WESTCHESTER COUNTRY CLUB LOCATION: Westchester Country Club, Rye, New York DEPARTMENT: Culinary JOB TITLE: Sports House Chef REPORTS TO: Executive Chef SUPERVISES: All Restaurant Culinary Staff. COMPENSATION: Exempt position BENEFITS: Paid Time Off, Medical, Dental, 401k Position available: Full Time POSITION OBJECTIVES: This position is responsible for all culinary areas in the Sports House Restaurant. This position also oversees the production of all a la carte production, ordering and receiving of products. This position may also require covering other areas or off site events and may be assigned other culinary duties as per Westchester Country Club business needs. SUMMARY REQUIREMENTS: To perform this job successfully, an individual must be able to execute each essential job function satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions and/or satisfy the productivity, performance or qualification standards for the position. ESSENTIAL JOB FUNCTIONS Responsible for hiring and training of Culinary, BOH staff on new menu items, menu descriptions and kitchen procedures. Oversee all production staff to ensure adherence to recipes and use records, as well as adherence to butchering guidelines (tracking yields). Accountable for daily pre-shift meetings that give an overview of events and explain assignments for cooks where they may be needed according to production and business needs. Participate in daily pre- shift meetings in order to answer FOH staff questions daily; educate on ingredients in menus. Ability to work and or oversee any BOH Culinary hourly position as well as receiving food and culinary department goods. Responsible for executing daily purchasing according to par levels, ensure that invoices are being coded to the appropriate accounts and are not exceeding budget. Work with Controller to supervise Receiver of food position. Ensure all functions are set up 15 minutes prior to the start time and all cooks at their stations. Responsible for maintaining the highest sanitation level in the culinary department by enforcing weekly and daily audits and closing lists. Responsible for adhering to all state, county and city sanitation standards. Must train and uphold standards with the other department BOH staff on proper food handling and sanitation procedures daily. Responsible for updating menus for seasonality and as deemed necessary. Responsible for working directly with the Executive Chef and the Food and beverage team on interviewing and hiring procedures, as well as ensure appropriate staffing levels. Responsible for performing progressive discipline as needed including coaching, counseling, warnings and potential suspensions up to termination. This includes documenting any and all performance issues or incidents. Incidental Duties The above list of essential job functions describes the general nature and level of work being performed in this job. It is not intended to be an exhaustive list of all duties, and indeed additional responsibilities may be assigned, as required, by management.