Santa Anita Golf Club invites you to join its staff as Executive Chef. Position Objective: Lead kitchen and banquet operations, ensuring culinary excellence, menu innovation, compliance with health and food safety regulations, and optimization of costs and resources. Key Responsibilities: * Direct the planning, scheduling, and execution of daily food preparation, cooking, plating, and service activities across all kitchen areas (main restaurant, banquets, snack bar, outdoor events, etc.). * Supervise the proper use of ingredients, equipment, and kitchen tools, ensuring quality standards, freshness, and environmental sustainability. * Develop and monitor the annual kitchen budget, analyzing variances, food costs, and optimizing inventory. Quality and Risk Control * Design and implement internal control systems for food production and hygiene processes, including periodic audits and corrective action follow-up. * Identify, assess, and mitigate risks related to food safety, occupational health, and cross-contamination. * Conduct regular quality inspections and supervision (e.g., hygiene checklists, temperature testing, sensory evaluations) to maintain high standards. Administrative and Logistics Management * Supervise procurement of ingredients, utensils, uniforms, and kitchen equipment. * Coordinate interdepartmental support for special events, banquets, or extraordinary food production requirements. Talent Management and Departmental Leadership * Lead and develop the kitchen team (sous chefs, cooks, assistants, pastry chefs, etc.). * Design training programs in advanced culinary techniques, safe food handling, hygiene, and gastronomic creativity. * Promote recipe standardization and efficient utilization of human resources. Essential Requirements: * Bachelor’s degree in Gastronomy, Restaurant Management, or related field with professional certification. * Specialization in International Cuisine, Food and Beverage Management, or related discipline (preferred). * Minimum 5–8 years of experience in professional kitchens, including at least 3 years in managerial roles within hotels, sports clubs, upscale restaurants, or similar sectors. * Proven experience managing large kitchen teams and knowledge of health and food safety regulations. * Proficiency in hygiene and occupational safety standards, and familiarity with management software (e.g., ERP, culinary inventory control systems). * Advanced Excel skills and proficiency with menu planning tools. * Strong analytical abilities and expertise in dish costing and waste control. Key Competencies: * Motivational leadership and commitment to culinary excellence * Creative thinking and operational vision * Excellent communication skills with senior management and multidisciplinary teams * Attention to detail and continuous improvement orientation * Problem-solving under pressure * Conditions: Full-time position with extended availability required for events, peak seasons, and special projects.