Golf Facilities

• 18 hole course, par 71, designed by Wayne Stiles
• 18 hole course, par 69, designed by Wayne Stiles

Tennis Facilities

• 4 outdoor Hard courts
• 3 outdoor Har-Tru courts

Swimming Facilities

• 2 Outdoor

Other Athletic Facilities

Fitness Center

Dining Facilities

• 1 Casual Dining Room that seats 100
• 1 Member's Grill that seats 120
• 1 Lounge/Bar that seats 50
• 4 Outdoor Dining that seats 450
• 1 Ballroom that seats 500
• 3 Private Function Room that seats 150

Special Club Features

Job Summary

Serve as “second in command” of the kitchen: assist the Executive Chef in supervising food production for all food outlets, banquet events, members’ events and all other events at Norwood Hills Country Club. Supervise food production personnel, assist with food production tasks as needed and assure that quality and cost standards are consistently attained.  

III. Principal Objective

IV.   Job Duties:

1. Prepares or directly supervises kitchen staff responsible for the daily preparation of all members dining, including soups, sauces, salads, sauté items, grilled items, and daily feature items. Chef de Cuisine ensures that methods of cooking, garnishing, and portioning of all menu items are within prescribed standards. If and when the above do not meet Norwood Hills Country Club’s standards Chef de Cuisine is responsible for rectifying each incident with consultation of Executive Chef.
2. Chef de Cuisine assists the Executive Chef with monthly inventories, pricing, cost controls, and daily product ordering.
3. Chef de Cuisine assumes complete charge of kitchen and kitchen staff in absence of the Executive Chef. All disciplinary actions must follow prescribed actions of Norwood Hills Country Club.
4. Chef de Cuisine assists Executive Chef with hiring, training, and supervising all kitchen staff. Training and supervision will regard sanitation, safety, and production standards.
5. Chef de Cuisine assures high quality standards of quality, cost, eye appeal, and flavor of all foods.
6. Chef de Cuisine assists in the hiring of proper staffing for maximum productivity and high standards of quality control; controls food and labor costs to ensure a balanced budget within kitchen department.
7. Chef de Cuisine makes recommendations for proper care and service of kitchen equipment.
8. Chef de Cuisine assists in the scheduling of staff, menu development, menu costing and other administrative duties as assigned by the Executive Chef.
9. Chef de Cuisine has proficiency in working all positions in a kitchen.
10. Chef de Cuisine assists in long term planning for staff development and kitchen department improvement.
11. Chef de Cuisine conducts pre-meal informational meeting with dining room staff. Pre-meal meeting will convene 20 minutes prior to scheduled service opening; information to include: daily features (samples of each daily feature should accompany for tasting), discussing of any short supplied items, selection of daily vegetables, selection of daily starches, and recommendations of wine for each daily feature item.
12. Chef de Cuisine assists in maintaining security of kitchen including equipment, food and supply inventories.
13. Chef de Cuisine assists in procurement, delivery, receiving and storage of food and supplies.
14. Chef de Cuisine serves as expediter in the absence of the Executive Chef.
15. Chef de Cuisine assists in kitchen personnel, evaluations, and recommends for future employment of highly qualified personnel.
16. Chef de Cuisine (Executive Chef and Garde Manger will perform as principles) coordinates design and assembly of buffet presentations and assures proper set up of buffets in timely and productive manner.
17. Chef de Cuisine performs check of mise en place to assure quality and quantity prior to each service.
18. Chef de Cuisine receives and reports all member/guest complaints or concerns to Executive Chef; assists in the resolve of all complaints and concerns.
19. Chef de Cuisine compiles a daily prep list. Prep list must be assembled each evening following service and should contain all butchering requirements, vegetable prep needs, soup needs, and all other items to be prepared prior to the next day’s service time.
20. Chef de Cuisine abides by all codes of employment as stated in Norwood Hills Country Club employment manual.
21. Chef de Cuisine performs all responsibilities in a manner which meets all local, state, and federal health standards.
22. Chef de Cuisine supervises complete and extensive clean up and shut down of kitchen during closing shifts. This includes complete floor scrub in a safety conscious manner, locking of all food department storage areas, and when needed locking of building and alarm engagement.

V. Specific Areas of Responsibility

1. Organization and rotation of walk-in freezer.
2. Organization and rotation of dry storage.
3. Direction of organization and rotation of produce and protein cooler.

VI.   Reports to

Executive Chef/Assistant General Manager/General Manager

VII. Supervises

 Sauté cook, grill cook, prep cook, garde manger, cold cook, ware washer, buffet attendant

Norwood Hills Country Club
#1 Norwood Hills Country Club Drive
St. Louis, MO 63121

www.norwoodhills.com

Educational Requirements

Salary Range