Pool Kitchen Head Chef / Kitchen Manager at Aspetuck Valley Country Club

Weston, Connecticut, United States -

Full Time

Start Date

Immediate

Expiry Date

07 Aug, 26

Salary

0.0

Posted On

09 May, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Kitchen Management, Staff Training, Inventory Purchasing, Sanitation Auditing, Food Handling, Budget Management, Menu Execution, Progressive Discipline, Microsoft Office, North Star POS, HACCP, SDS Guidelines

Industry

Advertising Services

Description

Description POSITION OBJECTIVES: This Seasonal position reports into the Executive Chef and is responsible for managing the day to day operation of the Snack Bar and Grill including the Seasonal staff in those outlets. This position may also be assigned other culinary duties as per Aspetuck Valley Country Club business needs. SUMMARY REQUIREMENTS: To perform this job successfully, an individual must be able to execute each essential job function satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions and/or satisfy the productivity, performance or qualification standards for the position. ESSENTIAL JOB FUNCTIONS Responsible for hiring and training of Culinary, BOH staff on new menu items, menu descriptions and kitchen procedures. Participate in daily pre- shift meetings in order to answer FOH staff questions daily; educate on ingredients in menus Ability to work and or oversee any BOH Culinary or stewarding hourly position as well as receiving food and culinary department goods. Responsible for executing daily purchasing according to par levels, ensure that invoices are being coded to the appropriate accounts and are not exceeding budget. Work with Executive Chef to supervise the Receiver of food position. Responsible for maintaining the highest sanitation level in the culinary department by enforcing weekly and daily audits and closing lists. Responsible for adhering to all state, county and city sanitation standards. Must train and uphold standards with the other department BOH staff on proper food handling and sanitation procedures daily. Responsible for working directly with Executive Chef on interviewing and hiring procedures, as well as ensure appropriate staffing levels Responsible for performing progressive discipline as needed including coaching, counseling, warnings and potential suspensions up to termination. This includes documenting any and all performance issues or incidents. INCIDENTAL DUTIES The above list of essential job functions describes the general nature and level of work being performed in this job. It is not intended to be an exhaustive list of all duties, and indeed additional responsibilities may be assigned, as required, by management. PERFORMANCE EXPECTATIONS - Embody Leadership role through impeccable line of conduct and crisp, professional appearance at all times, especially when interacting with members and staff - Adhere to all AVCC Management Guidelines, Policies, & Procedures (including employee handbook and Culinary Department Guidelines) - Carry out all reasonable requests made by the Executive Chef and Club House Manager in a professional and timely fashion. - Available to work Weekends, Nights, Early AM shifts and Holidays. Requirements JOB QUALIFICATION STANDARDS The following describes the general qualifications and physical, sensory and mental abilities normally associated with performing the essential functions of this position. Education and Experience: - Culinary Degree preferred and or minimum 4 Years in a Culinary Supervisory position with a large staff - Must have a Food Handlers / Sanitation license. Knowledge and Skill Requirements/Specialized Courses and/or Training: - Well versed in Culinary Terms and well –rounded in various line cook positions and roles - Computer Proficient in Microsoft Office (Microsoft Excel, MS Outlook MS Word) - Previous knowledge of North Star POS System preferred - Able to read labels and understand HACCP and SDS training guidelines Language and Communication Skills: - Must be able to communicate & interact professionally with members & employees in English language. Physical, sensory and motor demands: - Able to move fast and multi-task in a fast paced, high stress / pressure environment Heat and Action) - Frequent Standing for extended periods of time. - Frequent Walking to collect or deliver goods in various kitchens and or reception areas (buffet set ups). - Regular Lifting up to 50 Lbs. - Excellent physical fitness, visual acuity and sense of smell

Responsibilities

Manage the daily operations of the Snack Bar and Grill, including hiring, training, and supervising BOH staff. Ensure strict adherence to sanitation standards and manage purchasing and budgeting for the culinary department.