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Job Overview
Employment Type
Full-time
Compensation
Salary
Range $73,600.00 - $101,400.00
Work Schedule
Standard Hours
Benefits
Health Insurance
Dental Insurance
Life insurance
401k plan
Annual bonus
vacation
Job Description
Cherry Valley Club, located at 28 Rockaway Avenue in Garden City, NY, is a prestigious private membership golf club with a history spanning over 110 years. Situated just 20 miles east of New York City on Long Island, this family-oriented club boasts approximately 750 members and thrives as a social and recreational hub. The club operates with annual gross revenues exceeding $10 million, with its Food and Beverage division contributing approximately $3 million. This division supports an active calendar of private functions, including around twenty golf outings and weddings each year. The club’s amenities include an 18-hole golf course designed... Show More
Job Requirements
- Bachelor’s degree in Culinary Arts or Hospitality Management and eight years of food production and management experience, or 15 years of relevant experience
- Certification from American Culinary Association or other professional hospitality association
- Food safety certification
- Ability to stand for long periods and perform physical duties including lifting up to 50 pounds
- Capability to work in hot, humid and noisy environments
- Strong organizational and supervisory skills
- Excellent communication abilities
- Demonstrated ability to manage budgets and food cost controls
- Commitment to maintaining high sanitation and safety standards
Job Qualifications
- Bachelor’s degree in Culinary Arts or Hospitality Management, or 15 years of relevant experience
- Exceptional cooking skills
- Ability to plan and monitor food-production-related costs
- Experience in menu planning in collaboration with management
- Knowledge of food purchase specifications and standard recipe development
- Ability to maintain food quality and sanitation standards
- Ability to pair wine and food and develop a wine list
- Strong knowledge of kitchen safety and emergency role performance
- Demonstrated leadership in staff hiring, training, and evaluation
- Budgeting and financial monitoring skills
- Experience in implementing sanitation and safety training programs
- Proven ability to develop policies and procedures to enhance food quality
- Excellent communication and interpersonal skills
- Ability to manage multiple kitchen teams and delegate effectively
Job Duties
- Hire, train, supervise, schedule and evaluate management staff in food and pastry production departments
- Plan menus with the General Manager and Food and Beverage Director for all food outlets and special events
- Schedule and coordinate work of chefs, cooks, and kitchen employees to ensure economical and technically correct food preparation within budgeted labor goals
- Approve requisition of products and food supplies
- Ensure high standards of sanitation, cleanliness, and safety in kitchen areas at all times
- Establish controls to minimize food and supply waste and theft
- Safeguard food-preparation employees by implementing training in safety, sanitation, and accident prevention
- Develop standard recipes and techniques to ensure quality and control costs
- Prepare data for budgets, project annual food and labor costs, and monitor financial results to meet goals
- Attend food and beverage staff and management meetings
- Consult with banquet function committee on food production for special events
- Cook or supervise skilful cooking of items
- Evaluate food products to ensure quality standards are met
- Interact with food and beverage managers to exceed member and guest expectations
- Plan and manage employee meal program
- Develop and update policies and procedures to enhance quality using state-of-the-art techniques
- Recruit, select, evaluate, coach, reward, and discipline kitchen staff fairly
- Recommend compensation rates and increases
- Maintain regular cleaning and maintenance schedules for kitchen areas and equipment
- Provide training and professional development opportunities
- Ensure kitchen staff participation in service line-ups and meetings
- Motivate and develop staff including cross-training and promotions
- Visit dining areas to welcome members
- Host taste panels for menu item feasibility
- Review and approve product purchase specifications
- Establish buffet presentations
- Maintain presence during high volume periods
- Implement safety training programs and manage OSHA compliance
- Follow proper sanitation and personal hygiene practices
- Undertake special projects assigned by Food and Beverage Director
Job Criteria
Experience
Expert Level (7+ years)
Job Location
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