Executive Chef

Executive Chef Orangeburg Country Club Responsibilities: The Chef is responsible for all food and pastry production; including that used for the restaurant, banquet functions, and other outlets. The Chef develops menus, food purchase specifications and recipes. The Chef develops and monitors food and labor budgets for the department. It is necessary that they maintain the highest professional food quality and sanitation standards. Also required is: • The ability to effectively deal with internal and external customers and staff, some of whom will require high levels of patience, tact, and diplomacy, and the ability to collect accurate information to resolve conflicts. • The ability to conduct meetings, menu briefings, and maintain communication lines between the line staff and the F&B Manager. • An extensive knowledge of menu development, insight into marketing, cost, and wage control through knowledge of food product, standard recipes, and proper preparation. Job Requirements: • ACF Certification and/or college degree in culinary arts is preferred. • Club experience (in order to understand how providing food and beverage to a membership is different from other environments). • The ability to handle multiple priorities and delegate assignments to the appropriate individuals based on their skills, roles, and interests. • Excellent written and verbal skills for effective communication, the ability to facilitate small group presentations, and the skills to be an effective listener are all sought after skills • Competent in organizational, time management skills. • The ability to demonstrate good judgment, problem solving, and decision-making skills. The chef is responsible for leading the product knowledge training for all positions. The chef has a leading role in the vision and marketing of the culinary operation. Key Expectations and Goals: • The ability to organize and develop systems to ensure a smooth food service operation. • Ensures that high standards of sanitation, cleanliness, and safety are maintained throughout all kitchen areas at all times. • Cooks or directly supervises the cooking of items that require skillful preparation. • Establishes controls to minimize food and supply waste and theft. • Develops recipes and techniques for food preparation and presentation which help to assure a consistently high quality and to minimize food costs; exercises portion control over all items served and assists in establishing menu selling prices. • Consults with the Food & Beverage Manager about food production aspects of special events being planned. • Interacts enthusiastically with, and is visible to, the membership. Provide the same level of service regardless of the number of members dining on any given night. • Have strong management skills and be able to manage using inspirational leadership. Finally, the successful candidate must be compatible with the nature of the Club. He or she must demonstrate values, conduct, and integrity consistent with the caring philosophy in place. The candidate must approach the position with humility and care for "others above self." Note: If selected for hire, any offer of employment is contingent upon completion of our two-step pre-employment screening with satisfactory results for both the background screening and the monitored drug test.