This summary below is not an all-inclusive description of job duties. Other job duties and responsibilities may also be assigned by the General Manager at any time based upon the Club's need:
Responsibilities:
Plan menus for all food outlets at the Club.
Schedule and coordinate the work of all chefs, cooks, and other kitchen employees to ensure that food preparation is economical technically correct, and within budgeted labor cost goals.
Approve the requisition of products and other necessary food supplies.
Ensure that high standards of sanitation, cleanliness, and safety are maintained throughout all kitchen areas at all times.
Establish controls to minimize food and supply waste and theft.
Safeguards all food preparation employees by implementing training to increase their knowledge about safety, sanitation, and accident prevention principles.
Develop standard recipes and techniques for food preparation and presentation which helps to assure consistently high quality while minimizing food costs; exercise portion controls for all items served and establish menu selling prices.
Prepare necessary data for applicable parts of the budget; project annual food, labor and other costs and monitor actual financial results; take corrective action as necessary to help assure that financial goals are met.
Attend food and beverage staff and management meetings
Consult with the Director of Food and Beverage and Director of Catering about food production aspects of special events being planned
Cook or directly supervise the cooking of item that require skillful preparation.
Ensure proper staffing for maximum productivity and high standards of quality; control food and payroll costs to achieve maximum profitability.
Evaluate food products to assure that quality standards are consistently being attained
Interact with food and beverage management to ensure that food production consistently exceeds the expectations of members and guests.
In conjunction with the food and beverage management team, assist in maintaining a high level of service principles in accordance with established standards.
Evaluate products to ensure high quality at the most reasonable selling prices.
Develop policies and procedures to enhance and measure quality; continually update written policies and procedures to reflect state-of-the-art techniques, equipment, and terminology.
Establish and maintain a regular cleaning and maintenance schedule for all kitchen areas and equipment.
Ensure that an effective orientation and onboarding program is in place for all kitchen staff, along with consistent professional development and training.
Periodically visits the dining area when it is open to converse with members.
Support safe work habits and a safe working environment at all times.
Perform other duties as directed.
Qualifications:
4 or more years of experience in a similar restaurant or hospitality cuisine management setting.
Experience in the private club or hotel industry is preferred but not required for the proper candidate.
College degree preferred. Proficient in setting priorities, handling multiple tasks, solving problems, and strategizing effectively.
California Food Handler Manager certification is required.
The employment of Chef is projected to grow 25% every year in USA much faster than the average of all occupations according to USA Bureau of Labor Statistics.
5. How do I become a chef?
High school diploma or GED in Culinary is preferred. Also, obtain practical experience in restaurant kitchen.
