Evening Restaurant Chef
Jonathans Landing
Join a Culinary Team That Sets the Standard
Jonathan’s Landing Golf Club is seeking a Restaurant Chef to lead culinary operations within our Pub Restaurant . This is a hands‑on leadership role for a passionate culinary professional who thrives in a fast‑paced, high‑quality club environment and is committed to delivering exceptional food and memorable experiences for our members and guests.
Our ideal candidate is a confident leader, skilled culinarian, and collaborative partner who values consistency, creativity, and hospitality excellence.
As Restaurant Chef, you will oversee daily kitchen operations while leading, mentoring, and inspiring your team. You’ll work closely with the Executive Chef and Food & Beverage leadership to execute menus, develop seasonal offerings, and maintain Jonathan’s Landing’s high culinary standards.
Oversee all kitchen operations for assigned restaurant outlet(s), ensuring efficiency, cleanliness, and consistency
Lead, train, schedule, and evaluate kitchen staff in a professional, positive environment
Ensure compliance with all food safety, sanitation, and health department regulations
Maintain exceptional food quality, portion control, and presentation
Collaborate on menu development, evening specials, seasonal offerings, and special events
Manage food and labor costs through effective ordering, inventory control, and waste reduction
Maintain accurate production records, inventory logs, and kitchen documentation
Partner with front‑of‑house leadership to ensure seamless service and communication
Oversee the proper care, use, and maintenance of kitchen equipment
Strong culinary knowledge with excellent technical cooking skills
Proven leadership and team‑building abilities
Cost‑conscious mindset with experience managing food and labor budgets
Culinary degree or CEC preferred (or equivalent professional experience)
Minimum of 5 years of culinary leadership experience in a restaurant, club, or luxury environment
Strong knowledge of food safety, kitchen operations, and inventory management
Ability to stand for extended periods in a hot, high‑volume kitchen
Flexibility to work mornings, evenings, weekends, and holidays as required
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$25 per hour
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