Kitchen Manager

Troon; City of Binghamton (NY); On-site; USD 26,139 - 37,229; Full time

Job summary

A premier golf course management company seeks a Kitchen Manager for the Ely Park Golf Course in Binghamton, NY. The role requires overseeing all culinary operations, ensuring exceptional food quality, adhering to food safety standards, and managing costs. Ideal candidates will possess strong leadership, budgeting skills, and the ability to engage staff effectively. This is a physically demanding role requiring flexibility and organization, with compensation set at $23.00 per hour.

Qualifications

• Ability to motivate seasonal and permanent staff.
• Thrives under event-driven deadlines.
• Comfortable using POS and inventory software.
• Attention to consistency and plating standards.
• Available for early mornings, nights, weekends, and event days.

Responsibilities

• Oversee daily culinary operations for the golf course.
• Manage kitchen production across all food and beverage outlets.
• Ensure food quality and adherence to safety standards.
• Control costs and manage inventory.

Skills

Leadership and team building

Excellent organizational and time-management skills

Strong communication and interpersonal skills

Budgeting and cost-control acumen

Creative menu development

Flexibility

Job description

Overview

Summary: Oversees all daily culinary operations for the Ely Park Golf Course, ensuring exceptional food quality, strict adherence to food safety standards, effective cost control, and a consistently positive guest experience. Responsible for managing kitchen production across the clubhouse restaurant, banquet and event operations, and all on-course food and beverage outlets.

Kitchen Manager — Ely Park Golf Course

Summary: Oversees all daily culinary operations for the Ely Park Golf Course, ensuring exceptional food quality, strict adherence to food safety standards, effective cost control, and a consistently positive guest experience. Responsible for managing kitchen production across the clubhouse restaurant, banquet and event operations, and all on-course food and beverage outlets.

Key responsibilities

• Kitchen operation
• Inventory Management & Ordering
• Food Safety
• Cost control
• Staff leadership

Skills and Attributes

• Leadership and team building; able to motivate seasonal and permanent staff.
• Excellent organizational and time-management skills; thrives under event-driven deadlines.
• Strong communication and interpersonal skills; member-facing professionalism.
• Budgeting and cost-control acumen; comfortable using POS and inventory software.
• Creative menu development with attention to consistency and plating standards.
• Flexibility: available for early mornings, nights, weekends, and event days.

Physical Requirements

• Ability to stand for long periods, lift up to 50 lbs, and work in hot/kitchen environments.
• Capable of walking the property for service coordination during events.

Reporting and KPIs

• Reports to: Food & Beverage Director or Club Manager.
• KPIs: food cost percentage, labor cost percentage, member satisfaction/feedback scores, event profitability, health inspection results, staff turnover.

Optional/desired

• Experience in public, private clubs or resort hospitality.
• Familiarity with sustainability practices and local sourcing.
• Culinary awards, advanced certifications, or multi-unit management experience.

Compensation

• $23.00 per hour