Executive Chef

Trilogy® at The Polo Club:
The Polo Club The 25,000 square foot club offers dining, events space, fitness, pools, outdoor recreation, and is set upon a gentle rise, offering spectacular views of the Santa Rosa Mountains to the southwest and the Chocolate Mountains to the north. The feature restaurant, June Hill’s Table, as well as the 2

Palms Event Center, are open to the public and available for dining reservations and private bookings.

Where:
Located along the acclaimed Avenue 52 on the border of La Quinta & Indio, California

Pay: $95,000-$100,000 annual

Benefits: New management full-time team members working 30 hours or more per week, will be eligible for the Company medical, dental and life insurance plans the first of the month following the first day of full-time employment. Full-Time team members are eligible to accrue Paid Time Off ("PTO") in accordance with the Company policy at a rate of 120 hours per year.

Full-Time team members are eligible for 7 paid holidays annually. All team members 21 years and older are eligible to participate in the J.F. Shea Co., Inc. 401(k) plan after completion of 30 days of service.

The Executive Chef is a member of the Kitchen Management Team and is responsible and accountable for strategic planning and the daily operations of multi-outlet kitchens and the kitchen staffs. This position reports to the Director Food & Beverage.

• Communicate the core values and mission of Blue Star Resort & Golf (BSRG) to support the achievement of company goals.
• Manage kitchen operations, including forecasting inventory and budget, all aspects of menu and food planning, resource planning, administrative, and waste management.
• Develop positive customer relations through proactive interactions with team members, guests, contractors, and suppliers.
• Build a reputation for the Club by developing a talented and creative kitchen team, offering an innovation menu, and promising an exceptional culinary experience.
• Plan menus, create purchase orders for food, assure all food is safe and fresh, and prepare menu items according the BSRG standards to meet and exceed guest expectations. Control food cost while keeping in line with the BSRG standard of high quality and perceived value.
• Manage weekly inventory and labor tracking.
• Write regular reports, order guides, production guides, and clean-up guides as needed.
• Execute budgets on a daily, monthly, and annual basis.
• Meet formally and informally with kitchen staff of all levels to plan and solicit feedback from team members.
• Create an enjoyable and productive work environment by leading by example and taking a proactive position and encouraging an open line of communication regarding kitchen operations, safety, and human resources issues.
• Define and develop achievable, common goals for kitchen team members that positively enforce standards for peak performance and personal and professional growth.
• Provide ongoing development for team members; assist in obtaining BSGR culinary certifications in their succession planning.
• Hire, manage, train, and schedule the kitchen team; appraise the performance of team members.
• Supervise staff in in alignment with BSRG values, policies and procedures; at times, (or, per projected daily business) perform activities of the team members under supervision. Recognize and celebrate team member’s success and maintain a sense of humor.
• Create a safe, clean, and collaborative working environment for the food service staff, to inspire quality and commitment from team members and guarantee the most enjoyment for guests.
• Represent BSRG in a professional manner with dress and speech.
• Maintain the BSRG standard of excellence, with an intention for continual improvement and creative openness by staying on the cutting edge of new products and market trends. Attend culinary exhibitions, buying shows, and educational seminars, as requested.
• Other duties and responsibilities may be assigned.

• Must be highly customer oriented and responsive with high need for closure.
• Able to work under pressure and balance multiple priorities and assignments.
• Strong team-building skills including the…