Working Chef / Kitchen Manager (Hands-On Role) 355 Washington Street, Spencerport, NY 14559 $30,000
- $70,000 a year
- Full-time $30,000
- $70,000 a year
- Full-time Position Summary Salmon Creek Country Club is seeking a hands-on Working Chef / Kitchen Manager who takes full responsibility of the kitchen—from daily line cooking to executing large events and managing staff.
This is not a desk position. The successful candidate will be on the line daily, preparing food, leading by example, and ensuring every plate meets our standards. You will also manage all restaurant duties, staff, and food service for events, banquets, and golf outings. This is a year-round position with peak demands during the golf season (spring, summer, fall), requiring energy, commitment, and the ability to perform in a fast-paced, high-volume environment. Key Responsibilities Hands-On Culinary Execution Cook on the line daily—this role requires active food shift preparation Prepare and execute: Dinner service Club and Member functions Golf tournaments, outings, weddings, and private parties Ensure consistency, quality, and presentation of all food Kitchen & Operations Management Oversee operations while actively working alongside staff Maintain clean, organized, and efficient kitchen operations Ensure strict adherence to food safety and sanitation standards (ServSafe) Staff Leadership Hire, train, schedule, and supervise kitchen staff Set expectations by working alongside your team—not above them Hold team accountable for performance, cleanliness, and work ethic Build a reliable team that can execute high-volume service and events Events & Banquet Execution Lead all kitchen operations for events and parties from planning through execution Prep, cook, and manage food service for high-volume functions Coordinate timing, staffing, and food production to ensure successful events Inventory, Ordering & Cost Control Order food and supplies and manage vendor relationships Control food cost, portioning, and waste Track inventory and ensure proper storage and rotation Qualifications Required Proven experience as a line cook, kitchen manager, or working chef Strong ability and willingness to cook daily in a fast-paced kitchen Experience executing banquets, events, or high-volume service Strong leadership skills with a lead-by-example mindset Knowledge of food safety, sanitation, and kitchen operations Ability to work long, flexible hours including weekends, evenings, and holidays Preferred ServSafe Manager Certification (or willingness to obtain) Country club, golf course, or catering experience What We're Looking For Someone who wants to be in the kitchen—not behind a desk A leader who works side-by-side with their team High energy, dependable, and organized Able to handle pressure during busy golf season and large events Takes pride in quality, consistency, and getting the job done Compensation & Benefits Competitive salary (based on experience) Benefits package (health, retirement, PTO) Potential for performance-based incentives
Pay:
$30,000.00
00 per year
Benefits:
Health insurance Paid time off Retirement plan
Work Location:
In person
