HOH Kitchen Supervisor

The Landings Golf and Athletic Club is a private luxury residential club on Skidaway Island dedicated to providing members with an active lifestyle through resort-class amenities. Located 12 miles from historic Savannah, our Club offers members access to six championship golf courses, 31 tennis courts, 15 pickleball courts, eight bocce courts, ten unique dining venues, five clubhouses, five swimming pools and a 52,000 sq. ft., wellness center. 

At The Landings Golf and Athletic Club, we place special importance on professionalism, courtesy, integrity, and teamwork. Our team of service professionals are the most important asset of our organization, and every contribution they make has a direct impact on our success. We are devoted to providing the best work experience and benefits possible for our team members through the below offerings. 

Come join our team on the Island of Much More! 

Job Duties & Responsibilities:

• Manages daily culinary services alongside the Executive Chef or Area Chef for the assigned clubhouse


• Effectively communicates the daily culinary objectives to the HOH staff, host/hostess and banquet captain to ensure clear understanding and efficiency


• Maintains awareness of the food inventories within the standard specifications


• Responsible for food production being kept within the set quality standards and policies


• Ensures each dish is plated to perfection, following restaurant standards.


• Checks garnishes, accompaniments, portion sizes, and overall plate cleanliness before a dish leaves the pass.


• Ensures a consistent visual appeal, reinforcing the restaurant’s brand and culinary excellence.


• Inspects food for the correct temperature, consistency, and visual appeal before serving.


• Catches mistakes before dishes go out, preventing errors, undercooked food, or missing components.


• Keeps track of incoming orders and organizes them for efficiency.


• Prioritizes dishes to ensure courses are delivered in the proper sequence and at the right time.


• Balances the timing between the kitchen and front-of-house, preventing service delays.


• Acts as the middleman between chefs and servers, ensuring clear and effective communication.


• Works closely with line cooks, chefs, and servers to keep service moving without bottlenecks.


• Relays special requests, modifications, and last-minute changes to avoid errors.


• Ensures food allergies, dietary needs, and special requests are met with precision.


• Communicates modifications clearly to prevent cross-contamination or overlooked requests.


• Works with the kitchen team and servers to ensure guests receive exactly what they ordered.


• Maintains composure and efficiency under pressure, keeping service running smoothly.


• Prevents bottlenecks by making quick decisions and adjusting the flow of orders as needed.


• Ensures that each station in the kitchen is aware of timing and priorities, reducing delays.


• Always presents him/herself in the most professional manner showing leadership and self-control while working towards a common goal within the food and beverage operation


• Maintains a complete day-to-day knowledge of menu preparation and presentation


• Manages dating, labeling, covering and storage of all food items in walk in coolers and freezers


• Adheres to all health safety and security requirements in workstation


• Completes all other duties as assigned

Minimum Qualifications & Experience:

• Three or more years in proven culinary experience required


• Minimum of 1 year of line supervisory or kitchen management preferred


• Must have valid driver’s license and be able to use personal vehicle for Club business


• High School Diploma or GED Required

Critical Skills:

• Ability to read, understand and follow verbal/written instructions


• Ability to manage a diverse workload, and prioritize in a fast-paced environment


• Must be able to use tact and understanding when dealing with a variety of customer service problems, including stressful and highly emotional situations


• Highly organized and able to handle multiple tasks and to deploy resources effectively


• Attention to detail expected and required


• Must have the willingness to provide exceptional service to members and desire to provide leadership to position the department to achieve the mission


• Ability to understand verbal and written direction in English


• Obtain high personal and professional integrity