Job Overview

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Employment Type

Full-time
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Compensation

Type:
Salary
Rate:
Starting from $60,000.00
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Work Schedule

Standard Hours
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Benefits

Dental Insurance
Health Insurance
Paid Time Off
Vision Insurance

Job Description

We are seeking a full time, salaried Head Chef to join our Food and Beverage team in Lake Ozark, Missouri at Osage National Golf Course.  The is a full-time, year-round position with a short restaurant closure in mid-December for holidays and planning for the next season.  Osage National Golf Course has a simple sports bar menu available 6 days per week.  We are looking for a candidate with prior banquet experience, and the ability to prepare food for up to 200 guests.  This position will come with a full benefits package to include Medical, Dental and Vision coverage as well as a generous Paid Time Off package and Holiday Pay.  Please see a general job description below and should you feel your knowledge, education and experience could be a match, apply today! 

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Salary Range: $60,000 per year

Job Description:

Oversees all functions of Food & Beverage kitchen department including staffing, menu planning, ordering, vendor monitoring, food productions, inventory, catering and budgeting.

Duties & Responsibilities:

  • Manages all operating expenses, sets margins and manages against projections.
  • Creates innovative menus established with current food costs and member/guest satisfaction in mind.
  • Controls ordering, inventory levels, timing of orders, receiving, and invoice settling.
  • Works with Building Maintenance to maintain kitchen equipment.
  • Ensures quality sanitation program is followed throughout the kitchen operation.
  • Ensures proper monitoring of storage (including temperature setting) and rotation of food products to comply with Health Department regulations.
  • Manages department employees including chefs, cooks and stewards and is responsible for training, planning, assigning, and directing work, evaluating performance, rewarding & disciplining employees; addressing complaints and resolving problems.
  • Monitors business volume forecast and plans accordingly in areas of staffing, productivity, costs and other expenses.
  • Responsible for implementing and maintaining excellent service to assure guests dining satisfaction.\
  • Incorporates safe work practices in job performance.
  • Regular & reliable attendance.

Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee of this job.  Duties, responsibilities and activities may change at any time with or without notice.

Degree/Licenses:

Bachelor’s degree with major concentration in food preparation, management, nutrition or related field. Work requires 3-4 years progressive experience in high volume food production or catering. Or an equivalent combination of relevant education and/or experience.

Physical Demands:

While performing the duties of this job, the employee is regularly required to talk or hear.  The employee is occasionally required to stand; walk; sit; use hands to finger, handle, or feel; reach with hands and arms; and stoop, kneel or crouch.  The employee must occasionally lift and/or move up to 50 pounds.  Specific vision abilities required by this job include close vision and distance vision. 

Please note, the chosen candidate will be required to successfully complete a background check as a condition of employment.

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Job Qualifications

Experience

Entry Level (1-2 years)

Job Location

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