Executive Chef

Executive Chef, Common House Club (Unit Level Position)

Reports directly to: Director of Operations, Common House Charlottesville

Position Description

Responsibilities of the Executive Chef include but are not limited to:

• Menu Development & COGS Management
  • Collaborate with the Director of Operations to write seasonal menus, banquet menus, and specials
  • Ensure all recipes are costed according to budget and inputted into required platforms.
  • Create prep lists, order sheets, and clear prep/yield/waste management protocol Manage monthly inventory and meet Cost of Goods budgets/forecast
  • Seek out and vet producers to source the highest quality local product
• Maintenance & Compliance
  • Schedule and oversee necessary cleaning and preventive maintenance plans.
  • Ensure a daily sanitation plan is in place, and oversee the team in complying with the sanitation protocol
  • Ensure team is aware of and complying with all Health Department protocol
  • Maintain all necessary kitchen-related health records, including tracking health department visits and permit renewals
  • Work with the Director of Operations/General Manager to ensure a HAACP plan is in place as needed.
• Service, Staffing & People Management
  • Responsible for hiring of all culinary personnel, scheduling, ensuring the team can execute while keeping labor cost on budget
  • Train, teach, and mentor BOH staff of all skillsets, creating opportunities for professional and personal development
  • Maintain a positive working environmentBe present in the kitchen, expediting food when necessary and ensuring that service and the team is running smoothly
• Inter-Department Collaboration
  • Work closely with all other department managers to ensure a seamless experience for employees and members/guests alike.
  • Partner with on site leaders to ensure all F&B-related member events are successfully executed.This may occasionally mean hosting special dinners, teaching classes, etc.
  • Lead culinary discussion for weekly BEO meeting, ensuring all departments are prepared for any forthcoming Private and Member Events
  • Monitor ongoing Member feedback via various platforms creating action plans to address deficiencies and recognize successesReporting
  • Attend weekly all-team, updating agenda with necessary updates, clarifying questions, etc. for the team.

Experience Requirements:

• At least 7+ years of culinary management experience
• Documented history of successful ala carte and banquet menu development and operations
• Quantifiable success in assembling high performing teams
• Strong skills in managing food and labor costs, providing examples of skills used
• Teamwork mentality between FOH, BOH and admin team
• Preferred background in both a la carte and banquet meal preparation ideally in a club or hotel environment

Physical Requirements:

• The ability to work nights, weekends and holidays.
• The ability to stand for extended periods, frequently bend and reach, lift heavy pots and pans (up to 50 pounds), perform repetitive hand movements.