Job ID: 231751731

Job Summary
Employment Type
Full Time
Years Experience
5 - 10 years
$80k+ Annual
Job Description

The Executive Chef at The Olde Farm is responsible for all food and beverage back-of-the-house operations while working closely with front-of-the-house staff.  He/She will have a superb understanding of the non-negotiable facets of our operation: providing the highest quality and innovative products, services and offerings to our members and guests while leading from the front to embody the club’s core values and positive work environment.

The Executive Chef will be the leader, one who manages, motivates and directs kitchen staff, including the AM/PM Sous Chef, Banquet Chef, Pastry Chef and Line cooks. He/She will be charged with developing upholding standards for kitchen policies and procedures, communicating these policies and ensures that the policies are adhered to by all BOH Staff. Schedules staff according to business levels, effectively manages requested time off during season.  

Due to the seasonality of the club, physical and mental health is of great importance in the role of the Executive Chef. This position requires stamina to have the ability to stay focused for long periods of time under high pressure.  During the off season, the Executive Chef needs to effectively plan, evaluate, recruit and retool the BOH operation.

The Executive Chef will play a key marketing role in the food and beverage operation. He/She is expected to give the membership valued face time in order to develop and foster relationships. In addition, the Executive Chef will need to be able to handle complaints gracefully and do his/her best to draw a lesson from the issue. A positive mindset must be imminent and must also be instilled in the staff to continue to improve.  

The Executive Chef will have superior internal and external customer relations with good information sharing and communicating skills. The Executive Chef will be required at times to write food-related articles for publishing in our e-blasts, newsletters and annual club magazine.

The Executive Chef at The Olde Farm will be a teacher, coach and mentor with a desire for continued growth. He/She will be fully engaged with the team, encouraging, inspiring and empowering them to maximize their talents and skills. This position requires a leader that is willing to mentor and develop staff members with a “hands on” approach and leading by example. He/She will offer consistent product knowledge training for FOH and BOH personnel through daily pre-meal meetings and special food knowledge training.

The Executive Chef leads the BOH initiative relative to accident prevention, training and retention of staff, and sanitation and safety standards. The Executive Chef pays sharp attention to detail, enforces the highest standards of sanitation and safety, and ensures that all BOH staff approach the standards with the same level of focus. Quality, Service, Sanitation and Safety. Establishes and maintains a regular cleaning and maintenance schedule for all kitchen areas and equipment

The Executive Chef approves the requisition of products and other necessary food supplies. Develops standard recipes and techniques for food preparation and presentation which help to assure consistently high quality and to minimize food costs; exercises portion control for all items served and assists in establishing menu selling prices. Evaluates products to assure that quality, price and related goods are consistently met. Evaluates food products to assure that quality standards are consistently attained.

The Executive Chef will have a keen understanding of the budgeting process and how to manage COGS in accordance with our operating budget as well as labor costs.  He/She will follow SOP’s in costing out menus and controlling waste through profitable innovative menus. Prepares necessary data for applicable parts of the budget; projects annual food, labor and other costs and monitors actual financial results; takes corrective action as necessary to help assure that financial goals are met.

The Executive Chef will be creative in menu concepts and ideas, incorporating daily specials, and develops and documents recipes and controls to ensure consistency. Develops policies and procedures to enhance and measure quality; continually updates written policies and procedures to reflect state-of-the-art techniques, equipment and terminology.

Interacts with FOH managers to assure that food production consistently exceeds the expectations of members and guests. Consults with the Banquet Chef and Banquet Manager about food production aspects of special events being planned.

The Executive Chef is responsible for hiring, training and supervising and evaluates the work of all management staff in the food and pastry production departments. Recruits and makes selection decisions; evaluates job performance of kitchen staff; corrects, rewards and disciplines staff in a fair and legal manner. Recommends compensation rates/increases for kitchen staff. Motivates and develops staff including cross-training and promotion of personnel.

Initial Priorities

Understand the environment and culture of the club, learn the skill set and capabilities of the staff

Evaluate and set appropriate and necessary standards of operation, execution and delivery within the culinary operation, including taking ownership for the entire experience from production to final delivery of end product, while working closely with the FOH management team.

Quickly become part of an energized management team, working cooperatively, respectfully and in a mutually supportive manner with other members of this key team.

Ensure that the A La Carte operations, the backbone of the club for its members, are consistently executed and given similar focus and priority as are special events.

Create an innovative, relevant, consistently interesting A La Carte menu that provides members with desirable options that  are reflective of the majority of member’s interests and tastes as well as our owners. Before implementation, prior approval from our owners is required.

Recognize the need to work directly with members on events and menu planning and be responsive to those who rely upon him/her for input, direction and suggestions.

Works closely and promotes department heads, primarily as it relates to cooperative efforts surrounding planning, scheduling, special events and implementation of club functions.


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