Description

• Expedited during peak hours, assigned the sous chef to coordinate kitchen workflow, communicate pace to stations, and ensure timely plating.
• Create a formal peak-hour playbook that outlines line checks, mise-en-place standards, station overlap timing, and contingency actions.
• Set up a high-demand express station to ease line congestion.
• Assign a named Expediter or rotate a sous chef to provide expediting support during non-peak hours to maintain quality and consistency as activity rises or during banquet/club events.
• Create handoff protocols for continuity between shifts.
• Standardize pictorial menu boards for dish details and plating.
• Include key allergen indicators and ingredient photos on menu boards.
• Display boards at pass/line-up areas; require photos for new trial items.
• Standardize recipes to include yield, steps, specs, and allergen notes.
• Document FOH notes: timing, plating, garnish expectations.
• Allergen and sensitivity guidance (gluten-free, dairy-free, nut-free, shellfish, etc.), including sub-ingredient options.
• Include high-quality photos of each dish, along with labeled allergy-safe alternatives.
• Maintain digital recipes for BOH/FOH, updated quarterly.
• Identify and cultivate internal candidates (sous chefs, pastry chefs, senior line cooks) through a formal succession plan.
• Document an "Emergency Chef" plan: interim coverage and approvals.
• Implement cross-training, shadow days, and skill checklists for successors.
• Produce a labeled, photo-backed labeling system for every refrigeration unit:
• Doors and shelves are labeled with contents, date codes, supplier, and recommended storage temperatures.
• Use color coding to separate raw and finished products.
• Post "contents and temp" stickers on each unit for reference.
• Include a simple floor plan with storage and emergency locations.
• Apply an allergen matrix mapping allergens to menu items.
• Use allergen flags at the plate and on menu boards.
• Separate prep areas or dedicated tools for high-risk items if feasible; otherwise, rigorous cross-contact controls (color-coded tools, dedicated utensils, separate cutting boards, and dedicated pans).
• Train staff on allergy orders, auditable handoffs, and FOH communication.
• Hold pre-service allergy briefs, post-service reviews, and BOH/FOH protocols.
• Support local sourcing and offer seasonal tasting menus.
• Create plant-forward menus that appeal to all members.
• Track waste, use efficient equipment, and run composting and waste-to-energy programs.
• Enable digital dish notes, QR code info, mobile feedback, and tastings.
• Plan targeted equipment upgrades to boost consistency and output.
• Integrate local seafood, wine pairings, and weekly wine events.

• Culinary degree or equivalent training; 8-12+ years in progressive culinary leadership (club, luxury resort, or high-volume fine dining).
• Demonstrated success in menu development, cost control, and high-volume kitchen operations.
• Banquet and events experience; ability to scale for member events.
• Certifications: ServSafe or California Food Handlers/California Food Protection certification; allergen awareness training is a plus.
• Strong leadership, communication, and team-building skills; proficiency with FOH/BOH collaboration.

• Private club or luxury hospitality experience.
• Track record implementing farm-to-table programs, waste-reduction initiatives, and sustainability practices.
• Experience in cross-department collaboration (Events, Marketing, Beverage) and wine/beer pairing programs.
• Knowledge of Marin/North Bay ingredients, producers, and seasonal seafood.

• Strategic yet hands-on leadership; translates vision into daily execution.
• Financial acumen: menu costing, yield management, and cost controls.
• Exceptional palate, creativity, and plating quality.
• Strong adaptability to member feedback and evolving trends.
• Inclusive leadership style; exceptional communication with members and staff.
• Detail-oriented, organized, and able to manage multiple projects simultaneously.

• Food cost percentage vs. budget; yield and waste reduction metrics.
• Menu performance: item popularity, profitability, and repeat dining metrics; NPS related to dining.
• Banquet/event execution: on-time service, guest satisfaction, and post-event feedback.
• Allergy incident rate and successful allergy accommodations.
• Labor efficiency: throughput during peak hours, expeditor effectiveness, and staff utilization.
• Training, retention, and internal promotion rates.

• 90-day priorities: establish expediting protocols, finalize the pictorial menu boards, assemble the recipe book, initiate allergy controls, and begin succession development.
• 120-180 days: fully implement labeling systems for refrigeration, complete distribution of the FOH/BOH recipe book, and run a pilot allergy-safe service line during a member event.
• Ongoing: quarterly review of trends, supplier partnerships, and equipment upgrades; annual refresh of menus and member tasting experiences.