Chef

Ron Jaworski Golf (RJG) is a progressive, full-service golf management company that understands growth strategies. Our team has run numerous courses and facilities. We have increased bottom line profit and reduced overhead. Each and every property receives our personal attention. We Drive Memorable Experiences for All!

Job Summary:

To prepare and present all menu items in a professional manner as to maintain the high standards of quality set forth

To constantly evaluate food costs as to maintain the proper level of profit margin as determined by management.

To ensure that all good practices of operation are maintained at all times, this would include proper food preparation and storage as stated by the Board of Health standards, kitchen cleanliness, and proper attire at all times.

Duties & Responsibilities:

1. To establish and enforce policies and schedules for the operation on the kitchen facility to achieve a profitable result. Understand budgets, reporting, and P&L.

2. To clearly establish a professional direction of operation as to maintain a consistent basis for food ordering, preparation and presentation. Including all inventory management, ordering, purchasing, receiving and overall kitchen operation.

3. To actively look for new and profitable ways to better serve the guests. Direct and oversee the selection, hiring and training of qualified kitchen employees with the help of the General Manager. Hold regular meeting sessions with kitchen help to ensure all procedures and procedures are being followed in a consistent manner.

4. To always ensure the cleanliness of the facility is of the highest priority, making sure that the reputation of the service is maintained at all times.

5. To actively look for better purchasing vendors or methods, as to make sure that proper costs are maintained or exceeded.

6. To coordinate all events and activities with the operating departments of the Golf Course in order to provide the best possible service to the guests.

7. To regularly review and evaluate the degree of service and customer acceptance of individual operations & to recommend to new operating policies whenever possible.

8. To determine and establish the most effective purchasing and receiving procedures for all food service.

9. To continually monitor and evaluate the performance of the staff in the kitchen area and to eliminate personnel detrimental to the operation and to bring in personnel with an upbeat and positive attitude. Including scheduling and staff management in accordance to budget.

10. Ensure any customer complaints are handled efficiently and tactfully.

11. At all times, present a favorable image.

12. Able to be part of a team, work with other departments cohesively to ensure a memorable experience for all.

Qualifications:

1. High School Diploma

2. Culinary School degree preferred.

3. 10 Years experience in food preparation and presentation in the restaurant and banquet arena.

4. Must be neat and present a professional appearance at all times.

5. Must have excellent communication skills.

**Must be willing to work 50-60 hours per week, with late night and early morning hours required.