Griffin Club Los Angeles
Griffin Club Los Angeles provided pay range: $120,000.00/yr - $140,000.00/yr
Summary
The Executive Chef reports directly to the Director of Food and Beverage and is responsible for all food production for restaurants, banquet functions, and other outlets. Develop menus, food purchase specifications, and recipes. Supervise staff. Develop and monitor the food and labor budget for the department. Maintain the highest professional food quality and sanitation standards. This role must be filled by a self-motivated and diligent individual who values serving our membership base. Essential Responsibilities
Plan menus for all food outlets at the Club. Schedule and coordinate the work of all chefs, cooks, and other kitchen employees to ensure that food preparation is economical technically correct, and within budgeted labor cost goals. Approve the requisition of products and other necessary food supplies. Ensure that high standards of sanitation, cleanliness, and safety are maintained throughout all kitchen areas at all times. Establish controls to minimize food and supply waste and theft. Safeguards all food preparation employees by implementing training to increase their knowledge about safety, sanitation, and accident prevention principles. Develop standard recipes and techniques for food preparation and presentation which helps to assure consistently high quality while minimizing food costs; exercise portion controls for all items served and establish menu selling prices. 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 necessary to help assure that financial goals are met. Attend food and beverage staff and management meetings Consult with the Director of Food and Beverage and Director of Catering about food production aspects of special events being planned Cook or directly supervise the cooking of item that require skillful preparation. Ensure proper staffing for maximum productivity and high standards of quality; control food and payroll costs to achieve maximum profitability. Evaluate food products to assure that quality standards are consistently being attained Interact with food and beverage management to ensure that food production consistently exceeds the expectations of members and guests. In conjunction with the food and beverage management team, assist in maintaining a high level of service principles in accordance with established standards. Evaluate products to ensure high quality at the most reasonable selling prices. Develop policies and procedures to enhance and measure quality; continually update written policies and procedures to reflect state-of-the-art techniques, equipment, and terminology. Establish and maintain a regular cleaning and maintenance schedule for all kitchen areas and equipment. Ensure that an effective orientation and onboarding program is in place for all kitchen staff, along with consistent professional development and training. Periodically visits the dining area when it is open to converse with members. Support safe work habits and a safe working environment at all times. Perform other duties as directed. Other Duties
Interviews, selects, trains, supervises, counsels, and disciplines all employees in the department. Maintain an environment and overall atmosphere for staff that promotes and values appropriate and responsible contributions to the Club’s success. Ensure all services to members are conducted in a highly professional and efficient manner. Be an active and dynamic recruiter of team members, as well as someone who inherently enjoys developing and building a team and leading them to significant, positive membership satisfaction outcomes; Be a collaborative team player who is willing to be “hands-on” when necessary but understands when to step back and lead the team. Develop and maintain a professional workforce. Ensure a safe working environment and attitude on the part of all employees in areas of responsibility. Knowledge of Club Offering. Thorough understanding of the Club’s membership documents, programming, and general offering to members. Attend General Employee, Department Managers, Membership Sales, and Ambassador Committee Meetings. Professional Appearance & Ethical Conduct Maintain a professional appearance and dress appropriately for an upscale athletic and social club. Personal and professional conduct ethical and consistent with the vision of the Club Promote goodwill and positive energy throughout the membership and staff. Maintain integrity and supply of membership documents. Highly visible in order to interact with members and guests. Reports To: Director of Food and Beverage
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The Executive Chef reports directly to the Director of Food and Beverage and is responsible for all food production for restaurants, banquet functions, and other outlets. Develop menus, food purchase specifications, and recipes. Supervise staff. Develop and monitor the food and labor budget for the department. Maintain the highest professional food quality and sanitation standards. This role must be filled by a self-motivated and diligent individual who values serving our membership base. Essential Responsibilities
Plan menus for all food outlets at the Club. Schedule and coordinate the work of all chefs, cooks, and other kitchen employees to ensure that food preparation is economical technically correct, and within budgeted labor cost goals. Approve the requisition of products and other necessary food supplies. Ensure that high standards of sanitation, cleanliness, and safety are maintained throughout all kitchen areas at all times. Establish controls to minimize food and supply waste and theft. Safeguards all food preparation employees by implementing training to increase their knowledge about safety, sanitation, and accident prevention principles. Develop standard recipes and techniques for food preparation and presentation which helps to assure consistently high quality while minimizing food costs; exercise portion controls for all items served and establish menu selling prices. 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 necessary to help assure that financial goals are met. Attend food and beverage staff and management meetings Consult with the Director of Food and Beverage and Director of Catering about food production aspects of special events being planned Cook or directly supervise the cooking of item that require skillful preparation. Ensure proper staffing for maximum productivity and high standards of quality; control food and payroll costs to achieve maximum profitability. Evaluate food products to assure that quality standards are consistently being attained Interact with food and beverage management to ensure that food production consistently exceeds the expectations of members and guests. In conjunction with the food and beverage management team, assist in maintaining a high level of service principles in accordance with established standards. Evaluate products to ensure high quality at the most reasonable selling prices. Develop policies and procedures to enhance and measure quality; continually update written policies and procedures to reflect state-of-the-art techniques, equipment, and terminology. Establish and maintain a regular cleaning and maintenance schedule for all kitchen areas and equipment. Ensure that an effective orientation and onboarding program is in place for all kitchen staff, along with consistent professional development and training. Periodically visits the dining area when it is open to converse with members. Support safe work habits and a safe working environment at all times. Perform other duties as directed. Other Duties
Interviews, selects, trains, supervises, counsels, and disciplines all employees in the department. Maintain an environment and overall atmosphere for staff that promotes and values appropriate and responsible contributions to the Club’s success. Ensure all services to members are conducted in a highly professional and efficient manner. Be an active and dynamic recruiter of team members, as well as someone who inherently enjoys developing and building a team and leading them to significant, positive membership satisfaction outcomes; Be a collaborative team player who is willing to be “hands-on” when necessary but understands when to step back and lead the team. Develop and maintain a professional workforce. Ensure a safe working environment and attitude on the part of all employees in areas of responsibility. Knowledge of Club Offering. Thorough understanding of the Club’s membership documents, programming, and general offering to members. Attend General Employee, Department Managers, Membership Sales, and Ambassador Committee Meetings. Professional Appearance & Ethical Conduct Maintain a professional appearance and dress appropriately for an upscale athletic and social club. Personal and professional conduct ethical and consistent with the vision of the Club Promote goodwill and positive energy throughout the membership and staff. Maintain integrity and supply of membership documents. Highly visible in order to interact with members and guests. Reports To: Director of Food and Beverage
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