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.
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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…