Unique Club/Facility Details

Golf Facilities

• 18 hole course, par 72, designed by Mitchell

Racquet Facilities

• 6 outdoor Hard courts

Swimming Facilities

• 1 Outdoor

Other Athletic Facilities

Dining Facilities

• 1 Men's Grill that seats 40
• 2 Casual Dining Room that seats 80
• 2 Ballroom that seats 250

Summary of Responsibilities

The Executive Chef is responsible for working directly with club management to create a clear and credible vision for Cedarbrook. This role requires an understanding of revenue mix and the alignment of human resources, marketing, and systems to achieve strategic goals and maximize revenue. The Executive Chef ensures all food production complies with health and safety guidelines established by local and municipal agencies.

The Executive Chef must possess a broad range of skills, including strong written and verbal communication, organizational abilities, and creativity.

Primary Duties

• Develops all menus, food purchase specifications, and recipes.
• Develops and monitors food cost and labor budgets.
• Maintains the highest professional food quality and sanitation standards.
• Hires, trains, supervises, and evaluates the work of all staff in the food and pastry production departments.
• Plans menus (with the food and beverage director) for all food outlets in the club.
• Schedules and coordinates the work of chefs, cooks, and other kitchen employees to ensure food preparation is efficient, technically accurate, and within budgeted labor costs.
• Approves the requisition of products and other necessary food supplies.
• Ensures high standards of sanitation, cleanliness, and safety are always maintained in all kitchen areas.
• Establishes controls to minimize food and supply waste and theft.
• Implements training programs to enhance kitchen staff’s knowledge of safety, sanitation, and accident prevention.
• Cooks or directly supervises the preparation of dishes that require advanced culinary skills.
• Evaluates food products to ensure consistent quality standards.
• Develops standard recipes, costing, and food preparation techniques to maintain high quality and control food costs; exercises portion control and assists in setting menu prices.

Additional Responsibilities

• Prepares necessary budget data; projects annual food, labor, and other costs and monitors actual financial results, taking corrective action as needed to meet financial goals.
• Supervises a staff of up to 25 full- and part-time employees.
• Works closely with food and beverage managers to ensure food production consistently exceeds member and guest expectations.
• Collaborates with other departments to promote synergy and clear communication.
• Plans and manages the employee meal program.
• Evaluates product quality, pricing, and value.
• Contributes content to the club newsletter and website.
• Utilizes available club resources instead of outsourcing whenever possible.
• Represents members’ needs and interests on applicable club committees.
• Develops policies and procedures to enhance and measure quality, updating them regularly to reflect industry advancements.
• Recruits, evaluates, and manages kitchen staff, handling corrective actions, rewards, and disciplinary measures fairly and legally.
• Recommends compensation adjustments for kitchen staff.
• Establishes and maintains a regular cleaning and maintenance schedule for all kitchen areas and equipment.
• Provides training and professional development opportunities for all kitchen staff.
• Ensures kitchen representatives attend service lineups and meetings.
• Motivates and develops staff through cross-training and promotion opportunities.
• Periodically visits the dining area to engage with guests.
• Undertakes special projects as assigned by the food and beverage director.
• Hosts taste panels to evaluate proposed menu items.
• Works with the chief steward to ensure sanitation standards are maintained.

Meeting Structure

• Attends regular department head meetings, providing key performance reports.
• Attends weekly banquet event order (BEO) meetings.
• Attends monthly House Committee meetings.
• Attends monthly Board of Governors meetings.
• Participates in ad hoc and other committee meetings as needed.

Educational Requirements

Salary Range