Executive Chef — High-Volume Café & Banquet

Griffin Club LA, Inc.; Northern (KY); Hybrid; USD 145,000 - 165,000; Full time

Benefits offered by this job

Discounts on club services and amenit

Continuing Education

Community Involvement

Paid Time off

Health Insurance

Job summary

The Bay Club Company in Cheviot Hills, CA seeks an Executive Chef to lead culinary operations across café, banquet, and conference facilities. You will create quality product, manage kitchen staff, control expenses, and uphold customer service standards while driving profitability.

This role requires strong leadership, extensive high-volume experience, food safety certification, and a proactive, team-oriented mindset.

Qualifications

• Cooking – Advanced knowledge of basic skills for butchering, sauces, soups, cooking of meat, fish and vegetables; advanced knife skills required; advanced knowledge of menu preparation and food costing.
• Policies — Knowledge of company polices, federal, state and local laws, government regulations and agency rules that pertain to property managed.
• Management of Personnel Resources — Knowledge of principles and procedures for hiring, motivating, developing and directing people as they work.
• Management of Financial Resources — Basic knowledge of economic principles and practices for maintaining a realistic budget, understanding financial reports and the ability to use mathematics to solve problems.
• Problem Anticipation/ Deductive Reasoning — Ability to tell when something is wrong or is likely to go wrong and then apply general rules to specific problems to produce answers that make sense.
• Written Comprehension and Expression — Ability to read, understand and communicate information and ideas in writing so others will understand.
• Oral Comprehension and Expression — Ability to understand and communicate so others can understand ideas and information.
• Computer — Ability to develop and maintain computer records in MS Office programs such as Word, Excel, Outlook and other software required by TBCC and regulatory agencies. Ability to utilize food & beverage software programs.

Responsibilities

• Organize and maintain kitchen equipment and supplies.
• Research and recommend new equipment as beneficial to facilities.
• Inventory and order food product, as well as assist with sourcing.
• Create and produce quality product and services while maintaining profitability and overall success of Café and banquet.
• Create prep list and product order guides.
• Develop, create and presentation of menu selections and ensure that culinary staff is carefully following standard recipes while preparing assigned food items for service.
• Work directly with Corporate F&B team in menu creation and implementation to uphold brand standards.
• Ensure quality of food presentation; check front line food preparation area for completeness prior to service.
• Active participation in line production; rotate as expeditor and kitchen station, as necessary.
• Rotate and store all food product to ensure quality and freshness.
• Establish menu guide with photos and menu descriptions for BOH/FOH associates.
• Operates food production equipment according to manufacturers’ instructions.
• Consistently uses safe and sanitary food handling practices, including HAACP guidelines.
• Ensure proper safety and sanitation to ensure food and safety compliance.
• Daily walk through of kitchen to ensure a clean, organized, safe and well-maintained facility.
• Promote the company’s safety goals and actively work towards ensuring a safe working environment.
• Complete Managers Serve Safe training program.
• Manage, train, and administer Food Handlers Cards for BOH/FOH associates.
• Hires , trains, supervises, and develops those supervised in accordance with company policies and directives.
• Communicate staffing needs with F&B Corporate team.
• Compiles comprehensive reports regarding performance of supervised associates, as well as performs timely performance evaluations on supervised Associates.
• Conduct weekly departmental and divisional meetings to provide goals and operational feedback.
• Responsible for the implementation of company policies and procedures.
• Process, review and submit payroll for BOH/FOH associates.
• Monitor uniform adherence of all supervised staff.
• Ensure meal breaks are taken.
• Record all meal break violations with time edit sheet with associate signature.
• Accurately and timely submit vendor and department invoices for payment.
• Accurately maintain Food and Beverage tracker with revenues, invoices and payroll information.
• Effectively and professionally interacts and communicates with management, other associates, members, guests, and vendors.
• Promote harmonious relations among staff, members, guests, vendors, and the community at-large.
• Communicate timely and follow up, as appropriate.
• Active participation in required events, required programs, required meetings and required trainings.
• Represent the club in a professional manner through image, dress, communication, and immediate follow through and response
• Ensure compliance with company policies and procedures
• Ensure the TBCC mission and club brand is upheld in all aspects of kitchen operations
• Actively further corporate objectives and continuously support improvement and positive change, which may include participating on corporate designated committees to improve the company and business operations
• Make professional development a consistent priority
• One Team. One Voice.
• Be Curious. Ask Why.
• Stay member curious.
• Service Forward
• Ruthlessly Consistent
• Do the Right Thing
• Nothing in this job description restricts management’s right to assign or reassign duties and responsibilities to this job at any time.

Skills

Cooking

Policies

Management of Personnel Resources

Management of Financial Resources

Problem Anticipation

Written Comprehension

Oral Comprehension

Computer

Education

Food safety certified

Culinary certification

Management training certification

Tools

MS Office

Job description

The Bay Club Company in Cheviot Hills, CA seeks an Executive Chef to lead culinary operations across café, banquet, and conference facilities. You will create quality product, manage kitchen staff, control expenses, and uphold customer service standards while driving profitability.

This role requires strong leadership, extensive high-volume experience, food safety certification, and a proactive, team-oriented mindset.