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Job Overview
Employment Type
Full-time
Compensation
Salary
Range $57,600.00 - $78,800.00
Work Schedule
Standard Hours
Benefits
Medical
Dental
Vision
401k
Employee assistance program
Life insurance
Disability insurance
Paid Time Off
Pre-paid legal
Job Description
The Clubs at St. James, located in Southport, North Carolina, is a premier private club known for delivering an exceptional hospitality experience to its members and guests. This establishment prides itself on its dedication to superior service, exquisite dining, and an inviting atmosphere that combines elegance with comfort. Catering to a discerning clientele, The Clubs at St. James offers multiple amenities including golf, tennis, swimming, and fine dining, making it a sought-after destination for social gatherings, events, and recreational activities. The club continuously strives to uphold its reputation as a leading hospitality venue through its commitment to quality, professionalism, and... Show More
Job Requirements
- Associates degree plus six months to one year experience in supervising high volume facilities
- Must have food safety and applicable sanitation training
- Regular and reliable attendance
- Strong organizational and interpersonal skills
Job Qualifications
- Associates degree in culinary arts or related field
- Six months to one year experience supervising high-volume food facilities
- Food safety and sanitation training
- Strong organizational skills
- Excellent interpersonal and leadership abilities
- Ability to develop and implement training programs
- Knowledge of health department regulations and kitchen safety
- Proven ability to manage kitchen staff effectively
Job Duties
- Ensures proper preparation of menu items
- Inspects, selects and uses only the freshest fruits, vegetables, meats, fish, fowl and other food products
- Writes, maintains and updates all menu specifications, recipes, pictures, and production forecasts
- Prepares requisitions for supplies and food items for production
- Observes production flow and makes adjustments to control cost and quality
- Ensures proper receiving, storage and rotation of food products in compliance with health regulations
- Monitors that all kitchen equipment is clean and in proper working condition
- Interviews, hires, trains, plans, assigns, directs work, evaluates performance, rewards and disciplines kitchen staff
- Manages department members including chefs and cooks
- Develops ongoing training programs
- Monitors business volume and plans manpower, productivity, and costs accordingly
- Incorporates safe work practices in job performance
- Performs other duties as required
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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