Concert Golf Partners
Join Concert Golf Partners to lead culinary operations as an Executive Chef at Blue Hill Country Club.
Base pay range: $100,000.00 – $105,000.00 per year.
Key Responsibilities
The Executive Chef prepares an annual budget and achieves financial goals through forecasting, cost controls, and labor management.
This is a hands‑on working chef position; daily operations execution is the first priority.
The Executive Chef coordinates the ordering and monitoring of all food and kitchen wares and engineering all menu items to maintain the proper contribution margin.
The Executive Chef hires all kitchen staff and trains/develops them through education and creative instruction, ensuring standardization of recipes and plate presentation for a‑la‑carte venues and catered events.
The Executive Chef advocates outstanding service to members and exceeds expectations regarding the success of the operation.
This position oversees all culinary operations including a‑la‑carte, member events, and banquets. Creative menu design and concise purchasing strategies are key to departmental success.
The Executive Chef demonstrates strong respectful management style vital to fostering a family culture.
Qualifications
Minimum five years experience as an Executive Chef or eight years experience as a Sous Chef.
Has successfully led dynamic high‑volume culinary operations with multiple dining outlets.
Possesses characteristics commanding presence in the dining room.
Proven track record of team management, organizational, and coaching skills within the heart of the house.
Solid understanding of a‑la‑carte and banquet revenue generation.
Strong management skills with verifiable strengths in inspirational leadership, financial performance, and people skills.
Thorough knowledge of menu planning for both restaurants and banquets with high‑volume buffet and banquet cuisine exceeding expectations.
Confident proactive team builder who attracts, develops, and retains high‑performing staff.
High‑quality chef, mentor, teacher, operator, and “game‑changer.”
Organizes, prioritizes, delegates, and follows through with assignments.
Motivates and maintains cohesive team while managing and directing performance.
Promotes positive work relationships with other departments.
Manages change effectively.
Strong presentation skills.
Comprehensive knowledge of expense control related to labor and forecasting/budgeting of expenses.
Experience with purchasing and inventory systems.
Creative menu development skills.
Strong technical literacy, including Microsoft Word, Excel, payroll management, and point‑of‑sale systems.
Superior client service skills and the ability to maintain poise under pressure.
Bilingual (English–Spanish) communication ability positive.
Seniority Level Director
Employment Type Full‑time
Job Function Management and Manufacturing
Industries Hospitality
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Base pay range: $100,000.00 – $105,000.00 per year.
Key Responsibilities
The Executive Chef prepares an annual budget and achieves financial goals through forecasting, cost controls, and labor management.
This is a hands‑on working chef position; daily operations execution is the first priority.
The Executive Chef coordinates the ordering and monitoring of all food and kitchen wares and engineering all menu items to maintain the proper contribution margin.
The Executive Chef hires all kitchen staff and trains/develops them through education and creative instruction, ensuring standardization of recipes and plate presentation for a‑la‑carte venues and catered events.
The Executive Chef advocates outstanding service to members and exceeds expectations regarding the success of the operation.
This position oversees all culinary operations including a‑la‑carte, member events, and banquets. Creative menu design and concise purchasing strategies are key to departmental success.
The Executive Chef demonstrates strong respectful management style vital to fostering a family culture.
Qualifications
Minimum five years experience as an Executive Chef or eight years experience as a Sous Chef.
Has successfully led dynamic high‑volume culinary operations with multiple dining outlets.
Possesses characteristics commanding presence in the dining room.
Proven track record of team management, organizational, and coaching skills within the heart of the house.
Solid understanding of a‑la‑carte and banquet revenue generation.
Strong management skills with verifiable strengths in inspirational leadership, financial performance, and people skills.
Thorough knowledge of menu planning for both restaurants and banquets with high‑volume buffet and banquet cuisine exceeding expectations.
Confident proactive team builder who attracts, develops, and retains high‑performing staff.
High‑quality chef, mentor, teacher, operator, and “game‑changer.”
Organizes, prioritizes, delegates, and follows through with assignments.
Motivates and maintains cohesive team while managing and directing performance.
Promotes positive work relationships with other departments.
Manages change effectively.
Strong presentation skills.
Comprehensive knowledge of expense control related to labor and forecasting/budgeting of expenses.
Experience with purchasing and inventory systems.
Creative menu development skills.
Strong technical literacy, including Microsoft Word, Excel, payroll management, and point‑of‑sale systems.
Superior client service skills and the ability to maintain poise under pressure.
Bilingual (English–Spanish) communication ability positive.
Seniority Level Director
Employment Type Full‑time
Job Function Management and Manufacturing
Industries Hospitality
#J-18808-Ljbffr