Kitchen Manager - Ely Park Golf Course
Summary:
Oversees all daily culinary operations for the Ely Park Golf Course, ensuring exceptional food quality, strict adherence to food safety standards, effective cost control, and a consistently positive guest experience. Responsible for managing kitchen production across the clubhouse restaurant, banquet and event operations, and all on-course food and beverage outlets.
Key responsibilities:
Kitchen operation Inventory Management & Ordering Food Safety Cost control Staff leadership
Skills and Attributes:
Leadership and team building; able to motivate seasonal and permanent staff. Excellent organizational and time-management skills; thrives under event-driven deadlines. Strong communication and interpersonal skills; member-facing professionalism. Budgeting and cost-control acumen; comfortable using POS and inventory software. Creative menu development with attention to consistency and plating standards. Flexibility: available for early mornings, nights, weekends, and event days.
Physical Requirements:
Ability to stand for long periods, lift up to 50 lbs, and work in hot/kitchen environments. Capable of walking the property for service coordination during events.
Reporting and KPIs:
Reports to: Food & Beverage Director or Club Manager. KPIs: food cost percentage, labor cost percentage, member satisfaction/feedback scores, event profitability, health inspection results, staff turnover.
Optional/desired:
Experience in public, private clubs or resort hospitality. Familiarity with sustainability practices and local sourcing. Culinary awards, advanced certifications, or multi-unit management experience.
Compensation:
$23.00 per hour