Clubatsnoqualmieridge
Executive Chef
Clubatsnoqualmieridge, Virginia Beach, Virginia, us, 23450
Locations: Broad Bay Country Club - Virginia Beach, VAClub Location:
Broad Bay Country Club - Virginia Beach, VAArcis Golf team members thrive on anticipating needs, forging connections, and elevating experiences for our team, members, and guests. We are an inclusive team of unique individuals who show up each day with a grateful spirit, humble heart, and a genuine respect for one another.Scope:Direct and coordinate activities of the culinary department, lead the culinary team, maintain established operational standards, and maximize profits.Primary Responsibilities:Ensure compliance with national programs such as Menu Program, Approved Product List, and Inventory procedures.Responsible for selection, development, and retention of talented culinary staff.Ensure financial targets are met and appropriate accounting procedures and monthly financial reviews are followed consistently. If financial targets are not met, provide an analysis of the problem and determine a specific plan of action.Observe and coach workers in the daily operation of the kitchen to ensure quality and timeliness of product. Review guest and member surveys and feedback and determine appropriate plan of action if necessary.Engineer all menu items to ensure quality and proper margins.Create and execute short-term and long-term operational and financial plans for the department to improve quality and financial results.Ensure kitchen is clean and sanitary and complies with all federal, state, and local laws.Create menus as needed for events, custom events, daily features, and so on.Identify and communicate successes and best practices to Regional Chef and/or VP Food & Beverage to help improve quality and financial results across the company.Maintain constant communication between departments and keep other departments informed about special programs and events.Qualifications:Previous experience in a Chef leadership role.High school diploma or equivalent required; Bachelor’s degree, Culinary degree, or certificate preferred.Strong attention to detail, planning, and organizational skills.Experience supervising others and leading a team.Strong verbal and written communication skills.Working Conditions:Will often be required to work nights, weekends, and holidays.Certification and/or License Requirement:
Food service permit as required by local or state government agency. ServSafe certification must be obtained within 30 days of hire.Team Member Lifestyle Perks:Medical, mental health, dental, and vision insurance.Life Insurance.Accident & Critical Illness Insurance.Pet Insurance.Paid time off.401(k) plan and match.Holiday pay.Food & Beverage discounts throughout the portfolio.LA Fitness Benefit for the entire family (No initiation fee).Free Golf at home club/ Discounted Golf throughout the portfolio.Free Tennis at home club/ Discounted Tennis throughout the portfolio.Employee assistance program.Career Growth.Flexible Schedules.Development Opportunities.Perks may be subject to employee contribution and vary based on eligibility & location.Physical / Cognitive Activities:This description of physical and mental activities is not intended to describe essential job functions. Rather, its purpose is to give the job applicant a feel for the physical and mental activities of the job to the end that an applicant with a disability can determine whether he or she will be able to do this job either with or without accommodations.The major responsibility in this position is to direct the operations in the culinary departments. A majority of time will be spent moving about the kitchen, handling various products and utensils, lifting of up to 50 pounds, and interacting with staff and outside contacts.Communication skills are used a significant amount of the time when interacting with guests or staff members and when giving instructions.A significant portion of time will be spent reviewing budgets, revenues, inventories, and requisitions, requiring a great deal of reasoning and thinking skills.Since the employee in this position oversees several employees, a vast amount of time is spent utilizing problem-solving, reasoning, motivating, and training abilities.Mathematical skills such as profit/loss concepts, percentages, and variances are used often.Arcis Golf provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state, or local laws.Arcis participates in E-Verify, the government program that certifies an employee's right to work for us in the U.S.
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Broad Bay Country Club - Virginia Beach, VAArcis Golf team members thrive on anticipating needs, forging connections, and elevating experiences for our team, members, and guests. We are an inclusive team of unique individuals who show up each day with a grateful spirit, humble heart, and a genuine respect for one another.Scope:Direct and coordinate activities of the culinary department, lead the culinary team, maintain established operational standards, and maximize profits.Primary Responsibilities:Ensure compliance with national programs such as Menu Program, Approved Product List, and Inventory procedures.Responsible for selection, development, and retention of talented culinary staff.Ensure financial targets are met and appropriate accounting procedures and monthly financial reviews are followed consistently. If financial targets are not met, provide an analysis of the problem and determine a specific plan of action.Observe and coach workers in the daily operation of the kitchen to ensure quality and timeliness of product. Review guest and member surveys and feedback and determine appropriate plan of action if necessary.Engineer all menu items to ensure quality and proper margins.Create and execute short-term and long-term operational and financial plans for the department to improve quality and financial results.Ensure kitchen is clean and sanitary and complies with all federal, state, and local laws.Create menus as needed for events, custom events, daily features, and so on.Identify and communicate successes and best practices to Regional Chef and/or VP Food & Beverage to help improve quality and financial results across the company.Maintain constant communication between departments and keep other departments informed about special programs and events.Qualifications:Previous experience in a Chef leadership role.High school diploma or equivalent required; Bachelor’s degree, Culinary degree, or certificate preferred.Strong attention to detail, planning, and organizational skills.Experience supervising others and leading a team.Strong verbal and written communication skills.Working Conditions:Will often be required to work nights, weekends, and holidays.Certification and/or License Requirement:
Food service permit as required by local or state government agency. ServSafe certification must be obtained within 30 days of hire.Team Member Lifestyle Perks:Medical, mental health, dental, and vision insurance.Life Insurance.Accident & Critical Illness Insurance.Pet Insurance.Paid time off.401(k) plan and match.Holiday pay.Food & Beverage discounts throughout the portfolio.LA Fitness Benefit for the entire family (No initiation fee).Free Golf at home club/ Discounted Golf throughout the portfolio.Free Tennis at home club/ Discounted Tennis throughout the portfolio.Employee assistance program.Career Growth.Flexible Schedules.Development Opportunities.Perks may be subject to employee contribution and vary based on eligibility & location.Physical / Cognitive Activities:This description of physical and mental activities is not intended to describe essential job functions. Rather, its purpose is to give the job applicant a feel for the physical and mental activities of the job to the end that an applicant with a disability can determine whether he or she will be able to do this job either with or without accommodations.The major responsibility in this position is to direct the operations in the culinary departments. A majority of time will be spent moving about the kitchen, handling various products and utensils, lifting of up to 50 pounds, and interacting with staff and outside contacts.Communication skills are used a significant amount of the time when interacting with guests or staff members and when giving instructions.A significant portion of time will be spent reviewing budgets, revenues, inventories, and requisitions, requiring a great deal of reasoning and thinking skills.Since the employee in this position oversees several employees, a vast amount of time is spent utilizing problem-solving, reasoning, motivating, and training abilities.Mathematical skills such as profit/loss concepts, percentages, and variances are used often.Arcis Golf provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state, or local laws.Arcis participates in E-Verify, the government program that certifies an employee's right to work for us in the U.S.
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