Chef Job in Sulphur Springs, Texas

Executive Chef Job Description The Executive Chef (EC) is responsible for all food operations to ensure the delivery of quality and innovative services, products and offerings to members and guests. Ultimately, the Executive Chef is an important and positive face of culinary operations at Sulphur Springs Country Club. He or she is an integral part of the overall success of the operation and is a strong influencer on each constituency he or she interfaces with while performing his or her duties. The responsibility to lead this facet of the organization from a passionate, creative, supportive, progressive, and team-focused perspective is of critical importance for long-term success. He or She will be responsible for food outlets of Bar/Grill, Chophouse, Deck Area outside the Bar/Grill, Swimming Pool, Banquet Facilities, Claret Pub, and finally the Halfway House service areas of our total club operations. Essential Duties and Responsibilities: • Leads, manages, motivates, and directs staff to achieve the objectives set by Leadership. The EC creates the standards for kitchen policies and procedures, communicates these policies, and ensures that the policies are adhered to by all staff. • Responsible for ensuring that all food is consistently outstanding – from standard country club fare to innovative offerings and special culinary events throughout all dining venues. • Understands that quality and consistency in producing and delivering the Natural Black Angus Burger is just as important to the member experience as producing a five-course wine dinner, and memorable special events; and is responsible to ensure that his or her team approaches each activity with identical focus. • Creates and updates menus often, incorporates daily specials, and develops and documents recipes and controls to ensure consistency. Creativity, not just variety, is essential in planning menus and events for the members of the Club. • Is the face of culinary operations and needs to be comfortable conversing and interacting in both back and front of house settings as he or she interfaces with multiple and diverse constituencies (members, staff, vendors, etc.) throughout the day. • Visible and accessible. • Responsive to club member and team member requests and strives to find creative ways to accommodate reasonable requests. He or she believes in the service philosophy: “the answer is ‘yes,’ what is the question?” • Team builder who mentors kitchen staff and develops a pipeline of talented and creative individuals by building upon its reputation as an excellent learning and training ground for up and coming culinarians. • Leads the BOH initiative relative to accident prevention, training and retention of staff, and sanitation and safety standards. The EC 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. • Proven track record of controlling food and labor costs. He or she is adept at creating and managing a budget and provides food purchase specifications to control food quality and costs. • Responsible for leading the product knowledge training for FOH personnel through daily pre-meal meetings and special food knowledge training programs. • Works as a strategic and operational partner with the managers, staff, good communication, superior internal and external customer relationships and high-performance teamwork to achieve club objectives. • Will be the lead on all Event & Banquet menu preparation, additionally will prep and manage the clubs formal dining menu along with the daily management of our Bar/Grill menu. Our late-night PUB menu will be a separate task with management of all various food outlets. • Someone who looks at mistakes as opportunities for improvement, and instills this mindset and outcome into his/her team, while at the same time epitomizing the perspective of being readily open and embracing of input • Approachable by both members and staff. Responsible for daily kitchen operations • Maintain control in all areas of the kitchen • Uphold company quality and standards • Developing food prep, plating, and garnishing • Follow through with consistency and quality • Menu development and maintaining them. Recipe development and maintaining them • Evolve with guests, purveyors, seasons • Inventory • Prep lists • Order guides • Spreadsheets to track food cost • Daily ordering and deliveries • Inventory control • Food cost • Proper approval and coding of all invoices • Hiring/Scheduling staff • Proper hire/fire procedures including documentation • Labor cost • Proper line coverage • Proper training program Responsible for preventative maintenance as it relates to the kitchen and its equipment • Sourcing proper tools/equipment to allow the staff function effectively and a safe restaurant Responsible for the management and development of the Sous Chef(s) • Training/Mentorship • Develop strong cooking ethics and technique Additional Responsibilities • Schedules service staff and plans dining room setup based upon anticipated member/guest counts and client needs • Greets and conducts table visits along with expo orders throughout service • Assists dining room staff to help assure proper service; assists servers when necessary • Serves as a liaison between the dining room and kitchen staff • Receives and resolves complaints concerning food service • Expo all plated items before they leave the kitchen • Assures that all side work is accomplished and that all cleaning of equipment and service areas are completed according to schedule • Assures the correct appearance, cleanliness, and safety of dining room areas, equipment, and fixtures; checks the maintenance of all equipment in the dining room and reports deficiencies and maintenance concerns • Makes suggestions about improvements in dining room service procedures and layout • Produces daily or meal-period revenue analyses and other reports from point of-sale systems used in the dining room • Assures that the dining room and other club areas are secure at the end of the business day. The Executive Chef along with the Food & Beverage Manager will maintain an inventory of dining room items, including silverware, water pitchers, salt and pepper holders, linen, etc. and ensures that they are properly stored and accounted for. • Develops and implements an ongoing marketing program to increase dining room business. • Monitors budget; and adjusts achieve financial goals. • Develops and continually updates and refines policy and procedure manuals for service staff, to increase quality and control costs. • Attends and leads scheduled staff meetings. • May serve as the club’s opening and closing manager or manager on duty. • Maintains strict confidentiality of company, personnel, and member information • Demonstrates a strong commitment to the mission and values of the organization • Adheres to company attendance standards • Performs other duties as assigned Supervisory Responsibilities: 10 – 15 direct reports Competencies: • Strong organizational, interpersonal, and communication skills • Detail oriented with the ability to multi-task • Collaboration skills • Demonstrated professionalism and member / client service skills • Ability to absorb information quickly and adapt in a fast-paced environment • Approachable and warm demeanor • High energy level with sense of urgency • Demonstrate proactive behavior; especially with issues concerning safety, health, and member needs Qualifications: • Minimum 5 years of restaurant management experience Environmental Factors/Physical Demands: Work is performed in a restaurant environment both indoors and outdoors. While performing the duties of this job, the employee is regularly required to have the ability to maintain active member and employee communication; May be subject to bending, reaching, kneeling, and stooping. May also be subject to moving, lifting, carrying, pushing, pulling, and placing objects weighing less than or equal to 25 pounds with assistance and objects in excess of 50 pounds with assistance. Stands, sits, or walks for an extended period. Job Type: Full-time Experience: • Executive Chef: 5 years (Preferred) Schedule: • Weekends & Holidays required Salary • Negotiable Benefits • Health Insurance • 401K • Life Insurance • Vacation • Sick days • Holidays • Dental Work Remotely: • No