Restaurant Chef

Job description

Join a Culinary Team That Sets the Standard Jonathan’s Landing Golf Club is seeking a Restaurant Chef to lead culinary operations within our Pub Restaurant . This is a hands-on leadership role for a passionate culinary professional who thrives in a fast-paced, high-quality club environment and is committed to delivering exceptional food and memorable experiences for our members and guests. Our ideal candidate is a confident leader, skilled culinarian, and collaborative partner who values consistency, creativity, and hospitality excellence. What You’ll Do As Restaurant Chef, you will oversee daily kitchen operations while leading, mentoring, and inspiring your team. You’ll work closely with the Executive Chef and Food & Beverage leadership to execute menus, develop seasonal offerings, and maintain Jonathan’s Landing’s high culinary standards. Key responsibilities include: Plan, prepare, and execute daily menus aligned with Club standards and member expectations Oversee all kitchen operations for assigned restaurant outlet(s), ensuring efficiency, cleanliness, and consistency Lead, train, schedule, and evaluate kitchen staff in a professional, positive environment Ensure compliance with all food safety, sanitation, and health department regulations Maintain exceptional food quality, portion control, and presentation Collaborate on menu development, evening specials, seasonal offerings, and special events Manage food and labor costs through effective ordering, inventory control, and waste reduction Maintain accurate production records, inventory logs, and kitchen documentation Partner with front-of-house leadership to ensure seamless service and communication Oversee the proper care, use, and maintenance of kitchen equipment Participate in tastings, meetings, and planning sessions as needed What We’re Looking For Strong culinary knowledge with excellent technical cooking skills Proven leadership and team-building abilities Organized, detail-oriented, and calm under pressure Cost-conscious mindset with experience managing food and labor budgets Clear, professional communicator who collaborates well across departments Dependable, accountable, and committed to high standards of professionalism Qualifications Culinary degree or CEC preferred (or equivalent professional experience) Minimum of 5 years of culinary leadership experience in a restaurant, club, or luxury environment Prior experience supervising a team of 7 or more employees ServSafe Certification (or ability to obtain within a designated timeframe) Strong knowledge of food safety, kitchen operations, and inventory management Ability to stand for extended periods in a hot, high-volume kitchen Ability to lift up to 50 pounds Flexibility to work mornings, evenings, weekends, and holidays as required