Seasonal - Gun Club Chef

The Westchester Country Club, built in 1922 is currently a Platinum Club and ranked 12th in the country out of 4000 private Clubs. It is a sportsman paradise with two 18-hole Golf courses and a 9 hole Executive course, with 75 Hotel rooms, Luxury Suites, and 52 Luxury Apartments, several fine dining outlets and an extensive Banquet operation, including a beautiful Beach Club, state of the art Squash and Tennis facilities, home of the world renowned PGA Classic for over 40 years and hosting the Senior Players Championship in 2011. The Club is known worldwide and in the USA for its food program and Golf.

Westchester Country Club is conveniently located 30 miles North of New York City! Join our diverse and talented team today!

REPORTS TO: Executive Chef, Executive Sous Chef, Beach Culinary Manager

SUPERVISES: Gun Club Culinary staff

COMPENSATION: Exempt position

POSITION OBJECTIVES:

This Seasonal position reports into the Beach Culinary Manager and is responsible for managing the day to day operation of the Gun Club Beach Restaurant. The Gun Club Grille is an elegant, fine-dining restaurant with a relaxed feel. The Gun Club provides for a beautiful dining experience overlooking the Long Island Sound. The cuisine at the Gun Club is contemporary, focusing on Seafood and lighter fares. Although we offer larger cuts of filet and various steaks, seafood is the primary focus. This position may also be assigned other culinary duties as per Westchester Country Club business needs.

SUMMARY REQUIREMENTS:

To perform this job successfully, an individual must be able to execute each essential job function satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions and/or satisfy the productivity, performance or qualification standards for the position.

ESSENTIAL JOB FUNCTIONS

• Responsible for hiring and training of Culinary, BOH staff on new menu items, menu descriptions and kitchen procedures.
• Participate in daily pre- shift meetings in order to answer FOH staff questions daily; educate on ingredients in menus
• Ability to work and or oversee any BOH Culinary or stewarding hourly position as well as receiving food and culinary department goods.
• Responsible for executing daily purchasing according to par levels, ensure that invoices are being coded to the appropriate accounts and are not exceeding budget. Work with Beach Culinary Manager to supervise Receiver of food position.
• Responsible for maintaining the highest sanitation level in the culinary department by enforcing weekly and daily audits and closing lists.
• Responsible for adhering to all state, county and city sanitation standards. Must train and uphold standards with the other department BOH staff on proper food handling and sanitation procedures daily.
• Responsible for working directly with Beach Culinary Manager on interviewing and hiring procedures, as well as ensure appropriate staffing levels
• Responsible for performing progressive discipline as needed including coaching, counseling, warnings and potential suspensions up to termination. This includes documenting any and all performance issues or incidents.

Incidental Duties

The above list of essential job functions describes the general nature and level of work being performed in this job. It is not intended to be an exhaustive list of all duties, and indeed additional responsibilities may be assigned, as required, by management.

PERFORMANCE EXPECTATIONS

- Embody Leadership role through impeccable line of conduct and crisp, professional appearance (Full White Chef’s Uniform, closed toe shoes with anti slip soles) at all times, especially when interacting with members and staff

- Adhere to all WCC Management Guidelines, Policies, & Procedures (including WCC employee handbook, Culinary Department Guidelines and Mission statement)

- Carry out all reasonable requests made by the Executive Chef, Executive Sous Chef and Beach Culinary Manager in a professional and timely fashion.

- Work schedule: Minimum 60 hours and more per week over 5, 6 or sometimes 7 days as needed

- Available to work Weekends, Nights, Early AM shifts and Holidays.

JOB QUALIFICATION STANDARDS

The following describes the general qualifications and physical, sensory and mental abilities normally associated with performing the essential functions of this position.

Education and Experience:

- Culinary Degree preferred and or minimum 4 Years in a Culinary Supervisory position in a fine-dining environment. Seafood Restaurant experience preferred.
- Must have a Food Handlers / Sanitation license.

Knowledge and Skill Requirements/Specialized Courses and/or Training:

- Well versed in Culinary Terms and well –rounded in various line cook positions and roles (Prep, Line, production, pastry as well as Steward, Utility and Receiver).

- Computer Proficient in Microsoft Office (Microsoft Excel, MS Outlook MS Word)

- Previous knowledge of Jonas POS System preferred

- Able to read labels and understand HACCP and MSDS material training guidelines

Language and Communication Skills:

- Must be able to communicate & interact professionally with members & employees in English language.

- Ability to communicate in Spanish – a plus

Physical, sensory and motor demands:

- Able to move fast and multi-task in a fast paced, high stress / pressure environment Heat and Action)

- Frequent Standing for extended periods of time.

- Frequent Walking to collect or deliver goods in various kitchens and or reception areas (buffet set ups).

- Regular Lifting up to 50 Lbs.

Excellent physical fitness, visual acuity and sense of smell to work in the kitchen and bake shop safely