Reports to: Head Chef
Supervises: Sous Chef, Line Cooks, Dishwashers
Education and/or Experience
Culinary Arts and/other Hospitality Management degree and eight years food production and management experience and training that provides the required knowledge, skills and abilities.
Job Knowledge, Core Competencies and Expectations
- Exceptional cooking skills.
- Plans and monitors all Lakeside food-production-related costs.
- Plans menus with F&B Management Team
- Develops food purchase specifications and standard recipes.
- Maintains food quality and sanitation standards.
- Ability to pair/match wine and food and develops a wine list with the Sommelier / Food and Beverage Director.
- Knowledge of and ability to perform required role during emergency situations.
Job Summary (Essential Functions)
Responsible for all food and pastry production, including that sold in restaurants, banquet functions and other outlets. Develop menus, food purchase specifications and recipes. Supervises production and pastry staff. Develop and monitor food and labor budgets for the department. Maintain highest professional food quality and sanitation standards.
Hires, trains, supervises, schedules and evaluates the work of management staff in the food and pastry production departments.
Plans menus with Head Chef, Food and Beverage Director for all food outlets in the club and for special occasions and events.
Schedules and coordinates the work of, cooks and other kitchen employees to assure that food preparation is economical and technically correct and within budgeted labor cost goals.
Approves the requisition of products and other necessary food supplies.
Ensures that high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all times.
Establishes controls to minimize food and supply waste and theft.
Safeguards all food-preparation employees by implementing training to increase their knowledge about safety, sanitation and accident-prevention principles.
Develops standard recipes and techniques for food preparation and presentation that 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.
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.
Attends food and beverage staff meetings.
Consults with the Catering Dept about food production aspects of special events being planned.
Cooks or directly supervises the cooking of items that require skillful preparation.
Evaluates food products to assure that quality standards are consistently attained.
Interacts with applicable food and beverage managers to assure that food production consistently exceeds the expectations of members and guests.
Plans and manages the employee meal program.
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.
Recruits and makes selection decisions; evaluates job performance of kitchen staff; coaches, rewards and disciplines staff in a fair and legal manner.
Recommends compensation rates and increases for kitchen staff.
Establishes and maintains a regular cleaning and maintenance schedule for all kitchen areas and equipment.
Provides training and professional development opportunities for all kitchen staff.
Ensures that representatives from the kitchen attend service line-ups and meetings.
Motivates and develops staff, including cross-training and promotion of personnel.
Periodically visits dining area to welcome members.
Hosts taste panels to assess feasibility of proposed menu items.
Reviews and approves product purchase specifications.
Establishes buffet presentations.
Maintains physical presence during times of high business volume.
Implements safety training programs; manages OSHA-related aspects of kitchen safety and maintains MSDSs in easily accessible location.
Understands and consistently follows proper sanitation practices including those for personal hygiene.
Undertakes special projects as assigned by the Food and Beverage Director.
Ensure walk in refrigerators are sanitized and product rotated as First In First Out (FIFO)
Licenses and Special Requirements
- Food safety certification.
Physical Demands and Work Environment
- Required to stand for long periods and walk, climb stairs, balance, stoop, kneel, crouch, bend
stretch and twist or reach.
- Push, pull or lift up to 50 pounds.
- Work in hot, humid and noisy environment.
Blackhawk Country Club
Built in 1982, with 2 award winning Golf Courses Blackhawk Country Club is nestled at the Foothills of Mt. Diablo in Danville. In addition to the 2 courses and it’s 2 wonderful clubhouses, Blackhawk Country Club also has 22 Tennis Courts, Olympic style Swimming Pool, Bocce Courts and brand new Fitness and Wellness Facility.
Social life abounds at the 40,000 square foot Lakeside Clubhouse. Members and their guests enjoy elegant and casual dining venues. The Lakeside also features private venues that can accommodate 10 - 80 people for business meetings, social gatherings, weddings and various member events. The serene lakeside terrace is a perfect setting for outdoor entertaining and events.
Blackhawk Country Club is seeking a hands-on Chef to oversee the culinary operations in the Lakeside Clubhouse. The ideal candidate will be able to combine tradition and trend in order to offer great dining experience to our members and their guests. Annual revenue is $2.1 million dollars in Food and Beverage sales. The Lakeside Clubhouse is also responsible for the Food disbursements to various satellite food service areas, such as the Snack Bars and Hawk’s Nest Bar and Grille with an additional $600k in revenue generated from the outlets.
The Chef is responsible for adhering to an annual budget, food purchases, cost controls, inventory management, labor management, and all sanitation standards. The Chef must also be up to date with current culinary trends in the industry.
Role: Lakeside Chef
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