Executive Chef/Kitchen Manager

Job Description

Job Description

Description

JOB SUMMARY

Responsible for all kitchen functions, including menu development, food purchasing, preparation and maintenance of quality standards, sanitation and cleanliness, managing employees, training in cooking, preparation, plate presentation, portion, cost control, and sanitation and cleanliness.

ESSENTIAL JOB FUNCTIONS

The essential functions include, but are not limited to, the following:

1. Promote, work, and act in a manner consistent with the values of LGM
2. Ensure all LGM policies, procedures, standards, specifications, guidelines, and training programs are followed and completed on time.
3. Monitors and maintains compliance with health and fire regulations regarding food preparation, serving, and building maintenance.
4. Complies with the terms of purchasing agreements and vendor contracts.
5. Makes employment and termination decisions, including recruiting, interviewing, hiring, evaluating, and disciplining kitchen personnel as appropriate.
6. Maintains appropriate cleaning schedules for kitchen floors, mats, walls, hoods, other equipment, and food storage areas.
7. Checks the quality of raw or cooked food products to ensure that standards are met.
8. Checks and maintains proper food holding and refrigeration temperature control points.
9. Estimates amounts and costs of required supplies, such as food and ingredients.
10. Controls food cost and usage by following proper requisition procedures for products from storage areas, product storage procedures, standard recipes, and waste control procedures.
11. Instruct cooks or other workers in preparing, cooking, garnishing, or presenting food.
12. Works with the Food and Beverage Manager to plan and price menu items, establish portion sizes, and prepare standard recipe cards for all new items.
13. Supervises or coordinates activities of cooks or workers engaged in food preparation.
14. Ensures that all food and products are consistently prepared and served according to the recipes, portioning, cooking, and serving standards.
15. Schedule personnel as required for anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met.
16. Inspect supplies, equipment, or work areas to ensure conformance to established standards.
17. Orders or requisitions, food, equipment, or other supplies needed to ensure efficient operation.
18. Checks the quantity and quality of received products.
19. Determines how food should be presented and create decorative food displays.
20. Coordinates planning, budgeting, or purchasing for all the food operations.
21. Analyzes recipes to assign prices to menu items based on food, labor, and overhead costs.
22. Oversees the continuous training of kitchen employees on kitchen equipment, utensils, cleanliness, sanitation practices, first-aid, proper lifting and carrying techniques, and handling hazardous materials.
23. Collaborates with other personnel to plan and develop recipes or menus, considering factors such as seasonal ingredients availability or the likely number of guests.
24. Demonstrates new cooking techniques or equipment to staff.
25. Ensures that all equipment is kept clean and in excellent working condition through personal inspection and by following the restaurant’s preventative maintenance programs.
26. Meets with guests to discuss menus for special occasions like weddings, parties, or banquets.
27. Prepares all required paperwork, including forms, reports, and schedules, in an organized and timely manner.
28. May be required to direct the set-up and/or takedown of course events and complete necessary reports for the event.
29. Maintains the confidentiality of LGM, employee, and member/guest information.
30. Demonstrates a commitment to the work and success of the club and the Company by being service- and solution-oriented, having positive interactions with all club staff and members/guests, and meeting established quality, service and safety expectations.
31. Attends and actively participates in regularly scheduled staff meetings.
32. Performs additional assignments per the direction of LGM managers.

Requirements

KNOWLEDGE, SKILLS AND ABILITIES

The requirements below represent the required knowledge, skills, and/or abilities. Reasonable accommodations may be made to enable individuals with disabilities to perform essential job functions.

1. Working knowledge in Food and Beverage operations, specifically in financial controls, staff management, and facilities and equipment management.
2. Understanding safe food handling procedures and processes and responsible alcohol service. Able to direct and maintain a safe and secure environment and operation.
3. Extensive culinary skills and knowledge.
4. Ability to negotiate, organize, delegate and prioritize work under pressure.
5. Proficient with MS Word, Excel, Outlook, and POS systems.
6. Excellent written and verbal communication skills.

EDUCATION AND EXPERIENCE

1. Associate’s degree in culinary arts preferred.
2. One year of experience as a chef and/or kitchen supervisor.
3. Certified Food Protection Manager (ServSafe Manager Certification).

PHYSICAL REQUIREMENTS

• Seeing and hearing: read documents, computer screens, answer phones, communicate in person 75-100%
• Standing and walking 50-100%
• Lift up to 25 Pounds 50-75%
• Climbing, stooping, squatting, and kneeling 0-25%
• Dexterity: utilizing phone, typing, and writing 0-50%
• Lift more than 25 pounds 0-24%

Note: The statements herein describe the general nature and level of work employees assigned to this classification perform. They are not intended to be an exhaustive list of all responsibilities, duties, and skills required of personnel so classified. This job description may be changed or updated at any time without notice.