Job Description

The Chef reports directly to the General Manager of the Club. He/She is expected to provide quality leadership ensuring that the galley operates to its full potential through proactive management of staff performance, menu and event planning and financial goals and objectives. He/She will be highly visible to the membership. Responsible for the consistent preparation of creative cuisine of the highest quality. He/She should have background in menu creation, ordering and inventory, food safety knowledge, and the ability to train and mentor staff on providing a quality dining experience.

Primary Functions:

Train and develop culinary staff to meet and exceed food preparation standards

Teach/guide preparation according to well defined recipes

Displays exceptional leadership skills and abilities. Holds staff accountable for expectations and conduct regular employee reviews.

Provide a positive and collaborative environment

Responsible for providing staffing levels to ensure that galley operational needs, customer needs and financial objectives are met

Ensure that purchasing and receiving of products is appropriate

Ability to read profit and loss statement, effectively cost events and menu items

Responsibility for food storage and food handling standards in galley

Ensures exceptional galley cleanliness, hygiene and organization. Develop a cleaning and maintenance schedule

Actively responds to and handles guest issues and complaints to ensure member and guest satisfaction

Attend weekly staff meetings. Prepares agenda and seeks input from staff for meeting agenda

Able to perform additional duties as requested by management

Demonstrate a friendly attitude and a high level of customer service

Monitor in house sales trends and culinary trends of other similar clubs and restaurants

Direct Reports

Chef reports to General Manager

Oversees all Galley Staff