Executive Chef

Department:
Food and Beverage
Location:
20400 East 141st Street
Broken Arrow, OK 74014
Golf Course:
The Golf Club of Oklahoma
Salary Range:

Based on Experience

Status:
Full-time
Relocation avaliable:
No

Job summary:

American Golf Corporation has an exceptional opportunity for you to join the leader in golf course management. American Golf manages over 90golf courses nationwide, employs more than 7,000 co-workers, and is the industry leader in growth and operations. We are currently seeking an Executive Chef for The Golf Club of Oklahoma in Broken Arrow, OK.  This position provides members and guests with cuisine of excellent quality by managing the kitchen and kitchen staff.
We are seeking candidates who possess a stable work history, a team player spirit, and an exceptional customer service attitude. In return we offer a competitive salary, solid benefits (including golf privileges and discounts on merchandise), a dynamic and fun environment and an opportunity to grow with the industry leader.

Only local applicants will be considered. No third party resumes will be accepted. Please note: Due to the overwhelming response of resumes received, only those candidates who closely match the position requirements will be contacted.

NO PHONE CALLS PLEASE. 
 
 
 

Essential Duties and Responsibilities:

  • Ensure food quality in all outlets by overseeing preparation and managing inventory
  • Manage kitchen staff by recruiting, selecting, hiring, orienting, training, assigning, scheduling, supervising, evaluating and carrying out disciplinary action as necessary in accordance with AGC policies and applicable laws
  • Approve product quality by training staff in preparation procedures and presentation standards; observing methods of preparation; tasting and smelling prepared dishes; viewing color, texture and garnishes; verifying portion sizes and ensuring that corporate standards for food quality are consistently met
  • Control costs by estimating purchasing needs; using readily available and seasonal ingredients; purchasing through approved suppliers; setting standards for portion size; minimizing waste using prep sheets, proper recipes and properly trained staff
  • Control costs by estimating staffing needs; utilizing labor scheduling tool to adjust hourly schedules following demand patterns, budget and local labor laws
  • Manage and assist kitchen staff in producing food for all banquets, catered events and member dining areas
  • Develop menus, pricing and special food offerings by collaborating with Food and Beverage Director
  • Maintain a clean and safe environment by adhering to all federal, state and local sanitation and safety requirements; instructing staff in proper food preparation, food storage, use of kitchen equipment and utensils, sanitation and safety issues; ensuring clean and orderly refrigerators and kitchen area
  • Assure smooth kitchen operation by overseeing daily product inventory, purchasing and receiving
  • Abide by and ensure proper execution of all AGC Back of House Standard Operating Procedures

Additional Responsibilities:

  • Maintains kitchen staff job results by coaching, counseling and disciplining employees; monitoring and appraising job results
  • Collaborate with Food & Beverage Director in the delivery of staff meetings, as well as the resolution of issues regarding product, equipment or personnel
  • Maintain knowledge of local competition and industry trends
  • Primary duty is management, however the Executive Chef may be required to prepare food and various line items to expedite orders as needed
  • Implement and support all AGC initiatives and programs as requested by management
  • May be required to create ice sculptures; demonstrate wine knowledge and address groups of members/guests

Minimum Qualifications and Skill Requirements:

  • Specialty/Technical Training required (4-Year College Degree or Culinary certification) and a minimum of 6 years of experience in culinary arts with at least 1 year of supervisory experience, or equivalent combination of education and experience
  • 1-2 years experience in personnel management, preferably in golf/hospitality/service industry required
  • Ability to communicate effectively, perform multiple tasks simultaneously and prioritize needs in a fast-paced environment
  • Knowledge of applicable safety and sanitation procedures and training required
  • Knowledge of food cost and inventory management principles required
  • Ability to forecast inventory and staffing needs required
  • Proficient in computer software including Microsoft Word and Excel
  • Serve Safe certification required within 90 days of employment
  • Bilingual speaker (English/Spanish) preferred
  • Proven ability to effectively build and foster a team environment
  • Valid driver’s license required

Job benefits:

  • Paid Vacation and Holidays
  • Merchandise Discounts
  • Meal and Beverage Discounts
  • Health Care and Welfare Benefits such as Life Insurance, Medical Plans, Dental Plans, Flexible Spending Accounts, Employee Assistance Plans
  • Golf and Tennis Privileges
  • 401(k) Savings Plan