Unique Club/Facility Details

Golf Facilities

• 18 hole course, par 72, designed by William Herbert Fowler

Racquet Facilities

Swimming Facilities

Other Athletic Facilities

Dining Facilities

• Lounge/Bar
• Casual Dining Room
• Ballroom
• Private Function Room
• Outdoor Dining
• Snack Bar
• Casual Dining Room

Serve as “second-in-command” of the kitchen: assist the Executive Chef in supervising food production for all food outlets, banquet events and other functions at the club. Supervise food production personnel, assist with food production tasks and assure that quality and cost standards are consistently attained.

Essential Duties & Responsibilities:

• Prepares or directly Supervises: kitchen staff responsible for the daily preparation of soups, sauces and “specials” to ensure that methods of cooking, garnishing and portion sizes are as prescribed by standardized recipes
• Conduct monthly inventories, pricing, cost controls, requisitioning and issuing for food production
• Assumes complete charge of the kitchen in the absence of the Executive Chef
• Assists Executive Chef with supervision and training of employees, sanitation and safety, menu planning and related production activities
• Consistently maintains standards of quality, cost, eye appeal and flavor of foods
• Ensures proper staffing for maximum productivity and high standards of quality; controls food and payroll costs to achieve maximum profitability
• Makes recommendations for maintenance, repair and upkeep of the kitchen and its equipment by distributing and overseeing the weekly sanitation and maintenance reports, and then collecting and putting in the form of a summary, to be passed out to all necessary managers
• Prepares reports and schedules, costs menus, and performs other administrative duties as assigned by the Executive Chef
• Personally, works in any station as assigned by the Executive Chef
• Helps plan energy conservation procedures in the kitchen
• Assists in the development of training and the provision of professional development opportunities for all kitchen staff
• Prepares weekly schedules for the kitchen staff
• Assists in maintaining security of kitchen including equipment food and supply inventories
• Assists in food procurement, delivery, storage and issuing of food items
• Supervises, trains and evaluates kitchen personnel
• Coordinates buffet presentations and help with set up, elevations, decorations and greenery
• Checks in place before service time and inspects presentation of food items to ensure that quality standards are met
• Reports all member/guest complaints to the Chef and assists in resolving complaints
• Submits ideas for future goals, operational improvements to Executive Chef
• Reviews payroll and completes overtime forms each week
• Maintains all banquet function sheets, updates change and relay changes to all stations
• Monitor the production of all stocks and soups
• Enter updated weekly schedules on Fridays for upcoming week
• Monitors kitchen employees' time cards to ensure compliance with posted schedules

Educational Requirements

Culinary arts degree or Bachelor’s degree in related field of study or equivalent kitchen experience

Salary Range