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Chef
Job
Lake Limerick Country Club
Shelton, WA (In Person)
$64,480 Salary, Full-Time
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Job Description
Overview Lake Limerick Country Club (LLCC) is a private community nestled in Mason County, Washington. The Head Chef plays a vital role in providing supportive leadership to kitchen staff throughout food service. Working closely with the General Manager, Sous Chef and other team members, they will monitor kitchen operations, develop menus, provide team leadership, cost management and ensure that high standards of cleanliness and quality are adhered to.
Responsibilities:
1. Culinary Leadership a. Develop and maintain innovative, high-quality menus that cater to the preferences of the community, trends and availability of local foods. b. Oversee all food preparation, ensuring consistency, taste and presentation exceed expectations. c. Collaborate with Committees to develop menus supporting special events and functions. 2. Team Management a. Partner with General Manager and Sous Chef to manage kitchen staff, including: recruitment, scheduling, training and performance management. b. Foster a positive, upbeat and collaborative work environment that promotes growth and accountability. c. Collaborate with committee members on events and menus. 3.Budget and Cost Management:
a. Develop and manage kitchen budget, including labor and food costs as well as other operational expenses. b. Monitor food and labor costs to ensure profitability, taking corrective actions where necessary. c. Perform regular audits and inventory of supplies and goods. 4.Health and Safety Compliance:
a. Ensure the kitchen and all staff adheres to all food safety, sanitation and occupational health standards b. Maintain cleanliness and organization throughout the kitchen, storage and dining areas.Qualifications:
- Experience in the Restaurant or Food & Beverage Industry, preferably in Kitchen leadership roles.
- Food Handler's Certification
- Strong communication and interpersonal skills, with the ability to work collaboratively in a team and under pressure.
- Ability to multitask and work well under pressure.
- Proven experience managing budgets, cost controls, and profit margins.
- Strong skills in inventory management, ordering, and vendor negotiations.
- Demonstrated ability to lead, train, and mentor kitchen staff.
- Proficiency in menu planning and recipe development.
- Familiarity with health and safety regulations and food handling standards.
- Excellent organizational, time management, and communication skills.
- Culinary school diploma preferred.