The Executive Chef reports to the General Manager and oversees the total kitchen operation. This program includes the scheduling, oversight, and management of one industrial kitchen that services daily breakfast, lunch, and dinner operations for the clubhouse from both regular member/guest activity and tournament and banquet functions. Also included is a small satellite kitchen that handles to-go style orders and weekly specials for happy-hour style functions on a seasonal basis. The appropriate individual will have strong culinary skills to enhance the current Club food offerings and provide seasonal flavors and interest, promoting the food & beverage program to a world class dining experience. Ordering and menu layout, food costing, budgeting, advanced server training, event prepa
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