About This Role
Leading all kitchen operations and ensuring high-quality, creative, and cost-effective culinary experiences is the core of this Executive Chef role. The position involves planning diverse menus, overseeing food preparation, and managing ingredient procurement, while also supervising and coordinating kitchen staff to build an efficient and motivated team.
Responsibilities
- Plan meals and create menus based on guest preferences, marketing conditions, and event needs
- Assign prices to items in collaboration with the F&B Director and General Manager
- Complete detailed menu engineering worksheets using the food and beverage point-of-sale system to ensure accurate analysis of menu items
- Effectively communicate and distribute relevant information to employee partners for seamless menu execution
- Ensure menus are prominently displayed in the kitchen or distributed directly to each Chef and Cook to guarantee clarity and consistency in production
- Direct overall cooking, ensuring methods, portion sizes, and garnishing meet quality standards
- Regularly taste and check food for consistency
- Responsible for food production, particularly during high and low-volume periods, ensuring smooth operations in all kitchens
- Oversee the procurement of food supplies and kitchen equipment, ensuring quality and accurate inventory management
- Manage food and labor costs, ensuring adherence to budgetary guidelines
- Participate in inventory management with the Director of Food & Beverage, ensuring valid counts and proper pricing
- Ensure the profitability of kitchen operations by assigning appropriate prices to food items and managing cost accounts
- Schedule, supervise, and manage payroll for back-of-house employees, adjusting work hours and responsibilities as needed
- Recruit, interview, hire, and train kitchen personnel, fostering career advancement and promotion opportunities
- Implement and supervise adherence to company policies, including employee discipline, workplace safety, and substance abuse policies
- Engage with members by making daily table visits, soliciting feedback, and promoting the Club within the community
- Work closely with the F&B Director and Event Sales Director on banquet and event planning, including cooking and serving arrangements
- Ensure compliance with health, safety, and licensing regulations in all kitchen operations
- Analyze workplace practices and implement policies to ensure a safe work environment for all employees
- Maintain accurate payroll records and ensure proper management of the Aloha Point of Sale system for tracking kitchen transactions
Requirements
- High school diploma or equivalent
