We are looking for a skilled individual to assist and lead in the execution of the property’s culinary strategy. You will work closely with the executive chef to ensure the overall success of the Food and Beverage Kitchen department, including staffing, menu planning, ordering, vendor management, food production, staff training and development, inventory, catering, budgeting, and member/guest satisfaction.

Your essential duties will include managing all major Food and Beverage Kitchen operating expenses, setting margins, and managing against projections. You will adopt and incorporate best practices, including the use of recommended inventory management software and other analytics tools. Additionally, you will create events and theme menus, including ideas for ice sculptures, decorations, banquets, and special events.

As part of your responsibilities, you will lead all nighttime line cooks, oversee preparation, events, and clubhouse dining. You will direct ordering amounts, inventory levels, timing of orders, receiving, invoice settling, and equipment maintenance. It is crucial to inspect, select, and use only the freshest ingredients to maintain the highest standards in preparing all menu items. You will also measure the effectiveness of the Food and Beverage Kitchen department through profit and service performance.

You will create recipes and support materials, such as recipe cards, descriptions, menu guides, and pictures, while developing strong working relationships with all preferred suppliers. Ensuring a quality sanitation program is followed throughout the Kitchen operation is essential, as is proper monitoring of storage and rotation of food products to comply with Health Department regulations.

Your role will include interviewing, hiring, training, planning, assigning, and directing work, evaluating performance, rewarding, and disciplining associates, and addressing complaints. You will assure effective orientation and training are given to each new associate and develop ongoing training programs. Monitoring business volume forecasts and planning accordingly in areas of manpower, productivity, costs, and other expenses will be part of your duties.

This position requires regular and reliable attendance, and you will actively participate in ongoing communications with the Corporate F&B team and other networking events. Incorporating safe work practices in job performance is crucial. This is a working position that requires a hands-on approach on a daily basis.

• Excellent service standards to achieve guest satisfaction.
• Ongoing training programs for staff development.
• Hands-on approach with minimal desk job responsibilities.

• Two to three years of culinary training or equivalent experience.
• Prior Sous Chef experience required.
• Experience in banquet/wedding and event management.
• Ability to manage kitchen operating expenses and inventory.
• Strong leadership and communication skills.