Executive Chef

Job Description: Executive Chef

Company: Ponca City Country Club

Location: Ponca City, Oklahoma

Position Overview: Ponca City Country Club is seeking a highly skilled and motivated Executive Chef to join our team. The Executive Chef will be responsible for overseeing all culinary operations within the club, including menu creation, kitchen management, budgeting, ordering, and food preparation. This is a leadership role that requires creativity, organization, and a strong culinary background.

Key Responsibilities:

• Menu Creation: Develop innovative and seasonal menus that align with the club’s dining offerings and member expectations.
• Kitchen Management: Oversee day-to-day operations of the kitchen, ensuring efficient workflow and adherence to food safety and sanitation standards.
• Budgeting: Create and manage budgets for food costs and kitchen expenses, aiming for cost-effective operations without compromising on quality.
• Ordering: Source and procure high-quality ingredients and supplies while maintaining appropriate inventory levels.
• Food Preparation: Lead by example in food preparation techniques, ensuring consistency, quality, and presentation of all dishes served.
• Staff Management: Recruit, train, and supervise kitchen staff, fostering a positive work environment and promoting teamwork.
• Menu Pricing: Collaborate with management to set competitive pricing that reflects food costs and market trends while meeting financial goals.
• Compliance: Ensure compliance with health and safety regulations and uphold standards of cleanliness and organization in the kitchen.
• Vendor Relations: Build and maintain relationships with vendors and suppliers to ensure timely deliveries and favorable terms.
  
  

Qualifications:

• Proven experience as an Executive Chef or in a similar role, preferably in a high-volume or fine dining establishment.
• Culinary degree or equivalent certification is highly desirable.
• Strong leadership and management skills with the ability to motivate and inspire a team.
• Excellent organizational and communication skills.
• Ability to work under pressure and adapt to changing priorities and demands.
• Knowledge of current food trends and familiarity with diverse cuisines.
• Proficiency in computer software for menu planning, inventory management, and cost control.
  
  

Benefits:

• Competitive salary commensurate with experience.
• Health and dental insurance options.
• Professional development opportunities.
  
  

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