Executive Chef
Job Details
Experienced
Shady Canyon Golf Club - Irvine, CA
Full Time
None
Undisclosed
Negligible
Any
Restaurant - Food Service
Description

Responsible for all food production, including that used for restaurants, banquet functions and other outlets. Develop menus, food purchase specifications and recipes. Supervise and mentor all culinary staff. Develop and monitor food and labor budget for the department. Maintain highest professional food quality and sanitation standards.

  • Plan and develop menus for the club considering factors such as seasonality, cost, marketing conditions, number to be served, etc.
  • Assign prices for food items on menus that result in meeting the budgeted food cost and conform to the club’s pricing policy. Participates in making decisions regarding printing, layouts, posting and distribution of menus.
  • Develop standard recipes and ensure that food preparation, cooking methods, size of portions and presentation of food meet the established standards.
  • The Executive Chef is very hands on in the cooking process, monitors and develops an awareness of the importance of food preparation and quality.
  • Create proper purchasing specifications. Coordinate and supervise the ordering of all food supplies and kitchen equipment; approves all products to meet quality standards; keeps cost accounts and takes responsibility for all food preparation areas.
  • Communicate with the purchasing department to ensure top quality and fair prices are met.
  • Set up control systems which will assure quality and portion consistency, minimize food & supply waste and theft.
  • Conduct monthly food inventory.
  • Supervise the employee cafeteria to ensure quality product and a variety of menu items.
  • Hire, train, supervise and discipline all kitchen personnel on a regular basis.
  • Prepare and post employee work schedules to reflect operating forecasts and to stay within budgeted figures. 
  • The ability to prepare a daily payroll report.
  • Complete and provide performance evaluations for all kitchen employees making recommendations for wage increases as warranted.
  • Treat employees at every level of responsibilities fairly and consistently to achieve high morale, motivated employees and minimum turnover.
  • Hold regular meetings with the kitchen staff as well as attend and participate in all required meetings.
  • Coordinate with the Clubhouse Manager, Food and Beverage Managers, and Director of Catering any special functions regarding menu, food preparation and presentation, while considering additional costs and staffing requirements.
  • Respond to Member requests in a positive manner.
  • Ensure the cleanliness and organization of the kitchen as well as all sanitation standards are in compliance.
  • Develop and ensure a safe working environment for people to work.
  • Communicate with the Clubhouse Manager on a regular basis the activities and results of the kitchen.
  • Respond properly in any club emergency or safety situation.
  • Perform other tasks or projects as assigned by club management and staff.
  • Employee may perform other related duties to meet the ongoing needs of the company as requested by the supervisor.
     
  • NOTE: All requirements are subject to possible modification to reasonable accommodate individuals with disabilities.
Qualifications
  • Thorough knowledge of restaurant and banquet operations including food, beverages, supervisory aspect, service techniques, and guest interaction.
  • Ability to communicate in English, both orally and in writing, with members and employees, some of whom will require high levels of patience, tact and diplomacy and collect accurate information to resolve problems.
  • A minimum of 2 years previous Executive Chef, and supervisory experience at a fine dining establishment.
  • High school graduate and an apprenticeship, cooking school or culinary institute education.
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