Job Summary:
The Executive Chef/Director of F&B is integral to the member experience and is directly responsible for the oversight of all food & beverage operations at the property. The EC/DOFB is responsible for the oversight of the culinary team and all food preparation at the club, adhering to all safety and health standards.
This includes implementing budgets and the hiring, training and supervising of all related F&B staff. The EC/DOFB will apply all experience and knowledge to assuring that the wants and needs of members and guests are consistently met and/or exceeded.

Executive Chef - Essential Duties and Responsibilities:

• Directly supervises all kitchen personnel with responsibility for hiring qualified candidates, scheduling and supervising staff, evaluating job performance, praises team and initiates performance improvement plans when needed
• Provides training and mentoring to sous chef and all related Culinary positions.
• Schedules Culinary Team Members to meet the needs of the operation and in accordance with the defined labor budget. Maintains accurate time keeping records.
• Trains and instructs team on proper food handling, preparation and cooking and monitors the activities of kitchen personnel in one or more kitchens
• Conducts daily production meetings with staff and effectively communicates changes in recipes, products and procedures necessary for the staff to meet quality expectations.
• Takes accurate inventories, forecasts food consumption, orders food and supplies and maintains accurate records to be able to generate accurate food orders to ensure efficient operations
• Manages food cost through staff supervision, control of meal production, food waste, utilization of leftovers and portion control
• Conducts routine rounds in the dining rooms to interact with members and gauge satisfaction
• Participates in audits and reporting for quality improvement process

• Evaluates food products to assure that quality standards are consistently achieved

• Develop all menus and supervise preparation of all a la carte and catering food items

• Forecasts, budgets and action plans pertaining to F&B operation
• Ensures that high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas
• Institute and implement all Human Resources guidelines. Develop, supervise and delegate all cleaning and closing procedures to stay within full compliance with the Dept. of Health regulations
• Develop, supervise and delegate all cleaning and closing procedures

Director of Food and Beverage - Essential Duties and Responsibilities:

• Daily management of the Food and Beverage Department

• Conducting ongoing training; constantly updating the personnel as procedures evolve.
• Enforcing proper uniforms and hygiene for the staff.
• Institute and implement all Human Resource guidelines.
• Uphold all Food and Beverage policies & alcohol service guidelines.
• Ensuring all employees are conducting themselves in a professional manner.

• Program and maintain all point of sale and reservation software.
• Assist with all banquet and event sales.

• Assists in planning, promoting and generating enthusiasm and interest for club events.

• Conduct training and refresher classes for all F&B personnel in the correct procedures.
• Daily oversight of all F&B accounting procedures

• Forecasting and budgets pertaining to F&B operation

• Directly responsible for achieving the budgeted COGS% for all non-alcoholic and alcoholic beverages.
• Analyzes financial results for the food & beverage dining operations relative to budgeted goals and takes corrective measures as necessary.

• Develop, maintain and administer a sound organizational plan for the club?s food & beverage operations; which includes an operating budget and marketing plan
• Coordination between all departments

• Develop and implement creative strategies to increase revenues.
• Plan and coordinate special events and functions.
• Responsible for overall guest satisfaction

• Fielding all member issue as they arise
• Assisting the service staff throughout the shift or event as needed

• Quality assurance (in both the front and back of house)

• Perform daily walk-through to ensure full compliance with the Department of Health regulations.

Additional Responsibilities:

• Attends membership dining committee meetings as required
• Conducts training programs on cleanliness, proper hygiene, and food safety in accordance with the Dept. of Health.
• Maintain kitchen equipment by following appropriate operating guidelines, troubleshoot breakdowns and perform preventative maintenance
• Collaborates with other members of the department to plan innovative and seasonal menus and recipes
• Preparation of a bi-weekly schedule for all FOH & Banquet staff
• Conduct daily pre-shift meetings.
• Maintaining cost controls and completing a monthly beverage inventory
• Maintaining the ?staged? look of our Clubhouse.

Qualifications, Experience and Skill Requirements:

• 5-7 years of chef experience; culinary degree preferred. Serv Safe Certified
• Must maintain a professional, neat and clean appearance and exhibit a positive attitude.
• Position has regular and direct contact with members and guests, requiring the employee to display an engaging personality, enthusiasm and energy throughout their shift.
• Must be proficient in the use of Microsoft Word, Excel, Outlook, and Power Point
• Knowledge of pertinent health regulations and liquor laws.
• Must have food and beverage/ a la carte and banquet experience.
• Proven management experience with a strong business aptitude
• Strong service orientation
• Excellent written and verbal communication skills.
• Highly organized, efficient and detail-oriented
• Must be friendly, outgoing and possess exceptional interpersonal skills.
• Must have supervisory, coaching and staff development skills
• Must be dependable; regular attendance is required of this position as well as potential weekend and holiday hours.
• Possess the ability to manage multiple priorities and meet frequent short timeline goals and deadlines.

Supervisory Duties:
Directly supervises all culinary team members and manage both the front of house manager and service team. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring, and training team members; planning, assigning, and directing work; appraising performance; rewarding and disciplining; addressing complaints and resolving problems.
Working Condition:

• Physical activity including long periods (6-8 hours) of standing, walking, bending, and, scooping.
• The employee will be required regularly to reach with arms and hands
• The employee occasionally will be required to lift up to 30lbs.
• Use of sight, hearing, wrist movement to serve meals and beverages, operate food service equipment and clean food service areas
• Specific vision abilities include close, distance, color, and peripheral vision, and depth perception
• Work extended hours during golf and holiday season
• Work weekends and holidays