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Job Overview
Employment Type
Full-time
Work Schedule
Standard Hours
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Professional development opportunities
Meal Allowances
Job Description
The hiring establishment is a reputable private club under the ClubCorp umbrella, known for delivering top-tier dining and hospitality experiences. ClubCorp operates numerous premier clubs across various locations, focusing on excellence in service, food quality, and impeccable member satisfaction. The club maintains high standards by combining traditional club values with innovative culinary practices. The setting is upscale, serving discerning Members and Guests who expect sophisticated menus, immaculate service, and unique experiences. The culture emphasizes teamwork, professionalism, and continuous improvement. The club fosters a supportive environment where employees are encouraged to grow professionally, maintain high ethical standards, and contribute toward the... Show More
Job Requirements
- 18 years or older
- legally authorized to work in the United States
- able to work in an environment with fluctuating temperatures
- food service license or certification such as ServSafe Food Handler Certification
- minimum 3-5 years executive chef experience
- high school diploma or equivalent
- County Food Handlers Permit
Job Qualifications
- Minimum 3-5 years executive chef experience including kitchen staff supervision
- knowledge of cost controls, product quality, and sanitation standards
- high school diploma or equivalent required
- college degree preferred
- County Food Handlers Permit
- ServSafe Food Handler Certification
- ability to effectively interact with Members and staff
- leadership and team management skills
- experience with payroll and inventory systems
- ability to manage budgets and cost accounts
- strong problem-solving skills
- capability to multitask in a fast-paced environment
- knowledge of health, sanitation, and licensing regulations
Job Duties
- Plan meals considering guest counts and marketing conditions
- assign menu prices collaborating with FB and General Managers
- oversee overall cooking methods and food quality
- procure and organize food supplies and kitchen equipment
- consult on banquet cooking and serving arrangements
- interact professionally with Members and Guests to solicit feedback and manage special requests
- interview, select, and hire kitchen personnel
- direct training, advancement, and promotion of kitchen staff
- implement and enforce company policies including discipline and substance abuse control
- schedule and adjust employee work hours and responsibilities
- manage payroll calculations
- maintain cost accounts and ensure menu pricing yields profit
- meet budget guidelines for food, labor, and miscellaneous costs
- ensure safe workplace practices and resolve safety issues
- participate in inventory counts and pricing
- manage Point of Sale system usage
- collaborate in delivering the three steps of service
- handle Member/Guest complaints promptly with service recovery
- perform additional duties as needed
- adhere to company policies and standards
- maintain ethical conduct and integrity
- promote safe working habits
- pursue personal and professional growth
- lead and motivate team members
- solve problems using all resources
- attend requested meetings and seminars
- multitask efficiently
- initiate daily team lineups
- maintain clean and proper uniform daily
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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