CS Executive Chef

BASIC SUMMARY:

Manage all day-to-day culinary operations ensuring the highest possible standards of food quality, service excellence and guest satisfaction. Build, lead, inspire and empower a strong, talented culinary and kitchen staff. Create and develop new and exceptional concepts and menus that generate excitement and satisfaction among guests while also maximizing profitability. Prepare annual business and budget plans; meet and exceed goals throughout the year through proper forecasting, cost controls and labor management.

POSITION RESPONSIBILITIES:

• Own the following processes: daily food production, ordering, cost (budget, actuals versus date, etc.), quality and consistency, ensuring financial performance and control.
• Review financial transactions and monitor budgets to ensure efficient operations including achieving budgeted revenue and labor expenses.
• Work closely with the leadership team to maintain or reduce the food cost percentage percentages in line with budgetary requirements.
• Support senior leadership by developing and assuming key management responsibilities.
• Manage the Culinary team to improve operational areas in respect to standards, revenues, cost control, guest, and team member satisfaction.
• Coordinate, manage and supervise all back of the house operations.
• Establish and maintain high quality standards about food production, presentation, sanitation, safety and expediency of line service.
• Work in conjunction with Senior Manager, Food & Beverage and Director, Activities to establish/maintain set standards of quality and service.
• Interview, train, supervise, counsel, schedule, and evaluate culinary staff.
• Provide leadership and empowerment to improve departmental performance and enhance guest satisfaction.
• Train all kitchen staff in the following: food production principles and practices, special dietary requests, safe operating procedures for all equipment, utensils and machinery, sanitation practices and departmental policies and procedures.
• Ensure the kitchens Are clean and sanitary and is following all federal, state, and local laws, including OSHA and health laws.
• Comply with all applicable health, alcoholic beverage, fire, and other laws/requirements.
• Communicate Weekly safety topics to ensure team members’ safety.
• Create new menu items that generate high guest satisfaction; develop standard recipes for all dishes to ensure proper portion control, uniformity, and quality.
• Plan all menus and price them according to the proper food cost budget to maximize profitability.
• Set food specifications with Purchasing.
• Handle any member/guest food issues promptly and professionally; follow up to ensure satisfaction.
• Assist in all areas of the restaurant, Club operations and special projects as requested.

Education/Experience/Other Requirements:

• Any combination of education, training or experience that provides the required knowledge, skills, and abilities.
• Culinary degree preferred.
• CEC designation or higher preferred.
• Minimum seven years’ experience as Executive sous chef; previous management experience required.
• Ability to supervise large staff and accomplish goals on a timely basis.
• Experience in banquet production and timing preferred.

• Manager Food Handler certification required.

• Proficient knowledge and understanding of food cost controls.
• Knowledgeable of food and wine pairings.
• Proficient in Microsoft Office (Word and Excel). Candidates with experience with ChefTec, Ontrak and ADP is a plus.
• Listen effectively; speak, read and write fluently in English.
• Prioritize, organize, and manage multiple tasks with speed, accuracy, and attention to detail.
• Work well in fast-paced, high-pressure situations with little to no direct supervision.
• Direct performance of kitchen staff and follow up with corrections where needed.
• Work productively and successfully under time and budget limitations.
• Achieve positive guest relations and maximize guest satisfaction.
• Work a flexible schedule including, weekends, holidays, and fluctuating days off.
• Schedule vacations during the off-season months June thru September

PHYSICAL DEMANDS/ABILITY TO:

• Grasp, lift, push/pull, carry or transport up to 50 lbs.
• Work extended hours in hot, noisy and sometimes close conditions.
• Bend, stoop, kneel, and reach with hands and arms.
• Stand for length of scheduled shift.
• Express and exchange ideas by means of the spoken word accurately, loudly and quickly.
• Perceive the nature of sounds at a normal speaking level and make fine discriminations in sound.
• Have visual acuity to determine accuracy, neatness and thoroughness of the work assigned.

DWP/ EOE

THE EXECUTIVE CHEF OPPORTUNITY AT THE CLUB & SPA AT FIDDLER’S CREEK, Naples Florida

Fiddler’s Creek, an award-winning, private, master-planned community near Naples, Florida, is searching for a hands-on executive chef to lead and continue to grow its active culinary program. The next executive chef will join a high-performing, professional team and serve a club that is considered one of the finest in the Naples area.

Successful candidates have experience positively leading active a la carte dining programs as well as banquet events simultaneously. If you have a track record of leading high quality, creative and consistent operations, as well as a passion for hospitality and training and mentoring future culinarians, look no further than this executive chef opportunity at The Club & Spa At Fiddler’s Creek.

The Club & Spa At Fiddler’s Creek is committed to providing the highest quality dining, social, entertainment and recreational experiences to its members and their families and guests. Amenities include the 54,000-square-foot Club & Spa, an Arthur Hills-designed 18-hole golf course and available memberships for golf, beach and boating. Conveniently located on Collier Boulevard between downtown Naples and Marco Island, golf, beaches, boating, nature activities, world-class shopping, fine dining, entertainment and the arts are all within easy access.

At just under 4,000+/- acres, Fiddler’s Creek is zoned for approximately 6,000 residences creating a very low-density level of homes per gross acre, with the remainder of the land dedicated primarily to nature preserves, lakes, parks, golf courses and recreational areas. Committed to preserving the environment, our community is planned to accommodate and enhance the natural beauty of Southwest Florida. Additionally, Fiddler’s Creek is surrounded on two sides by Rookery Bay National Estuarine Research Reserve, thus ensuring no further development in those areas.

FOOD & BEVERAGE OPERATIONS:

Dining is integral to the fabric of The Club & Spa at Fiddler’s Creek. The club offers several a la carte and private dining venues, both indoor and al fresco

The Gator Grille
Enjoy a delicious al fresco lunch by the pool or lakeside, overlooking the first fairway of The Creek Course at Fiddler’s Creek. The ever-changing menu at The Gator Grille offers plenty of creative selections along with popular favorites, including sandwiches, salads, burgers and fish tacos. The Gator Grill seats 120 people and is open daily, seven days a week, for lunch and dinner. During special theme dinners, the capacity increases by an additional 200 seats.Caxambas
Experience the elegance, sophistication and private club intimacy of the Gatsby era while dining on classic favorites and contemporary creations at Caxambas. From exquisite décor and exceptional cuisine to world-class service, attention to detail makes every dining experience an event to remember. Caxambas is open 5 nights a week with Sunday Brunch in season and seats up to 90.

The Spa

A vacation lifestyle includes staying active and healthy. And The Club & Spa at Fiddler’s Creek makes it both fun and easy. Our fully equipped 4,000-square-foot fitness center was designed to accommodate a variety of fitness levels, passions and preferences. We offer the latest cardio and weight training equipment from Precor, Cybex and Life Fitness, two dedicated fitness studios with certified instructors, a health station where residents can measure and monitor body health and a team of personal trainers to help meet individual fitness goals. Steam and sauna rooms, locker rooms, showers and towel service are also available.

ORGANIZATIONAL STRUCTURE

The executive chef reports directly to the Managing Director of Hospitality Operations.

The kitchen staff totals 15 team members including an executive sous chef, and a pastry chef.