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
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.
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