Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $77,969.00 - $150,000.00
Work Schedule
Flexible
Weekend Shifts
Night Shifts
Benefits
Medical insurance
mental health insurance
Dental Insurance
Vision Insurance
Life insurance
accident insurance
Pet insurance
Paid Time Off
401(k) plan and match
Holiday pay
Food and beverage discounts
Free Golf
Discounted golf
Free tennis
Discounted tennis
Employee assistance program
career growth
flexible schedules
development opportunities
Job Description
The Club at Snoqualmie Ridge, located in Snoqualmie, Washington, is a prestigious golf and country club known for its exceptional service and welcoming atmosphere. The club prides itself on providing an environment where team members thrive on anticipating needs, forging connections, and elevating experiences for members and guests alike. As part of Arcis Golf, a respected leader in the golf and hospitality industry, the club is committed to fostering an inclusive culture where diversity is celebrated and every individual is valued for their unique contributions. Arcis Golf is dedicated to creating positive working conditions and growth opportunities, reflecting their core... Show More
Job Requirements
- Food service permit as required by local or state government agency
- ServSafe certification must be obtained within 30 days of hire
- Ability to work nights, weekends and holidays
- Capacity to lift up to 50 pounds
- Strong communication skills
- Proficiency in budgeting, inventory management and staff training
- Problem-solving and reasoning abilities
Job Qualifications
- Previous experience in a chef leadership role
- High school diploma or equivalent required
- Bachelor’s degree, culinary degree or certificate preferred
- Strong attention to detail, planning and organizational skills
- Experience supervising others and leading a team
- Strong verbal and written communication skills
Job Duties
- Ensure compliance with national programs such as Menu Program, Approved Product List and Inventory procedures
- Responsible for selection, development and retention of talented culinary staff
- Ensure financial targets are being met and appropriate accounting procedures and monthly financial reviews are consistently followed
- Observe and coach workers to ensure quality and timeliness of product
- Review guest and member feedback and develop appropriate action plans
- Engineer all menu items to ensure quality and proper margins
- Create and execute short and long term operational and financial plans
- Ensure kitchen cleanliness and compliance with laws
- Create menus for events and daily features
- Communicate successes and best practices to Regional Chef and VP Food & Beverage
- Maintain communication between departments about special programs and events
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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