Chef

• Apr 1997 - Present

Executive Chef: The executive chef will train and manage kitchen personnel and supervise/coordinate all related culinary activities; estimate food consumption and requisition or purchase food; select and develop recipes; standardize production recipes to ensure consistent quality; establish presentation technique and quality standards; plan and price menus for restaurant and special events; ensure proper equipment operation/maintenance; and ensure proper safety and sanitation in kitchen. The executive chef may cook selected items or for select occasions. The executive chef may oversee special catering events and may also offer culinary instruction and/or demonstrate culinary techniques. The executive chef directly supervises kitchen personnel with responsibility for hiring, discipline, and performance reviews. The ability to manage in a diverse environment with focus on client and customer services is essential to success in this role. Develop and monitor food and labor budget for the department. Job Tasks • Control costs, meet deadlines, practice proper sanitation, relate well to the club’s membership, and provide leadership for the culinary staff. • Hires, trains, supervises and evaluates the work of staff in the food production departments • Menu creation and planning • Schedules and coordinates the work of chefs, cooks and other kitchen employees to assure that food preparation is economical and technically correct and within budgeted and labor cost goals • Approves the requisition of products and other necessary food supplies • Ensures the high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all times • Establishes controls to minimize food and supply waste and theft • Safeguards all food preparation employees by implementing training to increase their knowledge of safety, sanitation and accident prevention principles Show less

Chef

• Jun 1992 - Dec 1993