Kitchen Manager

Kitchen Manager — Ely Park Golf Course

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:

• 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.
• Flexibility: available for early mornings, nights, weekends, and event days.

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

Equal Opportunity Employer This employer is required to notify all applicants of their rights pursuant to federal employment laws. For further information, please review the Know Your Rights notice from the Department of Labor.