Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $38,100.00 - $51,400.00
Work Schedule
Flexible
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
meal discounts
Professional Development
employee recognition programs
Job Description
The Reserve Club at Woodside is a distinguished private club known for its exceptional culinary offerings and unparalleled member experiences. Situated within a serene and upscale environment, the Club provides an elegant dining atmosphere that caters to both à la carte enthusiasts and large-scale banquet events. With a commitment to excellence, the Club fosters a culture of hospitality and culinary artistry, making it a premier destination for members seeking high-quality food and service. Operating with a focus on member satisfaction, operational efficiency, and culinary innovation, The Reserve Club at Woodside prides itself on upholding the highest industry standards in both... Show More
Job Requirements
- Culinary degree or equivalent professional experience preferred
- Minimum of 3-5 years of progressive kitchen experience, preferably in a private club, resort, or fine dining environment
- Ability to stand or walk for extended periods up to 10 hours per day
- Frequent bending, lifting, and carrying of objects up to 50 lbs
- Manual dexterity to operate kitchen equipment and tools
Job Qualifications
- Culinary degree or equivalent professional experience preferred
- Minimum of 3-5 years of progressive kitchen experience, preferably in a private club, resort, or fine dining environment
- Strong knowledge of food preparation techniques, flavor profiles, and menu development
- Experience supervising and training culinary teams
- Demonstrated leadership and interpersonal skills
- High attention to detail, creativity, and passion for culinary excellence
- Strong organizational and time-management abilities
- Working knowledge of cost control, inventory management, and kitchen safety procedures
- Proficiency in preparing low-fat, low-sodium, gluten-free, and other dietary-restricted meals
Job Duties
- Assist the Executive Chef with menu planning, food preparation, and daily kitchen operations for à la carte, banquets, and staff meals
- Supervise and participate in the preparation and execution of food production, ensuring consistency, quality, and presentation standards are met
- Expedite kitchen service during peak meal periods to ensure timely and accurate plate delivery
- Oversee recipe compliance and portion control
- Conduct regular menu tastings with the Executive Chef, managers, and service staff to ensure familiarity with menu items and standards
- Train, mentor, and evaluate culinary team members to promote professional growth and maintain high performance standards
- Collaborate with the Executive Chef on staff scheduling, performance evaluations, and disciplinary actions as necessary
- Foster a culture of teamwork, accountability, and respect among all kitchen staff
- Support the Executive Chef in recruiting, onboarding, and developing new culinary hires and interns
- Enforce proper food handling, sanitation, and safety standards in compliance with local health department regulations
- Supervise kitchen cleaning schedules and ensure all sanitation procedures including correct sanitizer concentrations and food storage practices are followed
- Monitor and maintain the cleanliness, organization, and safety of kitchen work areas, equipment, and storage spaces
- Assist the Executive Chef with food cost management, portion control, and waste reduction strategies
- Participate in monthly inventory counts and support accurate food and supply ordering based on production forecasts
- Maintain knowledge of product specifications, pricing, and vendor relationships
- Communicate effectively with the Executive Chef and management regarding kitchen needs, staff performance, and guest feedback
- Attend department and staff meetings as assigned
- Respond courteously to member and guest concerns, maintaining professionalism at all times
- Undertake special projects or assignments as directed by the Executive Chef
- Work a flexible schedule including evenings, weekends, and holidays as required by Club operations
- Adapt to warm, humid, and fast-paced conditions typical of a commercial kitchen environment
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
We didn't receive the exact location for this job posting,
please contact the employer.
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