Responsible for all aspects of food and kitchen operations. Supervise food production to ensure quality, consistency, sanitation and timely delivery of food. Oversees all hiring, training and scheduling of kitchen staff. Monitor food and labor budgets. Responsible for developing and costing menus. Responsible for having thorough knowledge of F&B operations, products, and services. Responsible for financials and company assets.
a.Coordinate and control all functions of the kitchen including banquet operations.
b.Supervise and lead culinary team in best practices to achieve optimal quality of food and service.
c.Oversees daily inventory of food product and ensures timely ordering and receiving.
d.Hands on management of daily operations. Implements and directs all departmental policies and procedures to culinary team. Assures compliance with all state and local Health Department regulations.
e.Perform weekly and monthly inventory. Responsible for controlling accurate and consistent food costs.
f.Foster vendor relationships while ensuring competitive prices. Must be able to keep up with market trends.
g.Plan and maintain all Dining Room, Bar and Catering menus. Analyze menu and food cost while being mindful and receptive of the menu aspirations of the community. Must be responsive to seasonal menu changes.
h.Partners with Catering Manager on developing Catering menus. Supports and assists Catering Manager with special events and banquets.
i.Ensure that proper hiring, training, and termination procedures are being followed.
j.Provide coaching and counseling to culinary team. Provide training and guidance when needed and cultivate favorable practices.
k.Oversee scheduling of culinary team to achieve maximum production while adhering to budgetary constraints. Knowledgeable of labor forecasting and anticipate business fluctuations.
l.Champion passionate and prompt assistance to all community members with consideration of Lake Wildwood standards.
m.Because of the fluctuating demands of the Club’s operation, it may be necessary that each employee perform a multitude of different functions; therefore, as an essential part of this job, the Chef will be expected to help others when the occasion arises, just as other employees are expected to help. Accordingly, the Chef may be expected to perform other tasks, not specifically addressed above.
Supervisor:Director of Food & Beverage
Supervises: Culinary Team (Line Cooks, Prep Cooks And Kitchen Utility)
Education and Experience:
a.Degree in Culinary Arts(preferred)
b.Five years culinary arts experience. Previous experience in a management role
c.Knowledge and experience in food and labor cost management
d.Extensive experience with procurement and inventory management
e.Proficient in forecast analysis and budget comprehension
f.Knowledgeable in health and sanitation guidelines as well as HAACP compliance
g.Culinary practical is required
a.Valid Driver’s License
c.ACF certification level CC or higher preferred
How to Apply:
Interested candidates maysubmit an employment application / resume to Employment applications / resumes will be accepted until the position is filled
Line Chef Reports to Chef Full Time Food & Beverage
Job Summary: To prepare all menu items applicable to his/her station and to maintain a clean, organized, and safe line area.
Education and Experience: a. A minimum of one year of cooking experience in a high-volume restaurant is preferred. b. Ability to multi-task and balance/prioritize work. c. Knowledgeable in health and sanitation guidelines as well HAACP compliance d. Ability to obtain a food Handlers Card.
Certificates/Licenses: Servsafe Certification
Language/Communication: Ability to read, write and speak English is required.
Job Requirements: a. Stocks and maintains sufficient levels of food products at line stations to assure a successful service period. b. Prepares item for broiling, grilling, frying, sautéing or other cooking methods by portioning, battering, breading, seasoning and/or marinating. c. Follows proper plate presentation and garnish set up for all dishes. d. Ensures that only the highest-of-quality product is served to our members and guests. e. Understands FIFO and utilizing it daily. f. Maintains a clean and sanitary work station area including tables, shelves, grills, broilers, fryers, sauté burners, convection oven, flat top range and refrigeration equipment. g. Other functions as assigned by management. h. Communicate with management all equipment problems and maintenance issues.
Reports to: Chef
How to Apply: Interested candidates may submit an employment application / resume to Holly Williams at firstname.lastname@example.org or by fax to (530) 798-5387. An employment application may be obtained from the Lake Wildwood Association website at http://www.lakewildwood.net. Employment applications / resumes will be accepted until all position are filled
The Oaks Restaurant at Lake Wildwood
We are looking for passionate, enthusiastic people to join our team! Competitive Wages! Part Time - Culinary, Dining & Bar Positions Available including: Line Cook, Prep Cook, and Kitchen Utility Worker
Requirements: A positive attitude and a willingness to learn. Experience a plus.