The successful candidate will possess strong leadership qualities, and the ability to promote a professional attitude in our fast paced a la carte and banquet environment. The club offers a selection of cuisine and dining formats ranging from upscale fine dining to casual, and banquets up to 800 people.
This is a working position, and may require taking stations as needed. In addition to supervision of kitchen staff, the CDC will participate in menu/recipe development, purchasing and receiving and overall organization of kitchen.
KNOWLEDGE, SKILLS, AND ABILITIES
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Prepares or directly supervises kitchen staff responsible for the daily preparation of soups, sauces and “specials” to ensure that methods of cooking, garnishing and portion-sizing are as prescribed bystandardized recipes.
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Assists the executive chef with monthly inventories, pricing, cost controls, requisitioning and issuing forfood production.
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Assumes complete charge of the kitchen in the absence of the executive chef.
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Assists executive chef with supervision and training of employees, sanitation and safety, menu planningand related production activities.
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Consistently maintains standards of quality, cost, eye appeal and flavor of foods.
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Ensures proper staffing for maximum productivity and high standards of quality; controls food andpayroll costs to achieve maximum profitability.
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Makes recommendations for maintenance, repair and upkeep of the kitchen and its equipment.
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Prepares reports, arranges schedules and costs menus and performs other administrative duties asassigned by the executive chef.
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Personally, works in any station as assigned by the executive chef.
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Helps plan energy conservation procedures in the kitchen.
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Assists in the development of training and the provision of professional development opportunities forall kitchen staff.
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Consults with dining service personnel during daily line-ups.
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Assists in maintaining security of kitchen, including equipment and food and supply inventories.
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Assists in food procurement, delivery, storage and issuing of food items.
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Expedites food orders during peak service hours.
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Supervises, trains and evaluates kitchen personnel
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Coordinates buffet presentations
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Checks mise en place before service time and inspects presentation of food items to ensure that qualitystandards are met.
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Reports all member and guest complaints to the executive chef and assists in resolving complaints.
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Monitors kitchen employees’ time cards to ensure compliance with posted schedules.
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Submits ideas for future goals, operational improvements and personnel management to executive chef.
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Understands and consistently follows proper sanitation practices including those for personal hygiene.
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Attends staff meetings.
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Performs other appropriate tasks assigned by the executive chef
QUALIFICATIONS
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College degree preferably specializing in hotel/restaurant management or culinary arts, or equivalent experience is required.
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3 years previous experience in culinary/food & beverage line, supervisory or assistant manager positions.
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Requires a working knowledge of division operations as well as the Daniel Island Club cultural and core standards, policies, and standard operating procedures.
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Working knowledge is generally learned on-the-job. Requires ability to operate computer equipment and other food & beverage computer systems.
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Requires the ability to operate and utilize culinary production equipment and tools. Requires reading, writing and oral proficiency in the English language.
