Executive Chef

Club Corp -  -  - Responsibilities:
Plan meals and create menus based on guest preferences, marketing conditions, and event needs;
Direct overall cooking, ensuring methods, portion sizes, and garnishing meet quality standards;
Oversee the procurement of food supplies and kitchen equipment and manage inventory;
Manage food and labor costs and payroll for back-of-house staff; recruit, interview, hire, and train kitchen personnel;
Engage with members by making daily table visits and soliciting feedback; coordinate with F&B and Event Sales Directors on banquet and event planning