Chef- Five Ponds Golf Club

The Sports Facilities Companies•Warminster, PA

About The Position

CHEF - Five Ponds Golf Club FPGC SFM , LLC LOCATION: Warminster, PA DEPARTMENT: FOOD & BEVERAGE REPORTS TO: FOOD & BEVERAGE MANAGER STATUS: FULL-TIME (NON- EXEMPT) ABOUT THE COMPANY: Five Ponds Golf Club is a premier sport, recreation and entertainment destination focused on improving the health and economic vitality of Warminster, PA . You will be joining a championship level team focused on fun, fulfillment and service built to enrich the community as well as your career and personal growth. Five Ponds Golf Club is a managed facility by SFC GOLF, LLC , a Sports Facilities Companies (SFC) company. SFC is the nation's leading resource for managing and developing sports, recreation, wellness, and events facilities. We provide a highly collaborative and supportive culture that raises our team members to new levels of career growth. Together, we will carve a path in a hyper-growing industry where you will enjoy the journey and learn from the industry's best while having some fun. SFC has been awarded national recognition as a Top Workplace and is considered a workplace of choice. Our mission-focused company is highly entrepreneurial, team-oriented with a culture centered on collaboration, accountability, excellence, and service. We are growing rapidly and looking for high performers at every level to grow with us. POSITION SUMMARY: The Chef will prepare, cook, and present food according to Five Ponds Golf Club standards. This position will also assist the kitchen staff with the daily upkeep of the facility's kitchen.

Requirements

Understand and follow both oral and written instructions
Must be available on weekends, nights, and some weekdays
Must be able to work independently with minimal supervision
Effective time management skills
Prior experience in food industry preferred

Responsibilities

Train and assign duties of the kitchen team during the preparation, cooking, and garnishment of food
Ensures proper receiving, storage (including temperature setting ) and rotation of food products so as to comply with Health Department regulations
Adheres to procedures for cost and quality procedures
Creates and oversees menu items
Supervises daily and monthly cleaning of walk-ins according to Health Department regulations
Reports any equipment in need of repair
Cook and prepare food
Serves food in proper pre-determined portion sizes and at the correct temperature
Maintains appearance of all equipment and serving counters
Manages inventory and cost control
Cleans kitchen area before and after business hours
Scrubs, sanitizes, and stores pots and pans, utensils, and dishes
Performs other related duties as