Lead Kitchen Chef: Menu Innovation & Operations

Gate Hospitality Group; Jacksonville (FL); Hybrid; USD 48,000 - 64,000; Full time

Benefits offered by this job

Paid Vacation

Paid Sick Leave

Medical Insurance

Dental Insurance

Vision Insurance

Disability Insurance

Life Insurance

Employee Funded 401(k) with matching

Job summary

Epping Forest Yacht & Country Club in Jacksonville, FL is seeking a dedicated kitchen professional to ensure high-quality food production, cost control, and sanitation. The role requires 3 years of cooking in a professional kitchen, including saucier, prep, banquet, pantry and hot line experience.

As a member of a premier team, you will collaborate with the Executive Chef, supervise kitchen staff, oversee safety, and participate in scheduling, training, and inventory processes to deliver

Qualifications

• Must have 3 years of cooking experience in a professional kitchen.
• Experience across saucier, prep, banquet, pantry and hot line.
• Working knowledge of basic sauce groups and banquet production.
• Understanding of sanitation standards per Health Department.

Responsibilities

• Ensure food production meets Executive Chef specifications in quality, presentation, sanitation and cost control.
• Oversee kitchen personnel to maintain production standards.
• Train staff on equipment safety and proper usage.
• Assist with inventory, payroll accuracy and scheduling.
• Manage food and labor costs and exercise portion control.
• Coordinate with Executive Chef on menus, specials and cost-saving ideas.
• Direct cleaning and safety practices across kitchen areas.
• Handle events and daily operations in absence of the Executive Chef.

Skills

Cooking

Saucier

Banquet cooking

Food safety

Education

High school diploma or equivalent

Job description

Epping Forest Yacht & Country Club in Jacksonville, FL is seeking a dedicated kitchen professional to ensure high-quality food production, cost control, and sanitation. The role requires 3 years of cooking in a professional kitchen, including saucier, prep, banquet, pantry and hot line experience.

As a member of a premier team, you will collaborate with the Executive Chef, supervise kitchen staff, oversee safety, and participate in scheduling, training, and inventory processes to deliver