Cherry Creek Golf Club
Cherry Creek Golf Club is hiring: Executive Chef in Utica
Cherry Creek Golf Club, Utica, MI, United States
NATURE and SCOPE
The Executive Chef for Cherry Creek Golf Club's Food & Beverage operation is responsible for the appropriate management and maintenance of the following through the calendar year: the main hot food kitchen, downstairs prep kitchen, all kitchen coolers, all ware washing areas, staff knowledge with respect to proper cooking techniques, food handling, sanitation standards and all prevailing Michigan/Federal Law that accompanies the operation of a commercial kitchen. This list is not all inclusive as Cherry Creek Management and Ownership alike believes strongly in a work environment which embraces Lateral Service whereas all leaders and associates alike are expected to "pitch in," wherever opportunity exists, regardless of one's main departmental responsibilities.
The Executive Chef is responsible for selecting, training, disciplining and evaluating Culinary Staff. The Executive Chef is expected to uphold operational policies and controls while maintaining Cherry Creek standards and interacting with the Club administration to establish and effectively address short and longer term goals.
PERSONAL CHARACTERISTICS
SPECIFIC AREAS OF ACCOUNTABILITY
A. Appearance, Condition and Operation of Culinary Functions
It is the responsibility of the Executive Chef to:
B. The Culinary and Stewarding Staff
To ensure that the culinary & stewarding staff is effective and possessing of the prerequisite moraleto meet its obligations and sustain its commitments, the Executive Chef is obligated to:
Recruit effectively within budget throughout all levels of staff; and be able to educate/train all crew members relative to their specific assignments, cross-over assignments, safety, Club employment policies & procedures as well as owner relations.
Develop, implement and maintain standards for stewarding that promote a clean, sanitary and above all organized culinary work and storage spaces.
Ensure proper scheduling of all full-time and part-time crew during the season; and the reduction of staff during the off-season in a manner that will allow the culinary and stewarding team to meet all its obligations year round in a cost efficient manner and with minimal budget impact.
Post and maintain daily work assignments for each crew member before each working day begins; to include the appropriate delegating of authority to all culinary and stewarding employees on staff.
Do the necessary research/homework to best insure: (i) that staffing levels are commensurate with business demands seasonally; and (ii) that the staff is kept informed (via bulletin board postings and an in-house library) regarding educational and other career advancement programs made available by the Club and throughout the industry.
C. Facility & Equipment
It is the responsibility of the Executive Chef to manage the culinary production areas and equipment inventory in the following manner to...
D. Safety
It is the Executive Chef's responsibility to...
2. Insure that Cherry Creek facilities are properly equipped with all required safety equipment/stations as required and is in compliance with all MIOSHA regulations.
3. Insure that hazardous chemicals and products are properly and safely stored in OSHA approved storage facilities complete with up to date MSDS sheets on file and in the appropriate binders.
E. Communication
It is the responsibility of the Executive Chef to communicate clearly and effectively with the General Manager on issues including...
F. Miscellaneous Assignments/Tasks
2. Be the one minute manager. Always take time to immediately own and resolve problems as they arise, never allowing a problem to go unaddressed.
3. At all times, the Executive Chef is required to perform his/her job and to monitor the work of his/her staff to assure that the ecological balancewithin all Club properties is not adversely disturbed.
4. Finally, the Sous Chef will meet annually at season's end with the General Manager for an appraisal of his/her past year's performance; to identify areas where the Executive Chef must improve his/her job performance the following year; to allow the Executive Chef to identify/recommend preliminary performance improvement plans and staffing for the following year with approximate budget supporting data; and to confirm his/her compensation arrangements for the following year(s).
The Executive Chef for Cherry Creek Golf Club's Food & Beverage operation is responsible for the appropriate management and maintenance of the following through the calendar year: the main hot food kitchen, downstairs prep kitchen, all kitchen coolers, all ware washing areas, staff knowledge with respect to proper cooking techniques, food handling, sanitation standards and all prevailing Michigan/Federal Law that accompanies the operation of a commercial kitchen. This list is not all inclusive as Cherry Creek Management and Ownership alike believes strongly in a work environment which embraces Lateral Service whereas all leaders and associates alike are expected to "pitch in," wherever opportunity exists, regardless of one's main departmental responsibilities.
The Executive Chef is responsible for selecting, training, disciplining and evaluating Culinary Staff. The Executive Chef is expected to uphold operational policies and controls while maintaining Cherry Creek standards and interacting with the Club administration to establish and effectively address short and longer term goals.
PERSONAL CHARACTERISTICS
- The Executive Chef shall have a neat appearance in person and in dress; and demonstrate an enthusiastic approach to his/her work.
- The Executive Chef shall possess the experience to maintain culinary operations at the highest professional level through a personal and professional commitment to Excellence.
- The Executive Chef should recognize that he/she is working in a service environment and accordingly, accept the responsibility to deliver the highest level of professional service to the Club, its guests and its internal Ladies and Gentlemen.
- The Executive Chef must possess a strong acumen for sound business planning; profit & loss responsibility; and possess the ability to communicate clearly with the Club ownership, Leadership and all hourly Ladies and Gentlemen - both in person and in writing. The requisite people skills and communications skills are paramount to integrating into and being an effective member of the Cherry Creek Leadership team.
- The Executive Chef should be computer literate with a proven capability to work with industry specific recipe and procurement software programs as well as Microsoft applications (Word, Excel, PowerPoint etc.)
- The Executive Chef should possess unquestioned personal integrity and approach to his/her job responsibilities with the highest standard of professional ethics.
- The Executive Chef reports to the General Manager.
SPECIFIC AREAS OF ACCOUNTABILITY
A. Appearance, Condition and Operation of Culinary Functions
It is the responsibility of the Executive Chef to:
- Manage the proper receiving, storing, preparation and serving of food based on the demands of business.
- Maintain sanitation standards meeting or exceeding the State and Federal expected environment.
- Assist the Management and Ownership team by upholding the integrity and philosophy of Cherry Creek's business practices, always promoting Product and Service Excellence.
B. The Culinary and Stewarding Staff
To ensure that the culinary & stewarding staff is effective and possessing of the prerequisite moraleto meet its obligations and sustain its commitments, the Executive Chef is obligated to:
Recruit effectively within budget throughout all levels of staff; and be able to educate/train all crew members relative to their specific assignments, cross-over assignments, safety, Club employment policies & procedures as well as owner relations.
Develop, implement and maintain standards for stewarding that promote a clean, sanitary and above all organized culinary work and storage spaces.
Ensure proper scheduling of all full-time and part-time crew during the season; and the reduction of staff during the off-season in a manner that will allow the culinary and stewarding team to meet all its obligations year round in a cost efficient manner and with minimal budget impact.
Post and maintain daily work assignments for each crew member before each working day begins; to include the appropriate delegating of authority to all culinary and stewarding employees on staff.
Do the necessary research/homework to best insure: (i) that staffing levels are commensurate with business demands seasonally; and (ii) that the staff is kept informed (via bulletin board postings and an in-house library) regarding educational and other career advancement programs made available by the Club and throughout the industry.
C. Facility & Equipment
It is the responsibility of the Executive Chef to manage the culinary production areas and equipment inventory in the following manner to...
- Continue the maintenance of an already established master inventory listing/record system of all china, glass and silverware products used by Cherry Creek Golf Club.
- Establish an appropriate preventive maintenance and daily cleaning program for all equipment to help insure that each piece of kitchen equipment operates effectively through its intended life cycle.
- Ensure that staff is properly educated in the use of each piece of equipment via personal in-house training using Job Safety Analysis forms. Employees not properly trained on equipment are not allowed to use this equipment without proper training and documentation thereof.
- Ensure that all kitchen areas and equipment undergo regular cleaning and deep cleaning during the off-season (winter) months as circumstances and industry norms require.
- Maintain all heart-of-the-house areas and the Executive Chef's office in a crisp and tidy mannerthat will positively reflect the professionalism of the Culinary Department, its staff and the Club, itself.
- Insist that the staff has adequate access to well-maintained restrooms, day lockers and a luncheon/relaxation area.
- Annually schedule an "open house" for the Executive Committee and/or the Board of Directors to tour the culinary areas - with introductions of key staff members.
- Remain relevant with industry trends and advancements whereby assuring that Cherry Creek's culinary operation is at the forefront of the Hospitality Industry.
- Embrace the aforementioned advancements and embrace the concept of change including recent investment in culinary advancements undertaken by Cherry Creek in the form of Sous Vide equipment and the Rational Combi-Therm finishing system.
D. Safety
It is the Executive Chef's responsibility to...
- Effectively educate the staff regarding all applicable local, state and federal safety regulations via personal training sessions, postings on the bulletin board and an in-house library of books and video/CD programs.
2. Insure that Cherry Creek facilities are properly equipped with all required safety equipment/stations as required and is in compliance with all MIOSHA regulations.
3. Insure that hazardous chemicals and products are properly and safely stored in OSHA approved storage facilities complete with up to date MSDS sheets on file and in the appropriate binders.
E. Communication
It is the responsibility of the Executive Chef to communicate clearly and effectively with the General Manager on issues including...
- Staff activity (FOH and BOH alike) with respect to performance, discipline, promotion recommendation and any other pertinent information.
- Quality attributes of products being procured, prepared and served.
- Equipment issues such as replacement or repair needs, additions of equipment that could promote efficiency in the work place.
F. Miscellaneous Assignments/Tasks
- Inspect, evaluate and above all TASTE food constantly checking for seasoning, quality, quantity and wholesomeness of products on a constant basis.
2. Be the one minute manager. Always take time to immediately own and resolve problems as they arise, never allowing a problem to go unaddressed.
3. At all times, the Executive Chef is required to perform his/her job and to monitor the work of his/her staff to assure that the ecological balancewithin all Club properties is not adversely disturbed.
4. Finally, the Sous Chef will meet annually at season's end with the General Manager for an appraisal of his/her past year's performance; to identify areas where the Executive Chef must improve his/her job performance the following year; to allow the Executive Chef to identify/recommend preliminary performance improvement plans and staffing for the following year with approximate budget supporting data; and to confirm his/her compensation arrangements for the following year(s).