Executive Chef at Arcis Golf

Weston, Florida, United States -

Full Time

Start Date

Immediate

Expiry Date

12 Jun, 26

Salary

0.0

Posted On

14 Mar, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Culinary Leadership, A La Carte Operations, Banquet Operations, Menu Engineering, Financial Target Achievement, Staff Development, Inventory Management, Cost of Sales (COS), Cost of Goods Sold (COGS), ServSafe Standards, Operational Planning, Team Mentoring, Communication, Attention To Detail, Ordering, Invoicing

Industry

Hospitality

Description

Club Location: The Club At Weston Hills - Weston, FL Arcis Golf team members thrive on anticipating needs, forging connections, and elevating experiences for our team, members, and guests. We are an inclusive team of unique individuals who show up each day with a grateful spirit, humble heart, and a genuine respect for one another. Arcis Golf team members thrive on anticipating needs, forging connections, and elevating experiences for our team, members, and guests. We are an inclusive team of unique individuals who show up each day with a grateful spirit, humble heart, and a genuine respect for one another. Club Location: The Club at Weston Hills, Weston, Florida Title: Executive Chef Department: Food & Beverage Reports to: General Manager FLSA Status: Exempt Scope Direct and coordinate activities of the culinary department, lead the culinary team and maintain established operational standards and maximize profits. Primary Responsibilities Ensure compliance with the national programs such as Menu Program, Approved Product List and Inventory procedures. Responsible for selection, development and retention of talented culinary staff. Ensure financial targets are being met and appropriate accounting procedures and monthly financial reviews are being followed consistently. If financial targets are not being met, provide an analysis of the problem and determine a specific plan of action. Observes and coaches workers in the daily operation of the kitchen to ensure quality and timeliness of product. Review guest and member surveys and feedback and determine appropriate plan of action if appropriate. Engineer all menus items to ensure quality and proper margins. Create and execute short term and long term operational and financial plans for the department to improve quality and financial results. Ensure kitchen is clean and sanitary and is in compliance with all federal, state and local laws. Creates menus as needed for events, custom events, daily features and so on. Identify and communicate successes and best practices to Regional Chef and/or VP Food & Beverage to help improve quality and financial results across the company. Maintains constant communication between departments and keeps other departments informed about special programs and events. Qualifications Previous experience in a large-scale Chef leadership role overseeing both a la carte and banquet operations. High school diploma or equivalent required. Bachelor’s degree, Culinary degree or certificate preferred. Strong attention to detail, planning and organizational skills Experience supervising others and leading a team Strong verbal and written communication skills Strong administration, ordering, inventory, invoicing experience required Professional leader able to mentor and inspire team members Professional collaboration as part of a senior team in a multi-department organization Hands on mentor, trainer, developer of culinary team members Diligent focus on COS and COGS metrics Impeccable cleanliness and Servsafe standards Working Conditions Will often be required to work nights, weekends and holidays. Certification And/or License Requirement Food service permit as required by local or state government agency. ServSafe Food Safety "Manager" certification must be obtained within 30 days of hire. Physical / Cognitive Activities This description of physical and mental activities is not intended to describe essential job functions. Rather, its purpose is to give the job applicant a feel for the physical and mental activities of the job to the end that an applicant with a disability can determine whether he or she will be able to do this job either with or without accommodations. The major responsibility in this position is to direct the operations in the culinary departments. A majority of time will be spent moving about the kitchen, handling various products and utensils, lifting of up to 50 pounds and interacting with staff and outside contacts. Communication skills are used a significant amount of the time when interacting with guests or staff members and when giving instructions. A significant portion of time will be spent reviewing budgets, revenues, inventories and requisitions, requiring a great deal of reasoning and thinking skills. Since the employee in this position oversees several employees, a vast amount of time is spent utilizing problem solving, reasoning, motivating and training abilities. Mathematical skills such as profit/loss concepts, percentages, and variances are used often. Arcis Golf provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws. Arcis participates in E-Verify, the government program that certifies an employee's right to work for us in the U.S. Job Type: Full-time Arcis Golf provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws. Arcis participates in E-Verify, the government program that certifies an employee's right to work for us in the U.S. Arcis Golf has positioned itself as a dynamic leader in the industry by consistently providing unrivaled amenities to complement diverse playing experiences for members and guests. We continuously search for individuals who share our Passion for Service to join the teams at our many Clubs and Courses positioned throughout the country. Our growing and innovative organization offers competitive wages and benefit packages.

Responsibilities

The Executive Chef will direct and coordinate all activities of the culinary department, ensuring compliance with national programs, maintaining operational standards, and maximizing profits. Key duties include staff selection and development, meeting financial targets, and overseeing the quality and timeliness of all food products.