Job Overview
Compensation
Type:
Salary
Rate:
Range $100,000.00 - $114,000.00
Benefits
Golf benefits for free play, guest passes and visits to all 8 Oki courses
50 percent discount on shift meals
25 percent discount for you and up to four guests (excluding alcoholic beverages)
Flexible work environment
401K with company match
Paid sick time
Team Member Referral Program participation
Medical, dental, vision, telehealth coverage for full-time team members
FSA options
Company Paid Life Insurance and Long-Term Disability
Paid vacation and holiday pay for full-time team members
Job Description
The Golf Club at Newcastle is widely recognized as the Puget Sound's premier public golf and event destination. Situated on 350 expansive, hilltop acres, this distinguished establishment boasts 36 holes of championship golf complemented by breathtaking panoramic views that capture the beauty of Lake Washington, Mt. Rainier, the Olympic and Cascade Mountain ranges, and the iconic Seattle skyline. At the heart of the club is a spectacular 44,000 square foot clubhouse coupled with extensive, year-round practice facilities. The Golf Club at Newcastle is not only a haven for golf enthusiasts but also an exceptional venue for events, owing to its... Show More
Job Requirements
- Minimum of 3 years experience as an Executive Chef or Kitchen Manager in multi-outlet facilities
- experience in restaurant and event catering environments at Senior Sous level or above
- successful completion of Certified Chef de Cuisine or a nationally ranked Culinary or Vocational School or equivalent experience
- ServSafe certified
- ability to lift 50 pounds occasionally
- physical stamina for standing for long periods
- capability to perform physical activities such as lifting, reaching, bending, twisting, pushing, pulling, squatting, grasping
- exceptional leadership and coaching ability
- strong communication skills both written and verbal
- ability to multi-task and remain focused
- willingness to work hands-on and lead by example
Job Qualifications
- Minimum of 3 years as an Executive Chef or Kitchen Manager in a multi-outlet facility
- experience in both restaurant and event catering environments at a Senior Sous level or above
- positive and proactive supervisory, leadership, management, and coaching skills
- strong written and verbal communication skills
- ability to multi-task and maintain focus on key objectives
- willingness to lead by example
- Certified Chef de Cuisine or higher from the American Culinary Federation or equivalent culinary education
- ServSafe certification
Job Duties
- Selecting and developing recipes that meet corporate guidelines
- standardizing plating guidelines to ensure consistent quality
- establishing and upholding quality and portion standards
- planning and pricing menus
- ensuring proper equipment operation and maintenance
- ensuring proper safety and sanitation in the kitchen
- supervising and coordinating all culinary activities
- managing labor and food costs to achieve budgetary goals
- mentoring and training team members
- scheduling staff according to business needs and budget
- managing purchasing and inventory responsibilities
- maintaining health and cleanliness standards
Job Location
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