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The Landings Club Island Tournant Chef in Skidaway Island, Georgia

Job Responsibilities

  • Manages the culinary services daily alongside the Executive Chef or Area Chef for the assigned clubhouse.

  • Effectively communicates the daily culinary objectives to the HOH staff, host/hostess and banquet captain, and club managers to ensure clear understanding and efficiency.

  • Maintains awareness of the food inventories within the standard specifications, including monthly inventory and daily data entry of invoices in inventory control system.

  • Responsible that food production is kept within the set quality standards and policies.

  • Prepares dishes that require skillful preparation such as roasts, stews, sauces and soups.

  • Tastes all cooked food, instructs portion sizes, garnishing methods and carves meats.

  • Cuts, trims, bones, lards, or otherwise prepares meats and poultry for cooking; prepares individual cuts of meat to specified size or weight, utilizing every portion of the carcass.

  • Assists in expediting during service if necessary.

  • Partners with the Executive Chef to create ideas for future goals and operational development.

  • Assures that all control procedures and policies are adhered to such as: Food Cost, Labor Cost, Security, Food Quality and posting the Nightly Food Utilization Sheet.

  • Always presents him/herself in the most professional manner showing leadership and self-control while working towards a common goal within the food and beverage operation.

  • Assists with interviewing, hiring, training and development, coaching, motivating and performance management of HOH employees.

  • Maintains responsibility as the acting sous chef in the event the sous chef is not available.

  • Participates in necessary or applicable continuing education opportunities yearly as directed by Executive Chef or manager.

  • Maintains a complete day-to-day knowledge of menu preparation and presentation.

  • Manages dating, labeling and covering all food items in walk in coolers and freezers.

  • Adheres to all health safety and security requirements in workstation.

  • Completes all other duties as assigned.


  • Four or more years in proven chef experience required.

  • Minimum of 3 year of line supervisory or kitchen management required.

  • Proven ability to lead by example and foster mentoring relationships.

  • Must have valid driver’s license and be able to use personal vehicle for Club business.

  • High School Diploma or GED Required

Critical Skills

  • Able to use tact and understanding when dealing with a variety of customer service problems, including stressful and highly emotional situations.

  • Ability to manage a diverse workload, prioritize and delegate in a fast-paced environment.

  • Understand and adhere to the food and beverage department’s P&L.

  • Operates with integrity and sound judgment.

  • Must have the willingness to provide exceptional service to members and desire to provide leadership to position the Club to achieve the mission.

  • Responds quickly and effectively to member or employee needs.

  • Possesses the skills to properly code and submit invoices for payment

Physical Demands

  • Standing and walking up to 90% of shift.

  • Lifting, carrying and/or moving up to 50 pounds.

  • Pushing, pulling, bending, stooping, and upward reaching for 85% of shift.

  • Working on a computer 25% of the shift

External Company Name: The Landings Club

External Company URL: landingsclub.com

Telecommute: No