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Sand Valley hiring Executive Chef in Nekoosa, WI

Sand ValleyMore Info

Full Time • Salary (Based on Experience)
Expires: Jan 2, 2020


Requirements

5 years


Job Details
Position Title: Executive Chef

 

Date of Notice:                 December 3, 2019

Job Location:                    Sand Valley (Nekoosa, WI)

Reports to:                        Jon Keeley, Culinary Director

Send Applications to:         Jon Keeley, Culinary Director [email protected]

                                   

Property Description:

 

Located in central Wisconsin, one hour north of Madison in the town of Rome, the focus at Sand Valley will be one of uncompromising quality in every aspect.  From course layout and condition, to food and beverage offerings, to every detail in the golf operation and overnight rooms, this project will sustain the culture and reputation of unparalleled customer service and great guest experience here at Sand Valley.

 

Position Summary:

Works with the Culinary Director in supervising food production for all food outlets, banquet events, other functions at the club, assists with food production tasks as needed and assures that quality and cost standards are consistently attained.

 

Essential Duties and Responsibilities:

  • Works with the Culinary Director on inventories, pricing, cost controls, requisitioning and issuing for food production.
  • Assumes complete charge of the kitchen under the direction of the Culinary Director.
  • Responsible for the Hiring, training/development and discipline of all BOH staff
  • Planning the work, developing work schedules, and apportioning the work,
  • Directing and monitoring work activities and evaluating performance.
  • Handling complaints and administering discipline; terminating as appropriate,
  • Ensuring sanitation and safety programs are closely followed.
  • Establishes controls and monitors kitchen activities to minimize food and supply waste and theft.
  • Assists the Culinary Director with menu planning and related production activities. Consistently maintains standards of quality, cost, eye appeal and flavor of prepared foods.
  • Ensures proper staffing for maximum productivity and high standards of quality; controls food and payroll costs to achieve maximum profitability.
  • Monitors the condition of equipment and makes recommendations for maintenance, repair and upkeep of the kitchen, its equipment and other areas of the club.
  • Prepares reports, costs menus, makes schedules and performs administrative duties as assigned by the Exec Chef.
  • Continuously updates processes and procedures for BOH operations

 

 

 

 

 

 

 

Qualifications:

  • College degree preferred.
  • 3-5 years’ experience as an Executive Chef
  • 7+ years culinary experience, supervisory and/or management experience (luxury brand hotel or golf resort a plus)
  • State certified and/or Serve Safe certified.
  • Demonstrated experience and capability in the areas of staff management and food control.
  • Ability to effectively manage a staff of 40+
  • Excellent sense of urgency, multitasking skills, attention to detail
  • Ability to analyze and solve problems; efficiently handle multiple duties under pressure with minimal supervision; work flexible hours as required including nights/weekends.
  • Positive attitude, professional manner and appearance in all situations.
  • Strong Banquet background a plus
  • Strong Decision-making skills

 

Supervises:

 

Chef de Cuisine, Sous Chefs, Sauce Cook; Fry Cook; Line Prep Cook; Breakfast Cook; Garde Manger; Butcher; Broiler Cook; Assistant Cook; Sauté Cook; Salad Preparation Assistant

 

Classification:

Full-Time Salary, bonuses, benefits, 401k, Golf Perks,


Compensation details

preformance bonus, benefits, golf perks


Required Skills

Advanced Knife Handling

Charcuterie

Chopping

Culinary Menu / Recipe Development

Dough Making / Portioning

Dressings

Enforcement Of Safety / Sanitation Standards

Equipment Maintenance

Expediting

Family Meal

Fish Cookery

Fish butchery

Food / Beverage Pairing

Food Budgeting

Food Cost Optimization

Food Handlers Certificate

Food Safety Knowledge

Food Styling

Frying

General knife handling

Gluten Free

Grilling

Inventory

Kitchen Cleaning/Sanitation

Kitchen management

Meat Butchery

Meat Cookery

Menu development

Off-site Event Management

On-site Special Events

Ordering / Purchasing

Ordering / Receiving

Pasta Cooking

Pasta making

Portioning

Purveyor/Local Farmer Relationships

Receiving/Organizing

Sauce Development

Saute

Scheduling

Servesafe Certified

Smoking

Sous-vide

Staff education / motivation

Ticket Management

Up to 100 covers a night

Up to 200 covers a night

Up to 300 covers a night

Up to 50 covers a night

Vegan / Vegetarian Cooking

Vegetable Breakdown

Vegetable cookery

Wood Fire Cooking

Read more



American, Desserts, New American

Bakery / Patisserie, Casual Dining, Quick Service, Bar / Lounge, Fast Casual, Fine Dining, Upscale Casual, Resort / Lodge, Full Service Hotel, Country / Golf Club