Executive Chef
The Hayden Lake Country Club (HLCC) is a member-owned club rich in history and tradition. Since it’s founding in 1907, the Club has been dedicated to maintaining its strong tradition by providing first class recreation, cuisine and hospitality facilities to all members and guests. Today, Club facilities include an 18 hole golf course, three hole practice course, driving and chipping range, a marina and swimming dock, eight hotel rooms, six cabanas and a spacious clubhouse. The Red House, opening mid-2017, (home to two golf simulators and tennis/pickleball courts) is our secondary clubhouse location, featuring a full restaurant and bar. The HLCC Food & Beverage department is a $2 million operation with $1.3 million dollars specifically from food and $500,000 specifically from banquets. HLCC has had only two executive chefs in the past 36 years and holds a reputation as a wonderful place to work. The Executive Chef at the Hayden Lake Country Club will oversee all aspects of the club’s culinary program, including member dining, banquet, buffets & events, inventory management menu innovations and staff supervision. The incumbent in this position should be highly organized, detail oriented, hands-on and committed to achieving operational excellence in all facets of Food & Beverage while being willing and able to work hard (including on nights and holidays) in all areas of the club. A successful applicant will be an individual that appreciates innovation and tradition, communicates well and is grounded and comfortable serving others. |
Supervisory Responsibilities: · Hires and trains/oversees training of kitchen staff. · Schedules kitchen staff, assigning roles based on experience and skills. · Handles discipline and termination of employees as needed and in accordance with Country Club policies and procedures. General Duties/Responsibilities: · Oversees the operations of the kitchen and back-of-house, ensuring that food is prepared safely, consistently, efficiently and according to specifications or request. · Ensures kitchen runs in accordance with all applicable health, safety and hygiene codes and standards. · Creates and modifies the restaurant’s menu based on food trends, food costs, patron requests and seasonal availability. · Works directly with Banquet & Events Manager to set menus and prices for special events. · Oversees stocking, ordering and purchasing of ingredients, ensuring that necessary ingredients are available and fresh while also minimizing spoilage and waste. · Maintains and inspects kitchen equipment and utensils, recommending repairs or replacements as needed. · Maintains kitchen inventory. Controls food and labor costs, minimizes waste, and takes corrective action as needed to ensure financial goals are met. · Sets prices for the menu. · Attends and participates in staff meetings and committee meetings. · Actively engages with the membership by walking through the dining rooms and being visible during special events, as well as organizing special venues to interact with the members such as orchestrating cooking demonstrations or cooking classes for members. · Performs other related duties as assigned. Required Skills/Abilities: · Ability to produce an excellent culinary and dining experience for members and guests. · Excellent verbal and written communication skills. · Excellent time management, scheduling, managerial, leadership, and organizational skills. · Excellent interpersonal skills with the ability to work well with a variety of personalities and under pressure. Education and Experience: · College degree or equivalent work experience in Fine Dining Operation, private club experience a plus. · Minimum five-years direct experience as an Executive Chef or Executive Sous Chef. · High energy, enthusiastic, and team oriented. · Thorough knowledge of Food & Beverage operations and manages by overseeing the staff during busy hours. · A hands-on working Chef that leads by example while managing, motivating, and leading BOH staff and operations. |