The Landings Golf and Athletic Club is a private luxury residential club on Skidaway Island dedicated to providing members with an active lifestyle through resort-class amenities. Located 12 miles from historic Savannah, our Club offers members access to six championship golf courses, 31 tennis courts, 15 pickleball courts, eight bocce courts, ten unique dining venues, five clubhouses, five swimming pools and a 52,000 sq. ft., wellness center.
At The Landings Golf and Athletic Club, we place special importance on professionalism, courtesy, integrity, and teamwork. Our team of service professionals are the most important asset of our organization, and every contribution they make has a direct impact on our success. We are devoted to providing the best work experience and benefits possible for our team members through the below offerings.
Come join our team on the Island of Much More!
Junior Tournant Chef Job Duties & Responsibilities:
- Manages daily culinary services alongside the Executive Chef or Area Chef for the assigned clubhouse
- Effectively communicates the daily culinary objectives to the HOH staff, host/hostess and banquet captain to ensure clear understanding and efficiency
- Maintains awareness of the food inventories within the standard specifications
- Responsible for food production being kept within the set quality standards and policies
- Prepares dishes that require skillful preparation such as roasts, stews, sauces and soups and other recipes as needed
- Tastes all cooked food, instructs on correct portion sizes, garnishing methods and carves meats
- Cuts, trims, bones, lards, or otherwise prepares meats and poultry for cooking; prepares individual cuts of meat to specified size or weight, utilizing every portion of the carcass
- Assists in expediting during service if necessary
- Partners with the Executive Chef to create ideas for future goals and operational development
- Assures that all control procedures and policies are adhered to such as: Food Cost, Labor Cost, Security, Food Quality and posting the Nightly Food Utilization Sheet
- Always presents him/herself in the most professional manner showing leadership and self-control while working towards a common goal within the food and beverage operation
- Assists with interviewing, hiring, training and development, coaching, motivating and performance management of HOH employees
- Maintains a complete day-to-day knowledge of menu preparation and presentation
- Manages dating, labeling, covering and storage of all food items in walk in coolers and freezers
- Adheres to all health safety and security requirements in workstation
- Completes all other duties as assigned
- Three or more years in proven chef experience required
- Minimum of 1 year of line supervisory or kitchen management required
- Proven ability to lead by example and foster mentoring relationships
- Must have valid driver's license and be able to use personal vehicle for Club business
- High School Diploma or GED Required
- Ability to read, understand and follow verbal/written instructions
- Ability to manage a diverse workload, and prioritize in a fast-paced environment
- Must be able to use tact and understanding when dealing with a variety of customer service problems, including stressful and highly emotional situations
- Highly organized and able to handle multiple tasks and to deploy resources effectively
- Must have the willingness to provide exceptional service to members and desire to provide leadership to position the department to achieve the mission
- Ability to understand verbal and written direction in English
- Ability to replicate and teach recipes, product and presentation as standardized
- Obtain high personal and professional integrity
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.