Executive Chef

KemperSports, Inc.; West Orange (NJ); On-site; USD 50,000 - 90,000; Full time

Job summary

An established industry player seeks a dedicated Culinary Manager to oversee all food and pastry production at a renowned golf club. This pivotal role involves menu development, budget management, and staff supervision, ensuring the highest standards of food quality and sanitation. The ideal candidate will have a strong culinary background, preferably within the golf industry, and demonstrate exceptional leadership and communication skills. Join a team that values professional growth and culinary excellence, while contributing to memorable dining experiences for guests.

Qualifications

• 3 years of culinary experience, preferably in the golf industry.
• Demonstrated experience in budget development and staff management.

Responsibilities

• Plan menus and coordinate kitchen staff work schedules.
• Ensure high food quality and sanitation standards are maintained.
• Manage kitchen staff recruitment, training, and performance evaluations.

Skills

Culinary Management

Budget Development

Staff Management

Menu Planning

Sanitation Standards

Communication Skills

Education

College Degree

Tools

Food Safety Certification

Serve Safe Certification

Job description

Property Description:

Rock Spring Golf Club at West Orange features one of only two public golf courses in the United States designed by legendary architect Seth Raynor, whose highly-ranked work includes Fisher’s Island in New York, Shoreacres on Chicago’s North Shore and Mid Ocean Club in Bermuda. Twelve of Raynor’s courses are on GOLF Magazine’s list of the Top 100 in the U.S. GolfWeek’s Best Courses to Play in New Jersey again in 2024.

Rock Spring’s 6,600-yard par-71 course sits on a rolling, tree-lined site and features many of Raynor’s trademark design elements with truly unique and creative green complexes. Founded in 1925, Rock Spring Golf Club at West Orange has played host to the 2022 MGA Men’s Public Links Championship, 2021 MGA Women’s Public Links Championship, 2020 NJSGA Men’s Public Links Championship, New Jersey State Open (1981, 1990, 2000 and 2009), the US Healthcare Classic, and many state PGA and USGA qualifying events.

Position Summary:

Responsible for all food and pastry production including that used for restaurants, banquet functions and other outlets. Develops menus, food purchase specifications and recipes. Supervises production staff. Develops and monitors food and labor budget for the department. Maintains highest food quality and sanitation standards.

Essential Duties and Responsibilities:

• Plan menus and assist with menu pricing taking into consideration customer needs, marketing conditions, popularity of various dishes, holidays, costs, and a wide variety of other factors.
• Schedule and coordinate the work of chefs, cooks and other kitchen employees to assure that food production is economical and technically correct.
• Develop recipes and techniques for food preparation and presentation, which help to assure consistently high quality and to minimize food costs. Exercise portion control over all items served.
• Approve the requisition of products and other necessary food supplies.
• Ensure sanitation and cleanliness standards are maintained throughout the kitchen areas at all times.
• Establish controls and monitor kitchen activities to minimize food and supply waste and theft.
• Train food preparation employees regarding safety, sanitation and accident prevention principles.
• Prepare all necessary data for the budget; project annual food and labor costs. Monitor actual financial results and take corrective action where necessary to help assure that financial goals are met.
• Consult with the banquet committee about food production aspects of special events being planned.
• Cook or directly supervise the cooking of items that require skillful preparation.
• Evaluate raw food products and monitor the quality of prepared foods to assure that applicable standards are consistently attained.
• Plan and manage the employee meal program.
• Manage employment activities for kitchen staff members, including but not limited to, personnel recruitment and selection, performance evaluations, training, compensation, discipline and termination, etc.
• Maintain knowledge of current and projected industry developments through continuous attention to industry periodicals and participation in relevant trade associations and organizations.
• Assure the efficient and timely submission of all required operational, financial, budgetary and related reports.
• Perform other duties as appropriate.

Qualifications:

• College degree preferred.
• 3 years culinary experience, supervisory and/or management experience, preferably in the golf industry.
• State certified and/or Serve Safe certified.
• Demonstrated experience and capability in the areas of budget development, fiscal management, strategic planning, staff management.
• Demonstrated quality written, verbal, and interpersonal communication skills.
• Ability to analyze and solve problems; efficiently handle multiple duties under pressure with minimal supervision; work flexible hours as required including nights/weekends.
• Positive attitude, professional manner and appearance in all situations.

Supervises:

All back of the house food and beverage staff.

Classification:

Full-Time, Non-Seasonal, Salaried, Exempt

KemperSports Management is an Equal Opportunity Employer