to lift at least forty pounds.Must be able to stand and work in a hot humid and sometimes loudenvironment for long periods of time. Must be able to work quickly andaccurately in a fast-paced kitchen environment.

Limitationsand Disclaimer: Theabove job description is meant to describe the general nature and level of workexpected to be performed for this role at Sugar Creek Country Club. It is not intended to be an exhaustive listof all responsibilities duties and skills required for this position. All job requirements are subject to possiblemodifications and will be reasonably accommodated for individuals withdisabilities. Some requirements mayexclude individuals who pose a direct threat or significant risk to the healthand safety of other employees. This jobdescription does not state or imply that these are the only duties to beperformed by the employee occupying this position. Employees will be required to follow otherjob-related instruction and perform other job-related duties when requested bytheir supervisor in compliance with federal and state laws. Listedrequirements are representative of minimum levels of knowledge skills andabilities to perform this job successfully.Employee must possess the abilities or aptitudes to perform each dutyproficiently. Continued employmentremains on an at-will basis.

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