The La Jolla Beach & Tennis Club is currently seeking a highly skilled Executive Chef to join our team at our beautiful oceanfront property!

Be a part of the diverse team at La Jolla Beach & Tennis Club, Inc. Our landmark hotels and restaurants have become La Jolla institutions, which are founded on family values and community mindedness. La Jolla Beach & Tennis Club, Inc. offers excellent benefits and a great work environment for our employees.

What we offer:

• Free daily meal and salad bar
• Free parking
• Benefits including: Medical, Dental, Vision, 401K (based on employment status)
• Paid vacation, sick, and holiday time
• Dining discounts for employees (and up to 6 guests) at the Marine Room, The Shores Restaurant, and our Club Dining!
• Property retail shop and hotel discounts
• $500 referral bonus for referring new employees to The La Jolla Beach & Tennis Club

What we ask:

• Consistently provide professional, attentive, and genuinely friendly service
• Promote and follow LJBTC, Inc's Signature Service standards and requirements to ensure a lasting impression of exemplary service resulting in satisfied and loyal members and guests

Salary Range: $170,000-$185,000

SUMMARY

Coordinates activities of and directs training of chefs, cooks, and other kitchen workers engaged in preparing and cooking food to ensure an efficient and profitable food service by performing the following duties personally or through subordinate supervisors. Promotes and follows LJBTC, Inc.'s Signature Service standards and requirements ensuring a lasting impression of exemplary service resulting in supremely satisfied and loyal members and guests.

ESSENTIAL DUTIES AND RESPONSIBILITIES:

• Plans or participates in planning menus and utilization of food surpluses and leftovers, taking into account probable number of guests, marketing conditions, popularity of various dishes and age of menu.

• Estimates food consumption and purchases or requisitions foodstuffs and kitchen supplies.

• Reviews menus, analyzes recipes, determines food, labor and overhead costs and assigns prices to menu items.

• Assists Director of Restaurant and Catering Operations with front of the house objectives including marketing of the outlets when appropriate.

• Directs food apportionment policy to control costs.

• Supervises cooking and other kitchen personnel and coordinates their assignments to ensure economical and timely food production.

• Observes methods of food preparation and cooking, sizes of portion, and garnishing of foods to ensure food is prepared in prescribed manner.

• Analyzes regional cooking trends in order to keep current with food style objectives.

• Tests cooked foods by tasting and smelling them.

• Devises special dishes and develops recipes.

• Familiarizes newly hired Chefs and Cooks with practices of kitchen and oversees training of Cook Apprentices.

• Establishes annual KRA's (key results area).

• Establishes and enforces nutrition and sanitation standards for restaurant. Ensures compliance with sanitation standards established by government regulations.

• Other duties may be assigned.

OUTCOME

Good food is one of the main ingredients of a successful Restaurant and Catering Operation. Keeping an excellent food quality reputation living brings in more customers through word of mouth thereby increasing revenues.

SUPERVISORY RESPONSIBILITIES

Manages three subordinate chefs who supervise in the Marine Room Kitchen, the Club Kitchen, and the Shores Kitchen. Is responsible for the overall direction, coordination, and evaluation of these units. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.

QUALIFICATION REQUIREMENTS

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

EDUCATION and/or EXPERIENCE

Professional schooling in Culinary training or equivalent; or four to ten years related experience and/or training; or equivalent combination of education and experience.

LANGUAGE SKILLS

Ability to read, analyze and interpret general business periodicals, professional journals, technical procedures or governmental regulations. Ability to write reports, menus, business correspondence, and procedure manuals. Ability to effectively present information and respond to questions from groups of managers, clients, customers and the general public. This position requires the ability to communicate clearly and effectively in English.

MATHEMATICAL SKILLS

Ability to work with mathematical concepts such as probability and statistical inference, and fundamentals of plane and solid geometry and trigonometry. Correct combinations of recipes ingredients is essential. Ability to apply concepts such as fractions, percentages, ratios and proportions to practical situations.

REASONING ABILITY

Ability to define problems, collect data, establish facts, and draw valid conclusions. Ability to interpret an extensive variety of technical instructions in mathematical or diagram form and deal with several abstract and concrete variables.

CERTIFICATES, LICENSES, REGISTRATIONS

Must have and maintain a valid Food Handlers Card from the County of San Diego.

PHYSICAL DEMANDS

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the employee is constantly required to use hands to finger, handle, or feel objects, tools, or controls and taste or smell. The employee frequently is required to stand, walk, talk, hear and reach with hands and arms. The employee is occasionally required to sit; stoop, kneel, crouch, or crawl.

The employee must constantly lift and/or move up to 10 pounds, frequently lift and/or move up to 25 pounds, and occasionally lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision, color vision, depth perception and the ability to adjust focus.

WORKING CONDITIONS

ENVIRONMENT

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the employee is regularly exposed to wet and/or humid conditions. The employee frequently works near moving mechanical parts. The employee is occasionally exposed to fumes or airborne particles, toxic or caustic chemicals, extreme heat or cold, risk of electrical shock, and vibration.

The noise level in the work environment is usually moderate to loud.

The employee is responsible taking actions to perform each task safely and ensure that managers and staff members under their direction are properly trained on job safety issues.

The La Jolla Beach & Tennis Club is committed to ensuring a safe work environment for all employees. In compliance with federal "Right to Know" requirements, the company freely discloses this information so that all employees are informed about

potential hazards in the work place. We encourage all employees to immediately report any known or potentially dangerous hazards to management.

INTERACTION

Works directly with subordinates, Director of Restaurant and Catering operations other Executive Committee members as well as customers. Public relations are an important part of the chef's responsibilities as it brings positive attention to our restaurant and dining facilities.

SCHEDULING

This company operates seven days a week, 24 hours a day. At times it may be necessary to move you from your accustomed schedule as task assignments demand. In addition, it should be understood that business needs determine the number of hours that you work.

LJBTC INC. provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws. This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation and training.