JOB POSTING
Date of Notice: April 5, 2017
Position Title: Executive Chef
Job Location: Royal Melbourne Country Club
Start Date: ASAP – Ideally May 2017
Application Closing Date: When Filled
Send Resume To: William Skelnik, CCM,
Facility Description:
Established in 1992, Royal Melbourne Country Club is a private, member only club located in Long Grove, IL with 325 members. The club features a Greg Norman Designed, 18 hole Championship Course, Junior Olympic size pool and tennis facility. Dining facilities include The Royal Pub with seating for 70, Formal Dining Room with seating for 40, The Fireside Room with seating for 30, an Outdoor Veranda with seating for 50 and a 220-seat banquet facility. For additional information on Royal Melbourne CC, our website is www.royalmelbourne.net.
Position Summary:
Royal Melbourne Country Club nestled Long Grove, a Northwestern Chicago Suburb is currently seeking an Executive Chef to lead it’s culinary team. The ideal candidate will be a “true” hospitality focused individual who is extremely service orientated. The candidate should also possess a highly diverse cuisine repertoire, be one who is very creative & will keep it “fresh” while still acknowledging a need to deliver the classics. This is a “Working Chef’s” position that is hands on, but will also be responsible for food / labor cost benchmarks. Last year’s gross F&B revenues were $2M and we are currently budgeted to surpass that this year. A degree in Culinary Arts from an accredited school and at least 3 to 5 years in a Sous Chef or Executive Chef role, in a Private Club or Hotel setting is preferred.
Major Duties and Responsibilities:
· Plan menus and assist with menu pricing, taking into consideration member and guest preferences, marketing conditions, popularity of various dishes, holidays, and seasonal costs.
· Schedule and coordinate the work of culinary staff and other kitchen staff to assure that food production is consistent and technically correct.
· Develop recipes and standards for food preparation and presentation, which help to assure consistently high quality maintaining food cost.
· Approve the requisition of products and other necessary food supplies.
· Ensure sanitation and cleanliness standards are maintained throughout the kitchen areas at all times.
· Establish controls and monitor kitchen activities to minimize food and supply waste and theft.
· Train food preparation staff regarding safety, sanitation and accident prevention principles.
· Prepare all necessary data for the budget; project annual food and labor costs. Monitor actual financial results and take corrective action where necessary to help assure that financial goals are met.
· Cook or directly supervise the cooking of items that require skillful preparation.
· Evaluate raw food products and monitor the quality of prepared foods to assure that applicable standards are consistently attained.
· Plan and manage the staff meal program for the Club.
· Manage employment activities for kitchen staff, including but not limited to, personnel recruitment and selection, performance evaluations, training, compensation, discipline and termination, etc.
· Maintain knowledge of current and projected industry developments through continuous attention to industry periodicals and participation in relevant trade associations and organizations.
· Assure the efficient and timely submission of all required operational, financial, budgetary and related reports.
Qualifications:
· Culinary degree from an accredited school.
· Five years culinary experience, supervisory and/or management experience, preferably in the golf industry.
· High volume banquet experience
· Demonstrated quality written, verbal, and in interpersonal communication skills. Along with ability to analyze and solve problems; efficiently handle multiple duties under pressure with minimal supervision; work flexible hours as required including nights/weekends.
· Positive attitude, a professional manner and appearance in all situations.