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Executive Chef
Chattanooga, TN EXECUTIVE CHEF Overview: **MEMBERS ONLY**SIGN UP NOW*** is looking for an experienced, qualified Executive Chef to lead the kitchen’s daily food preparation & execution activities. The Executive Chef is responsible for ensuring that all food is consistently outstanding – from traditional Club favorites to innovative offerings and special events throughout all dining venues. The Executive Chef understands that quality and consistency in producing and delivering all menu items, from a sandwich to a five-course meal, is essential to an exceptional member’s experience. Reports to: The Executive Chef reports directly to the General Manager. Supervises: All Back of House Kitchen Staff including Line Cooks & Kitchen Stewards. Key Responsibilities: Responsible for all food production including a la carte, banquets, and other outlets. Ensure the highest levels of quality & consistency for an exceptional member dining experience. Approve and “polish” dishes before they reach Club members. Ensure that the culinary team takes pride in the meals that they produce and approaches each item on the plate with equal focus. Oversee all Kitchen Operations. Direct the daily food preparation process. Cook on the line and supervise all other food preparation related activities. Create, communicate & maintain standard kitchen policies & procedures for Back of House Staff. Perform monthly food inventory. Manage food needs, stocking, inventory & ordering. Work with Clubhouse Manager & General Manager on necessary repairs or replacement of kitchen equipment. Develop kitchen staffing schedule & maintain records of attendance. Monitor & manage food & labor costs for the kitchen. Adept at creating and managing a budget and provide food purchase specifications to control food quality and costs. Lead daily pre-meal meetings to enhance serving staff food product knowledge. Work with the GM to plan for growth and expansion of the culinary facilities and programs at Black Creek. Maintain the highest-level professional food quality & sanitation standards. Comply with nutrition, sanitation, regulatory, and safety standards. Pays sharp attention to detail, enforces the highest standards of sanitation and safety, and ensures that all BOH staff approach the standards with the same level of focus. Develop menus with new culinary creations & existing Club favorites, ensuring the variety and quality of the servings for seasonal menus. Establish portion size. Price menu items. Incorporate weekly features, gluten-free, & vegetarian items on the menus. Document & maintain recipes for consistency in food preparation. Direct food plating - both individual plates & buffet presentations. Review new menus & pricing with the F&B Director & General Manager. Responsible for hiring, managing, and training kitchen staff. Foster a climate of trust, cooperation, and mutual respect between co-workers. Build a pipeline of talented and creative up-and-coming culinary individuals. Trains all staff in the proper handling of gluten- free dishes and requests. Leads the Back of House initiative relative to accident prevention, training and retention of staff, and sanitation and safety standards. Represent the Kitchen & other Back of House staff to the Club Membership. Comfortable conversing in both the kitchen & dining room. Responsive to Club Member & Team Member requests with a positive attitude & stives to find creative ways to accommodate reasonable requests. Perform any other duties as needed by Club management to ensure exceptional Member experience & achieve Club objectives. Job Benefits: **MEMBERS ONLY**SIGN UP NOW***K (21 & up, after 6 months) Dental, Vision, Health, Life, Long Term Disability, and Accidental Death & Dismemberment Insurance Benefits Paid time off per Club policy. Lunch provided daily (Tuesday-Sunday). Relocation allowance is negotiable. Job Requirements: Must be at least 21 years old. Possess a Valid Driver's License. Must pass a background check and drug test. Professional References Provided upon request. Job Type: Full Time, with working hours included on the weekends and some evenings. Job Schedule: Must be able to work evenings, weekends, & most holidays. Typical Dining Room hours are 11am -9pm. Closed most Mondays. Hours may vary for special events. Anticipate a minimum of 50 hours per week. Pay: $75,000.00 - $95,000.00 per year, pending experience. Supplemental pay types: Bonus incentives based on performance. |
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