Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Exact $150,000.00
Work Schedule
Standard Hours
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Training and Development
Meal allowance
Job Description
This prestigious private club is committed to delivering an exceptional culinary experience across multiple dining outlets within its expansive facility, including The Sawyer, Peg's Poolside, Schaffer Shack, Basecamp, and other locations. Known for its commitment to excellence and member satisfaction, the club offers a vibrant work environment where culinary innovation and classic favorites meet to serve a discerning clientele. The role is based within a dynamic setting that emphasizes quality food production, diligent management of resources, and a collaborative team approach.
The position of Culinary Program Manager holds comprehensive responsibility for directing and overseeing all aspects of the club's culinar... Show More
The position of Culinary Program Manager holds comprehensive responsibility for directing and overseeing all aspects of the club's culinar... Show More
Job Requirements
- Associate’s degree or equivalent from two-year college or technical school
- three to five years experience and/or training in culinary management
- private club and/or multi kitchen management experience required
- ability to stand, walk, talk, hear, taste, smell, use hands, reach with hands and arms frequently
- occasional stooping, kneeling, crouching or crawling
- ability to lift up to 25 pounds frequently and up to 100 pounds occasionally
- willingness to work in wet or humid conditions, extreme cold and heat
- familiarity with food safety and applicable sanitation training
- excellent leadership and management abilities
- strong organizational and multitasking skills
Job Qualifications
- Associate’s degree (AA) or equivalent from two-year college or technical school
- three to five years experience and/or training in culinary management
- private club and/or multi kitchen management experience
- strong leadership and team management skills
- demonstrated ability in menu planning and cost control
- knowledge of food safety regulations and sanitation standards
- effective communication and interpersonal skills
- ability to develop and implement training programs
- proficiency in inventory management and vendor relations
- capability to maintain culinary excellence under pressure
Job Duties
- Manages all major food and beverage kitchen operating expenses, set margins and manages against projections
- menu creation, continues the time-tested menu items of the club while bringing fresh ideas and vitality with a chef’s menu of new creations, menus changed at least every quarter
- directs ordering amounts, inventory levels, timing of orders, receiving, invoice settling, and equipment maintenance
- inspects, selects and uses only the freshest fruits, vegetables, meats, fish, fowl and other food products to maintain the highest standard in food preparation
- maintains quality of food products and ensures consistency in food delivery and standards
- measures effectiveness of the food and beverage kitchen department through the food and beverage profit and service performance of the facility
- creates recipes and support materials such as recipe cards, descriptions, and/or pictures
- ensures that a quality sanitation program is followed throughout the kitchen operation
- ensures proper monitoring of storage including temperature setting and rotation of food products to comply with health department regulations
- responsible for interviewing and hiring, assures effective orientation and training are given to each new associate, develops ongoing training programs
- displays exceptional leadership by providing a positive work environment, counseling employees as appropriate and demonstrating a dedicated and professional approach to management
- manages department members including sous chef, banquet chef, pastry chef, cooks and stewards
- monitors business volume forecast and plans accordingly in manpower, productivity, costs and other expenses
- responsible for implementing and maintaining excellent service to achieve guest satisfaction
- incorporates safe work practices in job performance
- displays an attitude of loyalty, dedication, confidentiality and cooperation with other team executives and staff, accepts projects and responsibilities as assigned by the general manager and completes them in a timely manner
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
You may be also interested in: