Kitchen Manager

About the role

Kitchen Manager — Ely Park Golf Course Summary: Oversees all daily culinary operations for the Ely Park Golf Course, ensuring exceptional food quality, strict adherence to food safety standards, effective cost control, and a consistently positive guest experience. Responsible for managing kitchen production across the clubhouse restaurant, banquet and event operations, and all on-course food and beverage outlets. Key responsibilities: Kitchen operation Inventory Management & Ordering Food Safety Cost control Staff leadership Skills and Attributes: Leadership and team building; able to motivate seasonal and permanent staff. Excellent organizational and time-management skills; thrives under event-driven deadlines. Strong communication and interpersonal skills; member-facing professionalism. Budgeting and cost-control acumen; comfortable using POS and inventory software. Creative menu development with attention to consistency and plating standards. Flexibility: available for early mornings, nights, weekends, and event days. Physical Requirements: Ability to stand for long periods, lift up to 50 lbs, and work in hot/kitchen environments. Capable of walking the property for service coordination during events. Reporting and KPIs: Reports to: Food & Beverage Director or Club Manager. KPIs: food cost percentage, labor cost percentage, member satisfaction/feedback scores, event profitability, health inspection results, staff turnover. Optional/desired: Experience in public, private clubs or resort hospitality. Familiarity with sustainability practices and local sourcing. Culinary awards, advanced certifications, or multi-unit management experience. Compensation: $23.00 per hour

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