Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Exact $70,000.00
Work Schedule
Standard Hours
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Performance bonus
Employee Discounts
Professional Development
Job Description
The hiring establishment is a public golf course featuring banquet and grill operations, offering a dynamic and engaging environment for culinary professionals. This establishment is renowned for delivering a premium guest experience through its combination of daily grill services, banquet and event catering, and special functions such as weddings and golf outings. The venue combines a passion for high-quality food with a commitment to top-tier customer service, making it a standout destination in the hospitality and golf industry. With a focus on innovation, seasonal menus, and consistency, the golf course fosters a culture of excellence and continuous improvement across all... Show More
Job Requirements
- Bachelor's degree in culinary arts or related field preferred
- minimum 5 years of progressive culinary leadership experience
- proven track record of managing high-volume banquet and grill operations
- excellent knowledge of food safety and sanitation standards
- ability to work flexible hours including weekends and holidays
- strong interpersonal and team-building skills
- ability to manage budgets and control costs effectively
Job Qualifications
- 5+ years of Executive Chef or Senior Sous Chef experience
- strong banquet and high-volume service background
- experience in golf, hospitality, resort, or event-driven environments preferred
- proven ability to manage food and labor costs
- ServSafe Manager certified or ability to obtain within 6 months
- strong leadership, communication, and organizational skills
Job Duties
- Lead all culinary operations for daily grill service, banquet and event execution, golf outings, weddings, and special events
- Develop and execute menus that are profitable, seasonal and market-driven, consistent with guest expectations and event needs
- Ensure food quality, presentation, and consistency meet brand and guest standards
- Maintain high standards of sanitation, food safety, and health department compliance
- Manage food cost targets typically 28-32 percent depending on outlet mix
- Control labor costs through proper scheduling and staffing plans
- Oversee purchasing, inventory management, and vendor relationships
- Minimize waste and maximize product utilization
- Support banquet pricing, menu engineering, and upselling initiatives
- Recruit, train, and retain kitchen staff
- Establish clear expectations, standards, and accountability
- Create prep guides, recipes, and execution standards
- Foster a positive, professional kitchen culture aligned with company values
- Collaborate closely with Front of House and Events teams
- Work directly with Events Director / Sales Team on menu creation and pricing, event execution planning, forecasting and staffing needs
- Ensure smooth execution for weddings, golf outings, corporate events, and seasonal promotions
- Support innovation in event offerings to increase average spend per event
- Deliver a consistent, high-quality guest experience across all outlets
- Address guest feedback and implement continuous improvement
- Support themed events, seasonal features, and promotional dining experiences
OysterLink - a focused job platform for restaurants and hotels.
Job Qualifications
Experience
Expert Level (7+ years)
Job Location
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