KITCHEN MANAGER

Landscapesgolf; Virginia (MN); On-site; USD 50,000 - 70,000; Full time

Job summary

A leading company in the hospitality industry is seeking a full-time Kitchen Manager for their Winchester Country Club. The role involves supervisory responsibilities in food preparation, staff management, and maintaining health standards, catering to a vibrant dining community with diverse culinary needs.

Qualifications

• Ability to deliver a high level of customer service.
• Extensive culinary skills and knowledge required.
• One year previous experience as a chef and/or kitchen supervisor.

Responsibilities

• Supervises and participates in food preparation for the restaurant.
• Develops menu items and places food orders as necessary.
• Maintains cleanliness of the kitchen and ensures health code compliance.

Skills

Customer service

Culinary skills

Communication

Organizational skills

Education

Associates degree in culinary arts

ServSafe Manager Certification

Tools

MS Office

POS systems

Job description

Description

Landscapes Golf Management and Winchester Country Club are seeking a full time Kitchen Manager. Our club includes a variety of dining options, including the main dining room, banquet facility, and poolside grille which allows for a variety of culinary responsibilities.

Rooted in a 100-year legacy in Winchester, Virginia, Winchester Country Club is more than a club; it's a welcoming community where comfort and camaraderie flourish. Our amenities, including golf, tennis, pickleball, a private pool, fitness facilities, and exclusive dining, cater to every member's need. Here, each visit feels like returning home, to a place where family and tradition intertwine in a cozy, inviting atmosphere.

We at LGM believe these values are the guiding principles of our daily lives. LGM Values: Do the Right Thing, Take Care of Each Other, Find a Way, Lead, Be the Best

To learn more about Winchester Country Club visit wcc1923.com.

To learn more about Landscapes Golf Management visit www.landscapesgolf.com

JOB SUMMARY

Performs highly skilled supervisory and preparatory work associated with food production in the operation of the club restaurant. Supervises kitchen staff, plans food and equipment requirements and maintains proper health and sanitary standards.

ESSENTIAL JOB FUNCTIONS

The essential functions include, but are not limited to the following:

1. Supervises and participates in the preparation of food for the restaurant and banquet facilities, ensuring all food and products are consistently prepared, served, handled per safety requirements and best practices are met according to LGM’s standards.
2. Estimates food needs and places orders as necessary and/or as directed by the Food and Beverage Manager.
3. Complies with all terms of LGM food and beverage purchasing agreements and vendor contracts.
4. Develops items on the menu and publishes as required to meet customer demands and budget expectations.
5. Hires, trains, schedules, manages and develops kitchen staff.
6. Maintains the cleanliness of the kitchen area and ensures that it meets health code regulations.
7. Monitors inventory levels, completes weekly inventory assessments and controls food costs and usage by following proper handling, storage, recipe and portioning standards.
8. Inspects and handles maintenance issues related to kitchen equipment.
9. Checks in stock orders delivered by vendors and assists with inventory ordering.
10. May be required to direct the set-up and/or take down of club events.
11. Compiles information and creates reports requested by the Food and Beverage Manager in an accurate and timely manner.
12. Attends and actively participates in regularly scheduled staff meetings.
13. Demonstrates a commitment to the work and success of the club and the Company by being service- and solution-oriented, having positive interactions with all club staff and members/guests, and meeting established quality, service and safety expectations.
14. Performs additional assignments per the direction of club or Company managers.
15. Regular and punctual attendance on site for all scheduled shifts is required.

Requirements

KNOWLEDGE, SKILLS AND ABILITIES

The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

1. Must have the ability to deliver a high level of customer service.
2. Ability to negotiate, organize, delegate, and prioritize work under pressure.
3. Good oral communication skills.
4. Extensive culinary skills and knowledge.
5. Understanding of safe food handling procedures and process. Able to direct and maintain a safe and secure environment and operation.
6. Proficient with MS Office computer programs and POS systems

EDUCATION AND EXPERIENCE

1. Associates degree in culinary arts preferred.
2. One year previous experience as a chef and/or kitchen supervisor.
3. Certified Food Protection Manager (ServSafe Manager Certification).

PHYSICAL REQUIREMENTS

• Seeing and hearing: read documents, computer screen, answer phones, communicate in person 0-24%
• Standing and walking 50-100%
• Climbing, stooping, squatting and kneeling 0-24%
• Dexterity: utilizing phone, typing, writing and driving 50-100%
• Lift in excess of 25 pounds 0-24%

Note: The statements herein are intended to describe the general nature and level of work being performed by employees assigned to this classification. They are not intended to be an exhaustive list of all responsibilities, duties and skills required of personnel so classified. This job description may be changed or updated at any time without notice.