Company: Victoria Country Club
Posted on: May 5, 2022
As the culinary head of our club, our executive chef has the
opportunity to provide our members with a unique dining experience
that includes locally acquired fare of fresh seafood, beef and
vegetables and olive oils. In alignment with our vision to provide
a culinary experience like no other in the Victoria Area our chef:
Hires, trains, supervises, schedules, and evaluates the work of
management staff in the food production department. Plans menus for
all food outlets in the club and for special occasions and events.
Oversees scheduling and coordinates the work of sous chef(s),
cooks, and other kitchen employees to assure that food preparation
is economical and technically correct and within budgeted labor
cost goals. Approves the requisition of products and other
necessary food supplies. Ensures that high standards of sanitation,
cleanliness and safety are always maintained throughout all kitchen
areas. Establishes 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. Develops standard recipes and
techniques for food preparation and presentation that help to
assure consistently high quality and to minimize food costs;
exercises portion control for all items served and assists in
establishing menu selling prices. Prepares necessary data for
applicable parts of the budget; projects annual food, labor and
other costs and monitors actual financial results; takes corrective
action as necessary to help assure that financial goals are met.
Attends food and beverage staff and management meetings. Consults
with the banquet function committee about food production aspects
of special events being planned. Cooks or directly supervises the
cooking of items that require skillful preparation. Evaluates food
products to assure that quality standards are consistently
attained. Interacts with the Membership to assure that food
production consistently exceeds the expectations of members and
guests. Plans and manages the employee meal program. Develops
policies and procedures to enhance and measure quality; continually
updates written policies and procedures to reflect state-of-the-art
techniques, equipment, and terminology. Recruits and makes
selection decisions; evaluates job performance of kitchen staff;
coaches, rewards and disciplines staff in a fair and legal manner.
Recommends compensation rates and increases for kitchen staff.
Establishes and maintains a regular cleaning and maintenance
schedule for all kitchen areas and equipment. Provides training and
professional development opportunities for all kitchen staff.
Ensures that representatives from the kitchen attend service
line-ups and meetings. Motivates and develops staff, including
cross-training and promotion of personnel. Visits dining area to
welcome members. Hosts taste panels to assess feasibility of
proposed menu items. Reviews and approves product purchase
specifications. Maintains physical presence during times of high
business volume. Implements safety training programs; manages
OSHA-related aspects of kitchen safety and maintains MSDSs in
easily accessible location. Understands and consistently follows
proper sanitation practices including those for personal hygiene.
Undertakes special projects as assigned by the General Manager.
Employment Type: Full Time Salary: $65,000 - $85,000 Annual
Keywords: Victoria Country Club, Victoria , Executive Chef, Hospitality & Tourism , Victoria, Texas
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