SUMMARY:

The position of Executive Chef requires an individual who can exercise independent judgment and who possesses the personal disposition skills necessary to work well with our members, the public, and other employees. This is a management-level position. This employee is responsible for managing all Food & Beverage activities and business. This employee is responsible for all food production including that used for the restaurant, member functions, banquet functions and other outlets. This employee is responsible for the immediate supervision of full-time and part-time Food & Beverage employees including kitchen, bar and service staff.

KEY RESPONSIBILITIES

~ Menu Design & Execution ~ Financial & Cost Management ~ Staff Leadership & Development ~ Quality & Sanitation Control ~ Community Engagement & Marketing

ESSENTIAL FUNCTIONS OF THE JOB

1. Plan menus for all food outlets in the club. 2. Develop standard recipes and techniques for food preparation and presentation which help to ensure consistently high quality and minimize food costs; exercise portion control for all items served and establish menu selling prices. 3. Order all F&B products, maintain inventory and establish controls to minimize waste and theft of food and supplies. 4. Meet with members and/or guests to plan special events, menu selections, linens, decorations, and prices. 5. Cook or directly supervise the cooking of items that require skillful preparation. 6. Manage all Food and Beverage day-to-day operations within budgeted guidelines and standards set by the General Manager and Timber Greens Board of Directors. 7. Manage the staffing needs of the Food & Beverage department within budgeted labor cost goals by scheduling, recruiting, training and appraising talented personnel, including documentation and recommendations of needed employee performance plans and/or terminations to the General Manager. Ensure proper staffing for maximum productivity and high standards of quality; control food and payroll costs to achieve maximum profitability. 8. Safeguard all food and beverage preparation by implementing training of employees to increase their knowledge about safety, sanitation and accident prevention principles. 9. Ensure that high standards of sanitation, cleanliness and safety are always maintained throughout all kitchen areas. 10. Ensure that all legal requirements are consistently adhered to including federal, state and/or local laws pertaining to labor, alcoholic beverages, food safety and sanitation. Any potential for a violation should be brought to the General Manager within 24 hours with a recommended plan for corrective action. 11. Establish and maintain good professional working relationships with all food and beverage related inspectors and suppliers 12. Provide an excellent level of customer service by proactively identifying and responding to member/guest's needs and concerns and overseeing actual service on a routine, random basis. 13. Address member, guest and/or employee complaints and advise the General Manager about appropriate corrective actions. 14. Provide leadership in helping employees to resolve complicated food, beverage and member issues. 15. Assists the General Manager in the preparation of financial and other reports regarding the operation of the food and beverage department. 16. Performs other duties and special projects as assigned.

Job Type:

Full-time Pay:

$50,000.00 - $80,000.00 per year

Benefits:

401(k) Dental insurance Health insurance Paid time off Vision insurance

Experience:

Executive Chef or Sous Chef:

3 years (Required) Ability to

Commute:

New Port Richey, FL 34655 (Required)

Work Location:

In person