Executive Chef, Hershey Country Club (posted 04/18/19)
Location:Hershey Country Club Interest:Culinary/Cooks Type:Full-time (Benefits Eligible) Hourly Wage:TBD
Job Description: The Executive Chef is responsible for managing food production, quality and presentations of all food in dining outlets throughout the Hershey Country Club. The position oversees a full time Sous Chef and Purchasing Agent as well as a culinary team of cooks and stewards. This person sets the tone for the proper administration of departmental HR policies and unionized staff management.
The Executive Chef must manage expenses according to budget and take an active role in forecasting and the construction of an annual budget. The Executive Chef must work collaboratively with other operating departments to ensure successful execution of events. He/She should be an excellent communicator and maintain composure in stressful situations.
Essentials of the Position: This position maintains primary ownership of all menu design, specifications and recipes, menu costing, and food production for all areas of the country club to include restaurants, banquets, snack huts, pool areas and employee cafeteria. The Executive Chef must be able to create appropriate club cuisine as well as high end a la carte and banquets offerings.
Responsible for hiring, managing, and leading the kitchen and sanitation staff to include coaching and counseling. This also includes administrating and monitoring employee behaviors in accordance with union guidelines. Review daily and weekly payroll
Develop and monitor food and labor budget for the department. Assume an active role in forecasting. Manage discretionary expenses to budget. Assume an active role in the annual budget building process.
Manage two direct reports (Sous Chef and Purchasing Agent). Delegate and deploy resources as necessary according to business levels.
Responsible for maintaining compliance standards in accordance with PA State health and safety regulations.
Schedule and coordinate the work of sous-chef, cooks and other kitchen employees to assure that food preparation is at expected quality levels while maintaining peak efficiency. Establish and measure controls to minimize food and supply waste.
Hire, train, schedule and coach culinary and sanitation staff. Maintains appropriate staffing levels commensurate with business levels.
Design and plan menus with AGM, Banquet and Catering Staff for all dining rooms, banquet areas and snack hut operations in the club considering the members, market conditions, popularity of various dishes, holidays, seasons, and costs.
Create menu recipes and plate and buffet presentations with the highest regards for consistency and quality.
Continually monitor and evaluate team output to ensure standards in quality and portion control.
Help to develop an operating budget for each of the department's revenue outlets. Monitor and take corrective action as necessary to ensure that the budget's sales and cost goals are attained.
Prepare forecasts, and financial analyses for all culinary operations.
Maintains sanitation and safety in the kitchens at all times according to PA State standards and HACCP regulations. Inspects and insures that all safety, sanitation, energy management, preventive maintenance, and other standards are consistently met.
Engage membership by soliciting feedback and maintaining a visible presence in dining rooms and at Member Events.
Monitor equipment assets and smallware inventory to forecast budget needs and future capital expenditures.
Participate in division meetings and conduct monthly department meetings.
Serve as member of Hershey Country Club Executive Committee.
Must be at least 18 years of age or older.
Must possess a valid Driver's license.
Minimum of (3) three years culinary experience with a restaurant and banquet background.
Minimum of (1) one year supervisory experience at a Sous Chef level or above.
Degree from an accredited culinary school required; A total of (5) five years of experience is required if degree requirement is not met.