General Purpose:
Leads in the execution of the property’s culinary strategy. Responsible for the overall success of the Food & Beverage department including staffing, menu development and planning, ordering, vendor management, food production, staff training and development, inventory, catering and guest satisfaction.

Essential Duties:
• Directs ordering amounts, inventory levels, timing of orders, receiving and equipment maintenance
• Maintains quality of food products and ensures consistency in food delivery and standards
• Creates recipes and support materials, such as recipe cards, descriptions and menu guides
• Ensures that a quality sanitation program is followed throughout the kitchen operation
• Responsible for interviewing, hiring, training, planning, assigning and directing work, evaluating performance, rewarding and disciplining associates
• Monitors business volume forecast and plans accordingly in areas of manpower, productivity, costs and other expenses
• Responsible for implementing and maintaining excellent service to achieve guest satisfaction

Required Experience:
• Impeccable cooking knowledge, presentation, and skills for food service in a golf club Grille setting.
• Experienced and ability to provide variety and diverse food preparation for restaurant and banquet functions.
• Experience in conducting monthly physical food inventory process.
• Ability to monitor and manage food costs.
• Proven ability to train and develop a high performing team.
• Capable of developing menus that cater to guest’s preferences and expectations.
• Previous experience as a head chef or lead sous chef. Knowledge of accepted sanitation standards and applicable health codes
• Strong problem analysis and resolution at both a strategic and functional level
• Strong leadership and people management skills
• Professional, courteous demeanor
• Budgeting and forecasting knowledge and ability to maintain effective financial accountability
• Extensive knowledge of food and beverage service and current trends