Jobs in Union County

About The Position

Requirements

• Bachelor's degree in culinary arts and/or Hospitality Management plus 5 years of food production and management experience; OR 10+ years of relevant experience; OR an equivalent combination of training and experience.
• Exceptional cooking skills and a record of consistent, high-quality food.
• Strong leadership, communication, and organizational skills.
• Proven ability to manage budgets, food and labor costs, and purchasing.
• ServSafe certification is required within 90 days of employment.

Nice To Haves

• Experience in a private club, resort, hotel, or high-volume banquet environment preferred.
• The ability to pair food and wine is a plus.
• Proficiency with POS, inventory, and recipe-costing systems preferred.

Responsibilities

• Hire, train, supervise, schedule, and evaluate all kitchen staff; coach, reward, and discipline in a fair and legal manner.
• Plan menus for all food outlets, special occasions, and events.
• Develop standardized recipes and techniques to ensure consistent quality and minimize food costs; exercise portion control and assist in establishing menu pricing.
• Cook or directly supervise the cooking of items requiring skillful preparation.
• Maintain a strong physical presence during peak business hours.
• Approve requisitions for food products and kitchen supplies; manage purchasing, vendor relationships, inventory, and par levels.
• Prepare budget data for kitchen operations; project annual food, labor, and other costs; monitor financial results and take corrective action as needed.
• Attends and provides reports at meetings to relevant Committees and the Board of Directors.
• Establish controls to minimize food and supply waste and theft.
• Maintain the highest standards of sanitation, cleanliness, and safety throughout all kitchen areas.
• Establish and maintain a regular cleaning and maintenance schedule for all kitchen areas and equipment.
• Evaluate food products to ensure quality standards are consistently met.
• Consult with the Event Coordinator on food production for special events.
• Work closely with the Food & Beverage team to exceed the expectations of members and guests.
• Develop and update kitchen policies and procedures to reflect current techniques and best practices.
• Provide training and professional development opportunities for kitchen staff.
• Know and be able to perform crucial roles during emergencies.
• Periodically visit the dining areas to welcome members and gather feedback.

Benefits

• We look to promote from within and provide training and tools for our employees to succeed.