Executive Chef

About the Club: Established in 1929, Green Hills Country Club has a rich history. Known by its legendary, world-renowned Architect Dr. Alister Mackenzie, this stunning Golf course sits in the beautiful San Francisco Bay Area of California. Green Hills is the place to be for one of the finest Golf challenges, and its fabulous social amenities. Green Hills CC also features outdoor tennis courts, swimming pool, fitness center, and all year full-service clubhouse that caters to its dining members and Banquet facilities. It is a Club of timeless tradition and where friends and families come together to make memories and celebrate some of life’s most cherished moments. Green Hills is conducting a search for the senior-level position of Executive Chef. The successful candidate will have extensive Executive Chef experience and culinary skills to be able to provide consistent execution of exquisite menus to our discerning membership. POSITION SUMMARY: The Green Hills Country Club (GHCC) Executive Chef is a member facing and hands-on position. The GHCC Executive Chef completes a variety of creative, organizational and leadership tasks to ensure the kitchen runs efficiently, optimally and provides outstanding dining experiences to all. The Executive Chef maintains the upmost professional standards for their organization and is responsible for the sustained creativity, quality and timeliness of menus and all meals. RESPONSIBILITIES (Other duties may be assigned as needed by the General Manager) Kitchen Operations Develops standard recipes and techniques for food preparation and presentation that help to assure consistently high-quality for all items served and assists in establishing menu selling prices. Actual cooking and managing of the culinary team for all banquets, inclusive of Corporate, Social, Golf Tournaments and Wedding functions and line expediting during peak periods for lunch and dinner. The Executive Chef takes tremendous pride in making members happy, exceeding their expectations, and is expected to be visible and engaged with the members as often as possible. Monitors production of food preparation ensuring recipe specifications, portion controls, plate presentation and kitchen timings are met. Assures all food served relative to appearance, temperature, and quality standards. Supervises all line set-up, prep, and breakdown activities. Responsible for in-service delegation of tasks to line personnel. Maintains cleanliness of entire kitchen and surrounding areas, assures kitchen security and waste control procedures are compliant. Assures food inventory rotation measures, receiving and food storage procedures are complaint. Guarantees compliance with health, sanitation, safety, and employment regulations by clearly communicating and reinforcing standards and procedures to kitchen staff. Implements safety training programs; manages OSHA-related aspects of kitchen safety and maintains MSDS in easily accessible location. Personnel Management Hire, train and oversee kitchen staff in all aspects of cooking, kitchen operations, food, and equipment safety requirements. Schedule staff and ensure all time off is preapproved and shifts covered. Ensure staff accurately reports and submits time worked and time off. Administer payroll records and work closely with accounting staff as needed on payroll matters. Understand and assist in implementing GHCC’s current operating plan and longer-range growth plans by effectively communicating staffing requirements and executing the necessary organizational changes to ensure success. Prepare 3-month performance reviews for new hires and support staff’s career aspirations and provide continuing career development. Prepare annual reviews for all kitchen personnel. Finance & Administration Prepare annual headcount, labor, inventory, and equipment budgets. Prepare monthly vs actual budget reports, explaining any significant discrepancies and highlighting areas of future potential opportunities or risks. Directly responsible for all food purchasing, supplies and food cost controls. Maintain best practices inventory control, minimizing scrap and waste. Use all reasonable efforts to assure that rules and regulations established by the Board of Directors are adhered to as it relates to the kitchen staff. QUALIFICATIONS: Knowledge, Skills & Performance Expectations Specific demonstrated knowledge in menu development, personnel management, employee relations, safety and sanitation, culinary arts, banquet production and budgeting Technical proficiency and experience demonstrating verifiable knowledge of food preparation methods. Has exceptional cooking skills and posses’ knowledge of culinary trends and be creative in bringing innovative ideas to the club. Aptitude to design and develop menus for all outlets, that are creative, seasonal and in line with each distinct culinary purpose. Skilled at pairing wine with food for vintner dinners, special creative skills in buffet presentation. Able and willing to accommodate a flexible schedule and to work evenings, weekends, holidays, and long hours. Working knowledge of commercial restaurant equipment and kitchen tools. Ability to develop results-oriented staff through effective training, evaluation, motivation, coaching and counseling. Eagerly assists others in developing needed skills for effective job performance. Solid decision-maker and problem solver. Able to recognize problems and to find solutions creatively and expeditiously. Adept at effectively setting priorities in a continuously changing environment. Ability to positively interact with diverse personalities, including co-workers, subordinates, Club members, guests, and purveyors in a variety of situations. Must have active listening and effective communication skills. Team player with an extraordinary “in-serve” attitude. All employees of Green Hills Country Club are expected to execute any other additional assignments that may be required and specified as the exigencies of the situation may require. Professional appearance, presentation, and demeanor always. Education & Experience Has a degree in culinary arts program. 10 years relevant kitchen management experience in a full-service hotel, restaurant, club, or event venue; or equivalent combination of education and experience. Minimum of 5 years of culinary experience as an Executive Chef; private Club experience a plus. Knowledge of and skill in using computer software, including MS Word/Excel/Outlook Microsoft Teams calendar. Licenses & Certifications Ideal candidate will have their CEC or Pro Chef certification or is working towards these credentials. Ability to obtain and maintain certification of State Food Safety and sanitation programs. Manager Food Handlers Permit is required or must be obtained within 3 months of employment. PHYSICAL WORK ENVIRONMENT: Mostly indoor temperatures. Outdoor kitchen environment during summer and fall months. Various floor surfaces and stairs. Chemicals, mechanical and electrical present with noise and heat from cooking appliances. ESSENTIAL JOB FUNCTIONS: Extensive and continuous standing and walking. Ability to reach with hands and arms above/below waist level and reaching at torso level. Able to lift, pull and push up to 75 pounds. Nonimpaired vision and hearing is required. The vision requirement includes the ability to adjust focus, peripheral vision, and close vision. Fingering and grasping. Sit, stoop, kneel, climb, and crouch. Verbal and written English communication. EMPLOYMENT PRACTICES: At the Green Hills Country Club, we value diversity and always treat employees and job applicants based on merit, qualifications, competence, and talent. We do not discriminate on the basis of, or traits historically associated withrace; color, religion, religious creed, national origin, ancestry, citizenship, physical or mental disability, medical condition, genetic information, marital status, sex, gender, gender identity, gender expression, age, sexual orientation, veteran and/or military status, domestic violence victim status, political affiliation, and any other status protected by state or federal law. Employment Type: Full Time Years Experience: 10 - 15 years Salary: $120,000 - $160,000 Annual Bonus/Commission: Yes