Job Overview
Employment Type
Hourly
Full-time
Compensation
Type:
Hourly
Rate:
Range $27.00 - $30.00
Work Schedule
Day Shifts
Weekend Shifts
Benefits
Dental Insurance
Vision Insurance
Health Insurance
Paid Time Off
Free parking
daily meals
Job Description
The Tiburon Peninsula Club is recognized as the premier athletic club located in Marin, renowned for its commitment to excellence and providing a top-tier experience for its members. This elite club offers not only state-of-the-art athletic facilities but also exceptional dining services that align with the health-conscious lifestyles of its members. As a distinguished establishment, the club prides itself on fostering a community atmosphere that blends fitness, wellness, and superior hospitality.
The role of Kitchen Manager at The Tiburon Peninsula Club is an exciting opportunity for culinary professionals seeking to bring creativity and operational expertise to a high-volume, all-day dining... Show More
The role of Kitchen Manager at The Tiburon Peninsula Club is an exciting opportunity for culinary professionals seeking to bring creativity and operational expertise to a high-volume, all-day dining... Show More
Job Requirements
- Must be fluent in English
- Preferred bilingual in Spanish
- Ability to stand for long periods
- Ability to lift 40 pounds overhead
- Flexible to work weekends, holidays, and occasional morning shifts
- Creative with a passion for excellent food
- Prior supervisory experience
- Commitment to sanitation and safety standards
Job Qualifications
- Minimum of 5 years cooking experience
- At least 2 years in a supervisory role
- Previous Sous Chef experience
- Bilingual proficiency in English and Spanish preferred
- Strong organizational and multitasking skills
- Experience in high-volume a la carte operations
- Effective communication and leadership abilities
Job Duties
- Oversee preparation and production of lunch and dinner services
- Manage organization of kitchen and storage coolers
- Ensure adherence to food cost controls and portion management
- Supervise and train line cooks and culinary students
- Maintain compliance with sanitation standards and health regulations
- Conduct inventory walk-throughs and prioritize product utilization
- Collaborate with Executive Chef on menu development and daily specials
- Coordinate with Front-of-House management regarding service modifications
- Handle kitchen equipment maintenance and cleanliness
- Enforce food quality standards including consistency and presentation
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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