Job Overview
Employment Type
Full-time
Part-time
Compensation
Type:
Salary
Rate:
Range $58,000.00 - $74,100.00
Work Schedule
Standard Hours
Benefits
Medical Coverage
dental coverage
vision coverage
Life insurance
short-term disability insurance
long-term disability insurance
401(k) retirement savings plan
Paid Time Off
Job Description
Brookstone Golf & Country Club, located in Acworth, GA, is a prestigious private club that offers an exceptional golfing experience along with a host of first-class amenities. This establishment is part of Invited, the largest owner and operator of private clubs nationwide, which boasts an impressive portfolio of over 130 country, city, and athletic clubs. Since its inception in 1957, Invited has focused on building meaningful relationships and enriching the lives of its members, guests, and more than 17,000 employees. The organization prides itself on providing outstanding recreational, dining, and social experiences through state-of-the-art facilities including championship golf courses, modern... Show More
Job Requirements
- High school diploma or equivalent
- Minimum of 3 years of experience as a Sous Chef
- Health and sanitation card
- Food service management certification, Serve Safe
Job Qualifications
- High school diploma or equivalent
- Minimum of 3 years of experience as a Sous Chef
- Health and sanitation card
- Food service management certification, Serve Safe
- Preferred college degree in Culinary Arts or related field
- Proficient with all kitchen equipment
- Comprehensive understanding of cost and labor controls
- Knowledgeable in traditional and contemporary culinary techniques
Job Duties
- Oversee the development and execution of menus and meal planning/production, adapting to forecasted member counts to ensure optimal service and product quality
- Ensure cleanliness and sanitation of the kitchen including equipment, work areas, counters, tools, and waste management, maintaining high standards of hygiene and safety
- Procure food supplies and kitchen equipment, including inventory organization and participation in periodic inventory counts
- Determine budgetary requirements for food supplies, kitchen equipment, and materials, ensuring cost-effectiveness and adherence to financial guidelines
- Analyze food and labor production reports, utilizing menu engineering and other data to control expenses and optimize operational efficiency
- Lead the recruitment, selection, and hiring processes for kitchen staff, incorporating the Executive Chef’s insights and recommendations to build a high-performing team
- Coordinate scheduling and adjust work hours and responsibilities to meet operational needs, addressing employee concerns and resolving issues promptly
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Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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