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, two marinas, 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 Responsibilities:

• Produces and manages food production for banquet functions, holiday buffets, Sunday brunch, and any other special occasions as required by the Club and facilitates the cooking to proper doneness of all grilled, broiled, and sauteed items that appears either on the menu or as a special.
• Assists in menu planning (along with the Executive Chef) and provides personnel supervision for banquet functions, holiday buffets, Sunday brunch and other special occasions.
• Is capable of functioning as the Lead Cook if the Lead Cook is absent or not present.
• Sets up plating line for functions and assists with plating duties.
• Assists in receiving vendor orders.
• Handles preparation of all sautéed & grilled items that appear either on the menu or as a special.
• Checks with Chef de Cuisine and Club Chef for any special items needed for that meal period, produces correct amount so that time and product is not wasted.
• Correctly inventories and requisitions all foodstuffs.
• Understands and uses recipes cards and production sheets.
• Possesses technical skills needed to fulfill required job duties.
• Assists in any additional prep assigned by the Chef de Cuisine Chef, Banquet/Sous Chef or Club/Executive Chef.
• Makes sure oncoming shift is in place and is aware of all outstanding orders. 
• Perform all other job duties as assigned.

 Minimum Qualifications:

• A minimum of 3-5 years of experience in food production is preferred.
• Must have basic knowledge of food production, as well as be familiar with standard food recipes.
• Previous experience in recommending, serving and knowledge of food recipes is highly recommended and preferred.
• Must be able to understand and follow verbal/written instructions.
• Must be able to use tact and understanding when dealing with a variety of customer service problems, including stressful and highly emotional situations.
• Must have the ability to manage a diverse workload, prioritize and delegate in a fast-paced environment.
• Must be highly organized and able to handle multiple tasks and to deploy resources effectively.
• Must have the willingness to provide exceptional service to members and desire to provide leadership to position the department to achieve the mission.
• Must be able to stand for long periods of time.
• Must be able to work in outdoor environment under inclement weather conditions if assigned to outside food outlets.

Physical Requirements:

• Lifting, carrying or moving from 1 pound up to 50 pounds for 50% of shift.
• Pushing, pulling, bending, stooping, and upward reaching for 85% of shift.