Executive Chef

FLAMBOROUGH HILLS GOLF CLUB

EXECUTIVE CHEF

Responsibilities include:

• Cultivating a consistent and positive guest experience by developing and maintaining superior food production practices, plate presentation and garnishing and ensuring consistent quality of food, service and timing.
• Menu development for banquet, tournaments, special events, and restaurant including daily specials.
• Managing all food staff including recruiting, orientation, training, scheduling and performance management. Weekly payroll input for kitchen employees.
• Maximizing food revenue by identifying opportunities for special events and researching and executing effectively.
• Controlling costs of all food outlets by overseeing all purchases of food, supplies and equipment and effectively managing labor costs for department employees.
• Managing inventory controls for all food products and ensuring efficient processes are in place to account for all product and identifying changes in stock.
• Ensuring compliance to Health Department Standards, ensuring that high standards of sanitation, cleanliness and safety are maintained throughout the kitchen at all times.
• Establishes and maintains a regular cleaning and maintenance schedule for all kitchen areas and equipment.
• Attends food and beverage staff and management meetings.
• Ensures proper staffing for maximum productivity and high standards of quality; controls food and payroll costs to achieve maximum profitability.
• Evaluates food products to assure that quality standards are consistently attained.
• As time allows, provides training and instruction to Front of House employees regarding meal ingredients and preparation techniques that can be passed along to guests and members.
• Frequently visits dining areas to welcome members and ensure complete satisfaction.
• Treat all members of staff with respect and dignity. Discuss any issues in a professional manner.

Key Qualifications include:

• Diploma from a Chef and Culinary Program and/or diploma in Food Management from a recognized college.
• Experience and training in front and back of the house food services and a minimum of 3 years of experience in restaurant supervision/management role with strong knowledge in food and beverage operations.
• Excellent organizational and time management skills with the ability to set priorities for self and others and able to adapt to changes.
• Exceptional leadership skills and ability to motivate staff.
• Energetic and willing to be hands on in all aspects of the food operation and work flexible hours as business levels require.

Please send all resumes and cover letters to Club President Lisa deJonge at [email protected].