Executive Chef | Pete Dye Course at Virginia Tech

Pete Dye Golf Course is seeking an Executive Chef to join our team. The Executive Chef is responsible for all food and pastry production, including that sold in restaurants, banquet functions and other outlets. Develops menus, food purchase specifications and recipes. Supervises production and pastry staff. Develops and monitors food and labor budgets for the department. Maintains the highest professional food quality and sanitation standards.

Full-time positions offer outstanding benefits including medical, dental, vision, life, 401(k), paid time off, and a daily complimentary staff meal.

Pete Dye Golf Course is a McConnell Golf Property. To learn more about the club, please visit our website at ___________.

To learn more about McConnell Golf, please visit www.mcconnellgolf.com.

Responsibilities

• Hires, trains, supervises, schedules and evaluates the work of management staff in the food and pastry production departments.
• Plans menus with Food and Beverage Director for all food outlets in the club and for special occasions and events.
• Schedules and coordinates the work of chefs, cooks and other kitchen employees to assure that food preparation is economical and technically correct and within budgeted labor cost goals.
• Approves the requisition of products and other necessary food supplies.
• Ensures that high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all times.
• Establishes controls to minimize food and supply waste and theft.
• Safeguards all food-preparation employees by implementing training to increase their knowledge about safety, sanitation and accident-prevention principles.
• Develops standard recipes and techniques for food preparation and presentation that help to assure consistently high quality and to minimize food costs; exercises portion control for all items served and assists in establishing menu selling prices.
• Prepares necessary data for applicable parts of the budget; projects annual food, labor and other costs and monitors actual financial results; takes corrective action as necessary to help assure that financial goals are met.
• Attends food and beverage staff and management meetings.
• Consults with the banquet and club event staff about food production aspects of special events being planned.
• Cooks or directly supervises the cooking of items that require skillful preparation.
• Evaluates food products to assure that quality standards are consistently attained.
• Interacts with applicable food and beverage managers to assure that food production consistently exceeds the expectations of members and guests.
• Plans and manages the employee meal program.
• Develops policies and procedures to enhance and measure quality; continually updates written policies and procedures to reflect state-of-the-art techniques, equipment and terminology.
• Recruits and makes selection decisions; evaluates job performance of kitchen staff; coaches, rewards and disciplines staff in a fair and legal manner.
• Recommends compensation rates and increases for kitchen staff.
• Establishes and maintains a regular cleaning and maintenance schedule for all kitchen areas and equipment.
• Provides training and professional development opportunities for all kitchen staff.
• Ensures that representatives from the kitchen attend service line-ups and meetings.
• Motivates and develops staff, including cross-training and promotion of personnel.
• Periodically visits dining area to welcome members.
• Hosts taste panels to assess feasibility of proposed menu items.
• Reviews and approves product purchase specifications.
• Establishes buffet presentations.
• Maintains physical presence during times of high business volume.
• Implements safety training programs; manages OSHA-related aspects of kitchen safety and maintains MSDSs in easily accessible location.
• Understands and consistently follows proper sanitation practices including those for personal hygiene.
• Undertakes special projects as assigned by the Food and Beverage Director and/or General Manager.

Qualifications

Education and/or Experience

• Bachelor’s degree in Culinary Arts and/other Hospitality Management degree and eight years food production and management experience; or
• 15 years relevant experience; or any equivalent combination of experience and training that provides the required knowledge, skills and abilities.

Job Knowledge, Core Competencies and Expectations

• Exceptional cooking skills.
• Plans and monitors all food-production-related costs.
• Plans menus with Food and Beverage Director.
• Develops food purchase specifications and standard recipes.
• Maintains food quality and sanitation standards.
• Ability to pair/match wine and food and develops a wine list with the Food and Beverage Director.
• Knowledge of and ability to perform required role during emergency situations. Licenses and Special Requirements
• Certification from American Culinary Association or other professional hospitality association.
• Food safety certification.

Physical Demands and Work Environment

• Required to stand for long periods and walk, climb stairs, balance, stoop, kneel, crouch, bend stretch and twist or reach.
• Push, pull or lift up to 50 pounds.
• Continuous repetitive motions.
• Work in hot, humid and noisy environment.

USD $50,000.00 - USD $55,000.00 /Yr.