Executive Chef (Finance)
Red Tail Golf Club in Avon, Ohio is seeking an experienced and qualified Executive Kitchen Manager/Chef, who will be responsible for food service operations. This person also oversees all kitchen personnel including line cooks, prep cooks and utility/dishwashing associates.
This Club has a proven track record of growth and wants our team members to grow with us. It is also vital that this individual creates an atmosphere of collaboration and can successfully train all employees who will work in the kitchen, especially with new and inexperienced individuals. The individual must also be reliable, hardworking and display a positive attitude to work with our team.
This position works in conjunction with the General Manager, Food & Beverage Director, Events Manager and Front of House Manager and reports directly to the Food & Beverage Director.
Essential Duties and Responsibilities
· Hands-on prep work, cooking and delivery. This is a working-management role, leading by example.
· Works in collaboration with the Front of House team and promotes a unified front while ensuring positive teamwork between both the FOH and BOH.
· Control and direct the food preparation process and any other related activities.
· Construct menus with new or existing culinary creations ensuring variety and excellent quality of all food items leaving the kitchen.
· Approve the presentation of all dishes before they reach the customer.
· Plan orders of equipment and ingredients according to identified shortages.
· Arrange for repairs when necessary. Remedy any problems or defects.
· Be fully in charge of hiring, managing, coaching and training of kitchen staff.
· Oversee the work of subordinates.
· Estimate staff's workload and compensation.
· Maintain records of payroll and attendance.
· Comply with nutrition and sanitation regulations and safety standards.
· Foster a climate of cooperation and respect between co-workers.
· Food Cost Control.
· Labor Cost Control.
· Inventory Management and Control including Food Product, CGS, Cleaning Products and Equipment, Cookware & Small Wares.
· Staff Scheduling.
· Attend weekly Staff Meetings and F&B Meetings.
· Cleanliness of all areas of kitchen must be detailed and consistent.
