Kitchen Manager

Job Summary

The Kitchen Manager is responsible for overseeing all kitchen operations at Sullivan Municipal Golf Course, ensuring high-quality food service, efficient operations, and compliance with health and safety standards. This role manages kitchen staff, controls food costs, maintains inventory, and delivers consistent, timely meals for golfers, events, and daily service.

Kitchen Operations

• Manage daily kitchen operations, including food preparation, cooking, and service
• Ensure consistent food quality, portion control, and presentation
• Develop and update menus in coordination with management
• Oversee catering and tournament food service as needed
• Coordinate with manager to meet course needs (tournament food, dinner service, etc)

Staff Management

• Train, schedule, and supervise kitchen staff
• Maintain a positive, team-oriented work environment
• Enforce kitchen policies, procedures, and safety standards
• Conduct performance evaluations and provide coaching

Food Safety & Sanitation

• Ensure compliance with all local and state health department regulations
• Maintain clean, organized, and sanitary kitchen facilities
• Monitor proper food handling, storage, and labeling
• Lead and prepare for health inspections

Inventory & Cost Control

• Order food, supplies, and equipment
• Monitor inventory levels and minimize waste
• Control food and labor costs to meet budget goals
• Track invoices and assist with budgeting

Customer Service

• Work with front-of-house staff to ensure smooth service
• Respond to guest feedback and resolve issues professionally
• Support a welcoming, community-focused dining experience

Qualifications Required

• Previous experience as a Kitchen Manager, Lead Cook, or similar role
• Strong knowledge of food safety and sanitation practices
• Ability to manage staff and work in a fast-paced environment
• Excellent organizational and communication skills
• Flexible schedule, including weekends, holidays, and early mornings
• Culinary training or ServSafe certification
• Experience with banquet or event catering

Physical Requirements

• Ability to stand for extended periods
• Lift up to 40–50 pounds
• Work in a hot, fast-paced kitchen environment

Compensation

• $16 - $18 / hour + overtime when applicable
• Free meal on shift
• Golf privileges (where applicable)
• Paid time off (as accrued)