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Farmingdale

    Executive Chef - Farmingdale, United States - Eagle Oaks Country Club

    Eagle Oaks Country Club
    Eagle Oaks Country Club Farmingdale, United States

    3 weeks ago

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    Description


    Job description Brief Job Description The Executive Chef must have experience of the private club service and strive for excellence with the member experience.

    The Chef will be responsible for all aspects of the day-to-day culinary operations at Eagle Oaks Country Club.

    He/she will develop and execute all initiatives surrounding the successful management of the culinary operation, including but not limited to cooking, budgeting, planning, organizing, and directing.

    The Executive Chef will also be responsible for cost control, food ordering, food production, storage, safety and sanitation standards, and labor staffing and scheduling.

    Eagle Oaks is known as one of the finest country clubs in New Jersey if not the East Coast. Impressive, lavish yet relaxing and inviting. This is the Eagle Oaks experience. More than just a golf club, Eagle Oaks is a member's home away from home.

    Golf members will appreciate the Johnny Miller/Jack Nicklaus-designed golf course, heated bays, state of the art driving range, while social and sport members can take advantage of our Har-Tru tennis courts, pickleball courts and aquatics center with three saline pools & private cabanas.

    Award-winning dining facilities including a private upscale steakhouse as well as a casual dining room, in season tiki bar & grille, private cigar lounge, outdoor patio with grille overlooking the golf course and year-round invitations to the many family-friendly events (as well as adults-only gatherings), and on-site overnight accommodations are just a few of the luxurious amenities provided at Eagle Oaks.

    Eagle Oaks also offers a dining membership that entitles members to utilize all dining venues and attend all member events.

    Candidate Qualifications Familiarity with restaurant, hotel or club kitchen management and procedures, including at least five years' service as an executive chef.

    Degree from post-secondary culinary arts training program is desirable, as is knowledge of cost-accounting procedures. Skillful at managing staff, ordering and managing product. Pleasant disposition and ability to work with others. He/she must be a team builder, willing to coach and train. He/she shall possess a good sense of humor and work closely with the F&B management team. He or she is responsible for all food production including a la carte, banquets, and other outlets.

    He or she develops daily menus, food purchase specifications, and recipes; trains, mentors, and supervises the production team; monitors and manages food and labor costs for the department; and maintains the highest professional food quality and sanitation standards.

    The Executive Chef is a Department Head position. Reports to the Chief Operating Officer. Responsibilities Manages the kitchen Oversee and assisst the Executive Sous Chef, A la Carte Sous Chef and Executive Banquet Chef Plan, prepare and direct food preparation and culinary activities Estimate food requirements and food/labor costs Supervise kitchen staff's activities Arrange for equipment maintenance and repairs Recruit and manage kitchen staff Rectify arising problems or complaints Perform administrative duties Comply with nutrition and sanitation regulations and safety standards Keep time and payroll records Maintain a positive and professional approach with coworkers and customers Be visible and engaged with members throughout the F&B outlets and during events at the Club Responsible for monthly inventory Review and approve product purchase specifications and maintain excellent vendor relationships Requirements Proven working experience as a Head Chef, minimum five years Excellent record of kitchen management Ability to spot and resolve problems efficiently Capable of delegating multiple tasks Communication and leadership skills Keep up with cooking trends and best practices Working knowledge of various computer software programs (MS Office, POS)

    Knowledge of purchasing with a bidding system Reports to the Chief Operating Officer EDUCATION A degree in Culinary Arts/Management or a related field is preferred Employment Type:


    Full Time Years Experience:
    years Bonus/Commission: Yes
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