Executive Chef - Saratoga Golf & Polo Club : Job Details

Saratoga Golf & Polo Club Executive Chef Job Description

The Saratoga Golf & Polo Club is proud to announce an exceptional career opportunity for an experienced Executive Chef. Qualified candidates will be driven to succeed, possess excellent multitasking, interpersonal and communication skills with the desire to develop people and culture while having a strong culinary background and a passion for food and the guest/member experience. In addition to advanced culinary skills, this individual must have experience in cost control and take full ownership and responsibility for all culinary operations. We are looking for an Executive Chef that will set us apart from our competition with their culinary creativity and commitment to excellence. This position reports directly to the General Manager who serves on the club's Executive Committee.

The Executive Chef, in cooperation with the General Manager and Banquet Manager, is responsible for overseeing all culinary functions at the club. The executive chef attracts and retains staff, maintains a cooperative relationship with team members, optimizes staff productivity, and serves as a replacement in team members' absence. You will train staff to use new recipes, cooking techniques and equipment, and oversee cooks performing food preparation. You will oversee the delivery of food supplies, prepare special dishes, and supervise overall kitchen operations during dining service. To ensure success you will ensure your team delivers high-quality, cost-effective dishes promptly. Top candidates are creative, service-oriented, and level-headed.

This position will work continually to improve guest/member and employee satisfaction while maximizing the financial performance in all areas of responsibility. The Executive Chef must ensure that sanitation and food standards are achieved. Areas of responsibility include overseeing all food preparation areas (i.e. banquets, restaurant, cabana, bar/lounge) and all support areas (i.e. dish room, storage, purchasing).

Key Responsibilities:

• Managing cost and controlling expenditures for club food service
• Planning and creating seasonal menus
• Purchasing and managing inventory
• Rolling out new culinary programs in conjunction with marketing, banquets and culinary team

Other Duties include:

• Leads kitchen management team (Sous Chef, Culinary Team)
• Provides direction for all day-to-day operations
• Ensures property policies are administered fairly and consistently
• Reviews staffing levels to ensure that guest/member services and operational needs and financial objectives are met.
• Develops implements guidelines and control procedures for inventory
• Manages department controllable expenses including food costs, supplies, uniforms and equipment
• Participates in the budgeting process for areas of responsibility with the GM
• Knows and implements brand standards
• Demonstrating new cooking techniques and equipment to staff
• Ability to instill safety and sanitation habits in all employees.
• Teach culinary team the importance of consistency in preparation and presentation
• Displays leadership in guest/member hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest/member relations
• Responds to and handles guest/member problems and complaints
• Thorough knowledge of food handling and preparation techniques
• Ensure that level of quality, portion control, and plate presentation is adhered to consistently
• Coach and counsel employees to reflect SGPC service standards and procedures

Qualifications

• A minimum of 3-5 years of Executive Chef experience preferred
• Culinary Arts Degree or equivalent experience and training will be considered
• Certified Executive Chef preferred
• Prior experience in hospitality culinary management
• Comprehensive knowledge of F&B/Culinary function.
• Comprehensive knowledge of banquet operations.
• Demonstrated skills in leading a diverse team with varying degrees of experience.
• Ability to teach and inspire team members to be their best every day.
• Must have a flexible schedule to work during days, evenings, weekends, and some holidays as needed

At SGPC, employees work in an environment that demands exceptional performance yet reaps great rewards. Whether it's career opportunities, job enrichment or a supportive work environment, if you are ready for this challenge, then we are ready for you.

Job Type: Full-time

Pay: $75,000 to $90,000 annually

Benefits:

• Dental insurance
• Health insurance
• Vision insurance
• Vacation/Paid time off

Experience level: 5-8 years culinary experience

Weekly day range:

• Tuesday - Sunday
• Mondays as needed

Work setting:

• Country Club
• Upscale casual restaurant & cabana operations