Job Overview
Employment Type
Full-time
Hourly
Compensation
Type:
Hourly
Rate:
Range $28.00 - $30.00
Work Schedule
Flexible
Day Shifts
Weekend Shifts
Night Shifts
Benefits
Medical insurance
Dental Insurance
Vision Insurance
Disability insurance
Life insurance
Paid Time Off
Holiday pay
Employee Meals
Uniform allowances
Golf privileges
Potential yearly bonuses
Job Description
Promontory Club is a distinguished and acclaimed community that spans over 11 square miles and has seen an investment exceeding $400 million dedicated to creating exceptional, award-winning amenities designed for every season. It has established itself as a premier destination where life’s most meaningful and joyous moments naturally unfold. The community offers a wide range of extraordinary family experiences, setting it apart from any other residential or recreational area. Known for its breathtaking scenery and high standards of living and recreation, Promontory Club is not just a place to live but a lifestyle choice that emphasizes quality, luxury, and community... Show More
Job Requirements
- High school diploma or equivalent
- two years of experience in culinary management and administration
- three years of previous culinary experience
- must be at least 21 years old
- must have and maintain TIPS and ServeSafe certifications
- broad experience in Italian cuisine preferred
- basic knowledge of Microsoft Word, Excel and Outlook
- ability to multitask and maintain professionalism in fast-paced environments
- authorized to work in the United States without sponsorship
- ability to stand for extended periods
- able to lift 15 pounds frequently and 50 pounds occasionally
- willingness to work nights, holidays, weekends and various hours
- able to work in hot and cold environments
- willing to work at any Food & Beverage outlet at Promontory when required
Job Qualifications
- High school diploma or general education degree (GED) preferred
- culinary degree from an approved school or combination of schooling and work experience preferred
- must have and maintain TIPS and ServeSafe certifications
- must be at least 21 years of age
- minimum of two years culinary management and administration experience required
- minimum of three years previous culinary experience required
- broad experience in Italian cuisine preferred, including handmade pastas, wood-fired pizza preparation, Italian breads and desserts
- basic computer skills including proficiency in Microsoft Word, Excel, and Outlook required
- previous experience using POS software (Northstar) preferred
- strong attention to detail
- ability to multitask in a fast-paced environment
- professionalism in all work aspects
- experience using Sysco Platform desired
Job Duties
- Maintain a positive attitude at all times
- work under the direction of the Sage Chef de Cuisine executing menus, cooking techniques and food standards
- maintain Promontory standards for quality and profitability of the kitchen
- assist in planning, coordinating and executing club, member, golf and tennis events requiring catering needs
- maintain all Promontory standards, policies and procedures in accordance with the Promontory Mission Statement and Vision
- develop and lead a positive approach to communication and staff development
- facilitate a great work environment through leadership, training, and motivation
- be an ambassador for the Food and Beverage management team with regards to internal and external customers
- lead a staff that includes all kitchen employees, cooks and dishwashers
- provide food product training to all service staff
- work daily in food production and during meal service
- establish and institute new menus in all assigned locations with assistance of the Sage Chef de Cuisine
- quality control of final food production as it affects taste, presentation, and service
- establish standards and hold the staff responsible to meet menu requirements
- coordinate Food and Beverage purchases to ensure top quality and price effectiveness
- maintain knowledge of financial results including food cost, labor cost and operating expenses
- hold weekly meetings with kitchen staff and monthly meetings of all employees
- participate in menu development for banquet or catered events
- meet with the Sage Chef de Cuisine on immediate concerns and future projects
- participate in food inventories and transfers
- review and implement staff scheduling on a weekly basis
- maintain kitchen cleanliness to a very high standard and comply with health department standards
- review, document, and respond to temperatures maintaining daily logs for quality control and health standards
- provide accountability for cleanliness and sanitation of all assigned food production areas
- perform daily line inspections to ensure food safety and proper labeling/rotation
- work with the Sage Chef de Cuisine to coordinate efforts to achieve desired results of functions
- participate in setup and breakdown of banquet and catering events
- maintain high visibility during functions with ongoing updates and revisions
- attend Food & Beverage and Operations meetings in absence of Chef de Cuisine
- deliver any other reasonable requests of senior management
- follow all company safety and security policies and procedures
- report accidents, injuries and unsafe work practices
- complete safety training and certifications
- maintain Safety Data Sheets files
- perform other duties as assigned by the Sage Chef de Cuisine
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Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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