Executive Chef

Facility Description:

In 1799, Colonel John Winstead and family first took possession of the rich farmland that would for the next two centuries be home to them and their descendants. Here Winstead built a two-story log home, which they lived in until 1854 when a son, John M. Winstead, constructed the elegant, tall-pillared home, which is known today as Pleasant Hill Mansion. It is now an impressive location for weddings and receptions.

 

The homesteads and over 600 acres remained in the family until 1997, when it was purchased for development of The Governors Club. Pleasant Hill and the Winstead Log Cabins have been lovingly preserved and both the rustic cabins and the antebellum mansion serve as a stately backdrop for the magnificent Governors Club golf course.

 

The Arnold Palmer designed championship course follows the property’s natural rolling hills and is as challenging as it is beautiful. Palmer has utilized the property’s historic stonewalls, spring-fed creeks, and scenic waterfalls to create breathtaking views at every turn.  Today, The Governors Club welcomes a new generation to celebrate a unique golf experience surrounded by a quiet elegance that only time can endow.

 

Position Summary:

The Executive Chef is responsible for food and pastry production for all food to be served in the restaurant.  Develop menus, food purchasing, plate presentation and recipes.  The Executive Chef is directly responsible for all kitchen operations; supervises all kitchen staff and is responsible for their training in food production, sanitation and development.  The Executive Chef will assist the General Manager with food and labor budget for the restaurant.  Responsible for establishing effective cost controls, including monthly inventories and purchase logs.  The Executive Chef will be responsible for maintaining the highest food quality and sanitation standards. He/she will also serve in a public relations capacity.

 

Major Duties:

• Plan menus for restaurant, private dining, banquets, tournaments, holidays and special events. Price and cost menus, while taking into consideration customer needs, marketing conditions, popularity of various dishes, holidays, costs, and a wide variety of other factors. Provide the culinary vision to ensure customer satisfaction and meet all the financial goals of the club.
• Rotate all menus seasonally.
• Schedule and coordinate the work of chefs, cooks and other kitchen employees.
• Capable of filling all kitchen positions as a fill in when needed to ensure service standards and efficient operations.
• 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.
• Develop and maintain vendor relations to ensure quality and pricing.
• Ensure an ‘A’ rating from health department inspections. Ensure sanitation and cleanliness standards are maintained throughout the kitchen areas at all times.
• Establish controls and monitor kitchen activities to minimize food and supply waste and theft.
• Train food preparation employees regarding safety, hazardous materials, sanitation and accident prevention principles.
• Maintain the budgeted monthly food cost and labor as outlined in the annual budget.
• Conduct monthly inventory of food and supplies along with maintaining a monthly PO
• Manage employment activities for kitchen staff members, including but not limited to, monthly staff meetings, personnel recruitment and selection, performance evaluations, training, compensation, discipline and termination, etc.
• Provide orientation of company and department rules, policies and procedures and oversee training of all new kitchen staff.
• Be knowledgeable of all Kemper policies regarding personnel and administer prompt, fair and consistent corrective action for any and all violations of company rules and procedures.
• 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 assigned duties as delegated by the General Manager.

 

Qualifications:

• Culinary degree preferred.
• Minimum 5 years culinary experience, supervisory and/or management experience, preferably in the restaurant industry.
• 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.

 

Classifications:

Full-time, exempt, year-round

 

KemperSports Management is an Equal Opportunity Employer