KITCHEN MANAGER - SAL

Mission Statement:

Founders Group International is committed to be the golf industry leader in the Carolinas by providing exceptional products, programs and services that exceed the expectations of our guests, team members, business partners and local community.

Vision Statement:

We will achieve sustainable success growing the game of golf through a reputable brand, our culture will develop talent, build relationships, and inspire innovative business practices.

Our SCORE customer service program is the foundation of our success and applies to all aspects of our business.  It sets the course for how we conduct ourselves and how we relate to others.  We will utilize the SCORE principles and beliefs to work with our team and to service our guests as we Drive for Excellence.

Sincere · Collaborative · Observant · Responsible · Enthusiastic

The Kitchen Manager is responsible for performing all duties of a grill attendant and line cook while leading the kitchen staff to ensure smooth kitchen operations and excellent food quality. This role also includes overseeing inventory, purchasing, and meeting financial goals for the department.

Duties and Responsibilities:

• Cooking duties: responsible for performing all duties of a grill attendant and line cook
• Lead the back of the house: Supervise and manage the kitchen team to ensure effective kitchen operations.
• Ensure cleanliness and organization: Regularly inspect the kitchen to ensure it is clean, sanitized, and in compliance with DHEC standards.
• Manage inventory: Oversee inventory and purchasing of kitchen supplies, ensuring all necessary ingredients and products are stocked.
• Develop and maintain menus: Collaborate with the team to develop new menu items and ensure the menu aligns with company goals and customer preferences.
• Coordinate with front of the house: Work closely with front-of-house staff to ensure timely and effective communication during service.
• Provide staff training: Partner with HR to hire, train, and support kitchen staff, ensuring quick acclimation to operational processes and standards.
• Streamline kitchen processes: Identify areas for improvement and implement changes to maintain prompt service times and quality food preparation.
• Quality control: Ensure all food items are prepared and presented according to company standards and guest expectations.
• Coach and counsel associates: Provide guidance, feedback, and counseling to kitchen staff to ensure proper performance and development.
• Set cleaning standards: Establish and maintain regular cleaning schedules to ensure that the kitchen meets high sanitation standards.
• Create schedules: Develop and maintain schedules for kitchen staff to ensure efficient staffing and coverage for all shifts.
• Identify operational improvements: Continuously assess kitchen operations for waste reduction and opportunities to improve efficiency and productivity.
• Perform administrative duties: Complete necessary paperwork and administrative tasks related to kitchen operations, including inventory tracking, staff scheduling, and payroll.

Safety Responsibilities and Requirements:

• Actively follows all safety rules and guidelines in accordance with company, OSHA, EPA, DHEC, and other state and federal law requirements. 
• Supervises all safety precautions among F&B employees. 
• Responsible for proper care of any employee accident and reports immediately to management. 

Qualification-Requirements Experience - Education

• Must have a valid ServSafe Food Mgr. (or ability to complete within a specified time)
• Must have ServSafe Alcohol if designated Manager on Duty (MOD)
• Previous cooking experience required.
• Previous kitchen management experience preferred.
• Strong leadership, organizational, and communication skills.
• Ability to work under pressure and meet deadlines.
• Knowledge of kitchen operations, food safety, and sanitation standards.