Executive Chef

Company: The Carolina Yacht Club
Location: Charleston
Posted on: January 15, 2022

Job Description:

Executive Chef Essential Functions Responsible for all food and pastry production, including that used for restaurants, banquet functions and other outlets. Develop menus, food purchase specifications and recipes. Supervise production and pastry staff. Develop and monitor food and labor budget for the department. Maintain highest professional food quality and sanitation standards. Acts as the "face" of the culinary department and interacts daily with Membership. Mentors staff to further promote overall growth. Job Tasks Hires, trains, supervises, schedules and evaluates the work of management staff in the food and pastry production departments. Designs menus (with food and beverage director) for all food outlets in the club and for special occasions and events. Utilizes local products when appropriate and on par with Club and quality standards. Leads an inclusive kitchen by example and nurtures a passion to be creative and produce great food at all times. Schedules and coordinates the work of chefs, cooks and other kitchen employees to assure that food preparation is economical and technically correct and within budgeted labor cost goals. Approves the requisition of products and other necessary food supplies. Ensures that high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all times. Establishes controls to minimize food and supply waste and theft. Safeguards all food-preparation employees by implementing training to increase their knowledge about safety, sanitation and accident-prevention principles. Develops standard recipes and techniques for food preparation and presentation that help to assure consistently high quality and to minimize food costs; exercises portion control for all items served and assists in establishing menu selling prices. Prepares necessary data for applicable parts of the budget; projects annual food, labor and other costs and monitors actual financial results; takes corrective action as necessary to help assure that financial goals are met. Attends food and beverage staff and management meetings. Consults with the Catering Director and Assistant Catering Director about food production aspects of special events being planned. Cooks or directly supervises the cooking of items that require skillful preparation. Evaluates food products to assure that quality standards are consistently attained. Interacts with applicable food and beverage managers to assure that food production consistently exceeds the expectations of members and guests. Plans and manages the employee meal program. Evaluates products to assure that quality, price and related goods are consistently met. Develops policies and procedures to enhance and measure quality; continually updates written policies and procedures to reflect state-of-the-art techniques, equipment and terminology. Recruits and makes selection decisions; evaluates job performance of kitchen staff; corrects, rewards and disciplines staff in a fair and legal manner. Recommends compensation rates and increases for kitchen staff. Seeks continuing education (with provided education budget) in an attempt to benchmark like establishments. Uses provided dining allowance to research other restaurants and stay up-to-date on recent culinary trends. Establishes and maintains a regular cleaning and maintenance schedule for all kitchen areas and equipment. Provides training and professional development opportunities for all kitchen staff. Ensures that representatives from the kitchen attend service line-ups and meetings. Motivates, mentors, and develops staff, including cross-training and promotion of personnel. Periodically visits dining area, when it is open, to welcome members. Reviews and approves product purchase specifications. Establishes buffet presentations. Approves and enforces employee uniform standards. Maintains physical presence during times of high business volume. Implements safety training programs; manages OSHA-related aspects of kitchen safety and works with Operations Director to maintain MSDSs in easily accessible location. Understands and consistently follows proper sanitation practices including those for personal hygiene. Undertakes special projects as assigned by the food and beverage director and/or General Manager. Reports to Food and Beverage Director Supervises All kitchen staff Employment Type: Full Time Years Experience: 5 - 10 years Bonus/Commission: No

Keywords: The Carolina Yacht Club, Charleston , Executive Chef, Hospitality & Tourism , Charleston, South Carolina