Kitchen Manager
Listed on 2026-02-24
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Hospitality / Hotel / Catering
Catering, Food & Beverage, Cook & Chef -
Restaurant/Food Service
Catering, Food & Beverage, Restaurant Manager, Cook & Chef
Overview
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.
Kitchen Manager — Ely Park Golf CourseSummary: 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
- 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.
- 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.
- 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.
- Experience in public, private clubs or resort hospitality.
- Familiarity with sustainability practices and local sourcing.
- Culinary awards, advanced certifications, or multi-unit management experience.
- $23.00 per hour
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