The Executive Chef is responsible for all food and pastry production; including that used for restaurants, banquet functions, and other outlets. The Executive Chef develops menus, food purchase specifications and recipes. The Executive Chef develops and monitors food and labor budgets for the department. It is necessary that they maintain the highest professional food quality and sanitation standards. Also required Is:
The ability to effectively deal with internal and external customers and staff, some of whom will require high levels of patience, tact, and diplomacy, and the ability to collect accurate information to resolve conflicts.
The ability to conduct meetings, menu briefings, and maintain communication lines between the line staff and the F&B Director.
An extensive knowledge of menu development, insight into marketing, cost, and wage control through knowledge of food product, standard recipes, and proper preparation
Excellent written and verbal skills, the ability to facilitate small group presentations, and the skills to be an effective listener.
Competent in organizational and time management skills. The ability to demonstrate good judgment, problem solving, and decision-making skills. The Executive Chef is responsible for leading the product knowledge training for all positions. The Executive Chef has an instrumental role in the vision and marketing of the culinary operation.
The ability to organize and develop systems to ensure a smooth food service operation
Ensures that high standards of sanitation, cleanliness, and safety are maintained throughout all kitchen areas at all times, this includes site visits to all outlets, cooks or directly supervises the cooking of items that require skillful preparation.
Establishes controls to minimize food and supply waste and theft.
Develops recipes and techniques for food preparation and presentation which help to assure a consistently high quality and to minimize food costs, exercises portion control over all items served and assists in establishing menu selling prices.
Attends Committee Meetings when necessary and weekly Management Meetings.
Interacts enthusiastically with, and is visible to, the membership. Provide the same level of service regardless of the number of members dining on any given night. Prudent budgeting and planning; monitoring actual financial results and the ability to take corrective action as necessary to help ensure that financial goals are met.
Have strong management skills and be able to manage using inspirational leadership,
The successful candidate must demonstrate values, conduct, and integrity consistent with the caring philosophy in place at LCC. This individual should value the formation of lasting professional relationships and become an active member of the Senior Management Team.
Have excellent organizational skills and communicates well with the team. Is able to multi-task and meet deadlines effectively
ACF Certification and / or college degree in culinary arts is preferred.
Country Club experience preferred.
Adam Johnson Director of Operations 2550 Paris Pike Lexington , KY 40511 PHONE: (859) 299-6243 ajohnson@lexcc.com
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