POSITION OVERVIEW

The Executive Chef at Tradition Golf Club establishes and maintains all aspects of the entire Culinary Team with an uncompromising commitment to all of the following areas, such as the highest quality of food ingredients. Impeccable cleanliness & sanitation of all areas. Consistent preparation, portion sizes, plate and/or buffet presentation. Plans and develops all menus, daily specialties, banquet menus, and special events. Works along with and mentors an Executive Sous Chef and Sous Chef.

ESSENTIAL DUTIES AND RESPONSIBILITIES

include the following: Is Responsible for, but May Delegate the Authority to an Executive Sous Chef and a Sous Chef to Accomplish the

Following:

Scheduling of staff that appropriately reflects the daily service needs of the membership. Maintain at all times a professional attitude and appearance of staff. Schedules and coordinates the work of employees to ensure that food preparation is economical and technically correct. Approves all hours worked. Makes sure the Accounting Department receives accurate\ information to process payroll. Personally distributes paychecks to all staff and thanks them for their efforts. Observes methods of food preparation and presentation daily that are in keeping with the highest of standards expected by Tradition Golf Club. Plans and develops all menus, daily specials, banquet menus, and special events. Plate appearance is very important. Garnishes on the plate must be consistent. Professionally responds to any concerns of members by first listening to fully understand the situation and then follows up immediately with an appropriate positive course of action. The club has a policy of warmly accommodating the requests of members whenever staff and food products are available

• whether or not on the menu.

Before the introduction of any new menu items or specials, it routinely conducts a "tasting" with all service staff, where the ingredients, preparation, and presentation are fully explain Assists in establishing menu prices for all regular member dining, club events, and private functions. Participates and/or supervises the taking of accurate food inventories. Participates and/or supervises random spot-checking of the inventories of all china, silverware, glassware, etc., used in the daily operations. Recommends purchases in advance of need. Limit routine purchases of supplies to the budget unless first discussed and approved by the Director of F&B. Capital requests are submitted during the month of April for potential approval and purchase during the summer months Prepares data for the budget; projects annual food and labor costs and monitors actual financial results; takes corrective action where necessary to help assure that financial goals are met Maintains proper supervision and puts in place standard procedures that minimize any food waste or unauthorized inventory shrinkage. Ensures compliance with all health department requirements and regulations. Ensures that high standards of sanitation and cleanliness are maintained. Establishes and enforces sanitary standards and maintains an orderly, well-organized, and very clean kitchen at all times. Makes daily inspection of all dry storage, refrigerated areas, and sees that all equipment is safe and in working order. Routinely makes available training that focuses on food safety, sanitation, and accident prevention principles. Reports directly to the Director of F&B. Keeps them fully informed of all activities in every area for which the Executive Chef is responsible. Keeps the Director of

F&B / CEO / CFO

fully informed of all matters having any direct impact on the budget or the high-quality of services offered to the membership. Upon the request of the Director of F&B / CEO, attends various staff and committee meetings to offer insights and better understand the requests of members regarding any facet of culinary operations

With Other Department Heads:

Maintains a professional relationship with all. Mentors an open line of communication, thus stimulating an environment of mutual respect and cooperation between all departments in order to provide a seamless flow of services for all members and guests. With the

Members:

Routinely tour the entire club to greet/meet members in full culinary "whites" to. This goes a long way in helping to maintain a cordial yet professional relationship. Routinely "touring" the dining and public areas of the club is a priority

• yet one that can only be accomplished due to hiring, motivating, and mentoring a strong Sous Chef who is fully capable of supervising a great kitchen staff. Greet as many as possible by name and make a point of being perceived as being available at key times. Never forget that the members are here for one reason
• to have their expectations met. The club staff is here for one reason
• to consistently make sure this happens. Leadership
• Maintain a positive, upbeat role, promote and exemplify Company values and represents departmental objectives and interests to internal and external customers Customer Service
• Follow up on complaints, questions, and concerns; respond to internal/external customer needs in a friendly, timely and efficient manner Teamwork
• Develop and promote teamwork and cooperation among co-workers Safety
• Comply with established safe work practices and attend to all safety-related training provided or made available by the Company. Continually, without ceasing, be constantly on the alert to identify and implement ways to exceed the expectations of our membership. Build and mentor a great kitchen staff who is all "Exceeders" in their own right
• collectively and individually!

Plans and manages a quality employee meal program. Any other duties, tasks/projects that the General Manager may from time to time request.

QUALIFICATIONS

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Education and/or Experience Familiarity with restaurant, hotel or club kitchen management and procedures is necessary, including several years as sous chef or other food preparation position. Degree from a post-secondary culinary arts training program is desirable. A minimum of five (5) years as Sous Chef. Required Technical / Other Skills and Abilities Must possess knowledge of elementary cost-accounting procedures. Accustomed to exercising supervisory responsibilities under pressure. Ability to supervise Executive sous chef, sous chef, pastry chef, cooks, utility and the machine operators. Required Licenses/Certifications Managers Serve Safe Certificate Driver's License

PHYSICAL DEMANDS

The physical demands described on the attached "Physical Demands of Position" chart are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. See attached " Physical Demands of the Position". SAFETY Incumbent is required to comply with established safe work practices and attend all safety-related training provided or made available by Tradition Golf Club.