1. Chatmoss Country Club Executive Working Chef Search September 2012

2. Executive Working Chef Chatmoss Country Club 550 Mount Olivet Road PO Box 5063 Martinsville, Virginia 24112 www.chatmosscc.org Contact Person: Michele Benton, CCM Email: manager@chatmosscc.org www.chatmosscc.org Setting: Private Country Club Job Type: Full Time Posted: September 1, 2012 Closed: September 15, 2012 Job Duration: Indefinite Min. Exp. 3- 5 years Min. Ed. Associates Degree Salary: $48 - $52 K yearly salary Compensation Package includes health, dental, life insurance, vacation, continuing education, and ACF dues.

3. Job Description  Responsible for all food production that includes casual dining, formal dining, banquet functions, grille and off-premise catering.  Develop menus, competitive procurement procedures and recipes.  Supervise production and staff.  Develop and monitor food and Labor budget for the department. Adhere to strict cost controls.  Maintain highest professional food quality, sanitation standards, and management techniques.

4. Job Duties  Job Tasks: (Duties)  Hires, trains, supervise, and evaluate the work of staff in the culinary department.  Plans menus with General Manager/Assistant Manager for all food outlets of the club.  Schedules and coordinates the work of cooks, and other kitchen employees to assure that food preparation is economical and technically correct and within budget labor cost goals.  Implements competitive procurement programs that assure that food and supplies are being purchased at best possible cost.  Ensures that high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all times.  Established controls to minimize food and supply waste and theft.  Safeguards all food preparation employees by implementing training to increase their knowledge about safety, sanitation, and accident prevention principles.  Develop standard recipes and techniques for food preparation and presentation which help to assure consistently high quality and to minimize food costs; exercise portion control for all items served and assists in establishing menu selling prices.  Prepares necessary data for applicable parts of the budget, monitors actual financial results, and takes corrective action as necessary to help assure that financial goals are met.  Attends food and beverage staff and management meetings.  Works with the House Committee to design menus and to help plan special events.  Cooks, or directly supervises the cooking, of all items.  Evaluates food products to assure that quality standards are consistently attained.  Interact with applicable food and beverage managers to assure that food production consistently exceeds the expectations of members and guests.  Plans and manages the employee meal program  Evaluates products to assure that quality, price, and related goods are consistently met.  Develops policies and procedures to enhance and measure quality, and continually updates written policies and procedures to reflect current culinary trends.  Recruits and makes staffing decisions; evaluates job performance of kitchen staff, corrects, rewards, and disciplines staff in a fair and legal manner.  Recommends compensation rates/increases for kitchen staff.  Established and maintains a regular cleaning and maintenance schedule for all kitchen areas and equipment.  Provides training and professional development opportunities for all kitchen staff.  Ensures that representatives from the kitchen attend service lineups and meetings.  Motivates and develops staff including cross-training and promotion of personnel.  Visits dining area when it is opens to welcome members and solicit feedback.  Undertakes special projects as assigned by the General Manager.  Hosts menu tastings for the staff to ask questions about proposed menu item.

5. Reports to: General Manager  Supervises: Kitchen personnel and works closely with front of the house management staff  This is a working Executive Chef position.