Job description

• Job Purpose: The Executive Chef is primarily responsible for directing and overseeing the heart of-the-house operation and working closely with the leadership and events team, coordinating club, member special events, and private catering.

Duties and Responsibilities: Professional and courteous service includes:

• Leads and manages culinary services

• Maintains the highest professional food quality and sanitation standard

• Develops and plans menus considering members, guests, marketing conditions, costs, and other applicable factors and oversees its execution

• Sources and purchases of all necessary culinary supplies

• Plans, coordinates, and oversees special events

• Develops and monitors culinary and labor budget

• Recruits, hires, and trains all kitchen and event staff

• Establishes controls to minimize food and supply waste

• Executes special projects as assigned, including Manager on Duty responsibilities as needed

• Supervises Cooks and oversees the supervision of production

• Provides employee meals, as required

• Safeguards all food preparation by implementing training to increase staff’s food handling knowledge and maintains “A” Health Scores

• Prepares, manages, coordinates, and adheres to the food and beverage operating and capital budgets

• Attends all food and beverage leadership meetings as directed

• Completes alcohol awareness and food safety programs successfully within 30 days of hire

• Conducts regular department staff meetings and training

• Administers schedules, employee performance evaluations, coaching, and counseling sessions as needed

• Works a variety of shifts, as required, including nights, weekends, and holidays

• Complies with, reviews, and updates departmental policies and procedures and submits them for approval to the General Manager

Qualifications Experience, Competencies, and Education

Culinary degree or certificate from a central accredited Culinary Institute or equivalent. A minimum of 8 years of proven culinary experience in a leadership or management position with a proven track record as a manager in the hospitality industry.

Must demonstrate an advanced understanding of culinary arts, restaurant management, and public relations.

Ability to work independently and able to handle multiple priorities/projects at the same time. Must be punctual, reliable, and conscientious. Basic computer skills, MS Office suite including Word, Excel, and Outlook.

Physical Demands

An employee must meet the physical demands described here to perform the essential functions of this job successfully. Reasonable accommodations may enable individuals with disabilities to perform essential functions. While performing the duties of this job, the employee is required to stand; walk; sit; use hands to finger, handle, or feel objects, tools, or controls; reach with hands and arms; climb stairs; balance; stoop, kneel, crouch or crawl; talk or hear. Specific vision abilities required by the job include
close and distance vision, depth perception, and the ability to adjust focus.

• Standing and walking up to 90% of shift. Working on the computer up to
• 25% of the time

• Lifting, carrying, and/or moving up to 25 pounds

• Pushing, pulling, bending, stooping, and upward reaching

Job Type: Full-time

Pay: From $63,878.00 per year

Benefits:

• Health insurance
• Paid time off

Experience level:

• 5 years

Supplemental pay types:

• Bonus pay

Work setting:

• Casual dining restaurant

Ability to commute/relocate:

• Harpers Ferry, WV: Reliably commute or planning to relocate before starting work (Required)

Experience:

• Culinary experience: 5 years (Preferred)
• Cooking: 5 years (Preferred)

Work Location: One location

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