There are country clubs, and then there are those that serve as vibrant communities where families come together and friendships flourish. Established by Hearst magnates, The Club at Castlewood boasts a rich history of pioneering hospitality. Today, a transformative, multi-million-dollar renovation is reshaping the club with a fresh vision of what a club can be in the East Bay. We are thrilled to announce the opening of Executive Chef to join our team and help elevate the dining experience for our guests and members.

General Purpose:

The Executive Chef position works closely together with the Director of Food and Beverage and Member Committees on creating a positive Member experience.  Responsible for all facets of the Food and Beverage Kitchen department including staffing, menu planning, ordering, vendor monitoring, food production, inventory, catering and budgeting. 

Essential Duties:

Manages all major Food and Beverage Kitchen operating expenses, set margins and manages food cost against projections. Creates Restaurant menus, banquets menus and special events menus. Directs ordering amounts, inventory levels, timing of orders, receiving, invoice settling, and equipment maintenance. Inspects, selects and uses only the freshest fruits, vegetables, meats, fish, fowl and other food products in order to maintain the highest standard in the preparation of all menu items. Maintains quality of food products and ensures consistency in food delivery and standards. Measures effectiveness of the Food and Beverage Kitchen department through the Food and Beverage profit and service performance of the facility. Creates recipes and support materials, such as recipe cards, descriptions, and/or pictures. Ensures that a quality sanitation program is followed throughout the Kitchen operation. Ensures proper monitoring of storage (including temperature setting) and rotation of food products to comply with Health Department regulations. Responsible for interviewing, hiring, training, planning, assigning, and directing work, evaluating performance, rewarding, and disciplining associates; addressing complaints and resolving problems. Manages department members that may include, but is not limited to: Sous Chefs, Union Cooks, Union Dishwashers, Express workers (temps). Assures that effective orientation and training are given to each new associate. Develops ongoing training programs. Monitors business volume forecast and plans accordingly in areas of manpower, productivity, costs and other expenses. Responsible for implementing and maintaining excellent service to achieve Member satisfaction. Incorporates safe work practices in job performance. Regular and reliable attendance. Performs other duties as required.

Compensation:

Salary range 115,000-125,000 annually.

Education/Experience:

Associate’s degree (AA) or equivalent from two-year college or technical school; or two to three years' experience and/or training; or equivalent combination of education and experience.

Physical Demands:

Frequently stands, walks, talks, hears, tastes, smells, uses hands, reaches with hands and arms.  Occasionally stoops, kneels, crouches or crawls.  Frequently lifts up to 25 pounds and occasionally lifts to 100 pounds.

Environment/Noise:

Occasionally works in wet or humid conditions (non-weather). Regularly works in extreme cold and heat (non-weather).  Occasionally works near moving mechanical parts, toxic or caustic chemicals, and in outdoor weather conditions.  Noise level is moderate.

Certificates/Licenses:

Food Safety and Applicable Sanitation Training

Job Knowledge, Skill, and Ability Preferences        

Ability to read and speak English may be required to perform the duties of the job (e.g. the associates may be required to communicate with English speaking customers or co-workers, the manuals for the equipment the associates may use are in English).

 

This job description is not an exclusive or exhaustive list of all job functions that an associate in this position may be asked to perform from time to time.