Executive Chef | Unique Concept | Salary to $135k

Executive Chef

Country Club

Omaha, NE

$70-80k + benefits

Position Executive Chef

Job Summary

The Executive Chef will lead the culinary team in our club. The Executive Chef will be responsible for overseeing all aspects of kitchen operations, including food preparation, menu planning, recipe development, and kitchen staff training.

Responsible for managing all food outlets including the development and implementation of menus, quality control, staff training, and budget management.

Will oversee the kitchen and food service staff and work closely with other departments to ensure the highest level of customer satisfaction and quality in our dining facilities.

Job Tasks (Duties)

Designs and implements menus that include the Restaurant, Pool Café, Snack Bar, Banquet and Specialty Event Menus that reflect seasonal availability and local flavors : The Executive Chef will create and implement these menus to appeal to a wide range of tastes and dietary needs.

They will ensure that menu items are both aesthetically pleasing and delicious, while also considering cost and nutritional value.

• Continually monitor and improve food quality and presentation, while ensuring that all dishes are prepared to the highest standards of taste, appearance, and consistency.
• Hires, trains, and supervises the work of kitchen staff in the food production departments.
• Schedules and coordinates the work of cooks and other kitchen co-workers to assure that food preparation is economical and technically correct.
• Stay up to date on industry trends and techniques and share knowledge and ideas with the culinary team.
• Is active and assists with food preparation for correct procedures.
• Evaluates food products to assure that quality standards are consistently attained.
• Create and maintain kitchen policies and procedures that promote safety, cleanliness, and hygiene.
• Safeguards all food preparation employees by implementing training to increase their knowledge about safety, sanitation, and accident prevention principles.
• Works with the Health Department to stay compliant with State and Local Health Guidelines. Must hold a Level IV Food Handler Permit at all times.
• Ensures the highest standards of sanitation and cleanliness are always maintained throughout the kitchen areas.
• Attends all food and beverage meetings.
• Assists with budgeting process; projects annual food and labor costs and monitors actual financial results; takes corrective action where necessary to help assure that financial goals are met.
• Approves the requisition of products and other necessary food supplies (Purchasing Manager).
• Oversees departments inventory to ensure accurate inventory levels, pricing and Cost of Goods Sold.
• Establishes controls to minimize food and supply waste and theft.
• Responsible for overall P&L performance of Food Department and accountability of all co-workers.
• Must work with Total Teamwork Philosophy. INTEGRITY, EFFORT & ATTITUDE are a must!

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