Chatmoss Country Club Executive Working Chef Search September 2012

1. Chatmoss Country ClubExecutive Working Chef SearchSeptember 2012

2. Executive Working ChefChatmoss Country Club550 Mount Olivet RoadPO Box 5063Martinsville, Virginia 24112www.chatmosscc.orgContact Person: Michele Benton, CCMEmail: manager@chatmosscc.org Setting: Private Country Club Job Type: Full Time Posted: September 1, 2012 Closed: September 15, 2012 Job Duration: Indefinite Min. Exp. 3- 5 years Min. Ed. Associates Degree Salary: $48 - $52 K yearly salary Compensation Package includes health, dental, life insurance, vacation, continuing education, and ACF dues.

3. Job Description • Responsible for all food production that includes casual dining, formal dining, banquet functions, grille and off-premise catering. • Develop menus, competitive procurement procedures and recipes. • Supervise production and staff. • Develop and monitor food and Labor budget for the department. Adhere to strict cost controls. • Maintain highest professional food quality, sanitation standards, and management techniques.

4. Job Duties • Job Tasks: (Duties) • Hires, trains, supervise, and evaluate the work of staff in the culinary department. • Plans menus with General Manager/Assistant Manager for all food outlets of the club. • Schedules and coordinates the work of cooks, and other kitchen employees to assure that food preparation is economical and technically correct and within budget labor cost goals. • Implements competitive procurement programs that assure that food and supplies are being purchased at best possible cost. • Ensures that high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all times. • Established controls to minimize food and supply waste and theft. • Safeguards all food preparation employees by implementing training to increase their knowledge about safety, sanitation, and accident prevention principles. • Develop standard recipes and techniques for food preparation and presentation which help to assure consistently high quality and to minimize food costs; exercise portion control for all items served and assists in establishing menu selling prices. • Prepares necessary data for applicable parts of the budget, monitors actual financial results, and takes corrective action as necessary to help assure that financial goals are met. • Attends food and beverage staff and management meetings. • Works with the House Committee to design menus and to help plan special events. • Cooks, or directly supervises the cooking, of all items. • Evaluates food products to assure that quality standards are consistently attained. • Interact with applicable food and beverage managers to assure that food production consistently exceeds the expectations of members and guests. • Plans and manages the employee meal program • Evaluates products to assure that quality, price, and related goods are consistently met. • Develops policies and procedures to enhance and measure quality, and continually updates written policies and procedures to reflect current culinary trends. • Recruits and makes staffing decisions; evaluates job performance of kitchen staff, corrects, rewards, and disciplines staff in a fair and legal manner. • Recommends compensation rates/increases for kitchen staff. • Established and maintains a regular cleaning and maintenance schedule for all kitchen areas and equipment. • Provides training and professional development opportunities for all kitchen staff. • Ensures that representatives from the kitchen attend service lineups and meetings. • Motivates and develops staff including cross-training and promotion of personnel. • Visits dining area when it is opens to welcome members and solicit feedback. • Undertakes special projects as assigned by the General Manager. • Hosts menu tastings for the staff to ask questions about proposed menu item.

5. Reports to:General Manager • Supervises: Kitchen personnel and works closely with front of the house management staff • This is a working Executive Chef position.