Applicants to this position must reside within a 90 mile radius of the property.
The Executive Chef is responsible for all food production used for dining rooms, banquet functions and the cantina. He/she develops menus, food purchase specifications and recipes; develops and monitors food and labor budget for the department and maintains the highest professional food quality and sanitation standards. He/she should inspect all kitchens regularly to observe quality of food preparation and service. Reports to the General Manager.
Job Tasks and Duties:
1. Hires, trains, supervises and evaluates the work of all kitchen staff 2. Plans menus for all food areas in the club 3. Schedules and coordinates the work of sous chefs, cooks and other kitchen employees to assure that food preparation is economical, technically correct and within budgeted labor cost goals 4. Approves the requisition of products and other necessary food supplies 5. Ensures that high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all times 6. Establishes controls to minimize food and supply waste 7. Safeguards all food preparation by employees by implementing training to increase their knowledge about safety, sanitation and accident prevention principles 8. Develops standard recipes and techniques for food preparation and presentation which helps to assure consistent high quality and minimize food costs; exercises portion control for all items served and assists in establishing menu pricing 9. Prepares budget for department including food, labor and other costs; monitors actual financial results on a monthly basis, and takes corrective action as necessary to help assure that financial goals are met 10. Attends staff and management meetings 11. Interacts with food and beverage managers to assure that food production consistently exceeds the expectations of members and guests 12. Plans and manages the employee meal program 13. Develops policies and procedures to enhance and measure quality; continually updates written policies and procedures to reflect state-of-the-art techniques, equipment and terminology 14. Recruits and makes employment decisions; evaluates job performance of kitchen staff; corrects, rewards and disciplines staff in a way consistent with the employee handbook 15. Recommends compensation rates for kitchen staff 16. Establishes and maintains a regular cleaning and maintenance schedule for all kitchen areas and equipment 17. Provides training and professional development opportunities for all kitchen staff 18. Motivates and develops staff including cross-training and promotion of personnel 19. Periodically visits dining areas to engage members 20. Undertakes special projects as assigned by the General Manager 21. Hosts taste panels to assess feasibility of proposed menu items 22. Maintains knowledge of industry trends
Education: Culinary degree preferred
Skills: Microsoft Word, Excel, inventory controls, basic HR management, culinary creativity
Other Benefits: Health, dental and life insurance, 401K plan, vacation and sick leave, continuing education allowance, ACF dues and fees
Bel-Air Country Club is one of the country?s most exclusive and premier golf clubs. It is an oasis in the urban spread that is Los Angeles, snuggled within the residential community of Bel-Air. It has been host to the 1976 U.S. Amateur, the 2004 U.S. Senior Amateur, and will co-host the upcoming 2017 U.S. Amateur. Founded in 1925, the Bel-Air Country Club is a private club rich in tradition that offers an outstanding golf experience. Besides its magnificent golf course, Bel-Air?s greatest asset has always been the fellowship and camaraderie of its members.