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Job Details

Executive Chef

Company name
Black Creek Club

Salary
Annually USD 75000 to 95000

Location
Chattanooga, TN, United States

Employment Type
Full-Time

Industry
Food Services

Posted on
Apr 06, 2024

Profile

 EXECUTIVE CHEF

Overview:

Black Creek Club is looking for an experienced, qualified Executive Chef to lead the kitchen’s daily food preparation & execution activities. The Executive Chef is responsible for ensuring that all food is consistently outstanding – from traditional Club favorites to innovative offerings and special events throughout all dining venues. The Executive Chef understands that quality and consistency in producing and delivering all menu items, from a sandwich to a five-course meal, is essential to an exceptional member’s experience.

Reports to:

  • The Executive Chef reports directly to the General Manager.

Supervises:

  • All Back of House Kitchen Staff including Line Cooks & Kitchen Stewards.

Key Responsibilities:

  • Responsible for all food production including a la carte, banquets, and other outlets.
  • Ensure the highest levels of quality & consistency for an exceptional member dining experience.
    • Approve and “polish” dishes before they reach Club members.
    • Ensure that the culinary team takes pride in the meals that they produce and approaches each item on the plate with equal focus.
  • Oversee all Kitchen Operations.
  • Direct the daily food preparation process.
  • Cook on the line and supervise all other food preparation related activities.
  • Create, communicate & maintain standard kitchen policies & procedures for Back of House Staff.
  •  
  •  
  • Perform monthly food inventory.
  • Manage food needs, stocking, inventory & ordering.
  • Work with Clubhouse Manager & General Manager on necessary repairs or replacement of kitchen equipment.
  • Develop kitchen staffing schedule & maintain records of attendance.
  • Monitor & manage food & labor costs for the kitchen. Adept at creating and managing a budget and provide food purchase specifications to control food quality and costs.
  • Lead daily pre-meal meetings to enhance serving staff food product knowledge. 
  • Work with the GM to plan for growth and expansion of the culinary facilities and programs at Black Creek.
  • Maintain the highest-level professional food quality & sanitation standards.
    • Comply with nutrition, sanitation, regulatory, and safety standards.
    •  Pays sharp attention to detail, enforces the highest standards of sanitation and safety, and ensures that all BOH staff approach the standards with the same level of focus.
  • Develop menus with new culinary creations & existing Club favorites, ensuring the variety and quality of the servings for seasonal menus.
    • Establish portion size.
    • Price menu items.
    • Incorporate weekly features, gluten-free, & vegetarian items on the menus.
    • Document & maintain recipes for consistency in food preparation.
    • Direct food plating - both individual plates & buffet presentations.
    • Review new menus & pricing with the F&B Director & General Manager.
  • Responsible for hiring, managing, and training kitchen staff.
    • Foster a climate of trust, cooperation, and mutual respect between co-workers.
    • Build a pipeline of talented and creative up-and-coming culinary individuals.
    • Trains all staff in the proper handling of gluten- free dishes and requests.
    • Leads the Back of House initiative relative to accident prevention, training and retention of staff, and sanitation and safety standards.
  • Represent the Kitchen & other Back of House staff to the Club Membership.
    • Comfortable conversing in both the kitchen & dining room.
    • Responsive to Club Member & Team Member requests with a positive attitude & stives to find creative ways to accommodate reasonable requests.
  • Perform any other duties as needed by Club management to ensure exceptional Member experience & achieve Club objectives.
  •  

Job Benefits:

  • 401K (21 & up, after 6 months)
  • Dental, Vision, Health, Life, Long Term Disability, and Accidental Death & Dismemberment Insurance Benefits
  • Paid time off per Club policy.
  • Lunch provided daily (Tuesday-Sunday).
  • Relocation allowance is negotiable.

Job Requirements:

  • Must be at least 21 years old.
  • Possess a Valid Driver's License.
  • Must pass a background check and drug test.
  • Professional References Provided upon request.

Job Type:

  • Full Time, with working hours included on the weekends and some evenings.

Job Schedule:

  • Must be able to work evenings, weekends, & most holidays.
  • Typical Dining Room hours are 11am -9pm. Closed most Mondays. Hours may vary for special events.
  • Anticipate a minimum of 50 hours per week.

Pay:

  • $75,000.00 - $95,000.00 per year, pending experience.

Supplemental pay types:

  • Bonus incentives based on performance.

 

 

Company info

Black Creek Club

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