Executive Chef

Job Purpose

The Executive Chef is responsible for leading a team of staff to create culinary experiences for guests while successfully

managing the restaurant kitchen. Executive Chefs lead a team of cooking staff and partner with other members of the

front of house team to ensure guests receive their orders in a timely manner. The ideal candidate has a strong passion for

excellence and delivers high-quality food, creates new recipes, and offers agentive/forward-facing service to members

and guests while directing their kitchen staff and previous experience working as a chef in a busy, fast-paced restaurant,

or entertainment setting.

Responsibilities

• Lead, train, develop, and inspire the culinary team
• Elevate the culinary experience by focusing on food quality, expanding variety, improving consistency throughout the venues, and upholding presentation standards
• Create edgy and innovative new menu items based on current food trends and Club events
• Manage financial cost controls and culinary operations
• Build magic moments and maintain positive Member & guest experiences
• Ensure food is of excellent quality and served in a timely manner
• Plan the menu while keeping in mind budget, and availability of seasonal ingredients
• Oversee all kitchen operations
• Coordinate kitchen staff and assist as required
• Take stock of ingredients and equipment, and place orders to replenish stock
• Enforce safety and sanitation standards in the kitchen
• Keep up to date with industry trends
• Inform wait staff about daily specials or shortages
• Experiment with recipes and suggest new ingredients
• Receive feedback and making improvements where necessary
• Train new kitchen staff
• Follow all national, state, and local safety, health, and sanitation guidelines as specified by the venue
• Performs other related duties as assigned

Qualifications

• Minimum of 5 years' experience as Executive Chef level in a Country Club / Resort / Hotel / Restaurant
• Degree in Culinary Arts or equivalent experience
• Food & Safety certifications
• Excel in a high-energy, engaging, team-based environment with effective leadership, communication, and training skills
• Experience in building strong kitchen teams and creating a positive kitchen culture
• Adaptable to change – can solve problems through an open-minded and all-inclusive approach
• Knowledge of special diets (preferred)
• Proficient with POS (Micros preferred), Microsoft Office products, and social media
• Experience in creating and delivering quality a la carte and banquet/event menus and dishes

Skills/Abilities/Personal Characteristics

• Knowledge of Food Service Regulations
• Multitasking
• Delegation
• Time Management
• Organization
• Communication
• Teamwork
• Product Knowledge
• Dexterity
• Creativity
• Thoroughness

Working Conditions

• Days and hours of work vary by schedule and business needs
• Evening, weekend, and holiday work will be required
• Able to sit or stand for long periods of me
• While performing the duties of this job, the employee may be required to stand for long periods of time, to walk, read, hear, talk, balance, climb, use hands, use fingers, reach, stoop, kneel, crouch, crawl, smell, taste, push or pull. The employee may be required to lift and carry objects weighing up to 50 pounds.
• Specific vision abilities required for this position include close vision, distance vision, peripheral vision, color vision and the ability to adjust focus.
• Reasonable accommodations will be made to enable individuals with disabilities to perform the essential functions

Crossing Creeks Country Club is committed to equal employment opportunities for all. We will not discriminate against

employees or applicants for employment on any legally recognized basis, (protected class), including but not limited to

race, color, religion, genec information, national origin, sex, pregnancy, childbirth, medical conditions, age, disability,

citizenship status, uniform service member status, or any other protected class under federal, state, and/or local law