GENERAL SUMMARY

The Executive Chef is responsible for the creation and implementation of culinary activities within the café, banquet, and conference facilities. This position will create and produce quality product and services while maintaining profitability and overall success of Café and banquet services. The Executive Chef manages related kitchen staff, manages expense and asset control, and customer service standards.

 

Our Culture

Our unique culture is at the heart of all we do and is guided by our values and behaviors. It’s what we expect of ourselves and each other every day. We call it our “Code of Culture”.

Our Code of Culture includes Our Mantra, Our Actions We Live By, and Pete’s Promise:

 

Our Mantra:

Respect The Past

Accept Responsibility

Pay it Forward

 

Our Actions We Live By:

Actions We Live By. It’s who we are when we step into our full power.

Keep It Real. Always. We need open and honest discussions. We need courage to speak up and to call things out that aren’t good enough. And we navigate tough conversations with empathy and grace.

Think Ahead. Be An Owner. Always be proactive, not reactive; be on the front foot. If we want to be an owner of this business, we must act like it!

Stay Humble. Hustle Harder. Show up and do the hard work. Be a gritty, roll-up-your-sleeves kind of crew. Know it’s never about one person–we are a part of a powerful team.

One Team. One Voice. Be ONE united team. When we move in the same direction, there are no limits to what we can accomplish.

Be Curious. Ask Why. Stay member curious. We seek to understand, and we never settle. We ask questions to truly understand the core of a matter.

 

Pete’s Promise:

Service Forward

Ruthlessly Consistent

Do the Right Thing

 

 

Nothing in this job description restricts management’s right to assign or reassign duties and responsibilities to this job at any time.

PRIMARY JOB FUNCTIONS

Kitchen Management

Organize and maintain kitchen equipment and supplies Research and recommend new equipment as beneficial to facilities Inventory and order food product, as well as assist with sourcing Create and produce quality product and services while maintaining profitability and overall success of Café and banquet Create prep list and product order guides

 

Food Handling, Preparation and Presentation

Develop, create and presentation of menu selections and ensure that culinary staff is carefully following standard recipes while preparing assigned food items for service Work directly with Corporate F&B team in menu creation and implementation to uphold brand standards  Ensure quality of food presentation; check front line food preparation area for completeness prior to service Active participation in line production; rotate as expeditor and kitchen station, as necessary Rotate and store all food product to ensure quality and freshness Establish menu guide with photos and menu descriptions for BOH/FOH associates

 

 

Sanitation and Safety

Operates food production equipment according to manufacturers’ instructions Consistently uses safe and sanitary food handling practices, including HAACP guidelines Ensure proper safety and sanitation to ensure food and safety compliance Daily walk through of kitchen to ensure a clean, organized, safe and well-maintained facility Promote the company’s safety goals and actively work towards ensuring a safe working environment Complete Managers Serve Safe training program Manage, train, and administer Food Handlers Cards for BOH/FOH associates

 

Employee Management

Hires, trains, supervises, and develops those supervised in accordance with company policies and directives Communicate staffing needs with F&B Corporate team Compiles comprehensive reports regarding performance of supervised associates, as well as performs timely performance evaluations on supervised Associates Conduct weekly departmental and divisional meetings to provide goals and operational feedback Responsible for the implementation of company policies and procedures Process, review and submit payroll for BOH/FOH associates Monitor uniform adherence of all supervised staff Ensure meal breaks are taken. Record all meal break violations with time edit sheet with associate signature

 

Financial Accountability

Accurately and timely submit vendor and department invoices for payment Accurately maintain Food and Beverage tracker with revenues, invoices and payroll information.

 

Communication & Relationships

Effectively and professionally interacts and communicates with management, other associates, members, guests, and vendors. Promote harmonious relations among staff, members, guests, vendors, and the community at-large. Communicate timely and follow up, as appropriate. Active participation in required events, required programs, required meetings and required trainings. Represent the club in a professional manner through image, dress, communication, and immediate follow through and response

Corporate Goals & Objectives

Ensure compliance with company policies and procedures Ensure the TBCC mission and club brand is upheld in all aspects of kitchen operations Actively further corporate objectives and continuously support improvement and positive change, which may include participating on corporate designated committees to improve the company and business operations Make professional development a consistent priority OTHER JOB FUNCTIONS Ability to regularly work monthly “close-out” dates (the final 3 days of every month) Flexibility in work schedule, as job may require day and evening shifts, weekends and holidays