Executive Chef
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We are looking for passionate, hungry and motivated Executive Chef who has a strong reputation in the San Diego market. Must have high volume experience, knowledge of California Coastal cuisine, and familiar in current culinary trends. Experience in openings is a bonus. Please include current salary requirements when applying
Responsible for the daily operations of the kitchen and food production and to provide professional leadership and direction for Kitchen line staff. Supervise food production and provide a creative flair and consistent product. Assure that quality and cost standards are consistently attained. Ensure that presentations meet the Club's specifications and commitment to quality. Maintain a safe, orderly and sanitized Kitchen. Fine dining experience is preferred. Please do not respond to this posting if you DO NOT have the skills or qualifications required.
Essential Duties & Responsibilities:
• Supervise all food production for banquets, member dining, snack bars and other food service areas
• Supervise and train staff while maintaining the company's kitchen standards of operation and performance
• Assure staff is following safety and sanitation guidelines
• Work with Food and Beverage Director and staff on menu planning and related food production
• Maintain standards of quality, cost, flavors of foods and presentation
• Make recommendations for maintenance, repair and upkeep of Kitchen equipment
• Make recommendations for food purchasing to better suit the needs of the Club
• Direct inventory programs, cost controls and food ordering
• Prepare reports, inventories, cost menus, schedules and/or any other administrative duties assigned by the Food and Beverage Director
• Maintain a positive attitude and develop staff camaraderie
• High School Diploma and ACF and/or CEC certification
• A minimum of two years related supervisory experience in the culinary industry
• Serv Safe food handler/preparation certificate
• Ability to communicate clearly, both verbally and in writing
• Demonstrate good organizational and management skills
• Ability to multi-task with food preparation and planning
• Familiar with budget constraints and food waste management
• Competent in all MS Office products