Head Chef

$75,000 - $85,000/Yr

Blackhawk Country Club - Danville, CA

Full-time - Senior

Onsite - Danville, CA

Amusement, Gambling, and Recreation Industries

About the position

The Head Chef at Blackhawk Country Club is responsible for leading the culinary team in a full-service restaurant that offers a high-quality dining experience. This role involves menu development, kitchen management, and ensuring compliance with health and safety regulations while fostering a positive work environment. The Head Chef plays a crucial role in enhancing member experiences and maintaining the club's reputation for exceptional service and culinary excellence.

Responsibilities

• Plan, create, and execute an innovative menu aligned with members' expectations and seasonal ingredients.
• Manage all back-of-house operations, including supervising, training, and scheduling kitchen team members.
• Oversee the preparation and presentation of all menu items, ensuring they meet established recipes, portion sizes, and presentation standards.
• Monitor food and labor costs through portion control, efficient inventory management, and minimizing waste.
• Enforce all local, state, and federal food safety standards and workplace safety protocols, including sanitation, food storage, and temperature guidelines.
• Conduct regular inspections of food preparation, storage areas, and kitchen cleanliness to maintain the highest standards.
• Oversee food purchasing, storage, and rotation, ensuring freshness and minimizing spoilage.
• Foster a collaborative and positive work environment that emphasizes accountability, teamwork, and a commitment to excellence.
• Step into any kitchen role, including prep cook, line cook, or dishwasher, during periods of high volume or unexpected staff absences.
• Partner with front-of-house leadership to create a seamless and memorable dining experience for members and guests.
• Maintain detailed records, including daily safety inspections, inventory management, and labor scheduling.

Requirements

• In-depth knowledge of casual dining operations, food preparation techniques, and menu creation.
• Proven ability to manage, motivate, and develop a diverse culinary team.
• Excellent verbal and written communication skills to collaborate with staff and leadership effectively.
• Strong conflict resolution and decision-making abilities in a fast-paced environment.
• Proficient in cost control practices, including budgeting, inventory management, and labor efficiency.
• Proficient with kitchen technology, including inventory systems and basic software (e.g., Microsoft Office Suite).
• Willingness to work evenings, weekends, and holidays as required by the club's operations.
• High school diploma or equivalent required.
• 3 to 5 years of kitchen management experience in a full-service restaurant preferred.
• SERV Safe or equivalent Food Safety Manager Certification (or ability to obtain before hire).
• Culinary foundation with a proven track record of producing exceptional dishes and maintaining kitchen standards.