Job Overview
Employment Type
Full-time
Work Schedule
Standard Hours
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Career Development
Equal opportunity employer
Job Description
The Battleground at Deer Park is a premier golf course known for its championship layout designed to challenge even the most seasoned players. With 18 holes set amidst rolling fairways, manicured greens, and thoughtfully placed water hazards, the course offers a serene and enjoyable golf experience. Additionally, the course features varied tee lengths ensuring novices feel comfortable and competitive during play. Part of the KemperSports Management portfolio, The Battleground at Deer Park prides itself on delivering outstanding service and memorable experiences to its members and guests. As a full-time, non-seasonal, salaried, exempt position, the club is currently seeking a skilled... Show More
Job Requirements
- State food handling certification required
- Previous chef experience in restaurant or hospitality industry required
- Ability to frequently sit, stand, bend, kneel, walk and crouch required
- Ability to lift up to 50 lbs and move lighter objects required
- Willingness to be exposed to cleaning chemicals
- Full-time availability
- Not seasonal
- Ability to work in both front and back of house
- Strong leadership and communication skills
Job Qualifications
- Previous chef experience in the restaurant or hospitality industry
- Required state food handling certification
- Ability to frequently sit, stand, bend, kneel, walk and crouch
- Ability to lift up to 50 lbs and move lighter objects
- Willingness to work in environments with cleaning chemicals
Job Duties
- Plan menus for ala carte, banquets, tournaments, holidays and special events
- Price and cost menus considering member needs, marketing conditions, popularity, holidays and costs
- Provide culinary vision to ensure member and guest satisfaction and meet financial goals
- Learn members’ names, interests and preferences
- Be visible, accessible and ready to listen to members’ input
- Create and update innovative, relevant menus reflecting member interests and tastes
- Schedule and coordinate kitchen staff work
- Fill in all kitchen positions as needed to ensure service standards
- Develop recipes and food presentation techniques to assure quality and minimize costs
- Develop and maintain vendor relations for quality and pricing
- Ensure sanitation and cleanliness standards in kitchen areas
- Establish controls to minimize food and supply waste and theft
- Train food preparation employees on safety, hazardous materials, sanitation and accident prevention
- Maintain budgeted food cost and labor as outlined in the annual budget
- Conduct monthly inventory and maintain purchase order logs
- Manage employment activities including recruitment, evaluations, training, compensation, discipline and termination
- Provide orientation and training on club and department policies to new kitchen staff
- Stay informed on industry developments through periodicals and trade associations
- Submit required operational, financial, budgetary and related reports efficiently
- Work with Food and Beverage Manager to educate service staff on menu knowledge
- Perform other duties as assigned by General Manager and Food and Beverage Manager
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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