Chef De Cuisine

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 freezersResponsible for weekly labor costs, oversees culinary payroll, and assists Head Chef with new hire processApproves weekly schedules adhering to set labor guidelines ensuring quality of food and service are not sacrificedDelegates tasks, provides clear and complete instruction, states expectations precisely, and follows up on assignments to subordinate culinary staffUtilizes culinary staff capabilities effectively when assigning tasksReports any deficiencies with equipment immediately to Maintenance department and alerts Executive Chef if of a severe natureResponds to member and guest special requests in a timely manner in an effort to accommodate any reasonable requestAttends management meetings and holds culinary staff meetings and seminarsProvides proper and clear communication to F&B team members, other Club departments, vendors, and when interacting with membersMaintains professional standards of conduct and complies with departmental and Club policies and proceduresPrepares reports and performs administrative tasks as assigned by Executive ChefMaintains high visibility within the clubhouseRepresents the club with the utmost of professionalismComplies with departmental and Club appearance standardsWorks effectively as a team with all departmental employeesWorks variety of shifts, as needed to include nights, weekends and or holidaysComplies with departmental and Club policies and proceduresPerforms all other duties as assigned by Executive Chef Chef de Cuisine Minimum Qualifications: High School diploma, or equivalent education certificationGraduate of culinary school or apprenticeship program, highly preferredA minimum of 5 years proven culinary experience in fine dining and bulk food preparation, with at least 3 years previous management experienceProven knowledge of food production proceduresUnderstands financials (P&L, balance sheet, budgets) Chef de Cuisine Critical Skills: Ability to read, understand and follow verbal and written instructions in EnglishAbility to manage a diverse workload and prioritize in a fast-paced environmentUses tact and understanding when dealing with a variety of customer service problems, including stressful and highly emotional situationsHighly organized and able to manage multiple tasks and to deploy resources effectivelyWillingness to provide exceptional service to members and desire to provide leadership to position the department to achieve the missionPresents him/herself in the utmost professional manner and operates with integrity Chef de Cuisine Physical Requirements: Standing and walking for 90% of workdayLifting, carrying or moving up to 50 poundsPushing, pulling, bending, stooping, and upward reachingWorks in a kitchen environment with temperature fluctuationsUses computer 10% of shift