Executive Chef

Sweetwater Country Club is looking for an experienced service oriented Executive Chef to lead a dynamic team. The Executive Chef (Chef) is responsible for overseeing the day-to-day culinary operations of the club. This department head ensures the highest quality of food quality for Members and their guests. The Chef prepares an annual budget and achieves these financial goals throughout the year, through proper forecasting, cost controls and labor management. S/he coordinates the ordering and monitoring of all food and kitchen wares and the engineering of all menu items to maintain the proper contribution margin. The Chef is also responsible for hiring of all kitchen staff and their training/development through education and creative instruction. By ensuring standardization of recipes and plate presentation for a la Carte venues and catered events, the Chef and his culinary team deliver a memorable dining experience for all Members and guests. The Chef is an advocate and ambassador of quality service and understanding the critical role that membership and exceeding expectations play in regards to the success of the operation. ESSENTIAL FUNCTIONS AND ACCOUNTABILITIES • Culinary School graduate preferred. • Three year's experience as an Executive Chef or equivalent. • Proven track record of team management, organizational and coaching skills within the Heart-of-the House. • Solid understanding of a la carte and banquet revenue generation. • Comprehensive knowledge of expense control as it relates to Heart of the House payroll and the forecasting/budgeting of expenses. • Experience with purchasing and inventory systems. • Creative menu development skills. • Strong technical literacy, including Microsoft Word and Excel, payroll management and point of sale systems. • Diplomatic team player able to foster relationships with Members, Team Members and guests. • Bilingual (English - Spanish) communication ability preferred. OTHER ACCOUNTABILITIES • Food Sales • Cost of Food Sold • Other Revenues (unused minimum, dining room rental, etc.) • Departmental Expenses (Payroll, other expenses, etc.) REPORTING RELATIONSHIPS • Directly To: Food & Beverage Director/ General Manager • Supervisors: Executive Sous Chef; Banquet Chef, Pastry Chef & Kitchen Staff WORKING CONDITIONS/ENVIRONMENT • Must have open availability to include evenings, weekends and holidays. • Will be required to work in fast paced environment. • A positive image projected by this key staff member is essential. • Reading and writing abilities are often used when communicating with the club outlets and outside contacts when planning menus and services. Job Type: Full-time Pay: $100,000.00 - $110,000.00 per year Benefits: • Dental insurance • Health insurance • Paid time off • Vision insurance Shift: • Day shift • Evening shift • Morning shift • Night shift Supplemental Pay: • Performance bonus Work Location: In person