Restaurant Chef

Jonathan's Landing Golf Club; Town of Florida (NY); On-site; USD 65,000 - 90,000; Full time

Job summary

Jonathan’s Landing Golf Club in New York state is seeking a Restaurant Chef to lead the Pub Restaurant, delivering high-quality menus and memorable dining experiences for members and guests.

You will supervise daily kitchen operations, mentor a team, and partner with F&B leadership to ensure consistency, cost control, and exceptional food safety standards in a fast-paced club environment.

Qualifications

• Minimum of 5 years of culinary leadership experience.
• Proven supervisory experience with 7+ employees.
• ServSafe Certification.
• Strong knowledge of food safety and inventory management.
• Ability to lift up to 50 pounds.
• Flexibility to work mornings, evenings, weekends and holidays.

Responsibilities

• Plan, prepare, and execute daily menus aligned with Club standards and member expectations.
• Oversee all kitchen operations for the Pub Restaurant, ensuring efficiency, cleanliness, and consistency.
• Lead, train, schedule, and evaluate kitchen staff in a professional, positive environment.
• Ensure compliance with all health department regulations and food safety practices.
• Maintain production records, inventory logs, and kitchen documentation.
• Collaborate on menu development, specials, and seasonal offerings.
• Manage food and labor costs through ordering, inventory control, and waste reduction.

Skills

Culinary leadership

Team management

Food safety

Cost control

Communication

Education

Culinary degree or CEC

Job description

Join a Culinary Team That Sets the Standard

Jonathan’s Landing Golf Club is seeking a Restaurant Chef to lead culinary operations within our Pub Restaurant. This is a hands-on leadership role for a passionate culinary professional who thrives in a fast-paced, high-quality club environment and is committed to delivering exceptional food and memorable experiences for our members and guests.

Our ideal candidate is a confident leader, skilled culinarian, and collaborative partner who values consistency, creativity, and hospitality excellence.

What You’ll Do

As Restaurant Chef, you will oversee daily kitchen operations while leading, mentoring, and inspiring your team. You’ll work closely with the Executive Chef and Food & Beverage leadership to execute menus, develop seasonal offerings, and maintain Jonathan’s Landing’s high culinary standards.

Key responsibilities include:

• Plan, prepare, and execute daily menus aligned with Club standards and member expectations
• Oversee all kitchen operations for assigned restaurant outlet(s), ensuring efficiency, cleanliness, and consistency
• Lead, train, schedule, and evaluate kitchen staff in a professional, positive environment
• Ensure compliance with all food safety, sanitation, and health department regulations
• Maintain exceptional food quality, portion control, and presentation
• Collaborate on menu development, evening specials, seasonal offerings, and special events
• Manage food and labor costs through effective ordering, inventory control, and waste reduction
• Maintain accurate production records, inventory logs, and kitchen documentation
• Partner with front-of-house leadership to ensure seamless service and communication
• Oversee the proper care, use, and maintenance of kitchen equipment
• Participate in tastings, meetings, and planning sessions as needed

What We’re Looking For

• Strong culinary knowledge with excellent technical cooking skills
• Proven leadership and team-building abilities
• Organized, detail-oriented, and calm under pressure
• Cost-conscious mindset with experience managing food and labor budgets
• Clear, professional communicator who collaborates well across departments
• Dependable, accountable, and committed to high standards of professionalism

Qualifications

• Culinary degree or CEC preferred (or equivalent professional experience)
• Minimum of 5 years of culinary leadership experience in a restaurant, club, or luxury environment
• Prior experience supervising a team of 7 or more employees
• ServSafe Certification (or ability to obtain within a designated timeframe)
• Strong knowledge of food safety, kitchen operations, and inventory management
• Ability to stand for extended periods in a hot, high-volume kitchen
• Ability to lift up to 50 pounds
• Flexibility to work mornings, evenings, weekends, and holidays as required