Head Chef - Osage National Golf Course

GreatLIFE Golf is one of the largest Golf Course Ownership / Management Companies in the country with over 50 golf courses in multiple states. If youre looking for a fun and casual career in sports and entertainment, this may be the position for you! Feel free to check out our website for more information about who we are as a company and what services we offer to evaluate if your values match ours!

We are seeking a full time, salaried Head Chef to join our Food and Beverage team in Bolivia, NC at Osage National Golf Course. The is a full-time, year-round position with a short restaurant closure in mid-December for holidays and planning for the next season. Osage National Golf Course has a simple sports bar menu available 6 days per week. We are looking for a candidate with prior banquet experience, and the ability to prepare food for up to 200 guests. This position will come with a full benefits package to include Medical, Dental and Vision coverage as well as a generous Paid Time Off package and Holiday Pay. Please see a general job description below and should you feel your knowledge, education and experience could be a match, apply today!

Salary Range: $60,000 per year

Job Description:

Oversees all functions of Food & Beverage kitchen department including staffing, menu planning, ordering, vendor monitoring, food productions, inventory, catering and budgeting.

Duties & Responsibilities:

• Manages all operating expenses, sets margins and manages against projections.
• Creates innovative menus established with current food costs and member/guest satisfaction in mind.
• Controls ordering, inventory levels, timing of orders, receiving, and invoice settling.
• Works with Building Maintenance to maintain kitchen equipment.
• Ensures quality sanitation program is followed throughout the kitchen operation.
• Ensures proper monitoring of storage (including temperature setting) and rotation of food products to comply with Health Department regulations.
• Manages department employees including chefs, cooks and stewards and is responsible for training, planning, assigning, and directing work, evaluating performance, rewarding & disciplining employees; addressing complaints and resolving problems.
• Monitors business volume forecast and plans accordingly in areas of staffing, productivity, costs and other expenses.
• Responsible for implementing and maintaining excellent service to assure guests dining satisfaction.
• Incorporates safe work practices in job performance.
• Regular & reliable attendance.

Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee of this job. Duties, responsibilities and activities may change at any time with or without notice.

Degree/Licenses:

Bachelors degree with major concentration in food preparation, management, nutrition or related field. Work requires 3-4 years progressive experience in high volume food production or catering. Or an equivalent combination of relevant education and/or experience.

Physical Demands:

While performing the duties of this job, the employee is regularly required to talk or hear. The employee is occasionally required to stand; walk; sit; use hands to finger, handle, or feel; reach with hands and arms; and stoop, kneel or crouch. The employee must occasionally lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision and distance vision.

Please note, the chosen candidate will be required to successfully complete a background check as a condition of employment.