Executive Chef

Job Purpose

The Executive Chef is responsible for leading a team of staff to create culinary experiences for guests while successfully

managing the restaurant kitchen. Executive Chefs lead a team of cooking staff and partner with other members of the

front of house team to ensure guests receive their orders in a timely manner. The ideal candidate has a strong passion for

excellence and delivers high-quality food, creates new recipes, and offers agentive/forward-facing service to members

and guests while directing their kitchen staff and previous experience working as a chef in a busy, fast-paced restaurant,

or entertainment setting.

Lead, train, develop, and inspire the culinary team
Elevate the culinary experience by focusing on food quality, expanding variety, improving consistency throughout the venues, and upholding presentation standards
Create edgy and innovative new menu items based on current food trends and Club events
Manage financial cost controls and culinary operations
Build magic moments and maintain positive Member & guest experiences
Ensure food is of excellent quality and served in a timely manner
Plan the menu while keeping in mind budget, and availability of seasonal ingredients
Oversee all kitchen operations
Coordinate kitchen staff and assist as required
Take stock of ingredients and equipment, and place orders to replenish stock
Enforce safety and sanitation standards in the kitchen
Keep up to date with industry trends
Inform wait staff about daily specials or shortages
Experiment with recipes and suggest new ingredients
Receive feedback and making improvements where necessary
Train new kitchen staff
Follow all national, state, and local safety, health, and sanitation guidelines as specified by the venue
Performs other related duties as assigned

Minimum of 5 years’ experience as Executive Chef level in a Country Club / Resort / Hotel / Restaurant
Degree in Culinary Arts or equivalent experience
Food & Safety certifications
Excel in a high-energy, engaging, team-based environment with effective leadership, communication, and training skills
Experience in building strong kitchen teams and creating a positive kitchen culture
Adaptable to change – can solve problems through an open-minded and all-inclusive approach
Knowledge of special diets (preferred)
Proficient with POS (Micros preferred), Microsoft Office products, and social media
Experience in creating and delivering quality a la carte and banquet/event menus and dishes

Days and hours of work vary by schedule and business needs
Evening, weekend, and holiday work will be required
Able to sit or stand for long periods of 􀆟me
While performing the duties of this job, the employee may be required to stand for long periods of time, to walk, read, hear, talk, balance, climb, use hands, use fingers, reach, stoop, kneel, crouch, crawl, smell, taste, push or pull. The employee may be required to lift and carry objects weighing up to 50 pounds.
Specific vision abilities required for this position include close vision, distance vision, peripheral vision, color vision and the ability to adjust focus.
Reasonable accommodations will be made to enable individuals with disabilities to perform the essential functions

Crossing Creeks Country Club is committed to equal employment opportunities for all. We will not discriminate against

employees or applicants for employment on any legally recognized basis, (protected class), including but not limited to

race, color, religion, gene􀆟c information, national origin, sex, pregnancy, childbirth, medical conditions, age, disability,

citizenship status, uniform service member status, or any other protected class under federal, state, and/or local law