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Posted: Friday, February 2, 2018 9:28 AM

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Club: Green Boundary Club, Aiken, SC

Position: Sous Chef

Facilities: In 1956, Mr. Seymour H. Knox, Sr. and a small group of Aiken friends decided to create a supper club by purchasing the Georgian-style residence of Mr. and Mrs. William B. Wood, known as “Green Boundary.” Since cooks were given Thursday nights off by Winter Colony residences, the new club would provide a place to dine with friends. The beautiful home, originally a winter estate called “Sunshine” was designed by Willis Irvin and built for William Zeigler in 1927. Mr. Zeigler was Chairman of the Board of Royal Baking Powder Company. Green Boundary’s unique Clubhouse is set in the original 1927 mansion. Largely unchanged, the club is open 5 days a week for lunch and dinner. The club can accommodate up to 150 person functions, and has 6 unique overnight rooms that members and guests may use.

Qualifications: Minimum of 3-5 years kitchen experience with Club experience preferred. The candidate with an associates or culinary degree is preferred as well.

* Must be fully competent at all food production stations/methods
* Possess leadership, teamwork, and organizational skills.
* Strong passion for the culinary field and dedication toward obtaining the highest level of food quality and service.
* Must be open and willing to do whatever is needed in a small operation to provide the utmost culinary and service experience to our members and guests
* Candidate must be thought forward, open for growth and learning, and have the fortitude to lead a small team in the absence of the Executive Chef

Job Summary and Primary Duties: Assist the Executive Chef in menu development, supervision of food production for all banquet events and a la carte service at the club. Supervise and train food production personnel, assist with food production tasks and assure that quality and cost standards are consistently attained.

* Directly supervises all kitchen and utility staff responsible for the daily preparation of menu items.
* Maintain standards of quality, cost control, plate presentation, and flavor development.
* Ensure station mise en place is of the highest quality before each meal period and inspects presentation of food items to insure that standards are met.
* Assist the Executive Chef with monthly inventories, cost controls, ordering & food production.
* Display the highest level of cleanliness and sanitation at all culinary properties and outlets.
* Motivate, develop, train and educate all staff both FOH and BOH.

Salary: Compensation and benefits are commensurate with experience. Temporary housing is available to the right candidate. Assistance with relocation is also available to the right candidate. Green Boundary is a unique operation that can provide a candidate with an opportunity to learn and grow and still afford a balance personal and home life while being in a field that takes your utmost passion and service.

Send Résumé to: Jacob Cyr, General Manager jacobcyr@greenboundaryclub.com

• Location: Columbia

• Post ID: 27512927 columbia
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