Head/Executive Chef

Head/Executive Chef 3.7 3.7 out of 5 stars 5000 Bardstown Rd, Louisville, KY 40291 $62,000

• $72,500 a year
• Full-time Wildwood Country Club Inc 11 reviews $62,000
• $72,500 a year
• Full-time Wildwood Country Club is a traditional full-service club opened originally in 1953.

It features two clubhouses, one of which has full banquet facilities, including a 320-seat ballroom and three smaller venues. Wildwood hosts numerous large and small private and corporate events yearly, including weddings. The second clubhouse houses a member only bar, restaurant, patio and pool bar. Wildwood hosts numerous member events, both golf and social related. The Head/Executive Chef must be capable of managing both facilities and all the varied events, while handling high-level management, budgeting, menu planning, ingredient sourcing, staffing across the entire food program and enforcing food safety procedures. The Head/Executive Chef of Wildwood Country Club must not only possess the requisite Culinary skills, but have the knowledge and experience in the administration of kitchen management.

Key Responsibilities:

• Lead and manage both kitchen staff, including line cooks, prep cooks, and sous chefs.
• Oversee kitchen operations, including scheduling, inventory, and daily prep, while ensuring health and safety regulations are met. Conduct regular staff evaluations, provide feedback, and foster a positive work environment. Design and develop menus that reflect the Club's concept and the needs of the Banquet clients.
• Stay up to date on trends and incorporate new techniques and ingredients to keep the menu fresh and innovative.
• Ensure strict adherence to food safety guidelines and obtain necessary certifications like ServSafe.

Oversee food preparation and presentation to maintain high culinary standards, while managing inventory and minimizing waste. Manage kitchen budgets, monitor food costs, and adjust pricing or portion sizes to maintain profitability. Manage kitchen equipment and its maintenance to ensure optimal performance. Collaborate with the Food and Beverage Manager to ensure seamless communication and top-notch customer experience.

Preferred Qualifications:

Satisfactory completion, and a diploma or certificate from a well-established Culinary School or Academy (preferred) or the experience equivalent. 3+ years of kitchen manager or executive chef experience in a similar concept. 1+ years of multi-unit leadership experience (preferred). Strong knowledge of restaurant industry operations, safety, and sanitation standards. Strong communication skills with ability to motivate employees and obtain positive results. Excellent problem-solving and strong analytical decision-making skills, results-oriented, able to quickly resolve conflicts, such as equipment failures or staff shortages, while ensuring that service continues without disruption. Good attention to detail and the ability to work with a high degree of independence. Ability to work flexible hours as the Club's needs. ServSafe Certification Microsoft Office Suite proficiency (Word, Excel, PP). Master in cooking techniques, flavor combinations, and food presentation, with the ability to create innovative menus using both classic and contemporary culinary styles.

MUST DEMONSTRATE

a strong understanding of food costs, sourcing, inventory management, budgeting, and portioning and a strong understanding of the business side of running a kitchen, including budgeting, inventory management, and controlling COG's. Able to lead and inspire a diverse kitchen staff, ensuring clear communication and a unified vision. Also create processes that can be automated or delegated to streamline the kitchen. Strong background in training, mentoring, and developing kitchen staff.

Compensatioin:

Salary Base of $62,000.00 to $72,500.00, depending upon the level of experience. End of fiscal year, bonuses, dependent upon the profitability of the Food and Beverage department and the Club as a whole. In December the members contribute to an Annual Christmas bonus for it senior staff, which the Head Chef will be eligible for. After 3 months of employment, eligible for medical, dental and vision insurance. After 6 months of employment, eligible for annual leave and 3 personal days Ability for employee and family to utilize the Club's facilities