Executive Chef

Job Description

Summary:The Grille at Mahogany Run is currently seeking a highly motivated and capable professional Executive Chef with a real passion for food. The Executive Chef is responsible for all food production including that used for The Grille, banquets, golf tournaments and various events. This individual will develop menus, food purchase specifications and recipes. Strong leadership skills with the ability to supervise staff are crucial. Develop and monitor food and labor budget and cost for the Food & Beverage department. Maintain highest professional food quality and sanitation standards.

Responsibilities:

Train and manage kitchen personnel with responsibility for hiring, discipline, performance reviews and initiating pay increases.
Supervise and coordinate all related culinary activities
Estimate food consumption and requisition or purchase food
Establishes controls to minimize food and supply waste and theft
Select and develop recipes
Standardize production recipes to ensure consistent quality
Establish presentation technique and quality standards
Plan and price menus and daily specials
Ensure proper equipment operation and maintenance
Ensure proper safety and sanitation in kitchen
Interacts with food and beverage management to assure that food production consistently exceeds the expectations of members and guests.
Work with the Food and Beverage Manager to discuss menus for special occasions such as weddings, parties and banquets
Periodically visits dining area to ensure satisfaction among guests

Special qualifications:The ability to manage in a diverse environment with focus on client and customer services is essential to success in this role. Must have a ‘hands on’ approach to all areas of the kitchen and possess excellent organizational skills and administrative skills. A quick learner who can effortlessly fit into an existing established environment and also encourage line cooks to achieve their best when preparing meals.

Other Skills and Ability:

Ability to interact positively with supervisor, management, coworkers and the public to promote a team effort and maintain a positive and professional approach
Ability to produce a high volume of work in a timely manner, which is accurate, complete, and of high quality
Ability to come to work regularly and on time, to follow directions, to take criticism, to get along with co-workers and supervisors, to treat co-workers, supervisors and guests with respect and courtesy, and to refrain from abusive, insubordinate and/or violent behavior.

Experience:Previous experience with controlled foodand labor cost, demonstration cooking, menu development, and pricing and development of culinary team required. At least 2 years experience as a “hands-on” head Chef and 5 years experience as a line cook in a fast-paced kitchen. Banquet experience is a must as well as the ability to bake house made desserts.

Compensation: Compensation is based solely on experience and qualifications. Mahogany Run offers a competitive salary along with a full benefit package including health & life insurance, paid time off and 401k enrollment.

About Mahogany Run: Mahogany Run hosts 2 restaurants on site- Coconuts Snack Shack and The Grille. Coconuts Snack Shack is conveniently located a short walk from the clubhouse. Coconuts offers quick refreshments at the turn, as well as made-to- order sandwiches, ice-cold beverages, and a terrific view of the 18th green for pre or post-round relaxation. A few stairs from the course you’ll find our first-class restaurant, The Grille at Mahogany Run, open 11AM to 9PM Tuesday through Sunday. Voted “Best Steak on the Island” for four consecutive years, The Grille features a choice of mouth-watering selections, from grilled steak, fresh seafood, and vegetarian options to a “Not to be Missed!” dessert menu. The Grille offers outstanding daily specials, a full bar featuring an extensive wine list, and the choice of dining on a covered patio or in air-conditioned comfort, both overlooking the amazing mountain scenery. We also offer meeting and dining space from 15 to 120 people in air-conditioned comfort at our on-site Banquet room or on either of our outside patios.

Please submit all resumes via email to or in person at The Grille to Morgan Meece