Kitchen Operations & Quality Control

• Lead kitchen operations during service periods and expedite orders efficiently.
• Ensure all food meets established quality, presentation, consistency, and taste standards before leaving the kitchen.
• Maintain high standards of guest satisfaction through exceptional food execution.
• Step into any kitchen station as needed during peak periods or staffing shortages.
• Coordinate restaurant and banquet production simultaneously while maintaining quality standards.

Inventory, Purchasing & Administrative Support

• Assist with inventory management and food cost controls.
• Monitor product usage and minimize waste through proper planning and execution.
• Place food and supply orders as directed by the Executive Chef.
• Support administrative responsibilities including ordering, receiving, inventory tracking, and reporting.
• Assist in menu costing, recipe standardization, and operational planning.
• Menu Development
• Collaborate with the Executive Chef in developing daily specials, seasonal offerings, and banquet menus.
• Contribute creative ideas that enhance dining experience and drive revenue.

Food Safety & Compliance

• Ensure strict adherence to all health department regulations, food safety standards, and sanitation practices.
• Maintain a clean, organized, and safe kitchen environment.
• Enforce workplace safety procedures and company policies.

Qualifications

• Minimum 3–5 years of progressive culinary experience in a high-volume restaurant, club, hotel, or banquet environment.
• Previous supervisory or leadership experience preferred.
• Strong knowledge of cooking techniques, food preparation methods, knife skills, and culinary trends.
• Experience managing both banquet events and restaurant operations simultaneously.
• Proven ability to perform effectively in a fast-paced, high-pressure environment.
• Strong organizational, communication, and problem-solving skills.
• Ability to coach, motivate, and develop team members.
• Positive, 'can-do' attitude with a willingness to lead by example.

Certifications & Requirements

• Current Food Manager Certification required.
• Current Food Handler Certification required.
• Valid California Driver’s License required.
• Must be authorized to work in the United States.

Benefits & Schedule

• Health Insurance alibility after 90 days
• Paid Sick Leave
• Vacation Accrual after 1 year of services
• Complimentary Employee Meals During Shifts
• Employee Merchandise Discounts
• Complementary and discounted Golf Privileges
• Full-time leadership position working approximately 40–55 hours per week based on business needs.
• Must be available for evenings, late nights, weekends, holidays, tournaments, weddings, and special events.

Physical Requirements

• Ability to stand and walk for extended periods throughout the workday.
• Ability to work in varying temperatures, including hot kitchen environments and occasional outdoor conditions during events, tournaments, and special functions.
• Ability to lift, carry, push, and pull up to 50 pounds safely and repeatedly.
• Ability to bend, reach, stoop, kneel, climb, and perform repetitive motions throughout shifts.
• Ability to work in a fast-paced environment while maintaining attention to detail and food quality standards.
• Ability to stand for prolonged periods during food preparation, service, and event execution.
• Occasionally required to work outdoors and be exposed to varying weather conditions, including heat, cold, wind, and rain.
• Ability to safely operate kitchen equipment and work around hot surfaces, open flames, and commercial cooking equipment.
• Professional Expectations
• This position requires a dedicated hospitality professional who leads by example, maintains a positive attitude under pressure, and is committed to delivering exceptional culinary experiences for both restaurant guests and private event clientele. The successful candidate will be a key member of the culinary leadership team, supporting the Executive Chef in all aspects of kitchen operations, employee development, cost control, and company culture.

Equal Employment Opportunity Statement

The Bridges Golf Club is an Equal Opportunity Employer. We are committed to creating an inclusive workplace where all employees and applicants are treated with dignity, respect, and fairness. Employment decisions are based on qualifications, merit, business needs, and job requirements without regard to race, color, religion, creed, sex, gender identity or expression, sexual orientation, national origin, ancestry, age, disability, medical condition, genetic information, marital status, military or veteran status, or any other characteristic protected by federal, state, or local law.

Kitchen Operations & Quality Control

• Lead kitchen operations during service periods and expedite orders efficiently.
• Ensure all food meets established quality, presentation, consistency, and taste standards before leaving the kitchen.
• Maintain high standards of guest satisfaction through exceptional food execution.
• Step into any kitchen station as needed during peak periods or staffing shortages.
• Coordinate restaurant and banquet production simultaneously while maintaining quality standards.

Inventory, Purchasing & Administrative Support

• Assist with inventory management and food cost controls.
• Monitor product usage and minimize waste through proper planning and execution.
• Place food and supply orders as directed by the Executive Chef.
• Support administrative responsibilities including ordering, receiving, inventory tracking, and reporting.
• Assist in menu costing, recipe standardization, and operational planning.
• Menu Development
• Collaborate with the Executive Chef in developing daily specials, seasonal offerings, and banquet menus.
• Contribute creative ideas that enhance dining experience and drive revenue.

Food Safety & Compliance

• Ensure strict adherence to all health department regulations, food safety standards, and sanitation practices.
• Maintain a clean, organized, and safe kitchen environment.
• Enforce workplace safety procedures and company policies.

Qualifications

• Minimum 3–5 years of progressive culinary experience in a high-volume restaurant, club, hotel, or banquet environment.
• Previous supervisory or leadership experience preferred.
• Strong knowledge of cooking techniques, food preparation methods, knife skills, and culinary trends.
• Experience managing both banquet events and restaurant operations simultaneously.
• Proven ability to perform effectively in a fast-paced, high-pressure environment.
• Strong organizational, communication, and problem-solving skills.
• Ability to coach, motivate, and develop team members.
• Positive, 'can-do' attitude with a willingness to lead by example.

Certifications & Requirements

• Current Food Manager Certification required.
• Current Food Handler Certification required.
• Valid California Driver’s License required.
• Must be authorized to work in the United States.

Benefits & Schedule

• Health Insurance alibility after 90 days
• Paid Sick Leave
• Vacation Accrual after 1 year of services
• Complimentary Employee Meals During Shifts
• Employee Merchandise Discounts
• Complementary and discounted Golf Privileges
• Full-time leadership position working approximately 40–55 hours per week based on business needs.
• Must be available for evenings, late nights, weekends, holidays, tournaments, weddings, and special events.

Physical Requirements

• Ability to stand and walk for extended periods throughout the workday.
• Ability to work in varying temperatures, including hot kitchen environments and occasional outdoor conditions during events, tournaments, and special functions.
• Ability to lift, carry, push, and pull up to 50 pounds safely and repeatedly.
• Ability to bend, reach, stoop, kneel, climb, and perform repetitive motions throughout shifts.
• Ability to work in a fast-paced environment while maintaining attention to detail and food quality standards.
• Ability to stand for prolonged periods during food preparation, service, and event execution.
• Occasionally required to work outdoors and be exposed to varying weather conditions, including heat, cold, wind, and rain.
• Ability to safely operate kitchen equipment and work around hot surfaces, open flames, and commercial cooking equipment.
• Professional Expectations
• This position requires a dedicated hospitality professional who leads by example, maintains a positive attitude under pressure, and is committed to delivering exceptional culinary experiences for both restaurant guests and private event clientele. The successful candidate will be a key member of the culinary leadership team, supporting the Executive Chef in all aspects of kitchen operations, employee development, cost control, and company culture.

Equal Employment Opportunity Statement

The Bridges Golf Club is an Equal Opportunity Employer. We are committed to creating an inclusive workplace where all employees and applicants are treated with dignity, respect, and fairness. Employment decisions are based on qualifications, merit, business needs, and job requirements without regard to race, color, religion, creed, sex, gender identity or expression, sexual orientation, national origin, ancestry, age, disability, medical condition, genetic information, marital status, military or veteran status, or any other characteristic protected by federal, state, or local law.