Tournant Chef

Club Overview The Landings Golf and Athletic Club is a private luxury residential club on Skidaway Island dedicated to providing members with an active lifestyle through resort-class amenities. Located 12 miles from historic Savannah, our Club offers members access to six championship golf courses, two marinas, 31 tennis courts, 15 pickleball courts, eight bocce courts, ten unique dining venues, five clubhouses, five swimming pools and a 52,000 sq. ft., wellness center. At The Landings Golf and Athletic Club, we place special importance on professionalism, courtesy, integrity, and teamwork. Our team of service professionals are the most important asset of our organization, and every contribution they make has a direct impact on our success. We are devoted to providing the best work experience and benefits possible for our team members through the below offerings. Come join our team on the Island of Much More! Job Details Employee Type FT Exempt Required Degree High school Travel 20% Manage Others Yes Tournant Chef Job Responsibilities Manages the culinary services daily alongside the Executive Chef or Area Chef for the assigned clubhouse Effectively communicates the daily culinary objectives to the HOH staff, FOH staff, banquet captain, and club managers to ensure clear understanding and efficiency Maintains awareness of the food inventories within the standard specifications, including monthly inventory and daily data entry of invoices in inventory control system Responsible that food production to be kept within the set quality standards and policies Prepare dishes that require skillful preparation such as roast, stews, sauces, and soups Tastes all cooked food, instructs portion sizes, garnishing methods and carves meats Cuts, trims, bones, lards, or otherwise prepares meat and poultry for cooking; prepares individual cuts of meat to specified size or weight, utilizing every portion of the carcass Assist in expediting during service if necessary Partners with the Executive Chef to create ideas for future goals and operational development Assures that all control procedures and policies are adhered to such as: Food Cost, Labor Cost, Security, Food Quality and posting the Nightly Food Utilization Sheet Always presents him/herself in the most professional manner showing leadership and self-control while working towards a common goal within the food and beverage operation Assists with interviewing, hiring, training and development, coaching, motivating and performance management of HOH employees Maintains responsibility as the acting sous chef in the event the sous chef is not available Participates in necessary or applicable continuing education opportunities yearly as directed by Executive Chef or manager Maintains a complete day-to-day knowledge of menu preparation and presentation Manages dating, labeling, and covering all food items in walks in coolers and freezers Adheres to all health safety and security requirements in workstation Complies with departmental and Club appearance standards Works effectively as a team with all departmental employees Works variety of shifts, as needed to include nights, weekends and or holidays Complies with departmental and Club policies and procedures Four or more years of proven chef experience required Minimum of 3 years of line supervisory or kitchen management required Proven ability to lead by example and foster mentoring relationships Must have valid driver’s license and be able to use personal vehicle for Club business High School Diploma or GED Required Able to use tact and understanding when dealing with a variety of customer service problems, including stressful and highly emotional situation Ability to manage a diverse workload, prioritize and delegate in a fast-paced environment Understand and adhere to the food and beverage department’s P&L Operates with integrity and sound judgment Must have the willingness to provide exceptional service to members and desire to provide leadership to position the Club to achieve the mission Responds quickly and effectively to member or employee needs Possesses the skills to properly code and submit invoices for payment Standing and walking up to 90% of shift. Lifting, carrying, and/or moving up to 50 pounds. Pushing, pulling, bending, stooping, and upward reaching 85% of shift. #J-18808-Ljbffr