Chef Jobs

About The Position

Requirements

• High School Diploma or equivalent required
• ServSafe Manager Certification or equivalent required
• Food Handler Certification required
• Minimum of 3-5 years of progressive culinary experience in high-end, high-volume hospitality (preferably private Club) in both banquet and à la carte dining
• Strong culinary technique
• Excellent verbal and written communication skills
• Organized, high attention to detail
• Ability to multi-task and prioritize in a fast-paced environment
• Motivated, able to work independently
• Proficiency in inventory management, ordering, prep planning, team scheduling, and kitchen organization
• Working knowledge of kitchen sanitation and food/food preparation safety
• Ability to maintain professionalism in high-pressure environments

Nice To Haves

• Culinary degree or formal culinary training preferred
• Prior leadership and supervisory experience in a culinary operation strongly preferred
• Spanish language skills strongly preferred but not required

Responsibilities

• Assist in the daily supervision of culinary operations for poolhouse dining outlet and banquet events
• Ensure food preparation and presentation aligns with established standards, recipes, and expectations
• Support the Chef’s team in planning, organizing, and directing kitchen operations
• Supervise effective opening and closing processes, actively managing kitchen operations through service
• Supervise and mentor line cooks and culinary team members, providing training, coaching, and performance feedback
• Ensure consistent food quality, portioning, sanitation, and timing through service periods
• Monitor food inventory levels and support ordering, receiving storage, organization, and inventory controls
• Ensure compliance with all relevant health, safety, sanitation, and food handling regulations
• Support development and implementation of rotating/seasonal menus, specials, recipe standards, etc.
• Support labor management through informed schedule development, productivity management, efficient staffing practices, and time and attendance management.
• Foster a collaborative, professional, and hospitality-focused kitchen environment
• Act as manager-on-duty within culinary operations in place of the Executive Sous Chef/Executive Chef/Sous Chef (ALC/Banquets)

Benefits

• Meals provided Tuesday through Sunday
• Scholarship program for Education/Tuition assistance for yourself or child(ren)
• Health benefits including medical, dental, vision
• Paid Time Off
• Holiday Bonus
• 3% Automatic Employer Contribution to 401(k) after 90 days