Head Chef And Kitchen Manager

Jobtome; Highwood (MT); Presencial; USD 25 000 - 44 000; Tempo parcial

Resumo da oferta

The Highwood Bocce Club in Highwood, Illinois seeks an experienced culinary professional to oversee and manage kitchen operations for members and private events. This part-time role offers ~1,000 hours per year with evenings and weekends tied to the calendar.

You will lead a small kitchen team, plan menus for regular dinners and private events, manage inventory and food costs, ensure health and safety, and work to deliver a personalized dining experience in a social, community-driven setting.

Qualificações

• 4–5 years culinary experience or AOS in culinary arts or hospitality management recommended.
• Proven Chef experience, preferably in a club or hospitality setting.
• Leadership experience and ability to manage events.

Responsabilidades

• Lead and manage all kitchen operations for club events.
• Manage inventory, ordering, and food cost control.
• Ensure compliance with health and safety regulations.
• Supervise 3-4 cooks and dishwashers; coordinate waitstaff for larger dinners.
• Plan menus for regular dinners and special occasions; coordinate food service timing with activities.
• Oversee prep, service, and cleanup; ensure high quality standards; wine and food pairing knowledge.

Conhecimentos

Culinary leadership

Event planning

Staff management

Menu development

Food safety

Formação académica

AOS in Culinary Arts

Descrição da oferta de emprego

Job DescriptionJob Description

About the Club:

The Highwood Bocce Club was founded in 1969 and is a vibrant, member-driven organization that hosts regular dinners, social events, and the National's championship of bocce in a welcoming atmosphere in downtown Highwood, Illinois.

The Highwood Bocce Club is seeking an experienced culinary professional to oversee and manage our kitchen operations. This is a part-time position ideal for someone who enjoys a community-focused environment and takes pride in delivering quality meals in a social setting.

The Chef is responsible for overseeing all culinary operations at the private bocce club, delivering high-quality food that complements a relaxed yet refined social atmosphere. This role blends creativity with efficiency, supporting both casual dining and private events for members.

Position Details:

• Part-time (approximately 1,000 hours per year)
• Variable schedule based on the event calendar (primarily evenings and weekends)
• 60+ events per year, including member dinners and special functions
• Event & Member Services
• Create customized menus for private events, leagues, and tournaments
• Coordinate food service timing with bocce activities
• Engage with members to maintain a personalized dining experience
• Flexible work hours
• Fast-paced during leagues, tournaments, and private events
• Social, community-driven atmosphere

Kitchen Management Responsibilities:

• Lead and manage all kitchen operations for club events
• Manage inventory, ordering, and food cost control
• Ensure compliance with health and safety regulations
• Supervise and coordinate a team of 3-4 cooks and dishwashers
• Coordinate 2-3 waitstaff during larger dinners and events
• Plan and develop menus for regular dinners and special occasions
• Purchase food and manage inventory for all events
• Ensure efficient kitchen workflow and maintain a high quality standard
• Wine and food pairing knowledge
• Oversee daily kitchen operations
• Including prep, service, and cleanup

Qualifications:

• Culinary experience of 4-5 years or AOS degree in culinary arts or hospitality and management degree is highly recommended
• Proven experience as a Chef, preferably in a club, or hospitality setting
• Prior kitchen leadership or management experience preferred
• Strong organizational and leadership skills
• Ability to adapt to a variable schedule
• Dependable and able to manage multiple events throughout the year
• Strong leadership and organizational skills
• Ability to work evenings, weekends, and during events
• Food safety certification and Food handlers
• Knowledge of Italian, Mediterranean cuisine, American, French Bistro (All highly preferred due to bocce culture)

Key Traits for Success

• Creative but practical
• Strong communicator with members and staff
• Flexible and service-oriented
• Passion for hospitality, culinary and community
• Leader