Kitchen Manager

Property Overview:

Stonebridge Golf Club is a must-play facility for all residents and travelers in the New Orleans area. Located just minutes from downtown, the 18-hole Championship golf course has picturesque views of the city. The property features an additional 9 holes, “The Harvey 9,” perfect for beginners and a casual round. Both the Championship 18 and the Harvey 9 wind through a series of tranquil ponds, and we guarantee you won’t have to look far to find one of many species of reptiles and waterfowl that make their home in this region.

 

Position Summary:

Stonebridge Golf Club of New Orleans is seeking a dedicated and experienced Kitchen Manager to oversee all aspects of our food and beverage operations. The ideal candidate will be a hands-on leader passionate about crafting exceptional culinary experiences and upholding the highest standards of quality, safety, and service. This role is responsible for the overall success of the kitchen, including menu development, staff management, financial performance, and compliance with all health and safety regulations. Most importantly, the Kitchen Manager is directly responsible for ensuring a high level of guest satisfaction.

 

Essential job functions:

Culinary and Quality Control

• Help design and prepare all food and drink menus, ensuring high-quality plates in both design and taste.
• Produce high-quality plates that are visually appealing and delicious.
• Manage our food quality standards by consistently monitoring the temperature of hot food and ensuring cold food is stored according to standards.
• Assume responsibility for and assist in the cleanliness and proper set-up of the dining room and buffet tables.
• Partner with the front-of-house team on any special requests to support business growth.
• Be ready to cook, clean, and prep whenever necessary.

Team Leadership and Development

• Responsible for the hiring, training, and proficiency (including performance reviews) of all food and beverage employees.
• Assign daily workstations and manage breaks.
• Always instill a sense of urgency in all kitchen team members.
• Develop and cross-train all team members to support one of the most critical factors in our success: food quality.
• Maintain control of employee uniforms, ensuring they wear uniforms and name tags, and that uniforms are kept clean and in proper condition.

Operational and Financial Management

• Plan and schedule manpower, equipment, and supply requirements for the food and beverage operation.
• Implement policies and procedures for the food and beverage operation.
• Maintain responsibility for kitchen cleanliness, organization, and preventative equipment maintenance procedures and standards.
• Manage the day-to-day operation, identifying and solving problems promptly.
• Be present at most of the catering and private events to ensure flawless execution.
• Assume responsibility as the manager/supervisor on the floor (front-of-house) during all meal periods, ensuring food and service standards are maintained.
• Assist in the development of the annual food and beverage budget/plan and manage operations according to that budget.
• Implement and monitor internal financial controls for the food and beverage operation.
• Implement and monitor food and beverage payroll policies and procedures, with a focus on minimizing labor costs.
• Maintain a purchase order system, manage par-stock levels for food and beverage inventories, and implement and monitor an ordering and receiving program to ensure proper quantity and price on all purchases.
• Responsible for achieving sales, expense, and profit goals as outlined in the food and beverage operating plan/budget.

Compliance and Administration

• Verify the accuracy of prices, state and federal taxes, tips, and other charges on all guest checks and accurately operate the Point-of-Sale system.
• Ensure compliance with operating guidelines, including state and federal laws related to the Alcohol, Cigarette, and Tobacco Division.
• Maintain accountability for the cost, utilization, and performance of employees and equipment.
• Develop promotional programs for the food and beverage operation.

Physical Demands:

• Must be able to frequently sit, stand, bend, kneel, walk and crouch
• Ability to lift up to 30 lbs., and to lift overhead and push/pull, move lighter objects.
• Reach overhead and below the knees, including bending, twisting, pulling, and stooping.

 

Qualifications:

• State required alcohol seller server certification and food handling certification.
• 2+ years as a chef as well as some leadership experience.
• Requires ability to frequently lift/move up to 30lbs.

 

Classifications:

Exempt, Full-time, Year-Round

 

This job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the co-worker. Other duties, responsibilities and activities may change or be assigned at any time with or without notice.

 

KemperSports Management is an Equal Opportunity Employer