Top 18 Head chef Jobs in Pooler, Ga

Chef de Cuisine
THE LANDINGS CLUB INC —Savannah, GA
- Weekends as needed
- English
- Residential
- 3 years
Quick Apply
4d
Head Chef
The June —Savannah, GA
- $115,000 - $140,000 a year
- Weekends as needed
- Microsoft Word
- 7 years
- Microsoft Excel
- Disability insurance
- Health insurance
Quick Apply
Belfair - Executive Sous Chef
Belfair —Bluffton, SC
- $100,000 a year
- ServSafe
- Cooking
- Residential
- Health insurance
- Dental insurance
Quick Apply
6d
Head Chef
The School Gourmet —Savannah, GA
- From $40,000 a year
- Multiple hires
- School experience
- ServSafe
- Supervising experience
Quick Apply
Chef de Cuisine
PALMETTO BLUFF INVESTMENTS LLC —Bluffton, SC
- $55,000 - $75,000 a year
- Full-time
- 3 years
- Mentoring
- Recruiting
- Disability insurance
- Health insurance
Quick Apply
Back of House
Boar's Head Grill & Tavern —Savannah, GA
- Cooking
- Food service experience
- Entry level
Quick Apply
Line Cook
TUCHWEST INCORPRATED —Savannah, GA
- $19 an hour
- Full-time
- ServSafe
- Restaurant
- Food Handler Certification
- 401(k)
- Employee discount
Quick Apply
Line Cook/Roundsman
Berkeley Hall Club Inc —Bluffton, SC
- Weekends as needed
- Mid-level
- Residential
- Ability to lift 50 pounds
- Paid holidays
- Health insurance
3d
Junior Sous Chef
PALMETTO BLUFF INVESTMENTS LLC —Bluffton, SC
- Full-time
- ServSafe
- Team management
- Recruiting
- Disability insurance
- Health insurance
Quick Apply
Kitchen Assistant
The School Gourmet —Savannah, GA
- From $15 an hour
- Full-time
- School experience
- ServSafe
- Ability to lift 50 pounds
Quick Apply
Cook I - Crossroads (Hourly + 4% Commission)
PALMETTO BLUFF INVESTMENTS LLC —Bluffton, SC
- English
- 3 years
- Hotel
- Disability insurance
- Health insurance
Quick Apply
Cook I - May River Grill (Hourly + 4% Commission)
PALMETTO BLUFF INVESTMENTS LLC —Bluffton, SC
- Full-time
- English
- 3 years
- Hotel
- Disability insurance
- Health insurance
Quick Apply
Prep/Line Cook
Goose Feathers Cafe and Bakery —Savannah, GA
- $12 - $14 an hour
- Full-time
- Customer service
- Entry level
- Kitchen
Quick Apply

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Chef de Cuisine
THE LANDINGS CLUB INC —Savannah, GA
High School diploma, or equivalent education certification. Responds to member and guest special requests in a timely manner in an effort to accommodate any…
Quick Apply
4d
Head Chef
The June —Savannah, GA
This role is hands-on: you’ll be responsible for implementing kitchen programs, systems, and routines, driving culinary R&D, hiring and training staff, managing…
$115,000 - $140,000 a year
Quick Apply

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Chef de Cuisine

THE LANDINGS CLUB INC -
Savannah, GA

Quick Apply

Job Details

4 days ago

Qualifications

Budget control
Fine dining experience
Team leadership
English
High school diploma or GED
Profit & loss
Food & beverage production
Managing kitchen staff
Restaurant cost management
Customer service problem-solving

Full Job Description

The Landings Golf and Athletic Club is a private luxury residential club on Skidaway Island dedicated to providing members with an active lifestyle through resort-class amenities. Located 12 miles from historic Savannah, our Club offers members access to six championship golf courses, 31 tennis courts, 15 pickleball courts, eight bocce courts, ten unique dining venues, five clubhouses, five swimming pools and a 52,000 sq. ft., wellness center.

At The Landings Golf and Athletic Club, we place special importance on professionalism, courtesy, integrity, and teamwork. Our team of service professionals are the most important asset of our organization, and every contribution they make has a direct impact on our success. We are devoted to providing the best work experience and benefits possible for our team members through the below offerings.

Come join our team on the Island of Much More!

Chef de Cuisine Job Responsibilities:

Works closely with the Executive Chef on setting food service goals and budget
Adheres to established food cost and labor goals and takes corrective action to ensure financial goals are achieved or exceeded
Oversees monthly inventory process, maintains inventory control systems, and ensures proper product rotation and utilization
Ensures inventory ordering guidelines are congruent with the needs of the Club Chefs and Clubhouse Managers
Maintains established purchasing specifications to ensure the highest quality product possible and partners with Club Chef and Clubhouse Manager to confirm all items received meet quality and fair pricing standards
Oversees quarterly and semiannual bid process for procurement of food and beverage products for entire Club
Works closely with Catering and Sales as well as Banquet staff to ensure all banquet functions receive the highest quality food items and service in a timely manner
Manages food production to ensure preparation and presentation meet quality standards on a consistent basis
Ensure all recipes are standardized and maintained
Train and meet with culinary team to ensure consistency of product, and the highest level of sanitation and hygiene in the kitchen are met
Expedite during meal periods, as required, ensuring consistency of food quality, eye appeal, portion size, presentation, flavor of food and timeliness of food production
Writes, costs, and implements menus in conjunction with the Executive Chef according to established cooking philosophies
Initiate, build, prepare, implement, and update station booklets, recipes, guidelines, and standards for all food on an ongoing basis
Maintains a complete day-to-day knowledge of menus, preparation, and presentation
Ensure proper dating, labeling, and covering of food items in walk-in coolers and freezers
Responsible for weekly labor costs, oversees culinary payroll, and assists Head Chef with new hire process
Approves weekly schedules adhering to set labor guidelines ensuring quality of food and service are not sacrificed
Delegates tasks, provides clear and complete instruction, states expectations precisely, and follows up on assignments to subordinate culinary staff
Utilizes culinary staff capabilities effectively when assigning tasks
Reports any deficiencies with equipment immediately to Maintenance department and alerts Executive Chef if of a severe nature
Responds to member and guest special requests in a timely manner in an effort to accommodate any reasonable request
Attends management meetings and holds culinary staff meetings and seminars
Provides proper and clear communication to F&B team members, other Club departments, vendors, and when interacting with members
Maintains professional standards of conduct and complies with departmental and Club policies and procedures
Prepares reports and performs administrative tasks as assigned by Executive Chef
Maintains high visibility within the clubhouse
Represents the club with the utmost of professionalism
Complies with departmental and Club appearance standards
Works effectively as a team with all departmental employees
Works variety of shifts, as needed to include nights, weekends and or holidays
Complies with departmental and Club policies and procedures
Performs all other duties as assigned by Executive Chef

Chef de Cuisine Minimum Qualifications:

High School diploma, or equivalent education certification
Graduate of culinary school or apprenticeship program, highly preferred
A minimum of 5 years proven culinary experience in fine dining and bulk food preparation, with at least 3 years previous management experience
Proven knowledge of food production procedures
Understands financials (P&L, balance sheet, budgets)

Chef de Cuisine Critical Skills:

Ability to read, understand and follow verbal and written instructions in English
Ability to manage a diverse workload and prioritize in a fast-paced environment
Uses tact and understanding when dealing with a variety of customer service problems, including stressful and highly emotional situations
Highly organized and able to manage multiple tasks and to deploy resources effectively
Willingness to provide exceptional service to members and desire to provide leadership to position the department to achieve the mission

Presents him/herself in the utmost professional manner and operates with integrity

Chef de Cuisine Physical Requirements:

Standing and walking for 90% of workday
Lifting, carrying or moving up to 50 pounds
Pushing, pulling, bending, stooping, and upward reaching
Works in a kitchen environment with temperature fluctuations
Uses computer 10% of shift

Quick Apply

Refine Your Search

head chef jobs in pooler, ga

Chef de Cuisine

Head Chef

Belfair - Executive Sous Chef

Head Chef

Chef de Cuisine

Back of House

Line Cook

Line Cook/Roundsman

Junior Sous Chef

Kitchen Assistant

Cook I - Crossroads (Hourly + 4% Commission)

Cook I - May River Grill (Hourly + 4% Commission)

Prep/Line Cook

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