Job description

PURPOODOCK CLUB

Title: Executive Chef
Reports to: Director of Food and Beverage, Board of Governors
Supervises: Sous Chef, Line Cooks, Dishwashers, expediter
Works closely with: Director of Food and Beverage ,Waitstaff, Bartenders, Director of Events,
Director of Golf and Director of Finance

Work requirements:
35-40 hours per week (4-5 days) in the off-season (November – April), and 40+ hours per week
(5 days) during the peak business season (May-October), or depending on the needs of the business. This role will involve split shifts, weekends, evenings and occasional holidays while performing cooking and supervisory management functions with duties as outlined in the job description listed below.

Compensation:
This position offers a positive work environment and has benefits as listed below:

● Comprehensive health, dental and life insurance
● 401k with company match
● Paid time off, vacation, sick, and holiday
● Health savings and health reimbursement account options
● Job Type: Full time
● Pay: $80,000-$85,000 per year

Qualifications:
● Decision making and leadership
● Process Improvement, emphasizing excellence
● Verbal Communication and people management proficiency
● Food sanitation and safety management
● Culinary leadership in areas of personal expertise in food production and management of such.

Abilities:
● Organization and coordination
● Problem solving ability
● Positive attitude and leadership ability

● Able to prioritize multiple deliverables
● Ensuring high standards of customer service

Summary:
The Purpoodock Club is seeking an Executive Chef with proven abilities of coordinating, supervising and directing all aspects of the Club’s food production, while maintaining profitable
F&B operations and high quality products and service levels. Management of the following, including but not limited to: managing the kitchen, kitchen staff, overseeing meal preparation, food pricing for member dining, golf events, banquets and weddings; establishment and enforcement of food specifications, portion control, recipes, ordering and sanitation. Due to the nature of the exclusivity of a private club, member satisfaction and deliverables are taken in to account as utmost priority and often dictate the outcome over personal experimentation.

The Executive Chef is also responsible for controlling food and labor costs while maximizing guest satisfaction. Other duties include special menu planning and creation of menus and price structures for potential clients.

Education and Experience:

● At least two years of college with a Bachelors preferred in a culinary related field.
● 5 years of progressive management experience working in a club/restaurant/hotel/resort food or banquet setting.
● Previous supervisory responsibility is preferred.
● Knowledge of F&B preparation techniques, health department regulations, and sanitation laws.

Job Type: Full-time

Pay: $80,000.00 - $85,000.00 per year

Benefits:

• 401(k)
• 401(k) matching
• Dental insurance
• Health insurance
• Paid time off

Experience level:

• 5 years

Pay rate:

• Yearly pay

Shift:

• 10 hour shift
• 12 hour shift
• 8 hour shift
• Day shift
• Evening shift
• Morning shift
• Night shift

Supplemental pay types:

• Bonus pay

Weekly day range:

• Monday to Friday
• Weekend availability

Work setting:

• Bar
• Casual dining restaurant

Ability to commute/relocate:

• Cape Elizabeth, ME 04107: Reliably commute or planning to relocate before starting work (Required)

Experience:

• Culinary experience: 5 years (Preferred)
• Cooking: 5 years (Preferred)

Work Location: In person

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