Executive Chef

Arcis Golf; Snoqualmie (WA); On-site; USD 60,000 - 80,000; Full time

Job summary

Arcis Golf is seeking an Executive Chef for their club located in Snoqualmie Ridge. The ideal candidate will lead culinary operations, ensure compliance with quality and financial expectations, and develop a team of talented culinary staff, while embracing a culture of service excellence.

Benefits

Medical insurance

Vision insurance

401(k)

Disability insurance

Qualifications

• Experience in a Chef leadership role is required.
• Culinary degree preferred for better performance.

Responsibilities

• Direct and coordinate culinary activities to maintain operational standards.
• Ensure financial targets are consistently met.

Skills

Attention to detail

Planning

Organizational skills

Communication skills

Leadership

Education

High school diploma or equivalent

Bachelor’s degree or Culinary degree or certificate

Job description

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Recruiter, Food & Beverage at Arcis Golf

Club Location: The Club at Snoqualmie Ridge

Arcis Golf team members thrive on anticipating needs, forging connections, and elevating experiences for our team, members, and guests. We are an inclusive team of unique individuals who show up each day with a grateful spirit, humble heart, and a genuine respect for one another.

Direct and coordinate activities of the culinary department, lead the culinary team and maintain established operational standards and maximize profits.

Primary Responsibilities:

• Ensure compliance with the national programs such as Menu Program, Approved Product List and Inventory procedures.
• Responsible for selection, development and retention of talented culinary staff.
• Ensure financial targets are being met and appropriate accounting procedures and monthly financial reviews are being followed consistently. If financial targets are not being met, provide an analysis of the problem and determine a specific plan of action.
• Observes and coaches workers in the daily operation of the kitchen to ensure quality and timeliness of product. Review guest and member surveys and feedback and determine appropriate plan of action if appropriate.
• Engineer all menus items to ensure quality and proper margins.
• Create and execute short term and long term operational and financial plans for the department to improve quality and financial results.
• Ensure kitchen is clean and sanitary and is in compliance with all federal, state and local laws.
• Creates menus as needed for events, custom events, daily features and so on.
• Identify and communicate successes and best practices to Regional Chef and/or VP Food & Beverage to help improve quality and financial results across the company.
• Maintains constant communication between departments and keeps other departments informed about special programs and events.

Qualifications:

• Previous experience in a Chef leadership role
• High school diploma or equivalent required. Bachelor’s degree, Culinary degree or certificate preferred.
• Strong attention to detail, planning and organizational skills
• Experience supervising others and leading a team
• Strong verbal and written communication skills

Working Conditions:

Will often be required to work nights, weekends and holidays.

Certification and/or License Requirement:

Food service permit as required by local or state government agency. ServSafe certification must be obtained within 30 days of hire.

Physical / Cognitive Activities:

This description of physical and mental activities is not intended to describe essential job functions. Rather, its purpose is to give the job applicant a feel for the physical and mental activities of the job to the end that an applicant with a disability can determine whether he or she will be able to do this job either with or without accommodations.

The major responsibility in this position is to direct the operations in the culinary departments. A majority of time will be spent moving about the kitchen, handling various products and utensils, lifting of up to 50 pounds and interacting with staff and outside contacts.

Communication skills are used a significant amount of the time when interacting with guests or staff members and when giving instructions

A significant portion of time will be spent reviewing budgets, revenues, inventories and requisitions, requiring a great deal of reasoning and thinking skills.

Since the employee in this position oversees several employees, a vast amount of time is spent utilizing problem solving, reasoning, motivating and training abilities.

Mathematical skills such as profit/loss concepts, percentages, and variances are used often.

Arcis Golf provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws.

Arcis participates in E-Verify, the government program that certifies an employee's right to work for us in the U.S.

Seniority level

• Seniority level

  Mid-Senior level

Employment type

• Employment type

  Full-time

Job function

• Job function

  Customer Service, Management, and Product Management

• Industries

  Hospitality and Golf Courses and Country Clubs

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Inferred from the description for this job

Medical insurance

Vision insurance

401(k)

Disability insurance

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