Reports to: Director of Food & Beverage

Supervises: Kitchen staff, including cooks, prep staff, and dishwashers

Classification: Exempt or Non-Exempt (based on club designation)

• High school diploma or equivalent required
• Culinary training or degree preferred
• Minimum of two (2) years of kitchen leadership or supervisory experience
• Country club, hotel, or high-volume restaurant experience preferred

Oversee daily kitchen operations to ensure high food quality, consistency, safety, and efficiency while supporting staff performance and maintaining standards consistent with Norwood Hills Country Club.

• Strong knowledge of food preparation, kitchen operations, and sanitation standards
• Ability to supervise, train, schedule, and coach kitchen staff
• Knowledge of food safety regulations and HACCP procedures
• Ability to manage inventory, ordering, and food cost controls
• Strong organizational, communication, and leadership skills
• Ability to work collaboratively with Executive Chef and Food & Beverage leadership
• Ability to perform required role during emergency situations

• Supervise daily kitchen operations and staff assignments
• Ensure food quality, presentation, and portion control standards are met
• Monitor compliance with food safety, sanitation, and health regulations
• Assist with scheduling, training, and performance management of kitchen staff
• Oversee inventory levels, ordering, receiving, and storage of food and supplies
• Assist in controlling food costs, waste, and labor efficiency
• Maintain a clean, safe, and organized kitchen environment
• Coordinate kitchen execution for à la carte service, banquets, and events
• Address operational issues and communicate effectively with leadership
• Attend meetings and training sessions as required
• Perform other duties as assigned by Executive Chef or Food & Beverage management

• Food safety certification (ServSafe or equivalent) required
• Ability to work flexible hours, including evenings, weekends, and holidays

• Ability to stand for extended periods
• Frequent lifting up to 50 pounds
• Work in a hot, humid, and fast-paced kitchen environment
• Repetitive motions, bending, and reaching required