Job Overview
Compensation
Type:
Salary
Rate:
Range $60,000.00 - $65,000.00
Work Schedule
Flexible
Weekend Shifts
Benefits
Health Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Meal allowance
Professional development opportunities
uniform provided
Job Description
Ridglea Country Club is a prestigious private club known for its exceptional amenities and commitment to providing an outstanding experience to its members. The club features a renowned golf course, elegant banquet facilities, and several dining options that cater to a diverse clientele. With a rich history and a focus on tradition combined with excellence, Ridglea Country Club stands as a premier social and recreational venue in its community. The club emphasizes high standards in every aspect of its operation, particularly in food preparation and service, ensuring members and guests enjoy the finest quality meals and an inviting atmosphere.
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Job Requirements
- high school diploma or equivalent
- previous cooking experience in a similar hospitality or club environment
- ability to work flexible schedules including weekends and holidays
- strong work ethic and punctuality
- ability to work well within a team and assist coworkers
- outgoing personality with attention to detail
- honesty and integrity
- courteous and tactful behavior
- willingness to take initiative for improvements
- respect and kindness towards others
- ability to meet physical demands of a kitchen environment
Job Qualifications
- working knowledge of club policies and guidelines
- technical cooking skills required to fulfill job duties
- ability to manage food production and staff effectively
- strong organizational skills and attention to detail
- excellent communication and teamwork abilities
- professional attitude and appearance
- experience in banquet and a la carte food preparation
- ability to taste and ensure quality of all food produced
Job Duties
- produce all food for ala carte and banquet functions including private parties and special dinners
- oversee daily food production, waste, and adherence to standard operating procedures
- manage food and labor costs to meet financial goals
- ensure proper preparation, seasoning, and presentation of all food items
- maintain cleanliness and sanitation of workstation and kitchen areas
- supervise and delegate tasks to line cooks, prep cooks, banquet cooks, and dishwashers
- communicate regularly with Executive Chef and Executive Sous Chef on kitchen operations
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Job Location
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