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:
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:
