Executive Chef

POSITION OVERVIEW The Conanicut Yacht Club in Jamestown RI, presents an exciting opportunity for an Executive Chef to spearhead its culinary operations. This full-time position offers the chance to work in a seasonal, high end, family-centric club set against stunning water views. The successful candidate will have experience running multiple dining venues, from casual to upscale dining, while creating excitement working alongside a high-performing team of employees; this role promises both challenge and fulfillment. The Conanicut Yacht Club boasts a fun, upbeat, and exciting work atmosphere, making every day a rewarding experience. Sous Chefs wanting to make a mark are highly encouraged to apply. LEADERSHIP Take full ownership of the culinary team; build trust with them by engaging, observing, learning, and listening to their wisdom, experience, and needs. Earn members' trust by instilling confidence through continued enhanced operations, interaction, and visibility. Create a fun, collaborative work environment while being "hands-on" when necessary but understanding when to step back and lead the team. Involve associates in the decision-making process of how "work gets done" and create a work environment of mutual respect in which people want to come to and participate every day. Be a focused and consistent evaluator of personnel, ensuring that standards of conduct and delivery are met; this includes oversight of high standards of appearance, hospitality, service, and cleanliness of the kitchen facilities. Be an active and dynamic recruiter of team members and someone who inherently enjoys developing and building his/her team and leading them to significant, positive membership satisfaction outcomes. Establish and consistently enhance operating standards for personnel in areas of responsibility and consistently evaluate knowledge, understanding, and execution of these high standards. Work closely with the front-of-house food and beverage managers to ensure a cohesive experience that consistently exceeds the expectations of members and guests. Hold daily/weekly staff briefings and line-ups with direct reports to keep them informed of necessary and relevant activities and expectations at the club. Assist in planning and be responsible for ensuring special club events are well-conceived and executed. OPERATIONS Plan, organize, and run a busy banquet operation with multiple events happening at the same time across multiple locations as well as à la carte dining. Develop and maintain standard recipes and techniques for food preparation and presentation that help to assure consistent, high-quality food and minimize food costs (40-45% yearly cost including food waste). Ensure that high sanitation standards, cleanliness, and safety are always maintained throughout all kitchen areas. Establish controls to minimize food and supply waste and theft. Safeguard all food-preparation employees by implementing training to increase their knowledge about safety, sanitation, and accident prevention principles. Maintain safety training programs. Manages OSHA-related aspects of kitchen safety and maintains MSDSs in an easily accessible location. Continue to maintain the positive culture of healthy employee meals and understand the importance they have for the team's morale. FINANCIAL Plan and assist with pricing of menus for all food outlets in the club and for special occasions and events. Schedule and coordinate the work of chefs, cooks, and other kitchen employees to ensure that food preparation is economical and technically correct, and within budgeted labor cost goals. Consistently monitor payroll and labor resource allocations to ensure they are in line with financial forecasting and goals. Embrace the use of systems (including regular inventory processes) and technology to assist in the management of the kitchen and the financial performance of the operation. Prepare necessary data for applicable parts of the budget; project annual food, labor, and other costs and monitor actual financial results; take corrective action as necessary to help ensure that financial goals are met. Maintain strong relationships with local vendors and identify new vendors to ensure the best prices for the best quality products. INITIAL PRIORITIES Be visible with the membership, engaging and acting as the face of Food & Beverage, actively building relationships with Members. Evaluate and set appropriate and necessary standards of operation, execution, and delivery within the culinary operation, taking ownership of the entire experience from production to final delivery of the product, while working closely with the FOH leadership team. Imple