Unique Club/Facility Details

Golf Facilities

• 18 hole course, par 71, designed by Scott Pool

Racquet Facilities

• 2 indoor lighted Hard courts
• 1 outdoor lighted Hard courts

Swimming Facilities

• 1 Indoor

Other Athletic Facilities

Steam, sauna, workout, stretch, yoga, and spa services available.

Dining Facilities

• 1 Outdoor Dining that seats 80
• 1 Formal Dining Room that seats 65
• 1 9th Hole that seats 0
• 2 Member's Grill that seats 50
• 1 Outdoor Dining that seats 55
• 1 Banquet Room that seats 50
• 1 Private Function Room that seats 20

Chef de Cuisine
Reports To: Executive Chef
Supervises: Sauce Cook; Fry Cook; Line Prep Cook; Breakfast Cook; Garde Manger Chef; Butcher; Broiler Cook; Assistant Cook; Sauté Cook; Salad Preparation Assistant

Education and/or Experience
•A degree from post-secondary culinary arts program.
•Minimum two years of formal culinary/foodservice management training or commensurate experience
•Minimum two years of culinary preparation experience
•Minimum two of culinary management experience in a similar high volume foodservice operation with similar duties and responsibilities
•Experience working in a computer network environment utilizing Microsoft Word and Excel programs.

Job Knowledge, Core Competencies and Expectations
•Must be familiar with and have worked with all kitchen equipment.
•Awareness of occupational hazards and safety precautions; skilled in following safety practices and recognizing hazards.
•Knowledge of food handling and preparation principles and procedures for all foods produced and served in the club.
•Ability to effectively supervise all kitchen food production employees in the absence of Executive Chef.
•Knowledge of and ability to perform required role during emergency situations.

Job Summary (Essential Functions)
Assist the Executive Chef in supervising food production for all food outlets, banquet events and other functions at the club. Supervise food production personnel, assist with food production tasks as needed and assure that quality and cost standards are consistently attained. The chef de cuisine is responsible for planning and directing food preparation in the kitchen. This will involve a large degree of supervising other kitchen staff. As assistant to the Executive Chef, the Chef de cuisine will help with menu planning, inventory, and managing supplies. Also aid in making sure the kitchen is up to safety standards and that staff are obeying sanitation rules. During mealtimes, it is important that the chef de cuisine be quick on his/her feet and be able to make smart decisions instantly. The chef de cuisine is responsible for staff scheduling and discipline, when necessary. Manages departmental cleaning initiatives to completion.

Job Tasks/Duties
•Prepares food to specifications before and during operations.
•Properly measures and portions all food items. Complies with all portion sizes, quality standards, department rules, policies, and procedures.
•Cooks all food to proper specifications in a timely manner.
•Ensures proper food temperatures are maintained, and food is stored and labeled correctly to or beyond Environmental Health Services standards with daily checks.
•Ensures freshness and quality of all menu items. Daily line checks.
•Packages all products to proper specifications.
•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.
•Performs opening, closing line checks daily. Taste touch, smell.
•Write and review prep lists for all casual, fine dining, and on course culinary operations.
•Keeps workstation and equipment clean, organized, sanitized, and sufficiently stocked.
•Follows and upholds all health codes and sanitation regulations.
•Consults with the banquet team about food production aspects of special events being planned.
•Provides training and professional development opportunities for all kitchen staff.
•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.
•Uses waste control guidelines and records all waste on spoilage sheet.
•Ability to work varied hours/days, including nights, weekends, and holidays, as needed.
•Actively promote all culinary concepts to membership and beyond.
•Develop and maintain recipe books for lodge and overlook concepts.
•Motivates and develops staff, including cross-training to ensure coverage in season and with staff shortages (illness, untimely resignations, etc.)
•Undertakes special projects as assigned by executive chef.

Licenses and Special Requirements
•Must have or be able to obtain current certifications and licenses required by local, state, and/or Federal guidelines for food production management.
•Ability to maintain a calm, composed presence in an often fast-paced environment where multiple tasks, events and stimulus may occur simultaneously.

Physical Demands and Work Environment
•While performing the duties of this job, the employee is regularly required to reach with hands and arms and talk or hear.
•The employee frequently is required to sit at work station to perform duties including proper human resources reporting, scheduling, counseling, etc.
•The physical use hands to obtain and prepare products is necessary.
•The employee is occasionally required to stand, walk; and stoop, kneel, crouch, or crawl.
•The employee must frequently lift and/or move up to 50 pounds.
•Specific vision abilities required by this job include distance vision, color vision, peripheral vision, depth perception, and ability to adjust focus.
•While performing the duties of this job, the employee is regularly exposed to moving mechanical parts.
•A noisy, chaotic environment is sometimes the result of what this position will work within to achieve the departmental goals.

Educational Requirements

Salary Range