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Chef de Cuisine

4 months ago

Savannah, United States The Landings Club, Inc. Full time
Job DescriptionJob Description

Join our culinary brigade at The Landings Golf & Athletic Club, where culinary excellence meets unparalleled luxury on Skidaway Island. Located near historic Savannah, our private club offers more than just breathtaking views and world-class amenities – it's a culinary haven waiting to be explored.

Become a part of our dynamic team at one of our ten unique dining venues, where creativity knows no bounds and every dish is crafted with passion and precision. Whether you're dreaming of grilling up the finest cuts at Palmer's Steakhouse at Marshwood or infusing coastal flavors into every plate at Deer Creek A Coastal Grill, there's a place for you here to showcase your talents, to thrive and grow your skills.

At The Landings Golf & Athletic Club, we value professionalism, integrity, and teamwork above all else. Join our dedicated team of service professionals, where your contributions are not just recognized but celebrated. With opportunities for growth, competitive benefits, and a supportive work environment, we're committed to ensuring your success and satisfaction every step of the way.

Embark on your culinary career with us at The Landings Golf & Athletic Club – where every dish tells a story, and every day brings new opportunities to shine on the Island of Much More

Chef de Cuisine Job Duties & Responsibilities:

  • Works closely with the Executive Chef on setting food service goals and budgets.
  • Adheres to established food cost and labor goals and takes corrective action to ensure financial goals are achieved or exceeded.
  • Oversees monthly inventory process, maintains inventory control systems, and ensures proper product rotation and utilization.
  • Ensures inventory ordering guidelines are congruent with the needs of the Club Chefs and Clubhouse Managers.
  • Maintains established purchasing specifications to ensure the highest quality product possible and partners with Club Chef and Clubhouse
  • Manager to confirm all items received meet quality and fair pricing standards.
  • Oversees quarterly and semiannual bid process for procurement of food and beverage products for entire Club.
  • Works closely with Catering and Sales as well as Banquet staff to ensure all banquet functions receive the highest quality food items and service in a timely manner.
  • Manages food production to ensure preparation and presentation meet quality standards on a consistent basis.
  • Ensure all recipes are standardized and maintained.
  • Train and meet with culinary team to ensure consistency of product, and the highest level of sanitation and hygiene in the kitchen are met.
  • Expedite during meal periods, as required, ensuring consistency of food quality, eye appeal, portion size, presentation, flavor of food and timeliness of food production.
  • Writes, costs, and implements menus in conjunction with the Executive Chef according to established cooking philosophies.
  • Initiate, build, prepare, implement, and update station booklets, recipes, guidelines, and standards for all food on an ongoing basis.
  • Maintains a complete day-to-day knowledge of menus, preparation, and presentation.
  • Ensure proper dating, labeling, and covering of food items in walk-in coolers and freezers.
  • Responsible for weekly labor costs, oversees culinary payroll, and assists Head Chef with new hire process.
  • Approves weekly schedules adhering to set labor guidelines ensuring quality of food and service are not sacrificed.
  • Delegates tasks, provides clear and complete instruction, states expectations precisely, and follows up on assignments to subordinate culinary staff.
  • Utilizes culinary staff capabilities effectively when assigning tasks.
  • Reports any deficiencies with equipment immediately to Maintenance department and alerts Executive Chef if of a severe nature.
  • Responds to member and guest special requests in a timely manner in an effort to accommodate any reasonable request.
  • Attends management meetings and holds culinary staff meetings and seminars.
  • Provides proper and clear communication to F&B team members, other Club departments, vendors, and when interacting with members.
  • Maintains professional standards of conduct and complies with departmental and Club policies and procedures.
  • Prepares reports and performs administrative tasks as assigned by Executive Chef.
  • Maintains high visibility within the clubhouse.
  • Represents the club with the utmost of professionalism.
  • Works a variety of shifts, as required, to include nights, weekends and holidays.
  • Performs all other duties as assigned by Executive Chef.


Chef de Cuisine Experience & Qualifications:

  • High School diploma, or equivalent education certification.
  • Graduate of culinary school or apprenticeship program, highly preferred.
  • A minimum of 5 years proven culinary experience in fine dining and bulk food preparation, with at least 3 years previous management experience.
  • Proven knowledge of food production procedures.
  • Understands financials (P&L, balance sheet, budgets)

Chef de Cuisine Skills & Knowledge:

  • Ability to read, understand and follow verbal and written instructions in English.
  • Ability to manage a diverse workload and prioritize in a fast-paced environment.
  • Uses tact and understanding when dealing with a variety of customer service problems, including stressful and highly emotional situations.
  • Highly organized and able to handle multiple tasks and to deploy resources effectively.
  • Willingness to provide exceptional service to members and desire to provide leadership to position the department to achieve the mission.
  • Presents him/herself in the utmost professional manner and operates with integrity.

Chef de Cuisine Physical Requirements:

  • Stands and walks for 90% of workday.
  • Lifting, carrying or moving up to 50 pounds.
  • Pushing, pulling, bending, stooping and upward reaching.
  • Works in a kitchen environment with temperature fluctuations.
  • Uses computer 10% of shift.