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Thursday, May 26, 2022 2:14:00 PM

Direct hire position.  Responsible for all food production, including that sold in restaurants, banquet functions, and other outlets.  Develop menus, food purchase specifications, and recipes.  Supervise all kitchen staff.  Develop and monitor food and labor budgets for the department.  Maintain highest professional food quality and sanitation standards.


  • Hires, trains, supervises, schedules, and evaluates the work of management staff in the food production department.
  • Plans menus with Food and Beverage Manager for all food outlets in the facility and for special occasions and events.
  • Schedules and coordinates the work of sous chef(s), cooks, and other kitchen employees to assure that food preparation is economical and technically correct and within budgeted labor cost goals.
  • Approves the requisition of product and other necessary food supplies.
  • Ensures that high standards of sanitation, cleanliness and safety are always maintained throughout all kitchen areas
  • Establishes controls to minimize food and supply waste and theft
  • Safeguards all food-preparation employees by implementing training to increase their knowledge about safety, sanitation, and accident prevention principles.
  • Develops standard recipes and techniques for food preparation and presentation that help to assure consistently high quality and to minimize food costs; exercises portion control for all items served and assists in establishing menu selling prices.
  • Prepares necessary data for applicable parts of the budget; projects annual food, labor, and other costs and monitors actual financial results; takes corrective action as necessary to help assure that financial goals are met.
  • Attends food and beverage staff and management meetings.
  • Consults with the banquet function committee about food production aspects of special events being planned.
  • Cooks or directly supervises the cooking of items that require skillful preparation.
  • Evaluates food products to assure that quality standards are consistently attained.
  • Interacts with the Food and Beverage Manager to assure that food production consistently exceeds the expectations of members and guests.
  • Plans and manages the employee meal program.
  • Develops policies and procedures to enhance and measure quality; continually updates written policies and procedures to reflect state of the art techniques, equipment, and terminology.
  • Recruits and makes selection decision; evaluates job performance of kitchen staff; coaches, rewards, and disciplines staff in a fair and legal manner.
  • Recommends compensation rates and increases for kitchen staff.
  • Establishes and maintains a regular cleaning and maintenance schedule for all kitchen areas and equipment.
  • Provides training and professional development opportunities for all kitchen staff.
  • Ensures that representatives from the kitchen attend service lineups and meetings.
  • Motivates and develops staff, including cross-training and promotion of personnel.
  • Periodically visits dining area to welcome diners.
  • Hosts taste panels to assess feasibility of proposed menu items.
  • Reviews and approves product purchase specifications.
  • Maintains physical presence during times of high business volume.
  • Implements safety training programs; manages OSHA=related aspects of kitchen safety and maintains MSDS’s in easily accessible location.
  • Understands and consistently follows proper sanitation practices including those for personal hygiene.
  • Undertakes special projects as assigned by the General Manager.
  • Required to stand for long periods and walk, climb stairs, balance, stoop, kneel, crouch, bend, stretch, twist, or reach.
  • Push, pull, or lift up to 50 pounds.
  • Continuous repetitive motions.
  • Work in hot, humid, and noisy environment.


  • Bachelor’s degree in Culinary Arts and/other Hospitality Management degree and eight years food production and management experience; or 15 years relevant experience; or any equivalent combination of experience and training that provides the required knowledge, skills, and abilities
  • Certification form American Culinary Association or other professional hospitality association preferred.
  • Food safety certification.


  • $60,000+ Depending on qualifications, also would participate in Bonus program.  Relocation reimbursement available.


  • Salaried position.  Schedule flexible, ensuring proper coverage


  • Pre-employment background screening
  • Drug Screen

If you have already registered and completed the interview process, please call our office and let us know of your interest in this opening. There is no need to complete a new application.