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Job Overview
Employment Type
Full-time
Work Schedule
Standard Hours
Day Shifts
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Professional Development
Meal allowance
Job Description
The Polo Club is a prestigious and renowned establishment known for its luxurious environment and commitment to excellence in all aspects of its operations, including culinary services. It is a highly respected club offering exceptional dining experiences across its various restaurants, production, and banquet venues. With a focus on providing members and guests with exquisite cuisine and impeccable service, the Club has established itself as a leader in the hospitality industry, particularly within the culinary sector. The organization embodies a dedication to quality, professionalism, and continuous improvement, making it an exceptional place for culinary professionals to advance their careers. Working... Show More
Job Requirements
- Culinary or pastry diploma or equivalent education
- Two to four years related experience or training
- Three to five years experience in high-end resort, club or hotel restaurants
- Ability to communicate effectively in English
- Knowledge of kitchen equipment use, cleaning and SOPs
- Strong organizational and leadership skills
- Ability to multitask and work under pressure
- Serve Safe certification
- Physical ability to lift up to 30 pounds frequently
- Willingness to work in high noise, heat, and cold environments
- Ability to stand, walk and use hands extensively during shifts
Job Qualifications
- Culinary or Pastry & Baking diploma from a vocational school or culinary college
- Associate's degree (AOS) or equivalent from two-year college
- Completion of a two-year apprentice program at a 4 or 5 star property or technical school
- Two to four years of related experience and/or training
- Three to five years or more experience in a four or five star rated resort, club or hotel restaurant as lead cook or junior sous chef
- Experience working under a certified master chef or master of France, top hotels, or platinum clubs
- Excellent culinary and pastry skills with ability to present cuisine in a modern and contemporary style
- Strong organizational skills for kitchen management
- Ability to plan and execute menus and functions
- Good communication skills in English, both written and verbal
- Ability to work in fast-paced, high-quality culinary environments
- Serve Safe certification
Job Duties
- Engage in preparing, portioning, cooking and advance preparation and garnishing of foods to ensure that the quality and consistency are at a high level of standards based on the chefs culinary pride program
- Cooks, bakes and prepares cuisine and pastry items at assigned stations and kitchens prior, during and after venue operations as needed and assigned
- Assumes responsibility for projects, assignments, supervision as assigned and trained by chefs and works efficient with a sense of urgency meeting or exceeding the set quality and standards
- Supervise, coach and counsel as part of the training and learning process assigned kitchen employees as directed by chef in charge
- Assists Executive Chef and/or assigned Chef in planning, preparing, presenting and serving of all cuisine and pastry items and menus
- Creates menu specials and participates in chef’s cookery and baking contests
- Trains line level employees on execution of menu items and service of all dishes from pass and buffets
- Creates special dishes and recipes including those using alcoholic beverages requiring tasting
- Maintains high levels of sanitary codes and sets cleanliness standards during service
- Assists in staff scheduling and learns essentials for this role
- Checks walk-in coolers and freezers daily to ensure proper rotation, storage and usage of all food items
- Assists in monthly inventory counts and organization
- Participates in budget planning and cost control under supervision
- Oversees deliveries to ensure proper price, quantity and quality
- Implements cleaning of kitchens and storerooms following SOPs
- Enforces Polo employee policies and culinary SOPs
- Communicates professionally with members, coworkers, management and the public
- Conforms to all regulations, policies and work procedures
- Exhibits a professional demeanor reflecting the Polo Club's values
- Performs other duties as assigned by chefs and Director of Culinary Operations/Executive Chef
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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