Job Summary:

Plays a key role in executing the culinary vision of the Executive Chef. As a leader in a professional kitchen, he/she is aware of the key areas of concern and works closely with the Executive Chef to be able to achieve excellent results as a team.

Principle Objective:

Responsible for any major areas that the Executive Chef has delegated as it pertains to culinary operations in regards to lunch and dinner service, as well as special events. Instructs and supervises lead Chefs, Cooks, Prep Cooks, and Dishwashers as necessary. Meets with Executive Chef and, together as a team, makes culinary changes that can improve the dining experience for the members.

Job Tasks:

Responsible for all culinary operations in the Executive Chef's absence A key player in menu development & testing, including lunch, dinner, theme nights, window, Friday nights, Sunday nights and club events Banquet & special event production Helps with creation & implementation of daily specials Assists Executive Chef with weekly purchasing & receiving Responsible for stock, soup & sauce production (over 40 gallons/week) Assists the Executive Chef with inventory & price updating Assists lead chefs, cooks and prep personnel in daily line production Responsible for standardizing the Executive Chef's recipes for culinary staff to produce Covers sick days, vacations and normal days off for lead cooks Expedites outgoing orders & quality assurance as it pertains to members dining experience Provides direction to kitchen staff & implements standards set by the Executive Chef Provides The Executive Chef with the opportunity needed to engage members Offers supervision, leadership and follow up to window, pantry & dishwashing staff as it pertains to food quality, sanitation, safety and cleaning rotations