Head Chef

Under the direct supervision of the General Manager, this position coordinates the activities and directs training of chefs, cooks, and other kitchen workers engaged in preparing and cooking foods to ensure an efficient and profitable food service by performing the following duties personally or through subordinate supervisors for Jacaranda West Country Club.

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Job Requirements:

Education and/or Experience: High School degree or GED required. Bachelor’s degree or equivalent; extensive cooking and production experience, minimum 10 years work in food preparation, 5 years in supervisory/Sous Chef position in a large kitchen.

Supervisory Responsibilities: Directly supervises 15 to 20 employees in the Kitchen Department. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.

Computer Skills: Proficient in Microsoft Office Products; Word, Excel and PowerPoint required. Must be proficient with retail point-of-sale systems. Must know how to perform research using the Internet.

English Language Skills: Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. Ability to effectively present information and respond to questions from groups of managers, clients, and guests. Expressing or exchanging ideas or instructions by the spoken word.

Mathematical Skills: Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals.

Certificates, Licenses, Registrations:

• Valid Driver’s License
• Health permit/food safety Certification. Team Member is required to obtain cards individually and provide proof of possession prior to first day of employment subject to local laws.

Essential Functions of the position:

To perform the job successfully, an individual should perform the following essential functions of the position:

• Maintains good quality products and presentations according to company standards; i.e., uses records and recipe cards
• Assures food production consistently exceeds member and guest expectations
• Supervises all food preparations for the Restaurants and Banquets
• Maintains purchasing, receiving and food storage standards; conducts food cost control inventories
• Estimates production needs on a daily and weekly basis
• Maintains high sanitation standards for food handling and equipment maintenance
• Conducts monthly sanitation and safety inspections with the Sous Chef
• Implement training to increase employee’s knowledge of food production, presentation and proper sanitation
• Implement safety training and accident prevention practices
• Assists in development of annual operation budget
• Develops menu selection and format with the Sous Chef, Food & Beverage Manager/Supervisor and General Manager
• Coordinates with Engineering to ensure that preventative maintenance programs are in effect, and for follow up on pending work orders, firefighting and accident prevention, and periodical servicing of equipment
• Prepares weekly schedule based on business forecast and budget
• Coordinates with the Food & Beverage Manager/Supervisor for catering procedures and Banquet Event Orders (BEO’s)
• Adheres to the state and local health and safety regulations
• Plans menus and utilization of food surpluses and leftovers, taking into account probable number of guests, marketing conditions, popularity of various dishes, and frequency of menu changes
• Estimates food consumption and purchases or requisitions foodstuffs and kitchen supplies
• Reviews menus, analyzes recipes, determines food, labor, and overhead costs, and assigns prices to menu items
• Supervises cooking and other kitchen personnel and coordinates their assignments to ensure economical and timely food production
• Observes methods of food preparation and cooking, sizes of portions, and garnishing of foods to ensure food is prepared in prescribed manner
• Tests cooked foods by tasting and smelling them
• Devises special dishes and develops recipes
• Familiarizes newly hired chefs and cooks with practices of kitchen and oversees training of cook apprentices
• Establishes and enforces nutrition and sanitation standards
• Polished professional appearance and presentation
• Protect resort assets
• Any other duties as assigned by the General Manager
• Assists with special projects as needed.

Job Competencies:

To perform the job successfully, an individual should demonstrate the following competencies:

• Customer Service –Adheres to the Coral Hospitality Basics of Service standards. Manages difficult or emotional customer situations; Responds promptly to customer needs; Solicits customer feedback to improve service; Responds to requests for service and assistance; Meets commitments.
• Interpersonal Skills – Maintains confidentiality; Keeps emotions under control.
• Oral Communication – Speaks clearly and persuasively in positive or negative situations; listens and gets clarification; responds well to questions.
• Written Communications – Writes clearly and informatively; edits work for spelling and grammar; presents numerical data effectively.
• Teamwork – Gives and welcomes feedback; Contributes to building a positive team spirit; Supports everyone's efforts to succeed.
• Change Management – Develops workable implementation plans; communicates changes effectively; builds commitment and overcomes resistance; prepares and supports those affected by change, monitors transition and evaluates results.
• Delegation – Delegates work assignments; matches the responsibility to the person; provides recognition for results
• Leadership – Inspires and motivates other to perform well; gives appropriate recognition to others.
• Managing People – Includes staff in planning, decision-making, facilitating and process improvement; takes responsibility for subordinates’ activities; provides regular performance feedback; improves process, continually works to improve supervisory skills.
• Cost Consciousness – Works within approved budge; develops and implements cost saving measures.
• Organizational Support – Follows policies and procedures; completes administrative tasks correctly and on time; supports organizational goals and values.
• Planning/Organizing – Prioritizes and plans work activities; uses time efficiently; organizes or schedules other people and their tasks.
• Ethics – Treats people with respect.
• Professionalism – Reacts well under pressure; Treats others with respect; Follows through on commitments.
• Quality – Monitors own work to ensure quality.
• Quantity - Works quickly.
• Safety – Observes safety and security procedures.
• Planning/Organizing - Uses time efficiently; Plans for additional resources; Organizes or schedules other people and their tasks.
• Adaptability – Able to deal with frequent change, delays, or unexpected events.
• Attendance/Punctuality - Is consistently at work and on time.
• Dependability - Keeps commitments; Commits to long hours of work when necessary to reach goals.
• Initiative – Volunteers readily.
• Innovation – Meets challenges with resourcefulness; generates suggestions for improving work.

Physical Requirements/Work Environment:

Physical Requirements:

• Must be able to work in a fast-paced, high energy, and physically demanding environment.
• Must be able to spend 90% of working time standing, walking, and reaching and 10% of working time sitting.
• Pushing, pulling and lifting objects from a lower to higher position or moving objects horizontally, from position to position.
• Feeling or grasping objects of different size and shape.
• Maintaining body equilibrium to prevent falling while walking, standing or crouching in narrow, slippery, or erratically moving surfaces.
• Will be required to use physical capabilities including climbing and ascending or descending ladders, stairs, and ramps.
• Must be able to carry loads greater than 35 pounds and exert up to 50 pounds of force occasionally, and/or up to 30 pounds of force frequently.
• Must be able to communicate clearly with our guests in the primary language of the restaurant, specific to location. (Primarily English)
• Hearing sounds at normal speaking levels with or without correction.
• Specific vision abilities include close, distance, color, peripheral, depth perception and the ability to adjust focus.

Work Environment:

• Exposed to weather conditions and prevalent temperature changes.
• Subject to moderate to high ambient noise levels.
• Frequently required to function in narrow aisles or passageways.
• Hazards include, but are not limited to, cuts from broken glass and metal cans, burns, slipping and tripping.
• Frequently required to wash hands and/or wear gloves.