Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $44,800.00 - $67,300.00
Work Schedule
Standard Hours
Benefits
Health Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Professional development opportunities
Flexible Schedule
Job Description
The Battleground at Deer Park is a premier golf club offering an exceptional golfing experience characterized by a challenging championship layout that caters to seasoned players looking for a true test of skill. Located amidst serene surroundings, this 18-hole golf course boasts rolling fairways, meticulously manicured greens, and thoughtfully placed water hazards that not only add aesthetic beauty but also strategic complexity to the game. The course’s diverse tee lengths ensure players of all skill levels, including novices, feel comfortable and competitive during their rounds, making it an inclusive venue for golf enthusiasts of varying abilities. As part of a... Show More
Job Requirements
- Previous chef experience in the restaurant or hospitality industry
- required state food handling certification
- must be able to frequently sit, stand, bend, kneel, walk, and crouch
- ability to lift to 50 lbs and to lift overhead and push/pull, move lighter objects
- will be exposed to chemicals used in typical cleaning supplies
Job Qualifications
- Previous chef experience in the restaurant or hospitality industry
- required state food handling certification
- must be able to frequently sit, stand, bend, kneel, walk, and crouch
- ability to lift to 50 lbs and to lift overhead and push/pull, move lighter objects
- will be exposed to chemicals used in typical cleaning supplies
Job Duties
- Plan menus for ala carte, banquets, tournaments, holidays and special events
- price and cost menus while taking into consideration member/customer needs, marketing conditions, popularity of various dishes, holidays, costs and a wide variety of other factors
- provide the culinary vision to ensure member/guest satisfaction and meet all the financial goals of the club
- learn members' names, interests and preferences
- be visible, accessible and ready to listen to members' input
- create and update an innovative, relevant, consistently interesting menu that provides competitively priced and desirable options that are reflective of members' interests and tastes
- schedule and coordinate the work of cooks and other kitchen employees
- capable of filling all kitchen positions as a fill in when needed to ensure service standards and efficient operations
- develop recipes and techniques for food preparation and presentation, which help to assure consistently high quality and to minimize food costs
- exercise portion control over all items served
- develop and maintain vendor relations to ensure quality and pricing
- ensure sanitation and cleanliness standards are maintained throughout the kitchen areas at all times
- establish controls and monitor kitchen activities to minimize food and supply waste and theft
- train food preparation employees regarding safety, hazardous materials, sanitation and accident prevention principles
- maintain the budgeted monthly food cost and labor as outlined in the annual budget
- conduct monthly inventory of food and supplies along with maintaining a monthly PO log
- manage employment activities for kitchen staff members, including but not limited to, monthly staff meetings, personnel recruitment and selection, performance evaluations, training, compensation, discipline and termination
- provide orientation of Club and department rules, policies and procedures and oversee training of all new kitchen staff
- maintain knowledge of current and projected industry developments through continuous attention to industry periodicals and participation in relevant trade associations and organizations
- assure the efficient and timely submission of all required operational, financial, budgetary and related reports
- work closely with the Food and Beverage Manager to educate service staff on menu knowledge
- perform other assigned duties as delegated by the General Manager and F&B Manager
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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