Overview
Prepare items required for work station according to par sheets or instructions from Kitchen Supervisor and/or Sous Chef. Also responsible for the cooking and proper “doneness” and seasoning of all items from the designated station as they appear on the menu and daily specials. Maintains consistency and order on the cooking line. Prepare products assigned to work station during service. Prepare cold products according to club’s standard recipes. Responsible for maintaining the inventory of all dressings and vinaigrettes needed by the á la carte and banquet departments.
What You’ll Be Doing
Food Preparation & Cooking
- Assist in preparing, cooking, and plating menu items according to club standards.
- Follow recipes, portion controls, and plating guidelines to ensure consistency and quality.
- Operate and maintain kitchen equipment, including grills, fryers, ovens, and sauté stations.
- Develop an understanding of ingredients and their proper handling, storage, and use.
- Learn and apply various cooking methods such as grilling, roasting, sautéing, and frying.
- Assist with butchery, sauce preparation, and other fundamental kitchen techniques.
Knife Skills & Ingredient Handling
- Develop basic knife skills, including chopping, dicing, julienning, and mincing.
- Practice safe and efficient knife handling techniques to ensure precision and safety.
- Properly label, date, and store ingredients to maintain freshness and prevent waste.
Kitchen Organization, Safety & Sanitation
- Maintain a clean and organized workstation, adhering to all safety and sanitation guidelines.
- Safely work with potentially hazardous equipment and cleaning chemicals following proper procedures.
- Follow all health code standards and food safety regulations (including allergen awareness and safe food handling).
- Comply with repetitive motion tasks, including chopping, stirring, and plating, while maintaining focus and consistency.
- Assist with dishwashing, sweeping, mopping, and overall kitchen cleanliness as needed.
Teamwork & Communication
- Work closely with chefs, line cooks, and servers to ensure smooth and efficient service.
- Take direction and feedback from kitchen leadership to improve skills and performance.
- Communicate any ingredient shortages or equipment issues to the appropriate personnel.
Learning & Career Development
- Gain hands-on experience in kitchen operations, ingredient knowledge, and cooking techniques.
- Learn and practice time management, organization, and efficiency in a professional kitchen.
- Explore opportunities for growth and advancement within the culinary team.
Overview
Prepare items required for work station according to par sheets or instructions from Kitchen Supervisor and/or Sous Chef. Also responsible for the cooking and proper “doneness” and seasoning of all items from the designated station as they appear on the menu and daily specials. Maintains consistency and order on the cooking line. Prepare products assigned to work station during service. Prepare cold products according to club’s standard recipes. Responsible for maintaining the inventory of all dressings and vinaigrettes needed by the á la carte and banquet departments.
What You’ll Be Doing
Food Preparation & Cooking
- Assist in preparing, cooking, and plating menu items according to club standards.
- Follow recipes, portion controls, and plating guidelines to ensure consistency and quality.
- Operate and maintain kitchen equipment, including grills, fryers, ovens, and sauté stations.
- Develop an understanding of ingredients and their proper handling, storage, and use.
- Learn and apply various cooking methods such as grilling, roasting, sautéing, and frying.
- Assist with butchery, sauce preparation, and other fundamental kitchen techniques.
Knife Skills & Ingredient Handling
- Develop basic knife skills, including chopping, dicing, julienning, and mincing.
- Practice safe and efficient knife handling techniques to ensure precision and safety.
- Properly label, date, and store ingredients to maintain freshness and prevent waste.
Kitchen Organization, Safety & Sanitation
- Maintain a clean and organized workstation, adhering to all safety and sanitation guidelines.
- Safely work with potentially hazardous equipment and cleaning chemicals following proper procedures.
- Follow all health code standards and food safety regulations (including allergen awareness and safe food handling).
- Comply with repetitive motion tasks, including chopping, stirring, and plating, while maintaining focus and consistency.
- Assist with dishwashing, sweeping, mopping, and overall kitchen cleanliness as needed.
Teamwork & Communication
- Work closely with chefs, line cooks, and servers to ensure smooth and efficient service.
- Take direction and feedback from kitchen leadership to improve skills and performance.
- Communicate any ingredient shortages or equipment issues to the appropriate personnel.
Learning & Career Development
- Gain hands-on experience in kitchen operations, ingredient knowledge, and cooking techniques.
- Learn and practice time management, organization, and efficiency in a professional kitchen.
- Explore opportunities for growth and advancement within the culinary team.
Overview
The Food & Beverage Manager at Kalamazoo Country Club is responsible for overseeing the daily operations of all dining outlets, bars, banquets, and special events, ensuring an exceptional member and guest experience. This role requires a hands-on leader with a passion for service excellence, team development, and operational efficiency. The Food & Beverage Manager will play a key role in staff training, service execution, financial management, and maintaining the highest hospitality standards in alignment with the club’s vision.
Key Responsibilities
- Leadership & Staff Development
- Recruit, train, and mentor a high-performing front-of-house team, fostering a positive and professional work environment.
- Conduct ongoing training programs to ensure staff is knowledgeable in service standards, menu offerings, and club policies.
- Set clear expectations for service, professionalism, and teamwork, providing consistent coaching and feedback.
- Lead pre-shift meetings to communicate daily specials, event details, and service priorities.
- Service Excellence & Guest Experience
- Establish and uphold high service standards, ensuring a luxury-level dining experience for all members and guests.
- Monitor and engage with guests, handling feedback, concerns, and special requests promptly and professionally.
- Work closely with the Executive Chef and culinary team to ensure seamless kitchen-to-service coordination.
- Oversee the presentation, timing, and flow of service to optimize efficiency and guest satisfaction.
- Dining, Bar, & Banquet Operations
- Direct and oversee all food and beverage operations, including White Lake Tavern & Grill, banquets, and private events.
- Manage floor presence during peak service hours, ensuring smooth operations and high service standards.
- Maintain the organization and cleanliness of all dining areas, bars, and service stations.
- Work closely with the banquet team to execute flawless private events, weddings, and club functions.
- Financial & Business Management
- Maintain budget awareness, tracking food, beverage, labor, and operational costs to ensure financial success.
- Collaborate with senior leadership on menu pricing, cost control, and revenue strategies.
- Monitor P&L statements, sales trends, and labor budgets, identifying areas for improvement.
- Implement cost-effective solutions while maintaining exceptional quality and service standards.
- Scheduling & Labor Management
- Develop weekly staff schedules based on business volume and labor budgets.
- Adjust staffing levels to optimize service efficiency while controlling labor costs.
- Manage payroll processing, time-off requests, and compliance with labor laws.
- Process Implementation & Communication
- Ensure policies, procedures, and operational strategies are communicated effectively to the team.
- Work closely with club leadership, culinary teams, and event coordinators to ensure smooth execution of services.
- Maintain strong relationships with vendors, suppliers, and internal departments to optimize operations.
