Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $44,200.00 - $59,600.00
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
opportunities for professional development
supportive work environment
Job Description
St. Johns Golf & Country Club, located in the beautiful city of St. Augustine, Florida, is a prestigious private club renowned for its exceptional golfing facilities and outstanding hospitality services. With a legacy of providing a welcoming and luxurious environment for its members and guests, the club offers top-tier experiences in dining, recreation, and event hosting. The establishment prides itself on maintaining high standards of quality and excellence in every aspect of its operation, from its meticulously maintained golf courses to its fine dining and culinary services. It is a place where tradition meets excellence, offering a vibrant workplace culture... Show More
Job Requirements
- High school diploma or equivalent
- Proven experience in a kitchen management role
- Knowledge of food safety regulations and sanitation standards
- Ability to work nights and weekends
- Strong interpersonal and leadership skills
- Regular and reliable attendance
- Ability to train and supervise kitchen staff
- Capacity to handle multiple tasks efficiently
- Food safety and sanitation training
Job Qualifications
- Proven experience as a sous chef or similar role in a hospitality environment
- Strong leadership and team management skills
- Extensive knowledge of kitchen equipment and food safety standards
- Ability to manage food cost and quality control procedures
- Excellent organizational and multitasking abilities
- Effective communication skills
- Culinary degree or relevant certification preferred
- Food safety and sanitation training
Job Duties
- Oversees and manages food preparation for a specific area of the kitchen
- Supervises and ensures production of consistently high quality food
- Adheres to established control procedures for cost and quality such as food production charts, par inventories, standardized recipes, use records and food costing sheets
- Ensures that all recipes are followed and prepared on a consistent basis
- Monitors and checks the maintenance of all kitchen equipment daily
- Maintains and directs a quality sanitation program
- Maintains and implements daily food prep lists
- Assists Executive Chef with the ordering of all food products
- Assigns duties to associates for efficient operation of the kitchen
- Maintains and evaluates existing food concepts
- Assists in the development of new food concepts
- Assists in the achievement of budgetary objectives for the Food and Beverage Department
- Processes requisitions for supplies quickly and accurately
- Trains and supervises associates in the proper preparation of menu items and operation of equipment
- Assists in developing ongoing training programs
- Ensures proper receiving, storage (including temperature setting) and rotations of food products so as to comply with health department regulations
- Assists the Manager in interviewing, hiring, training, planning, assigning, and directing work, evaluating performance, rewarding, and disciplining associates
- addressing complaints and resolving problems
- Assists in the management of department members that may include, but is not limited to: Cooks, Stewards
- Incorporates safe work practices in job performance
Job Location
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