Raw Bar Chef Position Available In Chatham, Georgia

Raw Bar Chef 3.6 3.6 out of 5 stars 71 Green Island Rd, Savannah, GA 31411 Join our culinary brigade at The Landings Golf & Athletic Club, where culinary excellence meets unparalleled luxury on Skidaway Island. Located near historic Savannah, our private club offers more than just breathtaking views and world-class amenities – it’s a culinary haven waiting to be explored. Become a part of our dynamic team at one of our ten unique dining venues, where creativity knows no bounds and every dish is crafted with passion and precision. Whether you’re dreaming of grilling up the finest cuts at Palmer’s Steakhouse at Marshwood or infusing coastal flavors into every plate at Deer Creek A Coastal Grill, there’s a place for you here to showcase your talents, to thrive and grow your skills. At The Landings Golf & Athletic Club, we value professionalism, integrity, and teamwork above all else. Join our dedicated team of service professionals, where your contributions are not just recognized but celebrated. With opportunities for growth, competitive benefits, and a supportive work environment, we’re committed to ensuring your success and satisfaction every step of the way. Embark on your culinary career with us at The Landings Golf & Athletic Club – where every dish tells a story, and every day brings new opportunities to shine on the Island of Much More!

Responsibilities:

Reports directly to Deer Creek Club Chef and assists in all aspects of the business, but is ultimately responsible for the success of the Raw Bar program Collects food and beverage products and small wares required for production and service. Supervises Raw bar assistant/Cook when applicable. Carefully follows standard recipes while preparing assigned items for a la carte items. Works omelet stations, carving stations, etc. as required. Develops daily specials for the restaurant. Assists in plating food items for service. Handles leftover food items as instructed by the Area Chef to minimize waste. Cleans banquet preparation and serving equipment, including, but not limited to cassette burners, cutting boards, carving equipment, raw bar equipment, and trash receptacles. Returns soiled food preparation utensils and small wares to the proper areas. Cleans assigned workstation areas. Assists in restaurant and food outlets as needed during reduced volume. Keeps walk-ins, work area and dry storage areas clean, especially the Raw Bar area and equipment. Operates food production equipment according to manufacturers’ instructions. Understands and follows proper sanitation practices including those for personal hygiene. Understands and adheres to struct raw fish and shellfish sanitation and best practices. Adhere to state and local health and safety regulations. Maintains the highest sanitary conditions. Makes recommendations for the maintenance, repairs and upkeep of the Raw Bar area and equipment. Wraps, labels, dates, and neatly stores re-usable leftover products. Properly files and saves all shellfish tags for the required amount of time. Attends appropriate departmental staff meetings. Completes other appropriate tasks as assigned by the Club Chef and/or the Executive Chef. Takes orders at the Raw Bar when necessary.

Qualifications and Experience:

A minimum of one (1) year experience in food production is preferred. Must have basic knowledge of food production, as well as be familiar with standard food recipes. Previous experience with raw seafood and shellfish, serving and knowledge of food recipes is highly recommended and preferred.

Abilities:

Must be able to understand and follow verbal/written instructions. Represents themselves to the membership in a professional manner consistent with the brand that The Landings Club represents. Always interacts in a cordial polite manner with all members and staff. Consistently complies with the rules and regulations stated in the Club’s Employee Handbook. Must be able to stand for long periods of time.

Physical Requirements:

Standing and/or walking 100% of the shift. Lifting, carrying, or moving from 1 pound up to 50 pounds for 50% of the shift. Pushing, pulling, bending, stooping, and upward reaching for 85% of the shift. Experience Preferred 1 year(s): 1-year experience working with raw seafood and shellfish is a plus 1 year(s): A minimum of one (1) year experience in food production is preferred.

Skills Preferred Managing Multiple Projects Interpersonal Skills Communication Skills Behaviors Preferred Functional Expert:

Considered a thought leader on a subject

Team Player:

Works well as a member of a group

Detail Oriented:

Capable of carrying out a given task with all details necessary to get the task done well Equal Opportunity Employer This employer is required to notify all applicants of their rights pursuant to federal employment laws. For further information, please review the Know Your Rights notice from the Department of Labor.