Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $100,000.00 - $110,000.00
Work Schedule
Standard Hours
Day Shifts
Benefits
Medical insurance
Dental Insurance
Vision Insurance
Life insurance
short-term disability insurance
long-term disability insurance
401(k) retirement savings plan
Paid Time Off
Job Description
Social Club at University Club San Diego is a distinguished establishment within the renowned Invited company, which has been a leader in the hospitality and service industry since 1957. Invited is the largest owner and operator of private clubs nationwide, managing over 130 country, city, and athletic clubs. These clubs provide exceptional amenities including championship golf courses, state-of-the-art racquet facilities, resort-style pools, modern workspaces, handcrafted cuisine, and fitness centers, all aimed at enriching the lives of members, guests, and employees alike. Their commitment to building meaningful relationships and promoting an inclusive culture has made them a beloved community and employer... Show More
Job Requirements
- High school diploma or equivalent
- minimum of 3 years experience as an Executive Chef
- valid county food handler’s permit
- valid ServeSafe permit
- availability to work full-time
- strong leadership and communication skills
- ability to manage budgets and labor costs
- knowledge of health and safety regulations
- experience with menu planning and food procurement
Job Qualifications
- High school diploma or equivalent
- minimum of 3 years as an Executive Chef with proven expertise in supervising kitchen staff, managing cost controls, ensuring product quality, maintaining sanitation standards
- valid county food handler’s and ServeSafe permit
- college degree in Culinary Arts or related field preferred
- additional culinary certifications advantageous
- in-depth knowledge of kitchen operations, food cost budgeting, and effective kitchen management
Job Duties
- Plan meals and create menus based on guest preferences, marketing conditions, and event needs
- assign prices to items in collaboration with the F&B Director and General Manager
- complete detailed menu engineering worksheets using the food and beverage point-of-sale system
- effectively communicate and distribute information for seamless menu execution
- ensure menus are prominently displayed for kitchen clarity and consistency
- direct overall cooking to meet quality standards
- regularly taste and check food for consistency
- manage food production during different volume periods ensuring smooth kitchen operations
- oversee procurement of food supplies and kitchen equipment
- manage food and labor costs adhering to budgets
- participate in inventory management with the Director of Food & Beverage
- ensure profitability through pricing and cost account management
- schedule, supervise, and manage payroll for back-of-house employees
- recruit, interview, hire, and train kitchen personnel fostering career advancement
- implement and supervise adherence to company policies including discipline and safety
- engage with members through daily table visits and feedback solicitation
- collaborate on banquet and event planning with F&B and Event Sales Directors
- ensure compliance with health, safety, and licensing regulations
- analyze workplace practices to maintain a safe work environment
- maintain payroll records and manage the Aloha POS system
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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