Kitchen Manager- The Patch

Established in 2000 and based in Atlanta, Georgia, Bobby Jones Links is a club management and development company serving private, resort, daily fee, and public courses. At the heart of our work is a commitment to serving people and creating exceptional experiences for members, guests, and employees. We live by our core values: Make People Happy, Do What You Say, Strive for Excellence, Be Driven, and Grow Every Day. These principles shape our culture and drive our success. As Bobby Jones said, “The secret of golf is to turn three shots into two.” That same pursuit of excellence defines everything we do.

Opened in 1928, Augusta Municipal Golf Course, known locally as The Patch, has long been a gathering place in the community for those who love the game. In 2023, Masters Tournament Charities, Augusta Technical College and The First Tee of Augusta entered into a partnership to revitalize this historic property and preserve it for future generations. The Patch, managed by Bobby Jones Links, features a redesigned 18-hole course, led by golf course architects, Tom Fazio and Beau Welling, and a new 9-hole short course, The Loop at The Patch, designed by Tiger Woods and TGR Design. 

 The Patch is hiring for  Kitchen Manager. This position exceptional, high-quality cuisine that is consistently presented and financially profitable. This role oversees all food production and team management while ensuring excellence in taste, presentation, and sanitation.

Primary responsibilities include:

• Operates the kitchen within the budgeted payroll and adjusts it as sales increase or decrease.
• Directs kitchen staff in meal preparation, creation, plating, and delivery.
• Develops and follows standards to ensure consistency in food taste and presentation. 
• Ensures that all restaurant staff are familiar with the key ingredients, preparation, and taste of all menu items.
• Works closely with the front of the house service team to ensure expedient ticket times, excellent food quality, and proper plate presentation.
• Obtains feedback on food and service quality, and addresses customer problems and complaints.
• Incorporates safe work practices and safe food handling standards.
• Trains staff to the high standards of BJL culinary programs.
• Procures all products for the food operations
• Prepares team schedule to be posted the Wednesday before the Monday scheduled shifts.
• Leads with positivity.

CORE COMPETENCIES

• Safe Food Handling Certification
• Proficiency in Excel, Word, and Club Point of Sales systems.
• Excellent knowledge of Back of House systems, ordering, and inventory.
• Communication and leadership skills.

PHYSICAL DEMANDS AND WORK ENVIRONMENT

• Walk, sit, stand for long periods of time, bend, use hands to finger, handle, or feel; and talk or hear, stoop, kneel, crouch, close vision, distance vision, peripheral vision, depth perception, and ability to adjust focus.
• Lift up to 25 lbs. regularly; up to 50 lbs. occasionally, and to lift overhead and push/pull, move lighter objects.
• Indoor conditions that may be warm.
• Work near: grill and fryer.
• Noise level in the work environment is frequently loud.