Chef de Cuisine en Woodhill Country Club

Description

Job Title:  Chef de Cuisine

Classification: 

- Exempt (Salary)

- Position Type: Full Time

- Expected Hours of Work: Flexible scheduling - Daytime, evening, and weekend hours

Reports To: Executive Chef  

WOODHILL COUNTRY CLUB MISSION STATEMENT:
Woodhill Country Club is a family-oriented, year-round, private country club that serves as a primary social and recreational center for members by providing high-quality activities, facilities, and services.

WOODHILL COUNTRY CLUB TEAM PHILOSOPHY:
Through teamwork and shared vision, we are committed to enhancing members’ experiences by supporting traditions and delivering personal, high-touch service in all areas; we support one another to maintain balance for the team even during peak seasons.

Job Summary and Objectives:

The Chef de Cuisine assists the Executive Chef in supervising food production for all food outlets, banquet events, and other functions at the club. The Chef de Cuisine should bring a creative flare to the kitchen and be instrumental in ensuring that the kitchen runs smoothly and turns out excellent product in a timely manner. This role is instrumental in the hiring, training, and managing of employees in the kitchen. 

Essential Job Functions:

· Responsible for all menus and food products served in the club restaurants.

· Maintain a complete day-to-day knowledge of menus and the preparation and presentation of all items.

· Manage food production to ensure the highest quality preparation and presentation on a consistent basis. 

· Oversee daily inventories of proteins, sauces, stocks, dressings, etc. 

· Direct and assign daily production based on inventory and forecasted business.

· Manage dating, labeling, and proper storage in all coolers and freezers.

· Communicate with Executive Chef and kitchen employees on a daily basis and provide updates on day-to-day operations, daily features, and new menu items.

· Delegate responsibility and authority to kitchen employees for specific tasks.  Provide clear and complete instruction, training, and state expectations precisely. Utilize the capabilities of kitchen employees effectively.

· Assist Executive Chef with developing specials, featured items, and seasonal menu changes.

· Maintain and update a menu description binder that includes descriptions, ingredients, allergens, and presentation photos of all menu items. 

· Perform daily inspections to make sure the team is using the highest quality ingredients and methods of execution to ensure member satisfaction.

· Check readiness of line prior to service.

· Check equipment daily and monitor performance. Ensure that all equipment is kept clean and in excellent working condition. Coordinate service when repairs are required. Contact the Executive Chef when issues are severe in nature.

· Conduct monthly preventative maintenance walk through.

· Sensitive to member and guest requests and always attempt to accommodate any reasonable special request.

· Work in conjunction with the Executive Chef and Sous Chefs to keep food and labor costs within budget.  Instrumental in achieving current food service goals and budgets. 

· Assist Executive Chef with writing weekly schedules and monitoring staff to ensure minimal to no overtime.

· Responsible for daily and weekly inventories and ordering.

· Assist Executive Chef in making employment decisions including interviewing, hiring, evaluating, and disciplining kitchen personnel as appropriate.

· Communicate effectively and frequently with front of house service team members and managers to ensure all functions receive the highest quality food and service in a timely manner.

· Maintain a hygienic and safe working environment at all times. Responsible for training kitchen employees and ensuring all club restaurant outlets are in compliance with the Minnesota Health Code.

· Establish and maintain professional standards of conduct and appearance at all times and lead by example.

· Responsible for maintaining kitchen staff uniforms and adjusting par levels as needed.

· Attend monthly P&L reviews, management meetings as needed, and conduct kitchen meetings.

· Write, cost, and implement menus in conjunction with the Executive Chef.

· Perform other necessary tasks as assigned by Executive Chef.

Core Competencies:

• Contribute to Team Success – Actively participating as a member of a team to move the team toward the completion of goals. Listens to and fully involves others in team decisions and actions. Demonstrates personal commitment to the team.
• Leadership – Helps others understand the organization’s vision and values and their importance. Translates the vision  and values into day-to-day activities and behaviors; guides and motivates others to take actions that support the club’s values. 
• Exceptional Communication – Respectfully listens to others to gain a full understanding of issues; comprehends written material, presents information in a clear and concise manner; appropriately adapts message, style, and tone to accommodate a variety of audiences.
• Quality Orientation (Attention to Detail) – Accomplish tasks by considering all areas involved, no matter how small; showing concern for all aspects of the job; setting high standards, working hard, and taking responsibility for shortcomings. 
• Member Service Focus – Making members and their needs a primary focus of one’s attention and actions; developing and sustaining positive member relationships.

Requirements

Qualifications:

Required Education and Experience

· Culinary degree or certificate.

· Minimum of 2 years scratch cooking.

Preferred Education and Experience

· Experience cooking at a club or fine dining restaurant.

· Supervisory experience.

· ServSafe certified State of MN Certified Food Manager – strongly preferred.

Physical Demands:

· Walking and/or standing for extended periods of time.

· Lift and carry racks or stacks of dishes, glassware, and other utensils weighing up to 30 lbs. 

· Substantial repetitive motions of the wrists, hands, and fingers.

· Frequent bending, twisting, stooping, reaching, pushing, pulling, lifting, and climbing stairs and step stool.

· Frequent contact/immersion of hands in water, sanitation solutions, meat products, poultry products, seafood, and produce items.

· Frequent washing of hands.

· Ability to lift up to 60 lbs.

· Frequent exposure to smoke, steam, high temperatures, humidity, extreme cold.

Work Environment:

· Hazards include, but are not limited to, cuts from knives, broken glass and metal cans, burns, slipping, and tripping.

· Cleaning chemical exposure.

· Exposure to heat, cold, and humidity.

· Elevated noise levels.

Compensation & Benefits:

· Base annual salary and annual performance bonus. $50,000 to $65,000 per year.

· Health, dental, and life/disability insurance in accordance with club policy.

· Paid Time Off (PTO). 100 hours per year to start

· Association membership dues.

· 401k matching program.

· Uniform attire provided.

· Complimentary employee meals.

· Use of Woodhill’s exceptional facilities (golf course, pool, tennis courts, and winter sports complex) on Mondays.