We are currently looking to hire a talented Executive Chef to join the team at Esplandade Madeira Ranch!

As the Executive Chef, you are Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maximizing financial performance in all areas of responsibility. Supervises all kitchen areas to ensure a consistent, high-quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved. Areas of responsibility comprise overseeing all food preparation areas and all support areas to ensure the highest-level quality and consistency as relates to food handling, food quality and food presentations while maintaining established operational standards.

$75,000-$85,000 BOE

Manager Responsibilities:

Hires new F&B team members for both the Kitchen and Front of The House. Trains new employees in the company’s policies, procedures, and best practices. Organizes and oversees the schedules, payroll, and work of assigned staff. Conducts performance evaluations that are timely and constructive.  Handles discipline and termination of employees as needed and under company policy.

Duties and Responsibilities:

Establish and maintain an F&B Manual, which reflects service standards, food quality production, portion, cost control, while conforming to State Health Department Codes. Creates and plans all meals and menus for the F&B venues, Signature & Social events, and catered events. Ensure all menus have appropriate menu costing / recipe cards associated with each item. Conducts Daily Food/Line Inspection to ensure all items ingredients being used are fresh and of the highest quality. Expedite peak meal periods by maintaining a "hands on" approach. Works within monthly set food cost budget, adjust food requisitions and controls waste. Monitors food outlets, buffets, stations and food displays for creativity, quality, cleanliness, and food safety. Participates in monthly food inventories. Maintain cleanliness and organization in all back of house F&B areas. Prepare and submit weekly employee schedules and bi-weekly payroll summaries to the Community Manager. Adjust actual schedules to ensure efficient use of employees. Attend and participate in the weekly department and other periodic employee meetings. Plan, organize and manage daily activity. Leads kitchen management team. Provides direction for all day-to-day operations. Understands employee positions well enough to perform duties in employees' absence or determine appropriate. Provides guidance and direction to subordinates, including setting performance standards. Utilizes interpersonal and communication skills to lead, influence, and encourage others. advocates sound financial/business decision making; demonstrates honesty/integrity. Leads by example. Reviews staffing levels to ensure that service, operational needs, and financial objectives are met. Establishes and maintains open, collaborative relationships with the team. Solicits employee feedback, utilizes an "open door" policy and reviews assoc. satisfaction results. Demonstrate new cooking techniques and equipment to staff. Manage and monitor daily accurate activity and financial requirements, ordering of products, stock levels and monthly inventory. Conduct daily walk through to ensure the facility is safe and presentable and that courtesy and efficiency are being exercised throughout. Monitor that all equipment in the kitchen is clean and in proper working condition. Conducts pre-shift meetings to inform associates of daily events; ensures associates are prepared, organized, and deliver high standards of service and great experience to the members. Protect the assets of the facility. Initiates programs to reduce breakage and for China, Glass, and Silver Operate within the guidelines, policies, standards, and constraints as established by Troon. Maintain a current Food Handlers Certificate and a current Responsible Vendor or TIPS Certificate. Is incredibly friendly, customer centric, and radiates a positive, inclusive, and accommodating attitude while interacting with associates and customers. Perform other duties as assigned. May be requested to conduct cooking classes created by the ERE F&B leader at their community or other Esplanade Communities.

Required Skills/Abilities

Excellent verbal and written communication skills. Proficient knowledge in recommending, pouring, and serving wine, beer, and spirits. Excellent interpersonal and customer service skills. Excellent organizational skills and attention to detail. Excellent time management skills with a proven ability to meet deadlines. Strong analytical and problem-solving skills. Strong supervisory and leadership skills. Ability to prioritize tasks and to delegate them when appropriate. Ability to function well in a high-paced and at times stressful environment. Proficient with Microsoft Office Suite or related software.

 

Must have the ability to perform moderate physical work and may be required to lift up to 50 lbs., up to 30 lbs. frequently and up to 10 lbs. constantly. Perform activities such as bending, kneeling, crouching, reaching, standing, lifting and grasping for up to 5 hours without sitting. 

Education and Experience:

Must have at least 3 years of Culinary Experience as a Sous Chef, Chef De Cuisine, or Executive Chef in a Hotel, Resort, Mid to High-End Free-Standing Restaurant or Luxury Community Setting. Recommended to have at least 1 year of Front of the House Leadership Experience in a Hotel, Resort, Mid to High-End Free-Standing Restaurant or Luxury Community Setting. Must have Culinary Certification, or Associates Degree.

Working Conditions:

Consistently moving between an indoor environment (30%) and an outdoor environment (70%) of the time. Potential exposure to weather conditions while serving guests outdoors. Work area may be crowded and noisy. Makes frequent trips to kitchen, where air may be moist, warm, and odorous from preparing foods. The kitchen floor may be slippery from moisture and grease. Sharp and rapid equipment movement, sharp utensils, harmful chemicals and or solvents if proper safety procedures are not followed.

This job description is not an exclusive or exhaustive list of all job functions that an associate in this position may be asked to perform from time to time.