Titleholders Restaurant Chef

This is an exempt position that is responsible for the daily operation of the restaurant kitchen. Responsibilities include but are not limited to food production of breakfast, lunch and dinner; training and supervising staff; managing the requisition process; writing menus, daily specials and menus for special events; maintaining a clean, safe, and sanitary kitchen; and maintaining the Club's high standards of quality.

Responsibilities:

· Train and supervise the Grill kitchen staff

· Manage the production of the Grill menus and maintain standards of quality

· Develop and write recipes

· Expedite lunch and dinner production

· Ensure the proper requisition of menu items

· Write daily specials and food cost to ensure proper pricing

· Write monthly special events and food cost to ensure proper pricing

· Ensure product consistency

· Ensure that the Grill kitchen is clean, safe, and sanitary always

· Ensure the proper completion of opening and closing checklists

· Ensure the proper completion of cleaning and sanitation checklists

· Ensure that the Food & Beverage standards of operations are followed

· Participate in daily meetings with Grill kitchen staff and Grill service managers

· Participating in regular meetings with the Executive Chef

Qualifications:

· A minimum of 2 years of similar, supervisory experience in a professional kitchen

· Working knowledge of Microsoft Office applications (Word and Excel)

· College degree in Culinary Arts is preferred but not necessary

Expectations:

· Energetic person

· Must be passionate about food and wine

· Must have people management skills

· Oriented and attention to detail

· Creative with food and food presentation

· Be able to create, assign, and supervise execution of preparation list, part levels of food production, cleaning list, and opening and closing duties

Benefits:

Medical

Dental

Vision

PTO

401K

Equal Opportunity Employer

Drug Free Employer