Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $48,000.00 - $64,900.00
Work Schedule
Flexible
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Professional development opportunities
Meal allowance
Job Description
Seabrook is a prestigious and high-volume club known for its commitment to culinary excellence and exceptional member experiences. With a focus on delivering top-quality food and service, Seabrook has established itself as a leader in the hospitality industry, offering a dynamic and professional environment for culinary professionals. The club emphasizes core values, employee development, and maintaining the highest standards in food production and kitchen operations. As a respected establishment, Seabrook provides its team members with meaningful opportunities to grow, learn, and contribute to a thriving food service community. The club's kitchen team is crucial in upholding the standards expected by... Show More
Job Requirements
- Culinary Arts Degree preferred but negotiable depending on previous work history
- minimum 4 years progressive managerial responsibilities in a high volume club or hotel environment
- good leadership, management, organizational, and communication skills
- working knowledge of computer programs
- knowledge of all food service equipment and cutlery
- ability to work in physically demanding and stressful environments
- ability to stand, sit, bend, stoop, and reach for extended periods
- ability to lift and move heavy objects
- normal range of hearing and vision
- must be able to function professionally in a high pressure environment
- willingness to work variable hours including long days
Job Qualifications
- Culinary Arts Degree preferred but negotiable depending on previous work history
- minimum 4 years progressive managerial responsibilities in a high volume club or hotel environment
- good leadership, management, organizational, and communication skills
- working knowledge of computer programs
- knowledge of all food service equipment and cutlery
- ability to maintain professional relationships with staff and guests
- continuing education in culinary knowledge and skills
Job Duties
- Lead by example and promote Seabrook Core Values, Characteristics, Employee Constitution and Decision Making
- supervise kitchen preparation for service of all stations
- verify that all portion sizes, quality standards, department rules, policies and procedures are maintained by kitchen employees
- verify that all sanitation, nutrition, and safety practices are maintained by kitchen employees
- supervise the production of all food items
- inspect food garnishments, flavor & consistency
- assist Executive Chef with menu planning, specials, and food purchasing
- assume managerial responsibility in the absence of the Executive Chef & Executive Sous Chef
- plan and conduct meetings with employees-daily lineups
- train new employees
- complete employee annual reviews as assigned by the Executive Chef
- maintain a professional relationship with all staff
- ensure proper maintenance of kitchens for safe and efficient operations
- produce and enforce daily cleaning checklists as well as assign downtime cleaning projects on a daily basis
- enforce the daily utilization of prep lists-line stations, banquets and general prep
- ensure that all products are wrapped, labeled, and dated
- maintain department transfer sheets & invoices for their timely recording by accounting
- continually work on culinary knowledge and skills through demonstrations, specific products, cookbooks and continuing education classes
- participate with open dialog with members and guests visiting our restaurants or banquets
- assist in recording member/guest comments &/or complaints
- assist with daily kitchen manager report as needed
- complete any other projects as assigned by the Executive Chef or Executive Sous Chef
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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