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Executive Chef
Applicants to this position must reside within a 90 mile radius of the property.
Position Description:Job Summary:

The Executive Chef is responsible for all food production used for dining rooms, banquet functions and the cantina. He/she develops menus, food purchase specifications and recipes; develops and monitors food and labor budget for the department and maintains the highest professional food quality and sanitation standards. He/she should inspect all kitchens regularly to observe quality of food preparation and service. Reports to the General Manager.

Job Tasks and Duties:

1. Hires, trains, supervises and evaluates the work of all kitchen staff
2. Plans menus for all food areas in the club
3. Schedules and coordinates the work of sous chefs, cooks and other kitchen employees to assure that food preparation is economical, technically correct and within budgeted labor cost goals
4. Approves the requisition of products and other necessary food supplies
5. Ensures that high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all times
6. Establishes controls to minimize food and supply waste
7. Safeguards all food preparation by employees by implementing training to increase their knowledge about safety, sanitation and accident prevention principles
8. Develops standard recipes and techniques for food preparation and presentation which helps to assure consistent high quality and minimize food costs; exercises portion control for all items served and assists in establishing menu pricing
9. Prepares budget for department including food, labor and other costs; monitors actual financial results on a monthly basis, and takes corrective action as necessary to help assure that financial goals are met
10. Attends staff and management meetings
11. Interacts with food and beverage managers to assure that food production consistently exceeds the expectations of members and guests
12. Plans and manages the employee meal program
13. Develops policies and procedures to enhance and measure quality; continually updates written policies and procedures to reflect state-of-the-art techniques, equipment and terminology
14. Recruits and makes employment decisions; evaluates job performance of kitchen staff; corrects, rewards and disciplines staff in a way consistent with the employee handbook
15. Recommends compensation rates for kitchen staff
16. Establishes and maintains a regular cleaning and maintenance schedule for all kitchen areas and equipment
17. Provides training and professional development opportunities for all kitchen staff
18. Motivates and develops staff including cross-training and promotion of personnel
19. Periodically visits dining areas to engage members
20. Undertakes special projects as assigned by the General Manager
21. Hosts taste panels to assess feasibility of proposed menu items
22. Maintains knowledge of industry trends

Culinary degree preferred

Microsoft Word, Excel, inventory controls, basic HR management, culinary creativity

Other Benefits:
Health, dental and life insurance, 401K plan, vacation and sick leave, continuing education allowance, ACF dues and fees
Company Profile:Bel-Air Country Club is one of the country?s most exclusive and premier golf clubs. It is an oasis in the urban spread that is Los Angeles, snuggled within the residential community of Bel-Air. It has been host to the 1976 U.S. Amateur, the 2004 U.S. Senior Amateur, and will co-host the upcoming 2017 U.S. Amateur. Founded in 1925, the Bel-Air Country Club is a private club rich in tradition that offers an outstanding golf experience. Besides its magnificent golf course, Bel-Air?s greatest asset has always been the fellowship and camaraderie of its members.
Job Profile:
Position: Executive Chef
Start Date: Immediate
Job Category: Other
Job Type: Full-time
Compensation: Commensurate with Experience
Experience: 5 years
Education: Culinary Arts Degree Preferred
Job Location(s): California
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