The Landings Club Island Tournant Chef in Skidaway Island, Georgia
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
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
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