Executive Chef

Overview

Executive Chef position:
Blue Hill Country Club is recruiting for an Executive Chef. The Executive Chef is responsible for overseeing the day-to-day culinary operations of a multi-unit operation. The club features multiple dining outlets, pool operations, and extensive banquet business. The position ensures the highest quality for members and their guests, and the candidate must be versatile with both banquet and a la carte experience.

• The Executive Chef assists in preparing an annual budget and achieves these financial goals through forecasting, cost controls, and labor management.
• This is a hands-on working chef position focused on execution of daily operations.
• Coordinate the ordering and monitoring of all food and kitchen wares and design menus to maintain the proper contribution margin.
• Hire and train all kitchen staff, ensuring standardization of recipes and plate presentation for a la carte venues and catered events to deliver a memorable dining experience for Members and guests.
• Advocate outstanding service to the members and understand the role of membership in the operation’s success.
• Oversee all culinary operations including a la carte, member events, and banquets. Lead creative menu design, purchasing strategies, and efficient operational management.
• Maintain a strong, respectful management style; foster a positive team culture.

• Minimum of five years experience as an Executive Chef or eight years experience as a Sous Chef.
• Experience leading dynamic, high-volume culinary operations with multiple dining outlets.
• Strong presence in the dining room and proven team leadership, organizational, and coaching abilities.
• Solid understanding of a la carte and banquet revenue generation.
• Proven management skills with strengths in inspirational leadership, financial performance, and people skills.
• Thorough knowledge of menu planning for both restaurants and banquets, with the ability to plan and execute high-volume buffet and banquet cuisine that exceeds expectations.
• Confident, proactive team builder with a track record of attracting, developing, and retaining high-performing staff.
• Reputable as a high-quality chef, mentor, teacher, operator, and innovator.
• Excellent organization, prioritization, delegation, and follow-through.
• Motivates and maintains a cohesive team while managing performance and relationships with other departments.
• Experience with expense control related to kitchen labor and forecasting/budgeting of expenses; purchasing and inventory systems.
• Creative menu development skills and strong technical literacy (Microsoft Word/Excel, payroll management, and POS systems).
• Superior client service skills and ability to maintain poise under pressure.
• bilingual English – Spanish communication ability is a positive.

Please submit your cover letter and resume and let’s discuss the opportunity of working together.