Position:St. Charles Country Club Executive Chef

Definition:A highly motivated individual that is capable andeducated to self-supervise, oversee all food production for all food outlets and high volume functions. The Chef is directly responsible for menu development, all food purchases and food specifications and recipe development. The chosen candidate must be able to directly supervise hourly personnel in food service production, maintain high professional food quality and sanitation standards. He/She would also provide an exceptional learning/working environment forthe staff and be a culinary liaison to membership with direct hands on involvement with function/sales development.

Reports To: General Manager/COO

Supervises: Kitchen culinary staff and kitchen porters

General Responsibilities:

Hires, trains, and supervises the food productionstaff

Plans all menus for ala carte dining, theme dinners, club functions, holiday bill of fare, off site venues, based on the popularity of membership, trying to keep in step with current standards while adhering to the rich heritage of the club

Schedules and coordinates the work of all production staff to insure continuity, economically feasible and technically correct

Conducts regular physical inventory of all food supplies, works off of par stocks to insure projected needs are met without large surplus

Ensures high standards of sanitation and cleanliness are maintained in the production areas. Adequate and appropriate cleaning utensils and chemicals are provided.

Establish and enforce controls to minimize food and supply waste and theft

Safeguards for wholesome-safe food preparation by implementing handling standards and increasing the staff’s knowledge about safety, sanitation, and accident prevention

Develops and standardizes recipes and techniques to ensure consistency in high quality and to minimize fluctuation in food cost; exercise portion control over all menu items in accordance to the market trends and membership needs.

Fiscally responsible for all food production and peripheral conditions; projected food sales; labor costs; monitoring the financial results; taking corrective actions when needed to ensure that the financial goals are met.

Consults and promotes synergy with the other components of the management team

Openly share culinary – menu development with the management team the floor staff and the membership so that they can readily understand the food item, method of preparation and seasonal availability if applicable

Directly involved in membership functions from the onset to their fruition; direct link to menu/function specific concerns for the membership to ensure direct flow of pertinent communication

High visibility and communication with the membership

Interested candidates email your resumes to GM/COO, Douglas Stewart at . No phone calls please