Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $52,300.00 - $70,600.00
Benefits
Medical insurance
Dental Insurance
Vision Insurance
Disability insurance
Life insurance
Paid Time Off
Holiday pay
Employee Meals
Uniform allowance
Golf privileges
yearly bonuses
Job Description
Promontory is a luxurious, established community renowned as a premier destination for families seeking exceptional lifestyle experiences. Spanning an impressive 11 square miles, Promontory has invested over 400 million dollars in world-class amenities designed to offer unforgettable seasonal activities for every member of the family. From award-winning golf courses to beautiful natural landscapes, the community blends refined living with outdoor adventure, creating an unparalleled environment where life’s greatest moments naturally unfold. This unique setting is ideal for individuals who value excellence, community engagement, and quality of life. Promontory’s commitment to superior service and a rich array of family-oriented amenities makes... Show More
Job Requirements
- Must be at least 21 years of age
- authorized to work in the United States without sponsorship
- must have high school diploma or GED preferred
- culinary degree or equivalent combination of education and experience preferred
- must have and maintain TIPS and ServeSafe certifications
- one year culinary management and administration experience required
- three years previous culinary experience required
- must have basic computer skills including Word, Excel, and Outlook
- must be able to stand for extended periods
- ability to lift 15lbs frequently and 50lbs occasionally
- willing to work evenings, nights, holidays and weekends
- must be able to work in hot and cold environments
- must be willing to work at any Food and Beverage outlet at Promontory when required
Job Qualifications
- High school diploma or GED preferred
- culinary degree from an approved school or combination of schooling and work experience preferred
- must have and maintain TIPS certification
- must have and maintain ServeSafe certification
- must be at least 21 years of age
- one year of experience in culinary management and administration required
- three years of previous culinary experience required
- broad background from fast food to fine dining preferred
- basic computer skills including Microsoft Word, Excel, and Outlook required
- previous experience using POS software (Northstar) preferred
- high attention to detail and ability to multitask in fast-paced environment while maintaining professionalism
Job Duties
- Maintain a positive attitude at all times
- work under the direction of the 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
- expected to work daily in food production and during meal service
- establish and institute new menus in all assigned locations with assistance of The 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
- coordination of Food and Beverage purchases to ensure top quality and price effectiveness
- maintain an in-depth knowledge of financial results including food cost, labor cost and operating expenses
- balance budget requirements with excellent product and service
- hold weekly meeting with kitchen staff and monthly meetings of all employees
- involved in the menu development for all banquet or catered events as assigned
- meet with The Chef de Cuisine on immediate concerns and future projects
- review and implementation of staff scheduling on a weekly basis to obtain maximum efficiency
- maintain kitchen cleanliness to a very high standard
- always in compliance with health department standards
- review, document, and respond to temperatures while maintaining a daily log for quality control and health department standards
- provide total accountability for the cleanliness and sanitation of all assigned food production areas
- perform daily line inspections to ensure food safety and proper labeling/rotation of product
- work with the Chef de Cuisine to ensure that there is a coordinated effort to achieve the desired results of each function
- participate in the setup and breakdown of banquet and catering events as needed
- maintain high visibility during functions, responsible for the on-going updates and revisions to functions
- may be required to attend weekly Food & Beverage and Operations meetings in absence of the Chef de Cuisine
- deliver on any other reasonable request of senior management
- follow all company safety and security policies and procedures
- report accidents, injuries and unsafe work practices to management
- complete safety training and certifications
- maintain files of Safety Data Sheets and follow safe work practices
- other duties as assigned by The Chef de Cuisine
OysterLink focuses on restaurant and hospitality jobs.
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
You may be also interested in: