Chef de Cuisine - Elevate Club Dining Experience

Bobby Jones Links; North Augusta (SC); On-site; USD 60,000 - 90,000; Full time

Job summary

Mount Vintage Golf Club in North Augusta, SC is seeking a Chef de Cuisine to lead the kitchen operations under Bobby Jones Links. The role emphasizes portioning, ingredient knowledge, and collaboration with front-of-house to ensure timely service and high-quality presentation.

The position requires Safe Food Handling Certification and extensive experience in the food and beverage industry, with a focus on staff development and food safety.

Qualifications

• Must have Safe Food Handling Certification.
• Significant experience in the food and beverage industry.
• Ability to lead kitchen staff and ensure consistent food taste and presentation.

Responsibilities

• Properly measures kitchen ingredients and food portions.
• Ensures that all restaurant staff are familiar with the key ingredients, preparation, and taste of all menu items.
• Develops standards to ensure consistency in food taste and presentation.
• Works closely with the front of the house service team to ensure expedient ticket times, excellent food quality, and proper plate presentation.
• Provides support and guidance to junior kitchen staff.
• Conducts the month end inventory and other periodic inventories as directed by the Executive Chef.
• Develops, with the Executive Chef, any food and beverage sales and promotions as the business dictates.
• Incorporates safe work practices and safe food handling standards.

Skills

Significant experience in the food and

Education

Safe Food Handling Certification

Job description

Mount Vintage Golf Club in North Augusta, SC is seeking a Chef de Cuisine to lead the kitchen operations under Bobby Jones Links. The role emphasizes portioning, ingredient knowledge, and collaboration with front-of-house to ensure timely service and high-quality presentation.

The position requires Safe Food Handling Certification and extensive experience in the food and beverage industry, with a focus on staff development and food safety.