Bistro Chef

Job Summary The Chef at The Bistro at Quail Ridge Golf Course is the culinary leader responsible for crafting an elevated, memorable dining experience that reflects the excellence of the Quail Ridge brand. This role oversees all kitchen operations, menu development, food quality, staff leadership, and back‑of‑house efficiency for a high‑touch, hospitality‑driven environment serving golfers, members, guests, and special events. Responsibilities Culinary Leadership & Menu Development Design and execute seasonal menus that reflect freshness, creativity, and the elevated yet approachable identity of The Bistro. Develop daily specials, event menus, and catering offerings for tournaments, private events, and clubhouse functions. Ensure consistent presentation, portioning, and flavor profiles across all dishes. Kitchen Operations & Food Safety Oversee all kitchen operations, including prep, cooking, plating, and service flow. Maintain strict compliance with health, sanitation, and safety standards. Implement and monitor inventory systems, ordering, waste reduction, and cost controls. Ensure equipment is maintained, cleaned, and functioning properly. Team Leadership Recruit, train, schedule, and supervise kitchen staff, fostering a culture of excellence, teamwork, and professionalism. Conduct ongoing coaching to elevate culinary skills and service standards. Collaborate closely with front‑of‑house leadership to ensure seamless guest experience. Quality & Guest Experience Uphold a high standard of food quality, consistency, and timeliness. Engage with guests when appropriate to gather feedback and strengthen the Bistro's reputation. Support special events, golf tournaments, and VIP experiences with tailored culinary offerings. Financial & Administrative Manage food cost, labor cost, and kitchen budget in alignment with operational goals. Maintain vendor relationships and negotiate pricing to ensure quality and value. Track and report key performance metrics to management. Requirements Proven culinary experience with a strong background in fine dining environments and restaurant management. Demonstrated supervising experience with team management skills that motivate staff toward excellence. Extensive knowledge of food production, food service management, catering, and kitchen operations within the food industry. Familiarity with inventory management, inventory control, and food handling procedures. Experience in banquet settings and event catering is highly desirable. Strong understanding of food safety standards, culinary techniques, menu planning, and shift management. Excellent communication skills combined with leadership qualities that inspire confidence and teamwork among staff members. Join us as a Bistro Chef where your culinary talent will shine! Bring your passion for food, leadership skills, and innovative spirit to craft memorable dining experiences that keep guests coming back for more!

Pay:

$22.69 - $27.32 per hour

Benefits:

Health insurance Paid time off

Work Location:

In person