Introduction:
We are seeking a skilled and experienced Executive Chef to join our team. This position is for an eight month period as our business is seasonal, May-October. You will oversee the culinary department of our restaurant and extensive banquet/catering operations. The Executive Chef will be responsible for managing kitchen staff, ensuring that food is prepared to the highest standards, and maintaining a clean and organized work environment. The successful candidate will have strong leadership skills and be able to work efficiently in a fast-paced environment.
Responsibilities:
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In this pivot role, you will oversee all aspects of kitchen operations, from menu development to food preparation, ensuring exceptional quality and presentation
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Supervise and manage kitchen staff, including hiring, training, and scheduling
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Ensure that food is prepared to the highest standards, including adhering to food safety guidelines and maintaining cleanliness in the kitchen
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Monitor inventory and order supplies as needed
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Develop and implement menus and specials, as well as adjust pricing as needed
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Monitor food and labor costs to ensure profitability
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Maintain a clean and organized work environment, including adhering to cleaning schedules and safety protocols
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Other duties as assigned
Qualifications:
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Culinary Arts Degree and demonstrated continued education in culinary field or equivalent combination of experience and education
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Minimum of 3 years of experience as an Executive Chef or in a similar leadership role
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Proficiency with kitchen equipment and food safety guidelines
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Knowledge of inventory management and cost control
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Strong communication and interpersonal skills with the ability to multitask and handle a high-volume workload
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ServSafe Food Safety Certification
Perks:
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Competitive salary
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Bonus Incentive
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Paid time off
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Employee discounts on food and beverage, golfing and merchandise
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Professional development opportunities
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Positive and supportive work environment