Executive Chef - Westfield Country Club

📁
Food and Beverage
💼
Ohio Farmers Insurance Co
📅
2000000O Requisition #
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We’re an insurance company. With two golf courses. A conference center. And an inn.

And we’re looking for smart, prompt and courteous team players who are interested in part time or seasonal employment. Join a team where you can learn new things and meet interesting people. It’s an exciting place to work with great benefits!

Westfield Insurance has been around since 1848 and has a long-standing reputation for helping customers and the communities we serve. To learn more about Westfield and the opportunities available, please visit us at westfieldinsurance.com.


Culinary Unit Leader 2 Job Summary

  • Annual Salary:  $58,692 - $67,495 - $76,299

The Culinary Unit Leader 2 leads all aspects of culinary operations within the assigned area: Blair Conference Center, Westfield Inn, or Corporate Dining on Westfield Campus. This includes a la carte, banquet, catering, and outdoor food and beverage services. Responsible for menu planning and production, staff leadership and development, expense management, purchasing and inventory management, safety, sanitation, and ongoing customer service excellence. Collaborates with other culinary leaders and hospitality leaders to synchronize food services and shared use of culinary resources across all Hospitality Operations.


There are four (4) culinary operations within the Corporate Hospitality business unit of Westfield. These include Westfield Country Club, Blair Conference Center, The Westfield Inn, and Corporate Dining Operations.


Essential Functions (primary functions and/or reasons the job exists in order of importance)

1. Leads and oversees all culinary operations at assigned location(s). This includes a la carte, banquet, catering, employee dining, outdoor food and beverage services, menu planning and development, product/vendor management, production engineering, costing, and research and development.

2. Establishes, communicates and maintains safety and sanitation standards, and a healthy, safe and compliant work environment.

3. Performs human capital management responsibilities including employee selection, performance management, coaching, and development. Manages priorities and workload distribution, and removes barriers that impede progress. Completes all personnel reporting duties. Performs operational responsibilities that drive team performance including planning, execution, process improvement and best-practice sharing.

4. Collaborates with other culinary leaders and hospitality leaders on product selection, menu alignment, standard operating procedures, quality control, technical training and shared use of culinary resources across all Hospitality food service locations.

5. Coordinates development and management of annual operating budgets and makes capital expenditure recommendations.

6. Develops and implements annual business and workforce plans. Responsible for effective communication regarding these plans while ensuring needed approvals, and/or justifying variances and changes to plan.

7. Interfaces with customers and business partners to develop and nurture relationships and to obtain ongoing feedback pertaining to operational performance. Collaborates with key stakeholders to ensure continuous improvement through implementation of feedback.

8. Assists Culinary Unit Leader 3 in operational performance and coordination of culinary apprenticeship program.

9. Collaborates with Hospitality leadership and peer leaders in managing the operational performance of the business unit. Assists leader in short term planning for the unit.

10. As directed, leads and/or participates in project teams and initiatives across business unit and company. Represents interests and needs of culinary operations and the Corporate Hospitality business unit while partnering with others to assure success across entire business unit and organization.

11. Represents Westfield within the community and in the Hospitality Industry.

12. Maintains indirect reporting relationship to Corporate Chef, as needed.

13. Travels between office locations, and/or travels occasionally in order to participate in special assignments or training.


Desired Qualifications/Experience/Certification/Education (in order of importance)

1. Minimum of five (5) years of experience as head chef, kitchen manager, or sous chef in a similar culinary operational setting.

2. Minimum of two (2) years of people leadership experience.

3. Proven financial and budgeting acumen including experience managing budgets, maintaining costs and meeting reporting deadlines.

4. Working knowledge of and experience with nutrition and dietetics.

5. Experience in building relationships with customers.

6. Proven track record in safety and sanitation proactive management and compliance.

7. Working knowledge and experience with of Point of Sale system(s), property management system(s) and Microsoft Office software (e.g., Excel, Word, Outlook).

8. Strong organizational skills gained via previous work experiences.

9. Minimum of two years formal culinary education or apprenticeship OR commensurate experience.

10. Valid driver’s license and a driving record that conforms to company standards.


Physical Requirements (specific to the role)

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.

* Ability to work effectively in a commercial kitchen environment for 40+ hours per week.

* Ability to work with frequent variations in temperature (hot and cold), typical of a commercial kitchen environment.

* Ability to remain on feet; standing and walking for extended periods of time throughout the work day.

* Ability to lift and carry 40lbs.

* Ability to bend and reach.

* Ability to operate various commercial kitchen/cooking tools and equipment.

* Ability to work evenings, and weekends.

* Ability to work outdoors as needed.

* Ability to communicate effectively in a collaborative work environment utilizing various technologies such as: telephone, computer, web, voice, teleconferencing, e-mail etc.

* Ability to travel as required.


This job description describes the general nature and level of work performed in this role. It is not intended to be an exhaustive list of all duties, skills, responsibilities, knowledge, etc. These may be subject to change and additional functions may be assigned as needed by management.


We are an equal opportunity employer/minority/female/disability/protected veteran.

Applications for positions posted on Westfield Careers must be filed on-line through the Westfield Careers portal.  If you are a disabled person who requires a reasonable accommodation to complete an online application, please contact HR Assist by email at hrassist@westfieldgrp.com.


We are an equal opportunity employer/minority/female/disability/protected veteran.

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