Head Chef

Temps plein

The Club at Berry Creek in Georgetown, TX is looking for an experienced Head Chef to join a fantastic F & B Department. 

POSITION DESCRIPTION SUMMARY

Responsible for planning meals, supervising and coordinating the work of the kitchen personnel, seeing that food preparation is economical and technically correct complying with all Encore Leisure LLC quality standards. Also responsible for the profitable operation of the Food Preparation Department.

ESSENTIAL RESPONSILIBITIES

• Lead culinary concept development
• Design and update daily menus by evaluating expected guest volume, market trends, dish popularity, historical selections, and seasonal or cultural events. Collaborate with the Club Manager to establish pricing for regular offerings and special event menus. Ensure all kitchen staff are informed by posting menus prominently and distributing copies to Chefs and Cooks.
• Oversee cooking/ line cooks.
• Check methods of food preparation and cooking, sizes of portions, and garnishing of foods by tasting or smelling them.
• Procure food supplies and kitchen equipment as needed and approve the quality of all foods received.
• Consult with Food & Beverage Director concerning Club banquets, settling such points as cooking and serving arrangements and the need for additional employees.
• Hire, train, and develop 5-8 working Chefs, Cooks, and other kitchen employees. Also responsible for distributing paychecks to kitchen employees and making salary recommendations.
• Responsible for keeping cost accounts and assigning such prices to food items that will result in net profit for the back of the house.
• Required to meet budgetary guidelines for food cost, labor cost, and miscellaneous costs.
• Assist Food & Beverage Director in inventory and pricing as required.
• Issue bar supplies to the Bar Manager by requisition. Will requisition wine and liquor from the Bar Manager.
• Payroll calculation management through Southwest Payroll.
• Proper management of IBS Point of Sale.
• Because of the fluctuating demands of the company's operation, it may be necessary that each team member perform a multitude of different functions; Therefore, as an essential part of your position, you will be expected to help others when the occasion arises, just as other team members are expected to help you. Accordingly, you may be expected to perform other tasks as needed or as directed.
• Must always demonstrate a positive attitude
• Must provide outstanding customer service to all internal and external customers

Budget Control

• Kitchen Department and food cost.

Security/Confidentiality

• Personnel information.

Working Conditions

• Mostly indoors, high noise level from kitchen, hot temperatures.

EDUCATION AND/OR EXPERIENCE

• High school diploma or equivalent preferred.
• College degree preferred. Culinary training preferred.
• Minimum 2 years as Head chef required including supervision of kitchen staff, cost controls, product knowledge, quality controls and sanitation.

CERTIFICATION/LICENSE

• Food Handlers Certificate, TABC Certification, and CPR Certification preferred.

REPORTING RELATIONSHIPS

Directly To: Food & Beverage Director/ General Manager