Executive Chef

Troon; Tuscaloosa (AL); On-site; USD 50,000 - 75,000; Full time

Job summary

NorthRiver Yacht Club seeks an Executive Chef to oversee kitchen operations, ensure high food quality, and manage staff. Candidates should have substantial culinary experience, strong leadership skills, and a commitment to food safety standards. This position offers an exciting opportunity to lead in a hospitality-driven environment.

Qualifications

• 2-3 years related experience and/or training in a culinary environment.
• Knowledge of sanitation standards and health codes.

Responsibilities

• Supervises food preparation, inventories, and menu planning.
• Develops new cooking methods and standard recipes.
• Assists in hiring, training, and scheduling kitchen staff.

Skills

Food Safety and Sanitation

Kitchen Management

Menu Planning

Budget Management

Education

Associates Degree

Job description

NorthRiver Yacht Club is excited to announce the exceptional career opportunity of Executive Chef. Qualified candidates will thrive in a hospitality environment and be highly focused on providing superior service. Key Responsibilities of the Executive Chef:

• Supervises food preparation, cost quality, quantity inventories, portion control menu planning, recipes and testing of samples submitted by purchasing department; assist in planning monthly kitchen budget.
• Oversees job methods and cooking standards to maintain a high quality of food and service.
• Develops standard recipes for all dishes to ensure proper portion control, uniformity of taste and quality; test new products on the market, recipes and formulas.
• Develops new cooking methods for improvement of cuisine; maintain contact with other chefs and visits other kitchens to keep abreast of new development of food and equipment.
• Assists with interviewing and hiring of applicants for employment; along with training program; and assist with the set up work schedules and job requirements.
• Assists in preparing inventories, budget forecast and may revise work schedules for each week; report on daily payrolls overtime, absenteeism and accidents.’
• Completes market lists; assists in the ordering of necessary items and inspect such foods as meat, fish and vegetables received from markets.
• Assists line cooks during peak hours.
• Works with other departments to coordinate special functions and outings. Regular and reliable attendance.
• Incorporates safe work practices in job performance.

Minimum Qualifications for the Executive Chef:

• Associates Degree; and two to three years related experience and/or training; or equivalent combination and experience.

Other Qualifications:

• Must have Food Safety and Sanitation Training.
• Possesses knowledge of accepted sanitation standards and applicable health codes.

Equal Opportunity Employer
This employer is required to notify all applicants of their rights pursuant to federal employment laws. For further information, please review the Know Your Rights notice from the Department of Labor.