Job Description:  

Chef –504 Golf + Entertainment 

Salary: $75000  

POSITION OVERVIEW 

We are looking for a highly motivated and experienced Kitchen Manager to join our team at Five O Fore Golf+Enterainment, a premier golf entertainment venue within the heart of New Orleans. The Kitchen Manager will support the General Manager in overseeing all aspects of the venue’s operations, ensuring exceptional customer experiences, and culinary excellence. 

KEY RESPONSIBILITIES 

Kitchen Operations: 

Daily Management: Oversee daily kitchen operations, ensuring efficient workflow, timely food preparation, and food safety.  Menu Planning: Collaborate with the RealFood leadership for updates to the menu, incorporating new ingredients and customer preferences.  Recipe Creation and Execution: Create and standardized recipes to ensure consistency and quality of dishes.  Ensure that cost cards and inventory trackers are accurate with price changes.  

Team Management: 

Recruitment: Hire, train, and supervise kitchen team, fostering a positive and productive work environment.  Scheduling: Create and manage team schedules to ensure adequate coverage and optimal labor costs.  Performance Management: Conduct performance evaluations, providing feedback and coaching to team members.  

Food Quality & Safety: 

Quality Control: Monitor food preparation and presentation to ensure the highest standards of quality.  Safety Standards: Enforce strict adherence to food safety and sanitation regulations, conducting regular inspections and training sessions.  Inventory Management: Oversee inventory control, ordering, and storage of ingredients, minimizing waste and ensuring freshness. 

Financial Management: 

Cost Control: Manage food costs, labor costs, and other expenses to achieve budgeted financial targets.  Budgeting: Managed the kitchen budget, tracking expenditures, and identifying cost-saving opportunities.  Vendor Relations: Build and maintain relationships with suppliers, negotiating contracts and ensuring timely deliveries. 

Customer Service: 

Guest Satisfaction: Work closely with the front-of-house team to ensure customer satisfaction, addressing any food-related issues promptly.  Feedback: Collect and analyze customer feedback to identify areas for improvement and implement necessary changes. 

QUALIFICATIONS 

Minimum of 3-5 years of experience in a kitchen leadership role, preferably in a high-volume environment.  Strong hands on leadership and team management skills.  Excellent organizational and multitasking abilities.  In-depth knowledge of food safety regulations and best practices.  Knowledge in kitchen equipment and cooking techniques.  Experience in training and inventory management  Good communication and interpersonal skills.  Energetic, detail-oriented, and passionate about delivering exceptional food and service. 

Working Conditions 

Flexible schedule, including evenings, weekends, and holidays, to meet the demands of the business.  Ability to lift, stand, walk, and move around the facility for extended periods.  Occasional travel for training, conferences, and meetings. 

Compensation 

Competitive salary based on experience and qualifications.  Performance-based bonuses.  Comprehensive benefits package, including health, dental, and vision insurance.  Retirement savings plan with company match.  Opportunities for professional development and career advancement.