Join the Culinary Team at the Silverleaf Club and have the opportunity to work under James Beard nominee, Director of Food and Beverage and Executive Chef; Rene Lenger.
Chef Rene Lenger joined the Club in 2018 after leading restaurants at the Wynn Las Vegas from 2006 to 2018 receiving a Chaîne des Rôtisseurs award for Switch in 2009 and best Restaurant for Country Club “The Steak House” on the Wynn Golf Corse.
Over the course of his culinary career, Chef Rene Lenger is also known for his part in developing the Strip House Steakhouse concept which started in early 2000 in NYC and opened nationwide. He also has written several books that are used in culinary schools currently to teach the craft of Front of House service and bartending.
This is an outstanding opening to work in an environment that will enhance cooking skills and provide a culture of excellence, team work, while building personal and culinary career growth. With our extensive training program; each employee will gain career skills to execute culinary dishes at a high level of service and cuisine.
The Silverleaf culinary department is directly responsible for member and guest satisfaction in all food operations including dining, banquets and bar service. Their purpose is manage all aspects of the food production/execution for dining, banquets & bar service. To provide friendly, knowledgeable and efficient service to the members and guests in accordance with Silverleaf Club standard operating procedures, mission statement and core values. Seek opportunities to create memories by anticipating needs, exceeding expectations and building relationships.
QUALIFICATION STANDARDS
Education and Experience:
- High School Diploma preferred or equivalent
- At least 2 years previous service experience in a luxury private club, resort or high-end restaurant
- Strong knowledge of the following: English language; five star customer service; casual, fine dining and banquet food.
- Food Safety Certification (if not already acquired, will acquire upon employment)
- Must have previous five star banquet experience
Physical Requirements:
- Flexible and long hours sometimes required; long hours standing, bending, squatting, repetitive motions and/or walking
- Heavy work – Exerting up to (50+ pounds) of force frequently. Constantly to lift, carry, push, pull or otherwise move objects. Ability to physically handle knives, pots, supplies & display items as well as grasp, lift & carry same from shelves & transport to every area of the kitchen/club. Ability to perform cutting skills on work surfaces, topped with cutting boards, 3 to 4 feet in height (main kitchen, grill kitchen & stone house kitchen, ect.) Proper usage & handling of various kitchen machinery to include slicers, food processors, grinders, mixers, & other kitchen related equipment.
- Must have high level of physical fitness
Unusual working conditions: May be scheduled nights, weekends, holidays and occasional overtime; may work indoors or outdoors in a variety of weather conditions; working with wet/slippery floors, sharp objects, fumes and electrical equipment
Mental Requirements:
- Must be able to convey information and ideas clearly
- Must be able to evaluate and select among alternative courses of action quickly and accurately
- Must work well in stressful, high pressure situations
- Must maintain composure and objectivity under pressure
- Safety Sensitive Position
DUTIES & FUNCTIONS
Essential:
- Lead by example, consistently conveying a positive attitude, enthusiasm and pride in your work
- Approach all encounters with members, guests and employees in a gracious, attentive, courteous and service-oriented manner
- Conduct all business for the club as an ambassador of Silverleaf – with integrity and in a professional manner at all times
- Respect all stakeholders’ privacy, perspectives, priorities, time and resources
- Keep fiscal responsibility and member satisfaction in mind when making all business decisions
- Take part in keeping Silverleaf clean and litter free; cleanliness is everyone’s responsibility, take ownership in the club
- Maintain regular attendance in compliance with Silverleaf standards, as required by scheduling which will vary according to the needs of the Club
- Maintain high standards of personal appearance and grooming, which include wearing proper attire and name tag when working
- Comply at all times with Silverleaf standards and regulations to encourage safe and efficient Club operations
- Maintain a warm and friendly demeanor at all times
- Assist team in monitoring and controlling departmental expenses and payroll
- Build relationships with members and staff – utilizing the guest history program to recall personal preferences in order to anticipate and exceed member expectations
- Cross-train and perform duties of all culinary positions (grill, sauté, garde manger, pastry & basic food preparation) as scheduled or needed using standard operating procedures
- Responsible for completing station set up with predetermined mise en place required for each position. Use of opening/closing check lists.
- Ability to read recipes & follow their instructions.
- Maintain and ensure immaculate facilities for guests - Monitor and maintain the cleanliness and orderliness of the front of house and back of house areas using a ‘clean as you go’ philosophy
- Responsible for flow management, concentrating on busy areas first – prioritizing and organizing steps of service by effective multi-tasking
- Maintain sanitary conditions in all dining, kitchen and bar areas in accordance with state and local regulations
- Inform supervisor immediately of any equipment not in proper condition or good working order
- Inform supervisor immediately of needed equipment & supplies.
- Attend daily pre-service meetings to prepare for and anticipate service needs.
- Recognize fellow employees for a job well done in a timely manner.
- Communicate all guest/member complaints and suggestions to your supervisor promptly.
- Follow all culinary department and club policies
Marginal:
- Attend meetings as required by management
- Perform other duties as required
I HAVE READ AND UNDERSTAND THE JOB DESCRIPTION AS STATED ABOVE AND ACCEPT THAT ANY OF THE TASKS MAY BE MODIFIED OR CHANGED. I ACCEPT RESPONSIBILITY FOR KNOWING THE MODIFICATIONS AND/OR CHANGES IN THIS JOB DESCRIPTION. I CAN PERFORM THE ESSENTIAL FUNCTIONS OF THIS JOB AS LISTED ABOVE, WITH OR WITHOUT REASONABLE ACCOMMODATION.
Employee Signature
Date
Supervisor Signature
Date
Job Duties: Salad Prep
- Prepare all food items as directed in a sanitary and timely manner
- Follow recipes and presentation specifications
- Operate standard kitchen equipment safety and efficiently
- Clean and maintain station in practicing good safety and sanitation
- Assist with the cleaning and organization of kitchen and equipment
- Adhere to all sanitation and food production codes
- Restock items as needed throughout the shift
Pay Frequency:
- Bi weekly or Twice monthly
Typical end time:
Typical start time:
Work Remotely
This Job Is Ideal for Someone Who Is:
- Dependable -- more reliable than spontaneous
- Adaptable/flexible -- enjoys doing work that requires frequent shifts in direction
- Detail-oriented -- would rather focus on the details of work than the bigger picture
Job Types: Full-time, Part-time
Pay: $20.00 - $23.00 per hour
Benefits:
- Employee discount
- Flexible schedule
- Paid time off
Education:
- High school or equivalent (Required)
Experience:
- Food preparation: 1 year (Required)
- Banquet experience: 1 year (Preferred)
- Knife skills: 1 year (Preferred)
Shift availability:
- Day Shift (Preferred)
- Night Shift (Preferred)
Work Location: In person
