SHIV Resort Inc.
  • San Ramon, CA, USA
  • Full Time



Job Description:

Position Summary:

Works with the Executive Chef in supervising food production for all food outlets, banquet events and other functions at, or outside the club. Serves as "second-in-command" of the kitchen in the absence of the Executive Chef. Supervises food preparation personnel, assists with food production tasks as needed and assures that quality and cost standards are consistently attained.

Essential Duties and Responsibilities:

*Directly supervises the daily preparation of clubhouse food, soups, sauces and "specials".

*Assist Executive Chef and Banquet Chef in supervision and preparation of banquet food production.

*Collaborates with Food and Beverage Director to create seasonal menus.

*Works with the Executive Chef on inventories, pricing, cost controls, requisitioning and issuing for food production.

*Assumes complete charge of the kitchen in the absence of the Executive Chef.

*Manages employment activities for kitchen staff members, including but not limited to:

*Interviewing, selecting, training,

*Planning the work, developing work schedules, and apportioning the work,

*Directing and monitoring work activities and evaluating performance,

*Handling complaints and administering discipline; terminating as appropriate,

*Ensuring sanitation and safety programs are closely followed.

*Establishes controls and monitors kitchen activities to minimize food and supply waste and theft.

*Assists the Executive Chef with menu planning and related production activities. Consistently maintains standards of quality, cost, eye appeal and flavor of prepared foods.

*Ensures proper staffing for maximum productivity and high standards of quality; controls food and payroll costs to achieve maximum profitability.

*Prepare scheduled food tastings for banquets.

*Monitors the condition of equipment and makes recommendations for maintenance, repair and upkeep of the kitchen, its equipment and other areas of the club.

*Prepares reports, costs menus, makes schedules and performs administrative duties as assigned by the Exec Chef.

*Perform other duties as appropriate.


*College degree preferred.

*2 years culinary experience, supervisory and/or management experience, preferably in the golf industry.

*State certified and/or Serve Safe certified.

*Demonstrated experience and capability in the areas of staff management and food control.

*Demonstrated quality written, verbal, and interpersonal communication skills.

*Ability to analyze and solve problems; efficiently handle multiple duties under pressure with minimal supervision; work flexible hours as required including nights/weekends.

*Positive attitude, professional manner and appearance in all situations.

Working Conditions:

Work hours may include days and evenings on weekdays and weekends. Work primarily indoors in a restaurant/lounge environment, with some outdoor work involving patio, pool, and on-course service. Will be exposed to sharp utensils, extremely hot stoves and grills, sharp and rapid equipment movements, hot food, potentially dangerous chemicals and solvents on a daily basis. May be exposed, from time to time, to inclement weather, potentially dangerous pesticides, herbicides, fertilizers, equipment movement hazards, and misdirected golf balls. Injury may result if safety policies and practices are not properly followed at all times.


Machine/Equipment/Tools Used:

Kitchen appliances, grills, stoves, ovens, pots and pans, utensils.


Physical Requirements:

Must have the ability to:

*Read and write (English)

*Communicate verbally with staff members and/or customers

*Give and/or follow verbal and written instructions

*Supervise subordinates

*Visually inspect all work areas

*Operate equipment for several hours at a time

*Perform mathematical calculations involving fractions, decimals, and percentages

*Retrieve, read and interpret information from technical sources

*Stand, sit, walk, push, pull, lift, grasp, bend and kneel for up to 5 hours at a time

*Lift up to 100 lbs occasionally, 50 lbs frequently, and 20 lbs constantly

SHIV Resort Inc.
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