Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $65,000.00 - $70,000.00
Work Schedule
Day Shifts
Weekend Shifts
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Professional development opportunities
Employee Discounts
Job Description
Quail Run Association is a distinguished private club and dining establishment dedicated to providing exceptional culinary experiences and superior service to its members, homeowners, tenants, and guests. Known for its commitment to quality and excellence, the association maintains a high standard across all its amenities and services, creating a welcoming and refined environment where guests can enjoy fine dining in a sophisticated atmosphere. The Food & Beverage department plays a pivotal role within the organization, upholding the club's reputation by delivering creative culinary productions that meet or exceed expectations. The club emphasizes continuous innovation, professional development, and operational efficiency to... Show More
Job Requirements
- Food handler certification
- minimum of three years in a chef position in a fine-dining restaurant
- six plus years experience in kitchen operations, training, inventory, ordering, and cost control
- ability to lift up to 50 lbs
- availability to work minimum 40 hours per week, Tuesday through Sunday
- knowledge of sanitation and safety regulations
- prior experience in private club culinary environment preferred
Job Qualifications
- Minimum of three years in a chef position in a fine-dining restaurant
- private club background preferred
- six plus years of experience in kitchen operations, staff training, inventory, ordering, and cost controls
- experience in professional culinary techniques
- strong communication and leadership skills
- ability to manage food safety and sanitation standards
Job Duties
- Continually keep abreast of culinary trends and techniques
- create, develop, and implement new ideas in food
- create and develop menus balancing desires and controlling food costs
- perform as a working chef and provide line and prep assistance
- collaborate with the Restaurant Manager on menu selections and pricing
- develop recipes and techniques to ensure quality and minimize costs
- communicate and train staff in menu changes and presentations
- provide continuous hands-on supervision
- develop plate presentation and time standards
- ensure portion control standards are applied
- schedule staff to ensure direct supervision during meals and events
- develop quality assurance standards
- maintain sanitation, food safety, and cleanliness
- organize menus and food execution for special events
Job Qualifications
Experience
Expert Level (7+ years)
Job Location
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