Job Description

EXECUTIVE CHEF

Montecito Country Club

EXECUTIVE CHEF OPPORTUNITY AT MONTECITO COUNTRY CLUB:

Montecito Country Club offers an outstanding opportunity to join an exceptional team and build a new club with a great Membership. The role is suited for candidates with a proven track record of leadership and excellence in culinary operations management within private clubs or luxury hospitality establishments. Ideal candidates will have demonstrated success in leading busy, high-volume, quality, a la carte, and member experiences. Candidates should possess a history of innovative, creative, and consistent culinary operations, coupled with a passion for hospitality and the mentorship of future culinarians.

Montecito Club is a private golf and social Club with panoramic ocean views, historic setting, world-class golf featuring the newest Jack Nicklaus Signature golf course, excellent dining experiences, luxurious facilities and unparalleled service. Montecito Club is committed to maintaining a balance of tradition, inclusiveness, and modern relevance and continually delivering exceptional experiences to its membership. As part of this commitment, the club explores both classic and modern dining concepts that resonate with members and guests alike. The successful candidate will have the opportunity to lead and shape these initiatives, contributing to the club's reputation as a leader in culinary excellence.

MONTECITO COUNTRY CLUB WEBSITE: 

EXECUTIVE CHEF JOB DESCRIPTION

Position Summary:

Responsible for all food and pastry production including that used for restaurants, banquet functions and other outlets. Develops menus, food purchase specifications and recipes. Supervises production staff. Develops and monitors food and labor budget for the department. Maintains highest food quality and sanitation standards.

Essential Duties and Responsibilities:

· Hires, trains, supervises, schedules and evaluates the work of management staff in the food and pastry production departments.

· Plans menus (with Food and Beverage Manager) for all food outlets in the club.

· Schedules and coordinates the work of chefs, cooks and other kitchen employees to ensure that food preparation is economical and technically correct and within budgeted labor cost goals.

· Purchase products and other necessary food items/supplies.

· Ensures that high standards of sanitation, cleanliness and safety are always maintained throughout all kitchen areas.

· Establishes controls to minimize food and supply waste and theft.

· Safeguards all food-preparation employees by implementing training to increase their knowledge about safety, sanitation and accident-prevention principles.

· Develop standard recipes and techniques for food preparation and presentation that help to ensure consistently high quality and to minimize food costs; exercises portion control for all items served and assist in establishing menu selling prices.

· Prepares necessary data for applicable parts of the budget; projects annual food, labor and other costs and monitors actual financial results; takes corrective action as necessary to help assure that financial goals are met.

· Attend food and beverage staff and management meetings.

· Consults with the Catering Sales Manager about food production aspects of special events being planned.

· Cooks or directly supervises the cooking of items that require skillful preparation.

· Evaluate food products to assure that quality standards are consistently attained.

· Interacts with applicable food and beverage managers to assure that food production consistently exceeds the expectations of members and guests.

· Plans and manages the employee meal program.

· Evaluates products to ensure that quality, price and related goods are consistently met.

· 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.

· Recruits and makes selection decisions; evaluates job performance of kitchen staff; corrects, rewards and disciplines staff in a fair and legal manner.

· Recommends compensation rates and increases 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 that representatives from the kitchen attend premeal line-ups and meetings.

· Motivates and develops staff, including cross-training and promotion of personnel.

· Periodically visits the dining area, when it is open, to welcome members.

· Hosts taste panels to assess feasibility of proposed menu items.

· Reviews and approves product purchase specifications.

· Establish food presentations for well-plated meals and buffets.

· Maintains physical presence during times of high business volume.

· Implements safety training programs; manages OSHA-related aspects of kitchen safety and maintains MSDSs in easily accessible location.

· Understands and consistently follows proper sanitation practices including those for personal hygiene.

· Undertakes special projects as assigned by the General Manager/Food and Beverage Manager.

Qualifications:

· College degree preferred.

· 3 years’ culinary experience, supervisory and/or management experience, preferably in the golf industry.

· State certified and/or Serve Safe certified.

· Demonstrated experience and capability in the areas of budget development, fiscal management, strategic planning, staff management.

· Demonstrated quality written, verbal, and interpersonal communication skills.

· Ability to analyze and solve problems; efficiently handle multiple duties under pressure with minimal supervision; work flexible hours as required including nights/weekends.

· Positive attitude, professional manner and appearance in all situations.

Reports to:

Food & Beverage Director-Assistant General Manager-General Manager

Supervises:

Banquet Chef; Sous Chef; Banquet Chef; Pastry Chef; cooks; prep cooks; dishwashers.

Classification:

Full-time, Salaried, Exempt

Salary: $160k-$180k

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