Job Overview
Employment Type
Full-time
Work Schedule
Flexible
Weekend Shifts
Night Shifts
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Professional Development
Paid holidays
Job Description
Rock Spring Golf Club at West Orange is a distinguished golf establishment featuring one of only two public golf courses in the United States designed by the legendary architect Seth Raynor. Known for his highly ranked course designs such as Fisher's Island in New York, Shoreacres on Chicago's North Shore, and Mid Ocean Club in Bermuda, Raynor's influence is evident in Rock Spring's layout. The 6,600-yard par-71 course is set on a scenic, rolling, tree-lined site and boasts many of Raynor's signature design elements, including unique and creative green complexes. Founded in 1925, Rock Spring Golf Club has a rich... Show More
Job Requirements
- College degree preferred
- Minimum 3 years culinary experience with supervisory and/or management roles
- State certified and/or Serve Safe certified
- Experience in budget development and fiscal management
- Strong strategic planning and staff management skills
- Effective written and verbal communication skills
- Ability to multitask and work under pressure
- Flexibility to work nights and weekends
- Professional attitude and appearance
Job Qualifications
- College degree preferred
- 3 years culinary experience, supervisory and/or management experience, preferably in the golf industry
- State certified and/or Serve Safe certified
- Demonstrated experience and capability in the areas of budget development, fiscal management, strategic planning, staff management
- Demonstrated quality written, verbal, and interpersonal communication skills
- Ability to analyze and solve problems
- efficiently handle multiple duties under pressure with minimal supervision
- work flexible hours as required including nights/weekends
- Positive attitude, professional manner and appearance in all situations
Job Duties
- Plan menus and assist with menu pricing taking into consideration customer needs, marketing conditions, popularity of various dishes, holidays, costs, and a wide variety of other factors
- Schedule and coordinate the work of chefs, cooks and other kitchen employees to assure that food production is economical and technically correct
- Develop recipes and techniques for food preparation and presentation, which help to assure consistently high quality and to minimize food costs
- Approve the requisition of products and other necessary food supplies
- Ensure sanitation and cleanliness standards are maintained throughout the kitchen areas at all times
- Establish controls and monitor kitchen activities to minimize food and supply waste and theft
- Train food preparation employees regarding safety, sanitation and accident prevention principles
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Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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