Executive Chef

Troon; Poway (CA); On-site; USD 85,000 - 100,000; Full time

Job summary

An established industry player in the culinary field is seeking an Executive Chef for a prestigious golf club. This role requires a dynamic leader with culinary expertise and financial savvy to manage a robust banquet and catering program. You will oversee all kitchen operations, ensuring the highest quality of food and service while leading a talented team. With a commitment to using fresh ingredients and maintaining excellent service standards, this position offers a unique opportunity to showcase creativity and leadership in a beautiful setting. If you are passionate about culinary excellence and guest satisfaction, this role is perfect for you.

Qualifications

• Requires an Associate’s degree or equivalent experience in culinary arts.
• 2-3 years of experience in a culinary leadership role is preferred.

Responsibilities

• Manage all aspects of the Food and Beverage Kitchen department.
• Oversee menu planning, staffing, and vendor management.
• Ensure high standards of food quality and service.

Skills

Culinary Skills

Leadership

Financial Acumen

Menu Planning

Vendor Management

Education

Associate’s Degree in Culinary Arts

Equivalent Experience

Job description

Job Description: Executive Chef at Maderas Golf Club

Tucked within the rolling hills of northern San Diego, Maderas Golf Club offers a unique golf experience with personal-touch service and exceptional course conditions. Located minutes from downtown, it provides a peaceful escape into a pristine natural setting.

The Executive Chef role is for a Working Chef, responsible for a robust banquet and catering program that showcases creativity. Your leadership skills, culinary talents, and financial acumen will be essential in this role.

Salary Range: $85,000 - $100,000 annually

General Purpose:

Responsible for all aspects of the Food and Beverage Kitchen department, including staffing, menu planning, ordering, vendor management, food production, staff training and development, inventories, catering, and budgeting.

Essential Duties:

1. Manage all major Food and Beverage Kitchen operating expenses, set margins, and monitor against projections.
2. Create theme menus and ideas for ice sculptures, decorations, banquets, and special events.
3. Oversee ordering, inventory levels, timing, receiving, invoice processing, and equipment maintenance.
4. Insist on using only the freshest ingredients to maintain high standards in menu preparation.
5. Maintain food quality and ensure consistency in delivery and standards.
6. Assess the effectiveness of the department through profit and service performance metrics.
7. Develop recipes and supporting materials such as recipe cards, descriptions, and menu guides.
8. Ensure adherence to sanitation standards throughout the kitchen.
9. Monitor storage conditions and rotation of food products to meet health regulations.
10. Handle hiring, training, performance evaluations, and discipline of staff, including chefs, cooks, and stewards.
11. Provide effective orientation and ongoing training for staff.
12. Plan staffing and operations based on business volume forecasts.
13. Implement and maintain excellent service standards to ensure guest satisfaction.
14. Follow safe work practices and maintain reliable attendance.
15. Perform other duties as required.

Education/Experience:

Associate’s degree (AA) or equivalent from a two-year college or technical school; or two to three years of experience and/or training; or an equivalent combination of education and experience.

Physical Demands:

Frequently stands, walks, talks, hears, tastes, smells, uses hands, reaches with hands and arms. Occasionally stoops, kneels, crouches, or crawls. Frequently lifts up to 25 pounds and occasionally up to 100 pounds.

Equal Opportunity Employer: This employer is committed to providing equal employment opportunities. Applicants are notified of their rights under federal employment laws. For more information, review the Know Your Rights notice from the Department of Labor.