Valley Hill Country Club
Executive Chef - Valley Hill Country Club
Valley Hill Country Club, Huntsville, Alabama, United States, 35824
Executive Chef - Valley Hill Country Club
Join to apply for the Executive Chef - Valley Hill Country Club role at Valley Hill Country Club. 2 days ago Be among the first 25 applicants. Description
The Executive Chef is a “thought partner” on the food and beverage team, a key contributor who brings both classic and innovative foods and techniques to the well-traveled membership. A passionate teacher who enhances the abilities of his or her staff and fosters an air of creativity throughout the culinary team. The Executive Chef serves as the culinary mentor, recognizing and highlighting the achievements of their subordinates, while consistently upholding the high standards set at Valley Hill Country Club. Leadership
Be a collaborative team player who is willing to work with and train the team each day, doing whatever it takes to deliver the best Member experience. Empower the culinary team and delegate appropriately so that they can focus on growth; be confident that the operation can run well in the Executive Chef’s absence. Be an active recruiter of team members and someone who inherently enjoys developing and building his/her team and leading them to significant, positive membership satisfaction outcomes. Have a passion and aptitude for teaching and training for all food service personnel, working, as necessary, with the staff directly responsible for operations. Be a focused and consistent evaluator of personnel, ensuring that standards of conduct and delivery are met; this includes oversight of high standards of appearance, hospitality, service, and cleanliness of the kitchen facilities. Maintain existing operating standards for personnel in areas of responsibility and consistently evaluate knowledge, understanding, and execution of these high standards. Work closely with the front of house food and beverage managers to assure a cohesive experience that continually exceeds the expectations of Members and guests. Engage with, observe, learn, and listen to the Members and staff. Earn Member trust by instilling confidence through continued enhanced operations, interaction, visibility, and consistency. Remain current and continue education regarding diverse and new culinary trends and cuisines. Maintain physical presence during times of high business volume. Have a sense of “fun and approachability” and maintain a calm under pressure “cool demeanor” in all situations. Create a welcoming, approachable, and inclusive kitchen atmosphere for all club staff based on mutual respect. Operations
Maintain existing standard recipes and techniques for food preparation and presentation that help to assure consistent high-quality food. Maintain a rotation of varied food offerings that feature global cuisines. Evaluate food products to ensure that quality standards are consistently attained. Maintain opening and closing cleaning checklists for each area/station within the kitchen and develop a weekly/monthly cleaning checklist. Safeguard all food-preparation employees by implementing training to increase their knowledge about safety, sanitation, and accident-prevention principles. Maintain safety training programs; manage OSHA-related aspects of kitchen safety and maintain MSDSs in an easily accessible location. Membership
Have a heart for hospitality, embrace, appreciate, promote, and elevate the friendly, sophisticated, and graciousness of the team at VHCC. Be comfortable and happy engaging with Membership with menu planning and throughout the F&B outlets at the Club, visiting tables and engaging with Members, welcoming all feedback. Be responsive to Members’ requests for menu selections, event planning, etc. Be creative and not afraid to take chances with new menu items, the Members are accustomed to and enjoy trying a range of global cuisine. Financial
Plan menus for all food outlets in the club and for special occasions and events. Schedule and coordinate the work of chefs, cooks, and other kitchen employees to ensure that food preparation is economical and technically correct and within budgeted labor cost goals. Consistently monitor payroll and labor resource allocations to ensure they are in line with financial forecasting and goals. The club has a strong finance department that provides monthly and bimonthly updates to the Executive Chef. Embrace the use of systems (including regular inventory processes) and technology to assist in the management of the kitchen and the financial performance of the operation. Prepare necessary data for applicable parts of the budget; project annual food, labor, and other costs and monitor actual financial results; take corrective action as required to help assure that financial goals are met. Review and approve product purchase specifications. Requirements
Is a strong and passionate leader and culinary professional with a proven track record of providing high-level services. The Executive Chef must be passionate about their craft and inspire those around him or her with that energy and passion. Has a successful track record of controlling costs, standardizing recipes, planning budgets, and has the skills necessary to perform all kitchen tasks and train others to execute those tasks properly. The Executive Chef leads by example. Is a visionary and trend setter yet understands and respects the club’s long-standing culinary traditions and can balance both in creating menus, specials, and banquet offerings. Must have computer skills, including but not limited to Microsoft Outlook, Word, and Excel. Experience with Jonas POS software is a plus. Experience communicating with and engaging members and/or customers using social media is a plus. Has 5+ years of culinary experience as an Executive Chef or an Executive Sous Chef in a large operation. Preferably, has a culinary or related degree. Successful experience in both a la carte and banquet operations. A culinary arts degree from an accredited school is preferred. Certified Executive Chef (ACF) or Pro Chef (CIA) certification is preferred. Certification in food safety is mandatory. Is a well-respected member of the leadership team and community team and can generate thoughts and ideas that result in increased sales and improved membership satisfaction.
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Join to apply for the Executive Chef - Valley Hill Country Club role at Valley Hill Country Club. 2 days ago Be among the first 25 applicants. Description
The Executive Chef is a “thought partner” on the food and beverage team, a key contributor who brings both classic and innovative foods and techniques to the well-traveled membership. A passionate teacher who enhances the abilities of his or her staff and fosters an air of creativity throughout the culinary team. The Executive Chef serves as the culinary mentor, recognizing and highlighting the achievements of their subordinates, while consistently upholding the high standards set at Valley Hill Country Club. Leadership
Be a collaborative team player who is willing to work with and train the team each day, doing whatever it takes to deliver the best Member experience. Empower the culinary team and delegate appropriately so that they can focus on growth; be confident that the operation can run well in the Executive Chef’s absence. Be an active recruiter of team members and someone who inherently enjoys developing and building his/her team and leading them to significant, positive membership satisfaction outcomes. Have a passion and aptitude for teaching and training for all food service personnel, working, as necessary, with the staff directly responsible for operations. Be a focused and consistent evaluator of personnel, ensuring that standards of conduct and delivery are met; this includes oversight of high standards of appearance, hospitality, service, and cleanliness of the kitchen facilities. Maintain existing operating standards for personnel in areas of responsibility and consistently evaluate knowledge, understanding, and execution of these high standards. Work closely with the front of house food and beverage managers to assure a cohesive experience that continually exceeds the expectations of Members and guests. Engage with, observe, learn, and listen to the Members and staff. Earn Member trust by instilling confidence through continued enhanced operations, interaction, visibility, and consistency. Remain current and continue education regarding diverse and new culinary trends and cuisines. Maintain physical presence during times of high business volume. Have a sense of “fun and approachability” and maintain a calm under pressure “cool demeanor” in all situations. Create a welcoming, approachable, and inclusive kitchen atmosphere for all club staff based on mutual respect. Operations
Maintain existing standard recipes and techniques for food preparation and presentation that help to assure consistent high-quality food. Maintain a rotation of varied food offerings that feature global cuisines. Evaluate food products to ensure that quality standards are consistently attained. Maintain opening and closing cleaning checklists for each area/station within the kitchen and develop a weekly/monthly cleaning checklist. Safeguard all food-preparation employees by implementing training to increase their knowledge about safety, sanitation, and accident-prevention principles. Maintain safety training programs; manage OSHA-related aspects of kitchen safety and maintain MSDSs in an easily accessible location. Membership
Have a heart for hospitality, embrace, appreciate, promote, and elevate the friendly, sophisticated, and graciousness of the team at VHCC. Be comfortable and happy engaging with Membership with menu planning and throughout the F&B outlets at the Club, visiting tables and engaging with Members, welcoming all feedback. Be responsive to Members’ requests for menu selections, event planning, etc. Be creative and not afraid to take chances with new menu items, the Members are accustomed to and enjoy trying a range of global cuisine. Financial
Plan menus for all food outlets in the club and for special occasions and events. Schedule and coordinate the work of chefs, cooks, and other kitchen employees to ensure that food preparation is economical and technically correct and within budgeted labor cost goals. Consistently monitor payroll and labor resource allocations to ensure they are in line with financial forecasting and goals. The club has a strong finance department that provides monthly and bimonthly updates to the Executive Chef. Embrace the use of systems (including regular inventory processes) and technology to assist in the management of the kitchen and the financial performance of the operation. Prepare necessary data for applicable parts of the budget; project annual food, labor, and other costs and monitor actual financial results; take corrective action as required to help assure that financial goals are met. Review and approve product purchase specifications. Requirements
Is a strong and passionate leader and culinary professional with a proven track record of providing high-level services. The Executive Chef must be passionate about their craft and inspire those around him or her with that energy and passion. Has a successful track record of controlling costs, standardizing recipes, planning budgets, and has the skills necessary to perform all kitchen tasks and train others to execute those tasks properly. The Executive Chef leads by example. Is a visionary and trend setter yet understands and respects the club’s long-standing culinary traditions and can balance both in creating menus, specials, and banquet offerings. Must have computer skills, including but not limited to Microsoft Outlook, Word, and Excel. Experience with Jonas POS software is a plus. Experience communicating with and engaging members and/or customers using social media is a plus. Has 5+ years of culinary experience as an Executive Chef or an Executive Sous Chef in a large operation. Preferably, has a culinary or related degree. Successful experience in both a la carte and banquet operations. A culinary arts degree from an accredited school is preferred. Certified Executive Chef (ACF) or Pro Chef (CIA) certification is preferred. Certification in food safety is mandatory. Is a well-respected member of the leadership team and community team and can generate thoughts and ideas that result in increased sales and improved membership satisfaction.
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