VISION STATEMENT

Building upon our long-standing traditions, Moraine Country Club will provide an

outstanding golf and country club experience for our members, their families and guests in a warm and inviting environment that encourages enduring friendships and delivers

personalized service with a commitment to exceptional quality.

Position Summary:

Responsible for all matters related to the professional operation of the culinary team. Responsible for planning meals, supervising and coordinating the work of kitchen personnel, seeing that food preparation meets the budgetary goals and complies with high quality standards of appearance and taste. Responsible for the financial operation of the kitchen operation.

The Executive Chef will lead the Club’s culinary program to offer formal and informal dining and private member and sponsored culinary events while maintaining and improving upon the Club’s excellent culinary reputation. The Club is known for its exceptional presentations for all events including buffet service which is an essential component of the food operation. Successful candidates will look forward to incorporating the finest quality ingredients to shape the culinary standards.

The Executive Chef will work in partnership with the Clubhouse Manager and Menu Committee to create menus; candidates must demonstrate creativity in Membership culinary programs and Member communications.

This position requires a highly respected professional who is mature, personable, team oriented, accessible and appropriately visible to engage with the Membership; a professional who demonstrates passion and is receptive and responsive to feedback and suggestions.

Essential Functions and Responsibilities:

  • Interview, hire, train, schedule and supervise the kitchen personnel.
  • Update all menus on a seasonal basis utilizing your own knowledge and creativity as well as challenging your culinary team to provide input to keep all things fresh, exciting and profitable.
  • Attend weekly food and beverage meeting.
  • Comply with all county and state laws governing food service operations.
  • Attend weekly event meeting to stay fully informed on the Club’s private event schedule.
  • Aggressive value-added programming to keep club outlets full and thriving.These plans should be made in conjunction with the front of the house team.
  • Maintain all areas of the kitchen operation in a professional and safe manner.
  • Responsible for all food product procurement to be able to fulfill all orders and ala carte functions at the Club. Compliance of current purchasing programs is a non-negotiable requirement.
  • Develop standard recipes and techniques for food preparation and presentation which help to assure consistent quality results and minimize food costs; exercises portion control for all items served and assists inestablishing menu selling prices.
  • Prepare necessary data for applicable parts of the budget; projects annual food, labor and other costs and
  • Monitor actual financial results; takes corrective action as necessary to help assure that financial goals are met.
  • Solely responsible for managing revenue, payroll, expenses and cost of sales budget ultimately attaining expected departmental net monthly and annually. While all areas of financial management are important, vigilance must be given to matters of food purchasing and management which includes involvement in completing a monthly or more frequent inventory of goods on hand.
  • Participates in all F&B related committees at the club.
  • Responsible for ensuring that all employees in your department have a job description, at least annual review with game plan for continuous improvement.

Other Responsibilities:
The fluctuating demands of the company's operation, it may be necessary that each Employee perform a multitude of different roles; therefore, as an essential part of your position, you will be expected to help others when the occasion arises, just as other Employee are expected to help you. Accordingly, you may be expected to perform other tasks as needed or as directed. Our goal is to do what is right to assist Members, guests and other employees to maximize the opportunity for an outstanding Member experience.

Reporting Relationships:

  • Reports Directly To: Clubhouse Manager
  • Directly Supervises: all kitchen employees
  • Indirectly Supervises: all food and beverage department’s employees.
  • Works closely with service staff management and catering manager.

Work Experience:
Minimum of 4 years related experience growing and operating a successful and profitable culinary program
Education:
College or Culinary Degree/Certification

Budget Control / Responsibility:
Makes decisions that have a significant impact on the financial position.
Strong payroll and expense management is a requirement.

Performance Standards:
Computer literacy required and spreadsheet knowledge required.

Working Conditions / Environment:
Professional indoor office and kitchen environment with exposure to outdoor environment as private events or Member events dictate.

Workday Requirements:
This position requires the following activities:
Sitting, standing, walking., squatting, bending kneeling, reaching, twisting, crawling, stair climbing, lifting items 60 lbs or less, carrying, pushing, pulling, dialing, collating, filing, sorting, stamping, stapling, folding, document handling.

Attendance Requirements:
Attendance Requirements for this position: this is a full time exempt position requiring 40 plus hours per week and5 plus days per week. Evenings, mornings and weekends are often required depending on event needs, extra days or hours may be required due to the scheduling of events.

Salary:
Commensurate with experience.

Send Résumé to:
Michelle Williams

Clubhouse Manager