POSITION SUMMARY: Responsible for managing all aspects of the Four Streams Golf Club's kitchen operations, menu planning and food preparation. This position is responsible for the leading, developing and coaching of all kitchen staff. ESSENTIAL DUTIES AND RESPONSIBILITIES: . Creates and updates menus regularly; develops menus for special events. Menu planning will require creativity to meet current dining trends while also offering traditional menu items to meet the demand of a diverse membership. . Develops standard recipes and techniques for food preparation and presentation designed to assure consistently high quality and to minimize food costs; exercises portion control for all items served and assists in establishing menu selling prices. . Schedules and coordinates the work of chefs, cooks and other kitchen employees to assure that food preparation is prepared as instructed and within safety and budgetary guidelines. . Performs or approves the purchase of all necessary food and beverage products and supplies to maintain a fully equipped, operational kitchen. . Creates and maintains an operational budget to include but not limited to food and beverage items, labor costs, supplies and equipment. . Regularly inspects/observes the quality of food preparation and service; food appearance; cleanliness and sanitation of production and service areas, equipment and employee appearance. . Interacts enthusiastically with, and is visible to, club members and guests as requested. . Prepares operational reports and analyses setting forth progress, adverse trends (if any) and makes appropriate recommendations. o Submits expense receipts in accordance with stated procedures for reimbursement of any business related expenses. . Performs other related duties as assigned. EXPERIENCE AND QUALIFICATIONS: . Culinary arts degree from an accredited school (or bachelor's degree in food service, hospitality management, nutrition or related field). . A minimum of 5 years progressive experience in high quality food production or catering environment with at least 2 years of experience in a principal chef role. . Experience in a country club or similar setting highly desired. . A minimum of 3 years of supervisory/management experience. . Certification in food safety and sanitation. KNOWLEDGE, SKILLS AND ABILITIES: Extensive knowledge of food and catering trends with a focus on quality, production, sanitation, cost controls and presentation. Extensive knowledge of menu development, insight into marketing, cost, and wage control through knowledge of food product, standard recipes, and proper preparation. Excellent organizational skills with the ability to prioritize multiple priorities and meet deadlines with an appropriate sense of urgency. Ability to explain, interpret, and teach culinary skills, technical concepts, etc. to all levels of kitchen employees. A professional presence and strong interpersonal skills for interacting in a courteous, timely, and diplomatic manner with all levels of employees as well as other parties/stakeholders involved in the company Excellent communication skills with the ability to organize, present, and articulate ideas both verbally and in writing. Excellent project management skills for planning and executing multiple projects and priorities Attention to detail with demonstrated commitment to excellence and performance Ability to effectively deal with internal and external customers and staff. Ability to interact with a high level of patience, tact, and diplomacy, and can maintain composure under pressure. Can easily mediate and resolve conflicts. Ability to conduct meetings, menu briefings, and maintain communication lines between the kitchen staff and management/membership. Ability to work direct others and work collaboratively to achieve operational objectives. Ability to lift up to 30 pounds Ability to push and pull objects as needed. Ability to operate equipment/machinery that is used in a culinary environment. PHYSICAL DEMANDS: The physical demands described here are representative of those that must be met by an individual to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the individual is frequently required to sit, walk, talk, and hear. The individual is frequently required to stand for long periods; use hands and fingers to operate, handle, or feel objects, tools, or controls; reach with hands and arms; lift up to 30 pounds. WORK ENVIRONMENT: Standard executive kitchen/culinary environment. The noise level can range from moderately quiet to moderately high.