Executive Chef

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POST DATE 9/8/2016
END DATE 10/8/2016

Bear Valley Springs Association Tehachapi, CA

Tehachapi, CA
AJE Ref #
Job Classification
Full Time
Job Type
Company Ref #
Mid-Career (2 - 15 years)
High School Diploma or GED


Country Club with an easy commute from Antelope Valley or Bakersfield is seeking an experienced Executive Chef to oversee culinary operations for a multi-unit $2m Food and Beverage operation. Great quality of life and affordable community. This opportunity is perfect for the culinary professional looking to improve quality of life while expressing culinary leadership abilities. Job Overview: The Executive Chef is accountable for the overall success of daily kitchen operations. While being a "hands-on" position, a large part of the Executive Chefs duties are administrative in nature and require monitoring and managing and critiquing the success of each area within the culinary operations. He/She creates contemporary menus that exhibit culinary creativity, artistry and technical knowledge. He/She exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. He/She works to continually improve member and employee satisfaction while maximizing the financial performance in all areas of responsibility. He/She supervises all kitchen areas to ensure a consistent, high quality product is produced. He/She is responsible for guiding and developing staff including direct reports. He/She must ensure sanitation and food quality standards are achieved. He/She must efficiently managing food costs while maintaining high food quality. The areas of responsibility comprise overseeing all food service areas (e.g., OTCC Kitchen, Mulligan Room Kitchen, Dish Rooms, Dry, Cold and Frozen Food Storerooms and Equipment Store Rooms). Qualifications & Other Basic Knowledge Requirements: 1. High school diploma or GED; 5 years experience in the culinary, food and beverage, or related professional area. OR - 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 3 years experience in the culinary, food and beverage, or related professional area. 2. Food Production and Presentation - Knowledge of techniques and equipment for preparing and presenting food products (both plant and animal) for consumption, including storage/handling techniques and sanitation standards. 3. Cooking - Ability to prepare and present meals utilizing culinary principles, standards, techniques and equipment (e.g., grilling, sautéing, broiling, baking, using decorative food displays, following recipes). 4. Management of Financial Resources - Determining how money will be spent to get the work done, and accounting for these expenditures. 5. Oral Comprehension - The ability to listen to and understand information and ideas presented through spoken words and sentences. 6. Reading Comprehension - Understanding written sentences and paragraphs in work related documents. 7. Writing - Communicating effectively in writing as appropriate for the needs of the audience. 8. Mathematics - Using mathematics to solve problems. 9. Management of Material Resources - Obtaining and seeing to the appropriate use of equipment, facilities, and materials needed to do certain work. 10. Administration and Management - Knowledge of business and management principles involved in strategic planning, resource allocation, human resources modeling, leadership technique, production methods, and coordination of people and resources. 11. Purchasing and Materials Management - Knowledge of practices and procedures needed to maintain material, equipment and supplies; including vendor identification and contract negotiation, supply requisition and purchasing, and inventory control (e.g., accounting and budgeting). 12. Analytical/Critical Thinking - The ability to gather and organize information using a logical and systematic process; recognize patterns and relationships in complex data; examine data to identify implications, problems and draw appropriate conclusions; generate alternative solutions to problems; evaluate strengths, weaknesses and consequences of alternative solutions and approaches to solving problems. 13. Customer and Personal Service - Knowledge of principles and processes for providing customer and personal services. This includes customer needs assessment, meeting quality standards for services, and evaluation of customer satisfaction. 14. Equipment Selection Skilled at determining the kind of tools and equipment needed to do a job. 15. Building a Successful Team - Skilled at building a cohesive team and facilitating goal accomplishment. 16. Building Strategic Working Relationships - Skilled at developing and using collaborative relationships to facilitate the accomplishment of work goals. 17. Building Trust - Ability to interact with others in an honest, fair and respectful way; giving others confidence in one's intentions and those of the organization. 18. Communication - Skilled at clearly conveying information and ideas through a variety of media; engaging the audience and helping them understand and retain the message. 19. High Work Standards - Sets high standards of performance for self and others; assumes responsibility and accountability for successfully completing assignments or tasks. 20. Leading through Vision and Values - Keeps BVSAs values and business strategy at the forefront of decision making and actions. 21. Planning and Organizing - Skilled at establishing courses of action for self and others to ensure work is completed efficiently. 22. Ability to effectively work all stations in Kitchens. 23. Maintain a current Food handling safety certificate. 24. Plan and develop menus and recipes. 25. Expand and condense recipes.