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POSITION SUMMARY
As the Executive Chef for Bluejack National, you will be the culinary authority and standard bearer for the number-one-rated residential golf course in Texas and a premier destination for families, friends, and guests. This position is responsible for overseeing all aspects of the culinary department including oversight over various kitchens on property which serve all Food & Beverage outlets. This position has the privilege of partnering with purposeful ownership to build unique world-class culinary experiences for our members.
Managing the Culinary operations includes, but is not limited to, being the champion of the Bluejack culture, devising cuisine that is fitting to each outlet, directing and coordinating the work of the kitchen staff, procurement of food supplies and kitchen equipment, ensuring food preparation is within budget and technically correct, complying with all Bluejack quality standards.
The Executive Chef should have a working knowledge of applicable health, sanitation and licensing ordinances and ensure staff are trained appropriately. He/she is also responsible for the profitable operation of the Culinary Department.
ESSENTIAL FUNCTIONS AND ACCOUNTABILITIES
1.Leads the department with Bluejack National’s mission statement in mind: ‘To create exceptional lifestyle experiences one family, one member, one guest at a time’.
2.Create menus considering probable number of guests, marketing conditions, popularity of various dishes, recent menus, and religious or other holidays. Assign prices to items on daily menus cooperating closely with the F&B Director and/or Director of Operations who usually plans and assigns prices to articles on menus for banquets and other special Club occasions. Appropriate Menu engineering worksheets to be completed utilizing the food and beverage point of sale system for accurate item analysis. Creates, communicates and distributes appropriate information to Employee Partners (FOH and BOH) to execute menu production.
3.Direct overall cooking. Checking methods of food preparation and cooking, portions sizes, and garnishing of foods by tasting or smelling them.
4.Procurement of food supplies and kitchen equipment, including organization of inventories and approve the quality of all foods received.
5.Consult with F&B Director and Private Event Director concerning Club banquets, settling such points as cooking and serving arrangements and the need for additional employees.
6.Representing the Club in Member/Guest interaction including daily table visits, soliciting feedback, and promoting the Club within the community and industry. Must be able to interact with Members/Guests professionally, helping them with changes and last-minute requests as needed.
7.Interviewing, selecting and hiring of all kitchen personnel.
8.Direct the training, advancement and promotion of employees as required.
9.Implement company policies and supervising others to ensure properly implementation and administration of company policies, including disciplining employees, substance abuse, firing, etc.
10.Planning, scheduling and adjusting hours of work and specific responsibilities among employees. 11.Responsible for keeping cost accounts and assign such prices to food items that will result in net profit for the back of the house.
12.Required to meet budgetary guidelines for food cost, labor cost, and miscellaneous costs.13.Analyze the workplace, implement policies and ensuring policies are carried out to provide safe workplace practices for employees, including resolving all safe workplace practices issues.
14.Participate with F&B Director in inventory, ensuring valid counts and pricing as required.
15.Proper management of Jonas Point of Sale.
16.Partner with fellow Employee to provide the Bluejack Cultural Beliefs (Integrity First, Be Remarkable, Empowerment, Value People, Speak-up and be Dependable) to all guests and team members.
17.Assist fellow Employees, Members, and guests to ensure delivery of the 3 steps of service without being directed. Be aware of team members and the environment and participate as a member of the team.
18.Notify appropriate Management staff of Member/Guest complaints at the time they occur. Rectify, practicing service recovery any complaints as soon as possible
OTHER ACCOUNTABILITIES
1.Because of the fluctuating demands of the company’s operation, it may be necessary that each Employee performs 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 Employee Partners are expected to help you. Accordingly, you may be expected to perform other tasks as needed or as directed.
2.Adhere to all of the various company, club and department written mandatory standards of operations, policies and procedures, manuals, memos, oral instructions, etc., all of which go to make up the essential functions of the job.
3.Responsible for conduct oneself as a representative for the Company’s management team, by visibly supporting and implementing policies and demonstrating high standards of ethics and integrity with Members, peers and employees.
4.Responsible for maintaining good conduct and safe working habits while in all areas and assuring that others are acting safely.
5.Apply initiative to achieve personal/professional growth as a member of the Company’s management team and maintain professional certifications as they may apply to the specific product line.
6.Lead and motivate others to achieve expected outcomes.
7.Take initiative to solve problems, utilizing all available resources.
8.Attend meetings/seminars as requested.
9.Be able to multi-task and work at an efficient pace to keep up with business needs.
10.Initiating daily line-up and participating as needed.
11.Adhere to uncompromising level of cleanliness in the operation, as well as in personal appearance.
REPORTING RELATIONSHIPS
Reports Directly to Director of Operations. Directly Supervises all kitchen personnel and indirectly supervises all other F&B employees.
DIMENSIONS
WORK EXPERIENCE: Minimum 3-5 years as executive chef required including supervision of kitchen staff, cost controls, product knowledge, quality controls and sanitation
EDUCATION: High school diploma or equivalent required. Culinary or College degree preferred.
CERTIFICATION/LICENSE: Food Safety Manager Certification, Certified Executive Chef preferred
BUDGET CONTROL/RESPONSIBILITY: Kitchen Department and Food Costs
SECURITY/CONFIDENTIALITY: Personnel Information
TRAINING: Culinary Training
WORKING CONDITIONS/ENVIRONMENT: Mostly indoors, high noise level from kitchen, hot temperatures.
