Kitchen Manager

Troon

  • Binghamton, New York
  • 30+ days ago
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    Skills

    • Budgetingunmatched
    • Communication Skillsunmatched
    • Cost Controlunmatched
    • Culinary Operationsunmatched
    • Event Managementunmatched
    • Food Preparationunmatched
    • Food Qualityunmatched
    • Food Safetyunmatched
    • Food and Beverage Industryunmatched
    • Interpersonal Skillsunmatched
    • Inventory Managementunmatched
    • Leadershipunmatched
    • Lift/Move 50 Poundsunmatched
    • Menu Developmentunmatched
    • Operationsunmatched
    • Organizational Skillsunmatched
    • Performance Metricsunmatched
    • Plating Processesunmatched
    • Point of Sale (POS) Softwareunmatched
    • Profit & Lossunmatched
    • Restaurantunmatched
    • Sustainabilityunmatched
    • Time Managementunmatched

    Description

    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
    • 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

      Numbers & Facts

      LocationBinghamton, New York
      Websitehttps://www.trooncareers.com/careers

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