Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $100,000.00 - $114,000.00
Work Schedule
Flexible
Benefits
golf benefits
meal discounts
Flexible work environment
401K with company match
Paid sick time
Medical insurance
Dental Insurance
Vision Insurance
Paid vacation
Holiday pay
Life insurance
long-term disability
Job Description
The Golf Club at Newcastle, situated atop 350 expansive hills in the Puget Sound area, is renowned as one of the premier public golf and event destinations in the region. It offers visitors 36 holes of championship golf backed by breathtaking panoramic views that include Lake Washington, Mt. Rainier, the Olympic and Cascade Mountains, and the iconic Seattle skyline. This captivating scenery is enhanced by a stunning 44,000 square foot clubhouse and comprehensive year-round practice facilities, creating a unique and memorable experience for all guests. As a hub for a variety of career opportunities, the club encompasses diverse roles including... Show More
Job Requirements
- Bachelor's degree or relevant culinary certification
- minimum 3 years of executive-level culinary experience
- experience in multi-outlet facilities
- knowledge of restaurant and event catering operations
- strong leadership and team management skills
- excellent communication abilities
- multi-tasking capability
- physical ability to lift 50 pounds and stand for long periods
- commitment to kitchen safety and sanitation
- willingness to maintain high quality and portion standards
- proficiency in menu development, cost control, and inventory management
Job Qualifications
- Minimum of 3 years as an Executive Chef or Kitchen Manager in a multi-outlet facility
- experience in restaurant and event catering environments at a Senior Sous level or above
- positive and proactive leadership and coaching skills
- excellent written and verbal communication skills
- ability to multi-task with focus on key objectives
- willingness to lead by example
- Certified Chef de Cuisine or higher from the American Culinary Federation or equivalent
- ServSafe certified
Job Duties
- Select and develop recipes that meet corporate guidelines
- standardize plating guidelines to ensure consistent quality
- establish and uphold quality and portion standards
- plan and price menus
- ensure proper equipment operation and maintenance
- maintain proper safety and sanitation in the kitchen
- oversee all kitchen operations including supervising and coordinating culinary activities
- manage labor and food costs to achieve budgetary goals
- develop innovative ideas to enhance product quality and profit contributions
- ensure kitchen cleanliness and health standards
- maintain guest survey scores for food quality above 4.5
- mentor, coach, and train team members
- lead by example with motivation and dedication
- complete menu development, cost controls, purchasing, and inventory responsibilities
- manage monthly expenses to budget, minimizing overtime
- schedule staffing within business demand and budgeted guides
Job Qualifications
Experience
Expert Level (7+ years)
Job Location
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