Established in 1971, the Country Club of Missouri is an innovative member-owned club dedicated to the social and athletic lifestyles of its members by providing warm hospitality, exceptional service, and premier facilities.
The vision for CCMO is to be known as the premier club of choice in mid-Missouri for our members and their families.
We are committed to great programming, exceptional service and social atmosphere, ensuring the expectations of our members, guests, and associates are exceeded.
CCMO offers excellent dining, a 300+ capacity event center, challenging golf course, newly renovated tennis and pickleball courts, a large pool with tiki bar, and activities for all member families to enjoy.
CCMO offers its members one of the finest dining experiences in mid-Missouri.
The Club is open year-round.
Food and beverage revenues exceed $1.7 million.
Club-wide revenues are expected to exceed $6 million this fiscal year, with a healthy dues-to-operational revenue ratio and stable financial foundation.
Our food & beverage enterprise has tremendous potential due to the membership base, event center and expanding dining venues.
There are approximately 175 club associates during our most active months, serving more than 700 member households.
Currently, the Country Club of Missouri is undergoing an exciting chapter in Club history with a significant multi-million-dollar clubhouse renovation and expansion of existing facilities.
The scope of this progressive project includes:
19th hole-style sports bar / casual dining and kitchen.
Both this casual dining and its kitchen will be a new venue for the Club, in addition to the existing restaurant and kitchen.Golf shop, golf car storage, and club storage have been recently completed and again open to members and guests.Women's and men's locker rooms.Administrative offices.Clubhouse entrance and lobby.POSITION SUMMARY: Executive Chef
Reports to: Director of Food & Beverage
Supervises:
Sous chefs
Line cooks
Prep team
Dishwashers
Leadership Functions: Provide premier level of support and hospitality to the member dining experience, culinary team, CCMO associates.Execute and foster the Club's mission and vision.Participate in weekly BEO meetings, training, and other Club-wide programs and relevant committees when needed.Perform other duties as assigned by the Food & Beverage Director.Experience & Core Competencies: A minimum of six years of culinary experience in the hospitality industry with three years in a managerial role in which subordinates include sous chefs.
Private club experience is preferred; however, candidates from luxury hotels/resorts, restaurants or from similar high-end culinary operations will be considered.A career record of growth, achievement, and employment stability.Excellent managerial, leadership and interpersonal skills.
Must have a record of success in building, training, and leading a collaborative and respectful team.Has an engaging, friendly, and energetic personal style allowing him/her to be accessible to a range of stakeholders.Knowledgeable and passionate about hospitality, creative culinary skills, service, and the dining experience.Must possess a sharp eye for detail in the overall management of the kitchens, especially in food presentation, consistency, inventory, and food cost.Partners with the food & beverage director and event coordinator to develop and seasonally update menus for all Club venues.Coordinates with accounting to maintain accurate and timely inventory practices.Monitors the ordering, receiving and inventory control program for food products and supplies to ensure proper quantity and price of purchases.The talent and skills that inspire, create and collaborate towards a win-win-win culture for our people.Responsibilities: Leads, hires, trains, and manages the CCMO culinary associates.Plans menus for all restaurant outlets in the Club considering Members, marketing conditions, popularity of various dishes, holidays, costs and other factors.Schedules and coordinates the work of chefs, cooks and other kitchen team members to assure that food preparation is economical and technically correct.Ensures high standards of sanitation and cleanliness are maintained throughout the kitchen areas.
Knowledgeable of health inspection codes and standards.Establishes and executes controls that minimize waste and theft.Safeguards all food preparation employees by training to increase their knowledge of safety, sanitation and accident prevention.Develops recipes and techniques for food preparation and presentation to assure consistent high quality, portion control, and appropriate menu pricing.Manages production by including the use of a dynamic recipe book with accurate ingredients and pictures of presentation.Responsible for budget in his/her areas of responsibility; takes corrective action where necessary to positively impact financial goals.Mandatory attendance at food and beverage meetings.
Consults with the Event Coordinator about food production aspects of special events, including menu selection, plate presentation, and buffet layout.Cooks or directly supervises the cooking of items that require skillful preparation.Supervises the line, cooks, and/or expos during active times daily.Evaluates food products to assure that quality standards are consistently attained.Plans and manages the employee meal program.Skills: Proven working experience in culinary development.Excellent record of kitchen management.Skilled at identifying and solving inefficiencies in food production, ultimately providing consistently efficient ticket times and a premier dining experience.Sets expectations, delegates, follows-up, holds their team accountable, and consistently improves the culinary experience for their team and members.Continually pursue education of culinary trends and best practices.Working knowledge of computer software programs (Microsoft Word, Excel, restaurant management software, POS).Culinary degree preferred. #J-18808-Ljbffr