About this role
Kitchen Manager — Ely Park Golf Course
Summary: Oversees all daily culinary operations for the Ely Park Golf Course, ensuring exceptional food quality, strict adherence to food safety standards, effective cost control, and a consistently positive guest experience. Responsible for managing kitchen production across the clubhouse restaurant, banquet and event operations, and all on-course food and beverage outlets.
Key responsibilities:
• Kitchen operation
• Inventory Management & Ordering
• Food Safety
• Cost control
• Staff leadership
Skills and Attributes:
• Leadership and team building; able to motivate seasonal and permanent staff.
• Excellent organizational and time-management skills; thrives under event-driven deadlines.
• Strong communication and interpersonal skills; member-facing professionalism.
• Budgeting and cost-control acumen; comfortable using POS and inventory software.
• Creative menu development with attention to consistency and plating standards.
• Flexibility: available for early mornings, nights, weekends, and event days.
Physical Requirements:
• Ability to stand for long periods, lift up to 50 lbs, and work in hot/kitchen environments.
• Capable of walking the property for service coordination during events.
Reporting and KPIs:
• Reports to: Food & Beverage Director or Club Manager.
• KPIs: food cost percentage, labor cost percentage, member satisfaction/feedback scores, event profitability, health inspection results, staff turnover.
Optional/desired:
• Experience in public, private clubs or resort hospitality.
• Familiarity with sustainability practices and local sourcing.
• Culinary awards, advanced certifications, or multi-unit management experience.
Compensation:
• $23.00 per hour