Executive Chef- TGL Golf Complex

Oak View Group
US - Florida - Palm Beach Gardens
January 15, 2025

Overview:

The Executive Chef has the primary duty of managing the culinary team, a recognized department of venues F&B operation.
The Executive Chef will actively supervisor, coach, counsel, direct, train and mentor employees in meeting company qualify standards, and will independently initiate and authorize all employment actions such as hiring, termination, suspension, discipline, promotion and transfer.
The Executive Chef will actively and independently manage all aspects of employee relations to ensure a positive, harmonious, compliant and cooperative work environment.

The Executive Chef is responsible for overseeing the direction of the kitchens daily activities in accordance with Oak View Group's policies and objectives to ensure guest satisfaction, profitability and a positive, productive and compliant work environment.
The Executive Chef is solely responsible for the effective management and operation of the culinary team including event planning support, scheduling, food preparation and production, food cost control, compliance with food safety and sanitation policies, cleaning, kitchen safety, employee training and supervision, and any other tasks assigned by the F&B Director.
The Executive Chef must provide a high level of oversight, culinary proficiency and operational/personnel support to ensure the smooth running all food outlets and events.

This is a key position for the effective and profitable operation of the business.
The Executive Chef must maintain excellent attendance and be available to work a variable event-driven schedule which to evenings and weekends.
Open availability, professional presentation, outstanding interpersonal skills and self-direction required.

This role will pay a yearly salary of $90,000 to $95,000.

Benefits for FT roles:
Benefits:
Health, Dental and Vision insurance, 401(k) savings plan, 401(k) matching, and paid time off (vacation days, sick days, and 12 holidays).

This position will remain open until November 20, 2024

Responsibilities:

Responsible for managing, developing and mentoring staff of 35 full-time and part time culinary employees, including initiating employment actions such as hiring, firing, and disciplining.
Ensures event staff are aware of work place expectations; provide on-going assistance, training and mentoring to event staff; promote a positive, enthusiastic and cooperative workplace environment by working side-by-side with staff; reinforce procedures and practices through repetition; lead by example and provide on-going constructive feedback.
Responsible for ensuring that budgeted food percentages are achieved through effective control measures including portion controls, kitchen timings, food inventory rotation measures, receiving and food storage procedures, inventory controls, effective purchasing procedures, kitchen security procedures and waste control.
Controls labor costs through effective scheduling of kitchen staff, cross-training and development of employees; responsible for monitoring breaks and break documentation for kitchen staff and the daily approval of break documentation.
Ensures that the purchasing and preparation of all food products meet Oak View Groups standards of quality and consistency.
Responsible for the development of menus, ensuring quality, consistency and style of concept are maintained.
Monitors production of food preparation ensuring recipe specifications, portion controls and kitchen timings are met.
Monitors all food served relative to appearance, temperature, sanitary and quality standards.
Supervises all line set-up, prep and breakdown activities.
Responsible for in-service delegation of tasks to line personnel.
Coordinates the storage, maintenance and repair of all kitchen equipment to ensure operational readiness.
Coordinates the delivery and set-up of catered services and food service areas as needed.
Arranges and manages kitchen staff skills training and development, including departmental orientation of new employees.
Provides leadership and support to the entire kitchen staff; builds morale and encourages empowerment of staff.
Maintains a positive and compliant employee relations climate.
Responsible for staffing, training, evaluation and counseling of kitchen staff.
Promotes support and communication with entire staff.
Positively interacts with front of house staff.
Rapidly solves problems.
Ensures compliance with health, sanitation, safety and employment regulations by clearly communicating and reinforcing standards and procedures to kitchen staff.
Ensures proper kitchen record keeping and administrative requirements including food inventories and invoicing of food products.
Responsible for organizing employee work schedules, ensuring appropriate coverage for all kitchen areas, staff compliance with venue uniform policy.
Promotes teamwork among staff through effective communication, follow through and goal setting.
Leads by example and thorough instruction to effectively obtain quality management of product, service and philosophy of concept.
Responsible for overseeing the production of Staff meals ensuring that they are on time, healthy and substantial per meal calendar.

Qualifications:

Minimum of 2-3 years kitchen management experience in a full serv.

Read the full job description and apply online on the recuiter's web-site

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