Oak Hill Country Club
  • Food and Beverage
  • Rochester, NY, USA
  • Full Time

Job Description: Serve as "second-in-command" of the kitchen. Assist the Executive Chef in supervising food production for all food outlets, banquet events and other functions at the club. Supervise food production personnel, assist with food production tasks as needed and assure that quality and cost standards are consistently attained.

 

General Requirements:

  • Complies with Oak Hill Country Club's Acorns of Excellence
  • Report to work at the scheduled time, neatly groomed and dressed in accordance with Oak Hill Country Club's appearance standards
  • Exceptional attention to detail
  • Anticipate guest and contact needs, ascertain satisfaction, and respond urgently and appropriately to concerns and requests
  • Exceptional communication abilities when interacting/ directing associates, guests, clients and internal departments to build relationships
  • Able to consistently perform tasks with little direct supervision
  • Works harmoniously and professionally with co-workers
  • Must be familiar with and have worked with all kitchen equipment
  • Awareness of occupational hazards and safety precautions; skilled in following safety practices and recognizing hazards
  • Knowledge of food handling and preparation principles and procedures for all foods produced and served in the club
  • Ability to effectively supervise all kitchen food production employees in absence of Executive Chef
  • Knowledge of and ability to perform required role during emergency situations

 

Job Requirements:

  • 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 by club's standard recipes
  • Assists the Executive Chef with monthly inventories, pricing, cost controls, requisitioning and issuing for food production
  • Conducts daily raw cost tracking counts to ensure that all items are accounted for
  • Assumes complete charge of the kitchen in the absence of the Executive Chef
  • Assists Executive Chef with supervision and training of employees, sanitation and safety, menu planning and related production activities
  • Consistently maintains standards of quality, cost, presentation and flavor of foods
  • Ensures proper staffing for maximum productivity and high standards of quality; controls food and payroll costs to achieve maximum profitability
  • Makes recommendations for maintenance, repair and upkeep of the kitchen and its equipment
  • Prepares reports, arranges employee schedules and costs menus and performs other administrative duties as assigned by the Executive Chef
  • Personally works in any station as assigned by the Executive Chef
  • Helps plan energy conservation procedures in the kitchen
  • Assists Executive Chef with the administration of kitchen personnel benefits (vacation, holidays, etc.)
  • Consults with dining service personnel during daily line-ups
  • Assists in maintaining security of kitchen, including equipment and food and supply inventories
  • Assists in food procurement, delivery, storage and issuing of food items
  • Expedites food orders during peak service hours
  • Supervises, trains and evaluates kitchen personnel
  • Coordinates buffet presentations
  • Checks mise en place before service time and inspects presentation of food items to ensure that quality standards are met
  • Reports all member and guest complaints to the chef and assists in resolving complaints
  • Monitors kitchen employees' time cards to ensure compliance with posted schedules
  • Submits ideas for future goals, operational improvements and personnel management to Executive Chef
  • Understands and consistently follows proper sanitation practices including those for personal hygiene
  • Attends staff meetings
  • Performs other appropriate tasks assigned by the Executive Chef

Physical Requirements:

  • Must be able to walk, climb stairs, balance, twist, reach, bend, kneel, push and pull over the course of a shift
  • Continuous repetitive motions
  • Work in hot, humid and noisy environment
  • All employees must maintain a neat, clean and well-groomed appearance per Oak Hill's appearance standards
  • Must be able to work a flexible shift that includes early mornings, nights, weekends, holidays, split shifts, and extended shifts
  • Must be 18 years of age
  • Must have a reliable form of transportation to and from work
  • Ability to read, write and communicate effectively in English, both written and oral
  • Must be able to push, pull, and lift up to 50 lbs. over the course of a shift

 

Qualifications:

Education:

  • A degree or certificate from post-secondary culinary arts program
  • 3 years' experience in food preparation position encompassing all phases of food preparation and kitchen operation is required
  • Ability to communicate in English with guest, co-workers and management.
  • Ability to compute basic mathematical calculations
  • Must pass with satisfactory results, a cooking demo for the chef 
  • High school or equivalent education required

Experience:

  • Hotel and/or Country club experience required

 

Licenses and Special Requirements

  • Food safety certification.
Oak Hill Country Club
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