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Executive Chef
FOUR STREAMS GOLF CLUB
Seeking a dynamic, experienced working executive chef for a private golf club in Montgomery County, Maryland. Chef is responsible for overseeing the day-to-day culinary operations of the Club including developing menus, managing costs, purchasing and sourcing food. Chef is responsible for hiring, scheduling, developing and overseeing all F&B staff to ensure positive interactions between staff and club members. Reporting to the General Manager, the Chef collaborates with all front-of-house and back-of-house management on special events and private banquets. Chef must ensure profitability through monitoring food, labor and supply costs while maintaining the highest professional food quality and sanitation standards.
It is preferred that candidates have a bachelor's degree or related culinary degree and five or more years of industry and culinary management experience. Must be able to work flexible hours, the Club is open six days a week, including nights, weekends and summer holidays, with a more flexible schedule during winter months. Chef must be able to communicate clearly and professionally with members, management and co-workers. Chef should possess a team-coach focus with emphasis on commitment to Club standards of excellence for this small F&B team.
Average knowledge of Microsoft Office, especially Excel, basic computer skills and ability to communicate by email is a must.
We offer a competitive compensation and benefits package.
Please send resumes to [email protected]
FOUR STREAMS GOLF CLUB
Seeking a dynamic, experienced working executive chef for a private golf club in Montgomery County, Maryland. Chef is responsible for overseeing the day-to-day culinary operations of the Club including developing menus, managing costs, purchasing and sourcing food. Chef is responsible for hiring, scheduling, developing and overseeing all F&B staff to ensure positive interactions between staff and club members. Reporting to the General Manager, the Chef collaborates with all front-of-house and back-of-house management on special events and private banquets. Chef must ensure profitability through monitoring food, labor and supply costs while maintaining the highest professional food quality and sanitation standards.
It is preferred that candidates have a bachelor's degree or related culinary degree and five or more years of industry and culinary management experience. Must be able to work flexible hours, the Club is open six days a week, including nights, weekends and summer holidays, with a more flexible schedule during winter months. Chef must be able to communicate clearly and professionally with members, management and co-workers. Chef should possess a team-coach focus with emphasis on commitment to Club standards of excellence for this small F&B team.
Average knowledge of Microsoft Office, especially Excel, basic computer skills and ability to communicate by email is a must.
We offer a competitive compensation and benefits package.
Please send resumes to [email protected]
