Executive Chef

Property Description:

 

Bella Vista was recently remodeled and reopened to the Corte Bella community and the public on April 12^th of this year.  KemperSports, owners of the golf club next door to Bella Vista, manage the restaurant for the Corte Bella HOA, overseeing all facets of operations.

The restaurant features indoor and outdoor seating for up to 130 guests.  This includes a private dining room space that can seat up to 32.  In addition, there is a banquet facility that can seat up to 150 adjacent to the restaurant.  The successful candidate will be responsible for all aspects of managing the culinary operation including, food preparation, hiring staff, training staff, and developing menu options suited to our market base as well as catering menus to service a variety of banquet events (weddings, anniversary parties, birthday parties, community functions and golf tournaments).  Bella Vista is the centerpiece of the Corte Bella HOA campus experience.  Visit www.bellavistacortebella.com to learn more about the facility.

 

Position Summary:

Responsible for all food production including that used for restaurants, banquet functions and other outlets.  Develops menus, food purchase specifications and recipes.  Supervises production staff.  Develops and monitors food and labor budget for the department.  Maintains highest food quality and sanitation standards.

 

Essential Duties and Responsibilities:

• Plan menus and assist with menu pricing taking into consideration customer needs, marketing conditions, popularity of various dishes, holidays, costs, and a wide variety of other factors.
• Schedule and coordinate the work of chefs, cooks and other kitchen employees to assure that food production is economical and technically correct.
• Develop recipes and techniques for food preparation and presentation, which help to assure consistently high quality and to minimize food costs. Exercise portion control over all items served.
• Approve the requisition of products and other necessary food supplies.
• Ensure sanitation and cleanliness standards are maintained at all times.
• Establish controls and monitor kitchen activities to minimize waste and avoid theft.
• Train food preparation employees regarding safety, sanitation, and accident prevention principles.
• Prepare all necessary data for the budget, project annual food and labor costs. Monitor actual financial results and take corrective action where necessary to help ensure that financial goals are met.
• Consult with the Director of Operations and Sales about food production aspects for special events being planned.
• Cook or directly supervise the cooking of items that require skillful preparation.
• Evaluate raw food products and monitor the quality of prepared foods to assure that applicable standards are consistently attained.
• Plan and manage the employee meal program.
• Manage employment activities for kitchen staff members, including but not limited to, personnel recruitment and selection, performance evaluations, training, compensation, discipline and termination, etc.
• Maintain knowledge of current and projected industry developments through continuous attention to industry periodicals and participation in relevant trade associations and organizations.
• Assure the efficient and timely submission of all required operational, financial, budgetary, and related reports.
• Perform other duties as appropriate.

 

Qualifications:

• College degree preferred.
• 5 years culinary experience, supervisory and/or management experience.
• State certified and/or Serve Safe certified.
• Demonstrated experience and capability in the areas of budget development, fiscal management, strategic planning, staff management.
• Demonstrated quality written, verbal, and interpersonal communication skills.
• Ability to analyze and solve problems; efficiently handle multiple duties under pressure with minimal supervision; work flexible hours as required including nights/weekends.
• Positive attitude, professional manner and appearance in all situations is paramount.

 

Supervises:

All back of the house food and beverage staff.

 

Classification:

Full-time, Non-Seasonal, Salaried, Exempt

 

Salary Range:

$80,000 to $85,000 per year

 

KemperSports Management is an Equal Opportunity Employer