Chef de Cuisine- Morgan Run Club Resort – Rancho Santa Fe, California 210849

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The Chef de Cuisine is involved with all aspects of the Club Culinary operations encompassing operational duties and financial responsibilities, providing leadership and management of kitchen staff, and growing and developing the product and profitability of food items. The Chef de Cuisine is an ambassador of the Culinary program and as such plays an integral role in the development of the Brand.

This position reports to the Executive Chef.

Day to Day:

  • Provide guidance and direction for all day-to-day operations
  • Assist in the hiring, training, coaching, and development of Culinary staff
  • Plan and manage the procurement, production, preparation, and presentation of food
  • Ensure that all BOH operations adhere to proper safety and sanitations standards
  • Understand and operate within cost guidelines and targets
  • Maintain complete knowledge of and comply with all departmental policies, procedures, and brand standards
  • Complete daily, weekly, and monthly management administrative duties including operations reports, financial documentation, standard operating procedures, safety and sanitation checklists, and ordering and inventory documentation
  • Assist in menu design and direct food presentation, production, and control including all food for all Club food operation concepts which may include breakfast, lunch, dinner, bar, pool, private events, wedding, amenities and special events, etc.
  • Control labor and operating expenses through effective planning, recipe management, purchasing decisions, and revenue generation solutions
  • Be visible in the restaurant, providing recognition to Members, promoting Food Beverage, and handling special requests
  • Coach and teach the team by working side-by-side with them as needed to teach different techniques, prepare new items, etc.
  • Work as an active member of the management team. Creating professional relationships and active involvement with all Club operations and departments including Membership, Sales and Marketing. Supporting Employee Partners and participating in daily and weekly management meetings

All the other stuff we do:

  • Because of the fluctuating demands of the companys operation, it may be necessary that each Employee Partner perform a multitude of different functions therefore, as an essential part of your position, you will be expected to help others when the occasion arises, just as other Employee Partners are expected to help you. Accordingly, you may be expected to perform other tasks as needed or as directed.
  • Adhere to all of the various company, club and department written mandatory standards of operations, policies and procedures, manuals, memos, oral instructions, etc., all of which go to make up the essential functions of the job.
  • Adhere to all of the various company, club and department written mandatory standards of operations, policies and procedures, manuals, memos, oral instructions, etc., all of which go to make up the essential functions of the job.
  • Be able to multi-task and work at an efficient pace to keep up with business needs.
  • Be able to follow instructions well as directed.
  • Responsible for maintaining good conduct and safe working habits while in all areas, including the kitchen, and assuring that others are acting safely.
  • Attendance at daily line-up and participating as requested.
  • Wearing a CLEAN and neat uniform that follows ClubCorp and your property uniform standards daily.

 

  • Minimum 3-5 years as achef required including supervision of kitchen staff, cost controls, product knowledge, quality controls and sanitation
  • High school diploma or equivalent required. College degree preferred.
  • County Food Handlers Permit

Apply Now

210849
https://ecwl.fa.us2.oraclecloud.com/hcmUI/CandidateExperience/en/sites/CX_3001/requisitions/job/210849

Chef de Cuisine- The Houston Club – Houston, Texas 210224

Apply Now

The Chef de Cuisine is involved with all aspects of the Club Culinary operations encompassing operational duties and financial responsibilities, providing leadership and management of kitchen staff, and growing and developing the product and profitability of food items. The Chef de Cuisine is an ambassador of the Culinary program and as such plays an integral role in the development of the Brand.

This position reports to the Executive Chef.

Day to Day:

  • Provide guidance and direction for all day-to-day operations
  • Assist in the hiring, training, coaching, and development of Culinary staff
  • Plan and manage the procurement, production, preparation, and presentation of food
  • Ensure that all BOH operations adhere to proper safety and sanitations standards
  • Understand and operate within cost guidelines and targets
  • Maintain complete knowledge of and comply with all departmental policies, procedures, and brand standards
  • Complete daily, weekly, and monthly management administrative duties including operations reports, financial documentation, standard operating procedures, safety and sanitation checklists, and ordering and inventory documentation
  • Assist in menu design and direct food presentation, production, and control including all food for all Club food operation concepts which may include breakfast, lunch, dinner, bar, pool, private events, wedding, amenities and special events, etc.
  • Control labor and operating expenses through effective planning, recipe management, purchasing decisions, and revenue generation solutions
  • Be visible in the restaurant, providing recognition to Members, promoting Food Beverage, and handling special requests
  • Coach and teach the team by working side-by-side with them as needed to teach different techniques, prepare new items, etc.
  • Work as an active member of the management team. Creating professional relationships and active involvement with all Club operations and departments including Membership, Sales and Marketing. Supporting Employee Partners and participating in daily and weekly management meetings

All the other stuff we do:

  • Because of the fluctuating demands of the companys operation, it may be necessary that each Employee Partner perform a multitude of different functions therefore, as an essential part of your position, you will be expected to help others when the occasion arises, just as other Employee Partners are expected to help you. Accordingly, you may be expected to perform other tasks as needed or as directed.
  • Adhere to all of the various company, club and department written mandatory standards of operations, policies and procedures, manuals, memos, oral instructions, etc., all of which go to make up the essential functions of the job.
  • Adhere to all of the various company, club and department written mandatory standards of operations, policies and procedures, manuals, memos, oral instructions, etc., all of which go to make up the essential functions of the job.
  • Be able to multi-task and work at an efficient pace to keep up with business needs.
  • Be able to follow instructions well as directed.
  • Responsible for maintaining good conduct and safe working habits while in all areas, including the kitchen, and assuring that others are acting safely.
  • Attendance at daily line-up and participating as requested.
  • Wearing a CLEAN and neat uniform that follows ClubCorp and your property uniform standards daily.

 

  • Minimum 3-5 years as achef required including supervision of kitchen staff, cost controls, product knowledge, quality controls and sanitation
  • High school diploma or equivalent required. College degree preferred.
  • County Food Handlers Permit

Apply Now

210224
https://ecwl.fa.us2.oraclecloud.com/hcmUI/CandidateExperience/en/sites/CX_3001/requisitions/job/210224