Executive Chef

Cherry Valley Club 28 Rockaway Avenue Garden City, NY 11530 Position: Executive Chef The Club The Cherry Valley Club (the “Club”) is a family oriented, private membership, 110-year-old golf club with approximately 750 members. Garden City is in Central Nassau County, 20 miles east of New York City, on Long Island. Annual gross operating revenues exceed $10 million with the Food and Beverage operation accounting for approximately $3 million of those sales (the club has a very active member and private function program featuring approximately twenty private golf outings and/or weddings per year). Facilities include a first class 18 hole golf course (Devereux Emmet design), two practice ranges, six red clay tennis courts with a tennis pavilion, four platform tennis courts with a platform tennis facility, a main clubhouse featuring locker facilities, ballroom seating for up to 275 people, plus a grill and club dining room and bar accommodating another 200 people. The Club also features a patio bar with a pizza oven and grills and an adjacent snack bar, an outlet which gets busy during the summer months into fall. The golf course is open twelve months a year, the clubhouse ten months with most revenues generated during the golf and holiday seasons. Reports to: General Manager, working closely with the Food and Beverage committee chair Supervises: Banquet Chef; Sous Chef; Pastry Chef; and the entire culinary team Education and/or Experience Bachelor’s degree in Culinary Arts and/other Hospitality Management degree and eight years of food production and management experience; or 15 years’ relevant experience; or any equivalent combination of experience and training that provides the required knowledge, skills and abilities. Job Knowledge, Core Competencies and Expectations Exceptional cooking skills. Plans and monitors all food-production-related costs. Plans menus with GM/Food and Beverage Director. Develops food purchase specifications and standard recipes. Maintains food quality and sanitation standards. Ability to pair/match wine and food and develop a wine list with the GM/Food and Beverage Director. Knowledge of and ability to perform required role during emergency situations. Job Summary (Essential Functions) Responsible for all food and pastry production, including those sold in restaurants, banquet functions and other outlets. Develop menus, food purchase specifications and recipes. Supervises production and pastry staff. Develop and monitor food and labor budgets for the department. Maintain highest professional food quality and sanitation standards. Job Tasks/Duties Hires, trains, supervises, schedules and evaluates the work of management staff in the food and pastry production departments. Plans menus with GM/Food and Beverage Director for all food outlets in the club and for special occasions and events. Schedules and coordinates the work of chefs, cooks and other kitchen employees to assure that food preparation is economical and technically correct and within budgeted labor cost goals. Approves the requisition of products and other necessary food supplies. Ensures that high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all times. Establishes 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. Develops standard recipes and techniques for food preparation and presentation that help to assure consistently high quality and to minimize food costs; exercises portion control for all items served and assists in establishing menu selling prices. Prepares necessary data for applicable parts of the budget; projects annual food, labor and other costs and monitors actual financial results; takes corrective action as necessary to help assure that financial goals are met. Attends food and beverage staff and management meetings. Consults with the banquet function committee about food production aspects of special events being planned. Cooks or directly supervises the cooking of items that require skillful preparation. Evaluates food products to assure that quality standards are consistently attained. Interacts 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. Develops policies and procedures to enhance and measure quality; continually update