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Job Overview
Employment Type
Full-time
Compensation
Salary
Range $110,000.00 - $125,000.00
Work Schedule
Standard Hours
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Professional development opportunities
Employee Discounts
Paid holidays
Job Description
Mid-Pacific Country Club is a prestigious, member-focused private club known for its outstanding amenities and exceptional service standards, situated in a scenic location that caters to an upscale clientele. It provides an array of recreational and dining experiences that reflect the high expectations of its members, combining tradition with modern luxury. The club hosts numerous social events, golf tournaments, and private gatherings, creating a vibrant atmosphere centered around community, sports, and fine dining. The culinary department plays a crucial role in the club’s success, delivering innovative menus, quality food, and memorable dining experiences across all club outlets including the main... Show More
Job Requirements
- Bachelor’s degree in culinary arts or hospitality management or equivalent
- Minimum 8 years of food production and management experience or 15 years high-volume culinary experience
- Exceptional culinary skills
- Strong knowledge of food quality and sanitation
- Ability to manage costs and recipes
- Experience managing kitchen operations during emergencies
- Certification from culinary association
- Food safety certification
- Ability to stand for prolonged periods and lift up to 50 pounds
- Ability to work in hot, humid, and noisy environments
Job Qualifications
- Bachelor’s degree in culinary arts or hospitality management or equivalent combination of education and experience
- At least 8 years of food production and management experience in an upscale environment or minimum 15 years of relevant high-volume culinary experience
- Exceptional culinary skills with passion for food innovation
- Strong knowledge of food quality, presentation, and sanitation standards
- Ability to manage food production costs and develop standard recipes and purchase specifications
- Competent in managing kitchen operations under emergency situations
- Ability to collaborate on wine pairing and wine list development
- Certification from American Culinary Association or similar
- Food safety certification
Job Duties
- Hire, train, supervise, and evaluate management staff in food and pastry production departments
- Recruit and make selection decisions, evaluate job performance of kitchen staff, and manage corrective actions and discipline
- Motivate and develop staff including cross-training and professional development
- Ensure kitchen representatives attend service line-ups and meetings
- Plan menus for à la carte offerings and special events
- Develop and implement standard recipes and food preparation techniques
- Host taste panels and refine menu items based on feedback
- Review and approve product purchase specifications
- Schedule and coordinate chefs, cooks, and kitchen employees to meet labor and budget goals
- Implement controls to minimize waste, theft, and maintain sanitation and safety
- Establish cleaning and maintenance schedules for kitchen areas and equipment
- Prepare budget data and monitor financial results for food and labor costs
- Implement safety training and manage OSHA-related kitchen safety programs
- Maintain SDSs and proper sanitation practices
- Visit dining areas to welcome members and collect feedback
- Interact with food and beverage managers to exceed member expectations
- Consult with banquet committee on food production for events
- Maintain presence during high volume periods to ensure smooth operations
- Develop and update kitchen policies and buffet presentations
Job Qualifications
Experience
Expert Level (7+ years)
Job Location
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