Chef Director

Located just 15 miles outside of downtown New Orleans in Avondale, TPC Louisiana offers an award-winning championship golf course that is open to the public to enjoy. TPC Louisiana is home to the state’s only PGA TOUR event, the Zurich Classic of New Orleans and hosts many other events throughout the year. A stadium design brings golf fans up close to the action at every hole, making for a superb spectator experience. TPC Louisiana is consistently included in GolfWeek’s “Best Courses You Can Play” each year.

The Chef Director is responsible for all aspects of the front and back of the house Food and Beverage operation to ensure that the daily operation of the food and beverage department achieves established goals and objectives in sales, profitability and member/guest and employee satisfaction levels.

QUALIFICATIONS

• High school diploma or equivalent education, plus two or three additional years of hospitality management education, culinary degree or similar education or equivalent experience
• Must be familiar with culinary, and food and beverage concepts, practices, and procedures
• Thorough knowledge of general business administration practices, sanitation guidelines and state liquor laws as applied to food and beverage and culinary practices and procedures as would be acquired through at least seven years of similar experience in progressively responsible positions
• Prior supervisory experience required

 

RESPONSIBILITIES/DUTIES

• Plan for and schedule manpower, equipment, and food and beverage supply requirements for the Food and Beverage Department and maintain accountability for the cost, utilization, and performance of employees, equipment and supplies
• Responsible for the hiring, training, and proficiency (including semiannual and annual performance reviews) of all employees in the Food and Beverage Department. This includes instructing cooks in the details of preparing menu items according to recipe cards and ware washers in details of using dishwashing machine to ensure high quality of sanitation standards. This includes training all front of the house personnel and beverage cart attendants, including menus, ensuring they are fluent on content and preparations
• Maintain control of employee uniforms, ensuring that employee wear uniforms and name tags, and that uniforms are kept in proper condition, clean and are readily available at all times to employees
• Oversee and prepare food, responsible for garnishing of dishes, and portion control, making sure that food items are prepared according to standard recipes and are presented to standards established by the PGA TOUR Golf Course Properties, Inc. to ensure member/guest satisfaction
• Administer and maintain the marketing and promotional programs as they relate to the Food and Beverage Department
• Sell private function business, meet with potential members/clients, show facilities and assist in planning as needed, maintain current client files, banquet promotional materials, banquet event orders, deposits and billings
• Assume responsibility for, and ensure that high standards of proper setup, sanitation and cleanliness of all food and beverage areas including the kitchen, dining room, banquet rooms, and pub/cocktail lounge/grill, beverage carts, halfway cafes and dumpster areas at all times. Check equipment and maintain preventative maintenance procedures, standards and maintain appropriate records for same
• Verify the accuracy of prices, State and Federal taxes, tips, and other charges on all guest checks and accurately operate the Point of Sale System as outlined in the Operating Procedures Manual
• Ensure compliance with operating guidelines as it relates to the R.A.M. or Tips programs, as well as operating within all State and Federal laws, rules and regulations, relating to the Alcohol, Cigarette, and Tobacco Division
• Implement and monitor internal financial controls for the Food and Beverage Department including payroll policies and procedures, food and beverage ordering and inventory procedures, with an emphasis on minimizing labor, food and beverage costs
• Maintain purchase order system, par-stock levels on food and beverage inventories and implement and monitor ordering and receiving program to ensure proper quantity and price on all purchases
• Responsible for sales, expenses, and profit goals as outlined in the Food and Beverage Operating Plan/Budget. Assist in the development of the Annual Food and Beverage Budget/Plan and manage by that budget/plan
• Verify the accuracy of all charges (member and otherwise) to ensure proper posting to accounts. This may include verifying member numbers, names and/or signatures as well as include obtaining authorization codes on any credit card charges
• Operate within all guidelines, policies, standards, and constraints as established by PGA TOUR Golf Course Properties, Inc., and implement the PGA TOUR Golf Course Properties, Inc., mandatory standards of operations as they relate to Food and Beverage Operations
• Handle all special requests, concerns and complaints in a manner that shows professionalism, concern and empathy. Resolve problems quickly in an objective manner
• Special projects or other duties as assigned

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PHYSICAL DEMANDS AND WORKING ENVIRONMENT 

While performing the duties of this job, the employee is regularly required to stand; walk; sit; kneel; use hands to handle or feel; and talk or hear. The employee must regularly lift and/or move up to 25 pounds. Specific vision abilities required by this job include close vision, depth perception, color vision, distance and peripheral vision, and ability to adjust focus.

An essential function of the job is to be able to comply with all applicable federal, state and local safety and health regulations that would apply to this job.

This job description reflects the assignment of essential functions and may be modified as needed; it does not proscribe or restrict the tasks that may be assigned. The information contained herein is not intended to be an all-inclusive list of the duties and responsibilities of the job, nor is it intended to be an all-inclusive list of the skills and abilities required to do the job.

Travel

• Travel is not expected for this position

Work Schedule Expectations

• This position requires shifts as necessary based on business levels

Supervisory Responsibility

• This position manages employees and is responsible for the performance management and hiring of the employees within the department