Senior Culinary Leader at Peacock Gap Golf Club

2 weeks ago

San Rafael, California, United States Peacock Gap Golf Club Full time
Job OverviewABOUT US:
Recognized as the "Best of the County" by Marin Magazine, Peacock Gap Golf Club has been a cornerstone of the golf community for many years. Nestled in the picturesque Marin County, just north of San Francisco, our championship course fosters a genuine passion for golf, hosting year-round tournaments and a diverse array of events in a stunning environment. Experience breathtaking views of Marin while playing on one of California's premier heritage courses.

POSITION SUMMARY:
The primary objective of this role is to support the Head Chef in overseeing the kitchen operations at Peacock Gap Golf Club. This includes comprehensive planning, staffing, organization, and training of the Back of House team. The individual in this position will also take charge and assign tasks as necessary to meet goals related to sales, cost management, employee retention, guest satisfaction, food quality, cleanliness, and sanitation within the restaurant.

WORK SCHEDULE:
Availability required from Thursday to Monday.

COMPENSATION AND BENEFITS:
  • Hourly wage ranging from $17.85 to $22.05, commensurate with relevant experience.
  • 401K plan with a dollar-for-dollar match up to 4%.
  • Complimentary golf privileges.
  • Flexible work scheduling.

KEY RESPONSIBILITIES:
  • Guarantee that all food and beverage items are consistently sourced, prepared, and served in accordance with the restaurant's established recipes, portioning, cooking, and serving standards.
  • Maintain cleanliness and excellent working condition of all food and beverage equipment through personal inspections and adherence to preventative maintenance protocols.
  • Ensure that all training on equipment is conducted in line with established policies, while adhering to safety and sanitation standards across all operational areas.
  • Verify that all products are received in the correct units of measure and condition, with deliveries executed according to the restaurant's receiving policies and procedures.

QUALIFICATIONS:
  • Comprehensive knowledge of food and beverage operations within a restaurant setting.
  • Minimum age requirement of 21 years.
  • Strong foundational math skills with the ability to calculate costs.
  • Ability to read and interpret financial reports and supporting documents.
  • Familiarity with safe and proper usage of restaurant equipment.
  • At least 6 months of experience in food service or restaurant roles, including assistant management.
  • Exceptional written and verbal communication skills.
  • Capacity to work independently with minimal supervision.
  • Bi-lingual skills are advantageous.
  • Outstanding customer service abilities, with a positive and energetic demeanor.
  • Preferred educational background in a related field or business.
  • Commitment to ongoing learning regarding industry regulations, including labor laws.
  • Awareness of company standards for service, alcohol service, training manuals, and policies.

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