The Kitchen Manager at Urbana Country Club will be responsible for ensuring the smooth and efficient operation of the kitchen. This role requires a strong leader with exceptional organizational skills, a deep understanding of kitchen operations, and the ability to maintain high standards of quality and cleanliness. The ideal candidate will have a proven track record in kitchen management, with a focus on maintaining operational excellence and fostering a positive work environment. Operational Management: Oversee all day-to-day kitchen operations, ensuring that food preparation, cooking, and presentation meet the high standards expected by our members. Staff Supervision: Manage and mentor kitchen staff, including scheduling, training, and performance evaluations, to ensure a cohesive and efficient team. Inventory & Cost Control: Monitor inventory levels, manage ordering processes, and control costs to maintain budgetary goals while minimizing waste. Quality Assurance: Ensure all food served meets quality expectations, maintaining consistency in taste, presentation, and portion sizes. Health & Safety Compliance: Ensure the kitchen adheres to all health and safety regulations, including proper food handling, sanitation, and cleanliness. Menu Coordination: Collaborate closely with the Executive Chef and Sous Chef to curate and execute menus that contribute to a seamless and comprehensive dining experience for our members. Vendor Relations: Establish and maintain strong relationships with suppliers, negotiating contracts and ensuring timely delivery of high-quality ingredients. Equipment Maintenance: Ensure that all kitchen equipment is properly maintained and functioning, coordinating repairs and service as needed. Event Execution: Partner with the Events team to ensure the successful delivery of Club events, from small private dinners to large-scale functions, enhancing the overall member experience. Requirements Experience: Minimum of 5 years of experience in kitchen management, preferably in a high-end or private club environment. Education: Culinary degree or equivalent professional training preferred. Leadership Skills: Strong leadership and communication skills, with a proven ability to manage and motivate a team. Organizational Skills: Excellent organizational and time management skills, with the ability to handle multiple tasks in a fast-paced environment. Knowledge: Deep understanding of kitchen operations, including inventory management, cost control, and food safety regulations. Attention to Detail: A commitment to maintaining the highest standards of quality and cleanliness in the kitchen. Benefits Competitive salary based on experience Comprehensive benefits package, including health, dental, and vision insurance 401(k) retirement plan with Club matching Paid time off and holiday pay Professional development opportunities