Executive Chef
Renaissance ClubSport - Aliso Viejo, CA

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Leisure Sports Food and Beverage Department
Job Description


Be responsible for all kitchen operations. Ensure that kitchen provides nutritious, safe, visually appealing, innovative, properly prepared, and properly flavored food. Maintain a safe and sanitary work environment for all associates. Plan all menus for the Bistro, Wet Bar, Express deli, and banquet/catering services. Staff the kitchen with qualified, well-trained line cooks, prep cooks, pantry cooks, and stewards, and to work closely with the Sous Chef. Control food portions, use, and costs. Establish quality standards for food preparation, food presentation, and nutrient retention. Work closely with the Food and Beverage Director, Food and Beverage Manager and Event Operations Manager to ensure the successful and profitable operation of all RCS food service outlets and banquet/catering business.

Director of Hotel Operations

Sous Chef, Line Cooks, Prep Cooks, Stewards

· Meet or outperform budget for kitchen payroll costs and food costs
· Kitchen staff hiring, supervision, scheduling, training and development
· Ensure all LSI Human Resources policies and employment practices are followed in kitchen
· Train kitchen staff in food production principles and practices
· Establish quality standards for all menu items and for food production practices
· Plan and price menus
· Establish portion sizes and standards of service for all menu items
· Schedule kitchen associates in conjunction with business forecasts and predetermined budget; maintain payroll records for submission to payroll department semi-monthly
· Ensure that food orders are prepared efficiently; and that hot dishes are served appropriately hot, and cold dishes are served appropriately cold
· Control food cost by establishing purchasing specifications, storeroom requisition systems, product storage requirements, standardization recipes, and waste control procedures
· Ensure all kitchen associates follow safe operating procedures for all equipment, utensils, and machinery
· Establish maintenance schedules in conjunction with manufacturers’ instructions for all kitchen equipment
· Provide safety training for all kitchen associates
· Train kitchen associates in sanitation practices, and establish cleaning schedules, stock rotation schedules, refrigeration temperature control points, and other sanitary controls
· Train cooks to prepare all food while retaining the maximum amount of desirable nutrients, and to prepare food to meet special dietary requests, such as low-fat, low-sodium, low-calorie, and vegetarian meals
· Be knowledgeable about the duties and responsibilities of all kitchen positions; be able to fill in on the line whenever needed
· Assist with the annual budget preparation for the F&B department
· Solicit feedback from customers on a regular basis
· Benchmark menus and food service at other local high quality restaurants
· Other responsibilities or projects as assigned by the Director of Hotel Operations

· Culinary Skills and Experience
· Communication and Interpersonal Skills
· Hiring, Training, and Coaching Skills
· F&B Industry Knowledge
· Initiative and Leadership
· Organization Skills

· Food Costs versus Budget
· Kitchen Payroll Costs versus Budget
· Quarterly Audit Scores
· Facility Walkthrough Scores
· Staff Retention and Successful Performance
· Staff Satisfaction (Upward Feedback, Associate Survey Scores)
· Customer Retention and Satisfaction; Customer Feedback
· Health Department and OSHA Inspection Results

Qualified candidates, with or without reasonable accommodations, must be able to:
· Write, speak clearly, read, hear and see
· Stand for prolonged periods of time
· Demonstrate manual dexterity
· Handle knives, glasses, breakables, etc. with care
· Bend, lift, and carry up to 40 lbs.
· Operate kitchen equipment
· Work with and around hot grills, ovens, stoves, microwaves
· Perform light telephone and typing work
· Perform some seated desk work

Revised 3/06

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