MWR Executive Chef

China Lake Golf Course; Monterey (CA); On-site; USD 60,000 - 90,000; Full time

Job summary

China Lake Golf Course in Monterey, CA is looking for a Club Manager to lead the food service operation and supervise kitchen staff. The role emphasizes efficient, profitable service and patron satisfaction through strong leadership and decision making.

Responsibilities include planning menus with the manager, training food-service and laundry personnel, scheduling work, managing stock and purchasing, and ensuring quality food preparation and consistent portions.

Responsibilities

• Oversees cooks and food-service staff to ensure economical, efficient, and profitable operations.
• Performs Club Manager duties: ensures patron satisfaction and organizes staff workload.
• Provides training for all food service and laundry personnel.
• Prepares schedules, assigns tasks, evaluates performance, and handles attendance and disciplinary actions.
• Manages stock levels, inventories, and controls to prevent waste.
• Plans menus with Club Manager and ensures adherence to recipes and portions.
• Directs cooking and food preparation, including meats, soups, and desserts.

Job description

Duties

• Help
• Supervises and coordinates activities of cooks and other workers engaged in preparing and cooking foodstuffs to insure an economical, efficient and profitable food service. Also performs the duties of the Club Manager which entails assuring the satisfaction of patrons and organizing work load of employees so that operations are performed in a highly fashionably and timely manner. Takes responsibility of making decisions as problems, if any, arise and establishes high standards for the over-all operation of the club. Administrates training for all food service workers and laundry personnel which includes cooks, dishwashers, waitresses, waiters, bus-persons, bakers and launderers.
• Performs supervisory functions typical of a first-level supervisor. Prepares work schedules and makes work assignments. Distributes workload among appropriate galley personnel. Evaluates work performances. Trains and provides on-the-job training to subordinates. Controls work attendance.Establishes leave schedules. Initiates personnel and disciplinary actions. Incumbent must ensure that all personnel actions (i.e., selections for promotions, awards, reassignments, training, etc.) are free from discrimination based on race, color, sex, age, religion, national origin, or any other non-merit factors.
• Estimates consumption of and places orders for foodstuffs and other operating supplies through purchasing agent. May contact vendors and compare prices and quality. Inspects deliveries for quantity and quality.
• Establishes stock levels. Assures the proper receipt and storage of stock. Establishes controls to prevent pilferage, spoilage, waste or misuse in food preparation and storage areas. Maintains inventories of foodstuffs and galley operating supplies, as required.
• Plans menus in consultation with Club Manager. Assures adherence to established menus, standardizes recipes and menus, and maintains quantity recipe file. Supervises, directs, assists and participates in the preparation of and cooking of food items. Prepares and cooks meats, soups, vegetables, and other foods. Regulates cooking temperatures, tests foods in cooking, seasons as appropriate, etc. Prepares or directs the preparation of complex salads and desserts. Decides on size of food portions. Prepares special dishes and cooks food that requires skillful preparation, such as gourmet dishes and sauces. Instructs employees on fine points of cooking and on improved food preparation and cooking methods; checks methods of food preparation, cooking and garnishing, and tastes and inspects foods prepared by subordinates. Is responsible for the quality of foods and a variety of other dishes.
• Cuts, trims or otherwise prepares meats, poultry, seafoods, etc. for cooking; cuts meats to specified size or weight. Assures that food preparation is economical and technically correct, and is responsible for making the food preparation a profitable operation. Inspects food returned to the galley to determine the extent of wastage, using this information as a basis for modifying future menus or for cooking foods in a different manner. Plans ways to utilize left over foods.