Camaraderie Clubs, a management company started by the Co-Founder and former CEO of Travis Mathew, is looking to redefine the landscape of Country Club Membership for the next generation of Club Member. We own two premier club properties: Spanish Hills Club and The Huntington Club.
We work in a very collaborative team environment where our process culture of “Plan, Communicate, Track, Evaluate & Adjust” is applied to every decision our team makes, so that we can succeed as a team. It’s an exciting time to join our clubs and we are currently seeking an Executive Chef to join our team at Spanish Hills Club.

JOB DESCRIPTION

As the Executive Chef you will direct and oversee the operations of the kitchen(s), including menu development, inventory and purchasing of supplies, cost control, and sanitation. The Executive Chef will serve as an integral member of our leadership team working alongside other departments while reporting to the General Manager.

QUALIFICATIONS/EXPERIENCE:

• (4-Year College Degree or Culinary certification) Qualifications Minimum years’ experience as an Executive Chef in a high-volume industry-leading concept with years’ culinary experience in established restaurants and catering companies
• Proven track record of building successful culinary programs and recruitment of staff within top tier hospitality/luxury brand.
• ServSafe and Food Safety Handler certifications required
• Understanding of P&L’s and budgeting.
• Possess a passion for culinary excellence with incredible skill to create exciting and accessible new dishes, appropriate for the venue’s concept.
• Ability to work flexible hours, including nights, weekends, and holidays in addition to normal business hours, as needed.
• Proven ability to direct staff clearly and concisely while positively influencing employee behavior and performance.
• Ability to navigate and utilize Microsoft Office Suite programs (especially Word, Excel, PowerPoint, and Outlook), appropriate point-of-sale (POS) systems, and any other required operating machines (i.e., cooking machinery)
• Skilled in direct interaction with guests

• Lead and cook by example and provide guidance to all team members
• Ensure kitchen operations are established and can run smoothly and efficiently in your absence
• Develop and maintain recipes, pricing, portion specifications, and standard preparation procedures for all dishes and ensure that all cooks are following these standards
• Develops annual budgets and reviews and adjusts on a weekly basis
• Creates all menus for all member outlets and private events. Changes these menus frequently based on trends, and tastes.
• Upholds all state and federal laws pertaining to personnel management for staff members under his/her control.
• Coordinate training activities for kitchen and back-of-house associates to meet service level standards.
• Hire, train, and mobilize kitchen and service teams with precision to provide impeccable service to our guests.
• Attend weekly food and beverage meetings to review results, plan for future events and adjust strategies and activities accordingly.
• Determination of purchasing specifications and budgetary allotments for all menu items
• Maintain complete knowledge of and compliance with all company policies, service procedures and standards - including Health Department regulations; always maintains excellent kitchen hygiene conditions
• Have a working knowledge of company invoice tracking, labor tracking, schedule preparation, food cost management, labor cost management, inventory control, and hiring, counseling, and termination policies
• Make periodic and regular inspection at events to observe quality of food preparation and service, food appearance, cleanliness and sanitation of production and service areas, equipment, and employee appearance
• Think quickly, multitask, and adapt to changing situations while maintaining the highest quality of product and other established standards
• All other duties as assigned by Senior Management