Kitchen Manager — Foothills Golf Club   Summary:
Oversees all daily culinary operations for the Foothills Golf Club, 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: Oversee daily kitchen operations: prep, cook, plating, service flow for clubhouse dining, bar food, banquets, tournaments, and member events. Plan and execute menus with attention to seasonal offerings, member preferences, dietary needs, and cost targets. Supervise, train, schedule, and mentor kitchen staff (chefs, cooks, prep, dishwashers); recruit and manage labor. Maintain strict food safety, sanitation, and HACCP/serving standards; ensure compliance with local health codes and club policies. Control food, labor, and operating costs: inventory management, portion control, ordering, vendor relations, and minimize waste. Coordinate with club management, F&B director, events team, and pro shop on event requirements, timing, and special requests. Oversee equipment maintenance, kitchen cleanliness, and safe work environment; manage small repairs and contractor coordination. Maintain recipe documentation, standard operating procedures (SOPs), and kitchen schedules. Lead during special events/tournaments: menu planning, staffing, logistics, and on-site troubleshooting. Monitor guest/member feedback and implement continuous improvement in food quality and service. Required Qualifications: 3–5+ years culinary experience; 1–2 years in a supervisory/manager role (or equivalent combination). Proven experience in banquet/event operations and high-volume service preferred. Culinary degree or certification (preferred, not always required). Food safety certification (e.g., ServSafe) required. Strong knowledge of menu costing, inventory systems, and ordering procedures. 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: Competitive salary based on experience; includes benefits, meal allowance, and potential event gratuities.