• Must enjoy the daily challenge of assisting with the design of menus and the creation of outstanding food products -- and a full understanding and appreciation of the fact that all meals produced, from fine dining dinners to casual breakfasts, deserve the same commitment to excellence.
• Must be able to motivate a team of culinarians to produce their best food product while under pressure and to create a culture of caring for all of our members and guests.
• Manage the daily production, preparation and presentation of all food for the club's restaurant(s) to ensure a quality, consistent product is produced which conforms to standards.
• Manage Human Resources in the production and preparation areas of the kitchen in order to attract, retain and motivate the employees while providing a safe work environment; interview, hire, schedule, train, develop, empower, coach and counsel, recommend and conduct performance and salary reviews, provide open communication vehicles, recommend discipline and termination, as appropriate.
• Schedule and manage the maintenance/sanitation of the kitchen, equipment and related areas to ensure a healthy, safe work environment which meets/exceeds federal, state, standards and regulations.
• Monitor, analyze and control all labor and food costs; prepare the appropriate reports, charts and schedules to ensure budgets are met/exceeded while quality is maintained/improved.
• Promote the Accident Prevention Program to minimize liabilities and related expenses.
• Assist the Executive Chef in the creation, costing and implementation of seasonal and special menus. Should assume the responsibilities of the Executive Chef in his/her absence.

JOB VALUE/COMPENSATION: Based on experience


DEADLINE: February 15, 2008

SEND RESUME AND COVER LETTER TO:

Francisco Ventura, Club Manager
Oak Hill Country Club
840 Oak Hill Road
Fitchburg, MA 01420

or email to: fventura@oakhillcc.org