Assistant Head Chef

GENERAL SUMMARYThe Executive Chef is responsible for the creation and implementation of culinary activities within the café, banquet, and conference facilities. This position will create and produce quality product and services while maintaining profitability and overall success of Café and banquet services. The Executive Chef manages related kitchen staff, manages expense and asset control, and customer service standards.Be a gritty, roll-up-your-sleeves kind of crew .

Service ForwardRuthlessly ConsistentDo the Right ThingNothing in this job description restricts management's right to assign or reassign duties and responsibilities to this job at any time.PRIMARY JOB FUNCTIONSKitchen ManagementOrganize and maintain kitchen equipment and suppliesResearch and recommend new equipment as beneficial to facilitiesInventory and order food product, as well as assist with sourcingCreate and produce quality product and services while maintaining profitability and overall success of Café and banquetCreate prep list and product order guidesFood Handling, Preparation and PresentationDevelop, create and presentation of menu selections and ensure that culinary staff is carefully following standard recipes while preparing assigned food items for serviceWork directly with Corporate F&B team in menu creation and implementation to uphold brand standardsEnsure quality of food presentation; check front line food preparation area for completeness prior to serviceActive participation in line production; rotate as expeditor and kitchen station, as necessaryRotate and store all food product to ensure quality and freshnessEstablish menu guide with photos and menu descriptions for BOH/FOH associatesSanitation and SafetyOperates food production equipment according to manufacturers' instructionsConsistently uses safe and sanitary food handling practices, including HAACP guidelinesEnsure proper safety and sanitation to ensure food and safety complianceDaily walk through of kitchen to ensure a clean, organized, safe and well-maintained facilityPromote the company's safety goals and actively work towards ensuring a safe working environmentComplete Managers Serve Safe training programManage, train, and administer Food Handlers Cards for BOH/FOH associatesEmployee ManagementHires , trains, supervises, and develops those supervised in accordance with company policies and directivesCommunicate staffing needs with F&B Corporate teamCompiles comprehensive reports regarding performance of supervised associates, as well as performs timely performance evaluations on supervised AssociatesConduct weekly departmental and divisional meetings to provide goals and operational feedbackResponsible for the implementation of company policies and proceduresProcess, review and submit payroll for BOH/FOH associatesMonitor uniform adherence of all supervised staffEnsure meal breaks are taken.Record all meal break violations with time edit sheet with associate signatureFinancial AccountabilityAccurately and timely submit vendor and department invoices for paymentAccurately maintain Food and Beverage tracker with revenues, invoices and payroll information.Promote harmonious relations among staff, members, guests, vendors, and the community at-large.Represent the club in a professional manner through image, dress, communication, and immediate follow through and responseCorporate Goals & ObjectivesEnsure compliance with company policies and proceduresEnsure the TBCC mission and club brand is upheld in all aspects of kitchen operationsActively further corporate objectives and continuously support improvement and positive change, which may include participating on corporate designated committees to improve the company and business operationsMake professional development a consistent priorityOTHER JOB FUNCTIONSAbility to regularly work monthly "close-out" dates (the final 3 days of every month)Flexibility in work schedule, as job may require day and evening shifts, weekends and holidaysMINIMUM QUALIFICATIONSTo perform this job successfully, an individual must be able to perform each primary job function satisfactorily. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.advanced knowledge of menu preparation and food costing.Policies — Knowledge of company polices, federal, state and local laws, government regulations and agency rules that pertain to property managed.Management of Financial Resources — Basic knowledge of economic principles and practices for maintaining a realistic budget, understanding financial reports and the ability to use mathematics to solve problems.Computer - Ability to develop and maintain computer records in MS Office programs such as Word, Excel, Outlook and other software required by TBCC and regulatory agencies. Ability to utilize food & beverage software programs.EXPERIENCE Minimum 8 years' experience in a high volume food and beverage operation using similar cooking techniquesMinimum 3 years' experience in supervisory role and staff developmentEDUCATIONFood safety certifiedCulinary certification requiredManagement training certification preferredWORKING CONDITIONS/ PHYSICAL REQUIREMENTSThe physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job.

Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.It is necessary for the position to adapt to frequent changes in condition as it may include: extreme heat when working with steam, hot water and/or deep fryer, to extreme cold when accessing the walk-in freezer.Specific vision abilities include: close and distance vision, and the ability to adjust visual focus.An Equal Opportunity EmployerThe Bay Club Company ("TBCC") provides equal employment opportunities without regard to race (and all traits historically associated with race, including but not limited to, hair texture and protective hairstyles), color, religion, creed (including, but not limited to, religious dress and grooming practices), sex (including pregnancy, childbirth or related medical conditions, and breastfeeding, and other related medical conditions), sexual orientation and identity, gender, gender identity, gender expression, actual or perceived national origin/ancestry, accent or ability to speak English, age, disability, marital/familial status, source of income, veteran status, citizenship status, political activities or affiliations, medical condition, genetic information, persons with AIDS or AIDS-related condition, or persons who are victims of domestic violence.