Executive Chef

The Bay Club; Tuscaloosa (AL); On-site; USD 50,000 - 70,000; Full time

Job summary

The Bay Club is seeking an Executive Chef to lead kitchen operations and ensure the highest quality of food and service. The ideal candidate will have a strong background in culinary management, including staff supervision, menu development, and budget oversight, along with relevant experience and education. This role provides an opportunity to innovate in recipes and cooking methods while maintaining hygiene standards.

Qualifications

• Minimum of 2-3 years related experience or equivalent education/experience.
• Food Safety and Sanitation Training required.
• Knowledge of health codes and sanitation standards.

Responsibilities

• Supervises food preparation, inventory, and menu planning.
• Oversees cooking standards and quality of service.
• Assists in budgeting and hiring processes.

Skills

Food Safety

Sanitation Standards

Menu Planning

Supervision

Education

Associate's 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:

1. Supervises food preparation, cost quality, quantity inventories, portion control, menu planning, recipes, and testing of samples submitted by the purchasing department; assists in planning the monthly kitchen budget.
2. Oversees job methods and cooking standards to maintain a high quality of food and service.
3. Develops standard recipes for all dishes to ensure proper portion control, uniformity of taste and quality; tests new products on the market, recipes, and formulas.
4. Develops new cooking methods for the improvement of cuisine; maintains contact with other chefs and visits other kitchens to stay abreast of new developments in food and equipment.
5. Assists with interviewing and hiring of applicants, along with training programs; helps set up work schedules and job requirements.
6. Assists in preparing inventories, budget forecasts, and revising work schedules weekly; reports on daily payrolls, overtime, absenteeism, and accidents.
7. Completes market lists; assists in ordering necessary items and inspects foods such as meat, fish, and vegetables received from markets.
8. Assists line cooks during peak hours.
9. Coordinates with other departments for special functions and outings.
10. Maintains regular and reliable attendance.
11. Incorporates safe work practices in job performance.

Minimum Qualifications for the Executive Chef:

• Associate's Degree and two to three years of related experience and/or training, or an equivalent combination of education and experience.

Other Qualifications:

• Must have Food Safety and Sanitation Training.
• 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.