Kitchen Manager

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