Chef de Cuisine Grand Pines

The Chef de Cuisine is responsible for all food & beverage production and service at Grand Pines - Bentwater Yacht & Country Club. This position reports to the Executive Chef - Bentwater yacht and Country Club. This person assists in planning and implements budgets hires trains and supervises subordinates and applies relative marketing principles to ensure the wants and needs of club members and guests are consistently exceeded.

- Education/Training (or equivalent): H.S. Degree College Degree* Certification/License*

High school diploma or GED

College Degree preferred

Minimum 5 -10 years management experience in high volume food & beverage establishment required

Multi-unit management preferred.

TABC (Texas Alcohol Beverage Commission) certification required within 90 days from start date

CPR Certification required within 90 days of employment.

- Technical or Administrative Knowledge:

Proficient in MS Office

Proficient in POS Software - Jonas preferred

Basic Accounting knowledge (P&L responsibilities)

- Special Skills and Abilities and/or:

Motivational ability to lead team familiar with all styles of service strong background of catering and banquet industry. Ability to develop and maintain training procedure for management and hourly employees. Personable / outgoing good with people.

Essential Functions include but not limited to the following:

• Responsible for maintaining the highest level of motivation for the Food & Beverage operation that ensures excellence at all levels of service to exceed Member satisfaction

• Develops an operating budget for each of the departments revenue outlets; after approval monitors and takes corrective action as necessary to assure that the budgets sales and cost goals are attained

• Responsible for executing an effective orientation and training program for new staff

• Responsible for developing and implementing an on-going training and professional development program for experienced staff

• Inspects to ensure that all safety sanitation energy management preventive maintenance and other standards are consistently met

• Assures that all standard operating procedures for sales and cost control are in place

• Responsible for external and internal marketing and sales promotion activities for the Food & Beverage operation

• Responsible for the organizational chart staffing and scheduling procedures and job descriptions/specifications for all department staff

• Approves the menus proposed by the Executive Chef for all outlets and special events

• Establishes quantity and quality output standards for personnel in all positions

• Responsible for job performance and salary reviews and coordinates this program with the General Manager

• Ensures that all legal requirements are consistently adhered to including wage and hour and federal state and/or local laws pertaining to alcoholic beverages

• Researches new products and develops an analysis of the cost/profit benefits

• Maintains documentation of food and beverage departments

• Implements policies and procedures for the Food and Beverage Department

• Monitors the ordering and receiving program for products and supplies to ensure proper quantity and price on all purchases
• Reviews new techniques for food preparation and presentation in a manner and variety to maximize Member satisfaction and to minimize food cost.
• Greets guests and oversees actual service on a routine random basis

• Responsible for developing the beverage program including wine lists cordials draft beer alcoholic and non- alcoholic beverages etc.

• Personally handles selected member and guest complaints and advises the General Manager about appropriate corrective actions taken

• Develops and promotes club functions special events banquet and outside functions

• Responsible for profit goals as outlined in the Food and Beverage Departments operating plans / budget

• Responsible for selection interview and hire of all F&B employees.

• Participates in employee terminations when warranted.

• Ensures that the Food & Beverage Department is operating at the highest level of Member satisfaction and within Budget

• Performs all reasonable requests as directed or assigned by Senior Management

• Adhere to BWYCC mission statement and core values

• Additional Duties as assigned by the Executive Chef and/or General Manager