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|Seasonal Executive Chef|
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|This position requires candidates to have a US work permit. Please do not apply if you are not legally able to work in the United States.|
|Position Description:||Job Description:|
This position is responsible for management of the kitchen and staff as directed by the Food & Beverage Director. This position is a working position that will develop and execute a variety of menus for a private club's membership and special events. The ability to design and effectively implement a comprehensive food program is key to success. Individuals must be able to successfully provide a quality menu within the financial framework of the program.
Specific Job Duties:
-Develop and design a variety of menus including an upscale dinner menu, exciting lunch menu, snack menu for the pub and pool, and specials for each service.
-Assist the Food & Beverage Director and the Sales Director in creating menus and pricing of menus for weddings and private events.
-Supervision of all kitchen staff including dishwashers as directed by the Food & Beverage Director.
-Ensure the kitchen is orderly and organized at all times.
-Maintain accurate inventories of all utensils and food at all times.
-Meet or exceed the budgeted cost of goods sold and payroll as provided in the club's financials.
-Provide a cooking class for the club's membership a minimum of six times during the season.
-Other duties and assignments as determined by the Food & Beverage Director, General Manager and the Board of Directors
-This position requires a flexible work week during the April to November season
-Salary depending on experience paid bi-weekly.
-Bonus dependent upon performance that is paid at the end of the season
-Position review every year
-Other compensation as may be provided
|Job Profile: |
|Position: ||Executive Chef|
|Start Date: ||Spring|
|Job Category: ||Other|
|Job Type: ||Full-time|
|Experience: ||3 years|
|Education: ||Commensurate experience|
|Job Location(s): ||North Carolina|
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