Executive Chef

Harvard, MA 01451

Posted: 03/13/2019 Employment Type: Full-Time Job Category: Hospitality Division (Country Clubs) Job ID: EK30ECSHCC Salary: $65,000 - $70,000 + Bonus



To effect the overall smooth and efficient operation of the BOH with a strong focus on maximizing food quality, consistency and presentation in conjunction with achieving departmental efficiencies and working within budgeted targets including revenue goals. Hire, train and supervise the back of the house staff to ensure the highest quality of food preparation, presentation and sanitation are attained. Coordinate with other members of the management team to ensure smooth Restaurant operations and the accuracy of all events.

REPORTS TO General Manager


DUTIES/RESPONSIBILITIES TO INCLUDE (but are not limited to the following):

Kitchen Staff:

Weekly Scheduling/Staffing – to fall in line with overall cost control benchmarks

Hire/Train/Develop/Mentor/Supervise a highly functioning culinary team - includes all staff responsible for food preparation

- all staff should know the duties and responsibilities of their position

- ensure high sanitation and safety standards are met in all areas of the kitchen operation at all times

- ensure all staff follow the “glove wearing policy” at all times (all ready to eat foods are to be handled with clean

gloves only)

- ensure cell phones are not allowed “on the line”

- ensure proper food stock rotation (fifo); dating/labeling of all foods as required

- ensure food is prepared consistently within established recipes and portion controls are adhered to

- timeliness in food delivery for daily menu and all functions

- handling staff conflicts (within BOH and between FOH/BOH)

- staff motivation

Practice excellent communication skills and level headed demeanor within the kitchen department, between departments and in all guest interactions

Food Management:

-Responsible for all food production at the Club

-Menu development and regular updates of menus based on seasonality, current culinary trends & clientele

Includes: Restaurant, Wedding & Banquet, Golf Banquet, Special Occasion & Catering menus

Work with GM, Bar/Banquet Manager, Event Manager to update/create menus, (such as 9 and dine, member

events, wine or beer dinners etc) to fit our CGS targets and client palate

-Accommodate a wide variety of food allergies

-Create dishes and establish recipes for adherence by all culinary staff

-Maintain up-to-date recipe book for kitchen staff

-Establish and regularly monitor portion controls

-Track waste and implement procedures to minimize waste

-Monitor and adjust menu items to minimize waste and theft

-Execute specialty dinners with food and beverage pairings

-Execute all banquets with high food quality, artful plate presentations and buffet/action station presentations and in a

timely manner

-Maintain highest professional food quality, consistency & sanitation standards for all food production

-Work with Bar/Banquet Manager and Event Manager on Pricing/repricing our restaurant menu, specials and event

menus in line with our business niche, clientele and cost of goods sold target while maximizing profitability

-Inventory Management:

- weekly inventory reconciliation; adjust procedures as needed

-daily “walk through” of all inventory areas to prioritize product utilization, minimize waste and ensure “FIFO” rotation

-daily inspection of all products “on the line” for freshness and to ensure proper rotation and dating is done

-Ordering and receiving of all Food, Paper Goods, Cleaning Supplies, Building Supplies (ensure all departments have

provided weekly order list to you for items needed)


-Work closely with Bar/Banquet Manager and Event Manager on BEO details for all food production requirements

-Must be present at all functions


-Oversee and monitor the contracted cleaning company on a daily basis; resolve any cleaning deficiencies asap

-Maintain impeccably clean, well-organized and properly inventoried kitchen and storage areas at all times

-Ensure kitchen, satellite kitchen, grills and all refrigeration and storage areas are kept impeccably clean and well organized at

all times in accordance to specified standards

-Maintain up-to-date MSDS book

-Ensure the kitchen and all storage areas are left secure at the end of each day

-Ensure all required inspections and equipment maintenance requirements are up to date

-Ensure food safety regulations set forth by the local/state governments are adhered to at all times

-Exemplary sanitation and safety practices are expected to be followed at all times

Customer Service:

-Interact with customers for feedback on food (such as member events, Wedding Tasting event, etc)

-Participate in cooking demonstrations for special events

-Coordinate with Bar/Banquet manager on smooth and timely food delivery

-Coordinate with Event Manager on smooth and timely food delivery for all functions

Caterease & Point of Sale Software Utilization:

-Integrate Caterease Software into existing operation (training will be provided)

-Learn the POS software for the Restaurant (for reporting features and adding menu items)

Revenue Growth:

-Participate in growing our Banquet business

-Participate in growing our A La Carte business

-Develop and implement a Catering plan to offer “food to go” on a year round basis (pick up service only). This will have a % bonus associated with it.

Financial/Budget Management:

-Monitor and manage food and labor costs to meet and/or exceed budget

- Includes regular cost of goods sold analysis and implementing changes as needed to exceed/maintain established

CGS targets

-All menu items – restaurant & functions – must have detailed recipes/portion sizes and per person pars for functions*

-Cost of Goods sold – all menu items must have an associated CGS and these numbers must be updated regularly*

-Event Cost sheets must be submitted to GM within 48 hours of event completion*

-Monthly menu review of CGS and sales volume of menu items must be performed

*in order to receive the Banquet Bonus – these items must be completed and up-to-date


-Culinary degree preferred

-Minimum 3 years management experience as Executive Chef, Chef or Executive Sous Chef with strong banquet/wedding

execution experience

-Serve-Save Certification

-Allergen Awareness Certification

-Crowd Control Certification (If needed, we will provide the resource for this, after hire)

-TIPS Certification (If needed, we will provide the resource for the TIPS on-line training course, after hire)

-Must have open availability, including nights and weekends and be able to work on a rotating schedule based on the needs of

the business.

-Work Schedule:

This is a “hands on” position. It is expected you will spend at least 90% of your weekly hours in the kitchen “on the

line” – whether trying new recipes, training, daily menu execution or banquet execution

Time investment – A minimum of 50 hours per week is expected, with at least 6 days at the club, including weekends

and holidays with open availability.

Presence at all events is required

Daily duties may include cleaning and dish washing


- High Integrity, honest, reliable, professional, positive attitude

- Excellent communication skills and level headed demeanor

- Ability to supervise staff

- Excellent personal hygiene

- Passionate and creative cooking talent

Evan Kaplan, CPC
Franchise Partner | Hospitality Division

I am Gecko Hospitality’s Partner for the New England market (CT, ME, MA, NH, RI & VT) within the Hospitality Division and I specialize in permanent placement recruiting for hotels, resorts, country clubs and casinos.  I joined Gecko Hospitality after a successful 20-year career in food & beverage executive level operations within various Four Diamond AAA resort hotels, Five-Star Platinum country clubs and nationally acclaimed restaurants.  An extensive hospitality operational background paired with an award-winning recruiting experience adds significant value for our clients and candidates.   

I am THE expert in multiple full-service hospitality recruiting segments and specialize in partnering with hotels, resorts and country clubs.  I seek to create a strategic partnership with clients and a personalized relationship with candidates throughout the search process; resulting in the “right” fit for both parties. 

I apply a grounded and balanced approach to recruiting, paired with an analytical method specific to our client’s needs. I take pleasure in matching what’s important to our clients, with what’s important to our candidates – to find the perfect match!

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