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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
Washington Golf and Country Club is a prestigious private club known for its commitment to excellence, rich tradition, and outstanding member services. Established as a premier destination for golf enthusiasts and members seeking exceptional recreational and dining experiences, WGCC combines exclusivity with a welcoming, community-driven spirit. The club offers its members a variety of amenities beyond golf, including luxurious dining venues, social events, and catering services that reflect the highest standards of quality and sophistication. WGCC's dedication to superior food services is central to the member experience, making culinary excellence an essential part of its operations.
The role of Assist... Show More
The role of Assist... Show More
Job Requirements
- High school diploma or GED
- Culinary degree or Accredited certification preferred
- 3+ years of experience that is directly related to the duties and responsibilities specified
- Knowledge of soup and sauce preparation
- Obtain and maintain VA Food Service Sanitation Certification
- Demonstrated ability to supervise and train employees and/or students, including organizing, prioritizing and scheduling/planning and demonstrated leadership skills in managing issues at all levels
- Ability to plan a wide variety of menus, including international/ethnic, dietary, financial and social considerations
- Knowledge of ordering, inventorying and control of supplies, equipment, and/or services
- Ability to interact with all departments and members professionally and courteously
- Ability to ensure quality assurance programs in areas of responsibility
- Ability to multi-task with a professional demeanor while meeting and exceeding expectations
- Knowledge of set-up procedures for indoor, outdoor and special functions
- Advanced skill in preparation, cooking and presentation of a wide variety of food
- Working knowledge of food and wine pairing
- Demonstrated organization and coordination skills
- Ability to grasp, understand and train on front of the house techniques and service methods
- Ability to read, analyze and interpret general business periodicals, professional journals, technical procedures or governmental regulations
- Demonstrated strong oral and written communication skills to a wide variety of constituents
- Excellent interpersonal/relationship-building skills
- Proven record of providing excellent internal and external customer service
Job Qualifications
- High school diploma or GED
- Culinary degree or Accredited certification preferred
- 3+ years of experience that is directly related to the duties and responsibilities specified
- Knowledge of soup and sauce preparation
- Demonstrated ability to supervise and train employees and/or students, including organizing, prioritizing and scheduling/planning and demonstrated leadership skills in managing issues at all levels
- Ability to plan a wide variety of menus, including international/ethnic, dietary, financial and social considerations
- Knowledge of ordering, inventorying and control of supplies, equipment, and/or services
- Ability to interact with all departments and members professionally and courteously
- Ability to ensure quality assurance programs in areas of responsibility
- Ability to multi-task with a professional demeanor while meeting and exceeding expectations
- Knowledge of set-up procedures for indoor, outdoor and special functions
- Advanced skill in preparation, cooking and presentation of a wide variety of food
- Working knowledge of food and wine pairing
- Demonstrated organization and coordination skills
- Ability to grasp, understand and train on front of the house techniques and service methods
- Ability to read, analyze and interpret general business periodicals, professional journals, technical procedures or governmental regulations
- Demonstrated strong oral and written communication skills to a wide variety of constituents
- Excellent interpersonal/relationship-building skills
- Proven record of providing excellent internal and external customer service
Job Duties
- Prepare and directly supervise the preparation of a wide variety of breakfast items, soups, appetizers, sauces, meats, vegetables, starches and sandwiches according to prescribed recipes
- Assist the Executive Chef and Executive Sous Chef with inventories, pricing, cost controls, requisitioning, recipe development and issuing supplies and equipment for food production
- Ensure proper staffing for maximum productivity and high standards of quality
- Ensure all budgeted food, labor and kitchen supply costs are met on a monthly basis
- Assist Executive Chef/Executive Sous Chef with supervision of employees, sanitation and safety, menu planning and related production activities
- Prepare reports, cost menus, make schedules and perform administrative duties as assigned
- Ensure that all opening and closing preparation, production and hygiene schedules are adhered to on a shift by shift basis
- Maintain clean work areas, utensils and equipment
- Clean and supervise the cleaning of cooking utensils, grills, fryers, ovens, sinks, table tops and other kitchen equipment
- Attend to day-to-day problems and needs concerning food supplies and equipment and report to supervisor any unusual problems with supplies, equipment or working conditions
- Ensure proper labeling, rotation and freshness of all food items: dispose of and record all spoiled or unattractive foods
- Consistently maintains standards of quality, cost, presentation, and flavor of foods
- May be required to prepare special items according to request by a member
- Other duties as assigned
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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