Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $100,000.00 - $114,000.00
Work Schedule
Flexible
Benefits
golf benefits
shift meal discount
Guest discount
Flexible work environment
401K with company match
Paid sick time
Team Member Referral program
Medical insurance
Dental Insurance
Vision Insurance
Telehealth coverage
FSA options
Life insurance
long-term disability
Paid vacation
Holiday pay
Job Description
The Golf Club at Newcastle is the Puget Sound's premier public golf and event destination, sprawling across 350 expansive, hilltop acres. This luxurious facility boasts 36 holes of championship golf, all framed by breathtaking panoramic views of Lake Washington, Mt. Rainier, the Olympic and Cascade Mountains, and the Seattle skyline. The property features a spectacular 44,000 square foot clubhouse complemented by extensive year-round practice facilities, offering a unique and unforgettable experience for its guests. Because of its first-class amenities, stunning natural setting, and unwavering commitment to high-quality service, The Golf Club at Newcastle is an extraordinary place for both recreation... Show More
Job Requirements
- Minimum of 3 years of experience as Executive Chef or Kitchen Manager in multi-outlet facility
- experience in restaurant and event catering environments at a Senior Sous level or above
- completion of Certified Chef de Cuisine or higher or a nationally ranked culinary or vocational school or equivalent experience
- ServSafe certification
- ability to lift 50 pounds occasionally
- stamina to stand for long periods
- ability to bend, twist, push, pull and use arm-hand coordination consistently
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
- good written and verbal communication skills
- ability to multi-task while focusing on key objectives
- willingness to lead by positive example
- Certified Chef de Cuisine or higher from the American Culinary Federation or equivalent culinary/vocational school completion or experience
- ServSafe certification
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
- ensure proper safety and sanitation in the kitchen
- oversee all kitchen operations including supervising and coordinating culinary activities
- manage labor and food costs to meet budgetary goals
- develop innovative ideas to continually deliver exceptional quality products
- maintain highest health and cleanliness standards
- ensure guest survey scores for food quality and consistency are above 4.5
- mentor, coach, train and develop team members
- lead by example to motivate and set performance standards
- complete menu development, cost controls, purchasing and inventory responsibilities
- manage monthly expenses to budget minimizing overtime
- schedule staff according to business levels and budget
Job Qualifications
Experience
Expert Level (7+ years)
Job Location
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