Club Details

Bay Waveland YC

1 Yacht Club Dr.
Bay St. Louis, MS 39521

Age of Club	Number of Members	Average Age of Members	Club Ownership
122	475	55	Member-Owned
Gross Dollar Volume	Annual Dues Volume	Annual Food Sales	Annual Beverage Sales
$1,070,000.00	$484,000.00	$328,000.00	$188,000.00

Job Details

Date Posted

5/8/2018

Job Title

Executive Chef

Brief Job Description

Candidate Qualifications

WHAT WILL BE EXPECTED OF YOU

• Leading the culinary team through visibility on the floor and continuous interactions with both BOH and FOH teams.
   
• Have highly visible and respectful presence with the membership, be an exceptional communicator, must have great interpersonal skills.
   
• Work closely with the Manager of Food and Beverage to coordinate culinary budgets, recruiting, hiring, coaching, training, orientations and creating a culture of teamwork, and the supervision of associates to ensure all is done in accordance with approved Club policies.
   
• He/she must be able to communicate these expectations to a team with diverse backgrounds and motivate them positively to understand and execute to those expectations.
   
• Oversee all dining areas to ensure smooth operations, high levels of member and guest satisfaction, quality food products and exemplary service in conjunction with the food and beverage leadership team.
   
• Develop and implement new programing to increase dining room, lounge, banquet and general participation in F & B related activities.
   
• Work with the F & B Manager in planning menus and be responsible for ensuring that special club events are well-conceived and executed.
   
• Clearly understand the metrics for successful attainment of financial goals and objectives in F&B operations, and consistently review these expectations with his or her direct reports to ensure understanding and ‘buy-in’ from those contributing to their attainment.
   
• Monitor business plans, budgets and procedures to provide direction and controls for culinary operations.
   
• Have a strong sense of urgency and responsiveness, while also maintaining quality and integrity of the F&B business plan.
   
• Ensure adherence to, and compliance with, all health, safety, and all other food and beverage regulations.  Keep current on all matters pertaining to the food and beverage industry.
   
• Be responsible for the management of all food inventories and purchases.
   
• Consistently monitor payroll and labor resource allocations to ensure they are in line with financial forecasting and goals.
   
• Be an active recruiter of team members and someone who inherently enjoys developing and building his/her team and leading them to significant, positive membership satisfaction outcomes.
   
• Must be a collaborative team player who is willing to be “hands on” when necessary but understands when to step back and lead the team.
   
• Involve team members in the decision-making process of how ‘work gets done’ and creates a work environment people want to come to and participate every day.
   
• Have a passion and aptitude for teaching and training and develop and enhance training programs for all food service team members, working, as necessary, with the managers directly responsible for those operations.
   
• Responsible for reviewing and recommending seasonal menu changes for the restaurant or as needed in banquets.
   
• Strong PC skills with a working knowledge of POS systems including but not limited to MS Excel, MS Word, MS Office, Outlook, and Club Essentials.
   
• Be an evaluator of personnel, ensuring that standards of conduct and delivery are met; this includes oversight of high standards of appearance, hospitality, service, and cleanliness of the clubhouse facilities.
   
• Establish and consistently enhance operating standards for team members in areas of responsibility and consistently evaluate knowledge, understanding and execution to these high standards.
   
• Conduct training programs for culinary and service team members on various issues including knowledge of menu items and daily specials, sanitation, team building and conflict resolution.
   
• Hold weekly team meetings with direct reports to keep them informed of necessary and relevant activities and expectations at the Club.
   
• Ensure effective and efficient staffing and scheduling for all facilities and functions while balancing financial objectives with member satisfaction goals.
   
• Ensure that associates clearly understand performance expectations and that assigned tasks are reasonable, well-conceived and appropriately conveyed. Provide resources. necessary to allow employees to perform their jobs effectively and create an exceptional ambience for members and guests.
   
• Take personal ownership of his or her area of responsibility, with special attention to the cleanliness and overall appearance of the kitchens.

To perform this job successfully, an individual must be able to perform each essential duty. The requirements listed above are representative of the knowledge, skill, and abilities required.

A minimum of five years prior management experience as an Executive Chef or Sous Chef in a premier private club, resort, hotel or high-end restaurant.

Certified in food safety is required.

Date Position Available

May 15

Other Benefits

• 2 weeks’ vacation
• health care contribution to employee plan.

Please send resumes to:

Ernest La Rocca Jr., CCM, CCE
General Manager
manager@bwyc.org