Head Chef

Job summary
Responsible for all food and pastry productionDevelops menus, food purchase specifications and recipesMaintains the highest food quality and sanitation standards
Job seniority: mid-to-senior level
Responsibilities
• Plan menus and assist with menu pricing• Schedule and coordinate the work of cooks and other kitchen employees• Develop recipes and techniques for food preparation and presentation• Approve the requisition of products and other necessary food supplies• Ensure sanitation and cleanliness standards are always maintained• Establish controls and monitor kitchen activities to minimize waste and theft• Train food preparation employees regarding safety and sanitation• Prepare data for the budget and monitor financial results• Consult with banquet & event staff about food production aspects• Manage employee meal program• Manage employment activities for kitchen staff members• Maintain knowledge of industry developments• Submit required operational, financial, budgetary, and related reports• Perform other duties as appropriate
Requirements
• 3 years culinary experience, supervisory and/or management experience, preferably in the golf industry• College degree preferred• State certified and/or Serve Safe certified• Demonstrated experience and capability in budget development, fiscal management, strategic planning, and staff management• Demonstrated quality written, verbal, and interpersonal communication skills• Ability to analyze and solve problems, handle multiple duties under pressure with minimal supervision, work flexible hours• Positive attitude, professional manner, and appearance in all situations