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Commission Golf Course Chef Jobs in Georgia (NOW HIRING)

DALTON GOLF AND COUNTRY CLUB

Be Seen First

Executive Chef

Dalton, GA · On-site

$85K - $100K/yr

An 18-hole championship golf course with active member leagues & tournaments * A beautiful ... The Chef serves as a visible, approachable ambassador of the dining program and a key partner to ...

Coral Hospitality

Sous Chef

Young Harris, GA · On-site

$42K - $57K/yr

... golf course, full-service spa, equestrian stables, and year-round activities for guests of all ages. Managed by Coral Hospitality , one of the Southeast's premier hospitality management companies, w ...

New

Coral Hospitality

Sous Chef

Young Harris, GA · On-site

$42K - $57K/yr

... golf course, full-service spa, equestrian stables, and year-round activities for guests of all ages. Managed by Coral Hospitality , one of the Southeast's premier hospitality management companies, w ...

New

The Landings Club

Banquet Chef (PL)

Savannah, GA

... golf courses, two marinas, 31 tennis courts, 15 pickleball courts, eight bocce courts, eight unique ... Banquet Chef Responsibilities: * Ensures consistent high-quality food production, presentation ...

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All JobsGolf Course Chef JobsCommission Golf Course Chef JobsCommission Golf Course Chef Jobs in Georgia

Commission Golf Course Chef information

What is the difference between Commission Golf Course Chef vs Golf Course Sous Chef?

AspectCommission Golf Course ChefGolf Course Sous Chef
CredentialsCulinary degree or equivalent, food safety certificationsSimilar culinary credentials, often with additional experience
Work EnvironmentGolf course kitchens, outdoor dining areasGolf course kitchens, often supporting the head chef
Employer & Industry UsageGolf clubs, private courses, resort propertiesGolf clubs, resorts, hospitality industry
Primary ResponsibilitiesPreparing menus, managing kitchen staff, overseeing food qualityAssisting head chef, supervising kitchen operations, training staff

The Commission Golf Course Chef and Golf Course Sous Chef both work in golf course kitchens, often sharing similar credentials and industry settings. The main difference lies in their roles: the Commission Golf Course Chef typically leads menu creation and overall kitchen management, while the Sous Chef supports the head chef and handles daily kitchen operations. Both positions require culinary skills and experience in hospitality environments.

What are the most commonly searched types of Golf Course Chef jobs in Georgia? The most popular types of Golf Course Chef jobs in Georgia are:
What are popular job titles related to Commission Golf Course Chef jobs in Georgia? For Commission Golf Course Chef jobs in Georgia, the most frequently searched job titles are:
What job categories do people searching Commission Golf Course Chef jobs in Georgia look for? The top searched job categories for Commission Golf Course Chef jobs in Georgia are:
What cities in Georgia are hiring for Commission Golf Course Chef jobs? Cities in Georgia with the most Commission Golf Course Chef job openings:
Commission Golf Course Chef jobs near you

Junior Sous Chef- Boone's Restaurant and Bar at Bobby Jones Golf Course

AFFINITI GOLF PARTNERS LLC

Atlanta, GA • On-site

$43K - $50K/yr

Other

Posted 28 days ago

Job description

Established in 2000 and based in Atlanta, Georgia, Bobby Jones Links is a club management and development company serving private, resort, daily fee, and public courses. At the heart of our work is a commitment to serving people and creating exceptional experiences for members, guests, and employees. We live by our core values: Make People Happy, Do What You Say, Strive for Excellence, Be Driven, and Grow Every Day. These principles shape our culture and drive our success. As Bobby Jones said, "The secret of golf is to turn three shots into two." That same pursuit of excellence defines everything we do.
Overlooking the scenic Bobby Jones Golf Course, Boone's is a neighborhood restaurant known for delivering exceptional food, warm hospitality, and a welcoming atmosphere. Managed by Bobby Jones Links, Boone's features an innovative menu, handcrafted cocktails, an extensive selection of local and craft beers, and a thoughtfully curated wine list.
Named in honor of Augusta businessman, philanthropist, and avid golfer Boone Knox, Boone's is proudly operated by the nonprofit Bobby Jones Golf Course Foundation. As part of the Foundation's charitable mission, the restaurant plays an important role in supporting programs that make a positive impact through the game of golf.
Boone's is hiring a Junior Sous Chef. Primary responsibilities include:
  • Assist the Head Chef and Sous Chef with the daily operation of the kitchen.
  • Prepare and cook high-quality meals for members, guests, tournaments, weddings, and special events.
  • Ensure food is prepared and presented to club standards.
  • Supervise and support kitchen staff during service.
  • Maintain a clean, organized, and safe kitchen in accordance with food safety and sanitation standards.
  • Monitor food quality, portion control, and waste reduction.
  • Assist with stock rotation, inventory management, and ordering supplies.
  • Help develop seasonal menus and daily specials.
  • Train and mentor junior kitchen staff where required.
  • Step into leadership roles during the absence of the Head Chef or Sous Chef.
  • Ensure consistency in service during busy periods, including weekends, holidays, and golf tournaments.

Required Skills
  • Previous experience as a Chef de Partie or similar role, with a desire to progress into kitchen management.
  • Strong knowledge of food preparation techniques, food safety, and kitchen operations.
  • Ability to work efficiently in a fast-paced environment while maintaining high standards.
  • Excellent organizational and time management skills.
  • Strong communication and leadership abilities.
  • Ability to work as part of a collaborative team.
  • Flexibility to work evenings, weekends, and public holidays.
  • Food Safety Certification (or willingness to obtain).
  • Passion for delivering exceptional food and service to members and guests.

PHYSICAL DEMANDS & WORK ENVIORNMENT REQUIREMENTS
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. While performing the duties of this job, the employee is frequently required to:
  • Walk, sit, stand for long periods of time, bend, use hands to finger, handle, or feel; and talk or hear, stoop, kneel, crouch, close vision, distance vision, peripheral vision depth perception and ability to adjust focus.
  • Lift up to 25 lbs. regularly; up to 50 lbs. occasionally and to lift overhead and push/pull, move lighter objects.

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job.
  • Indoor conditions that may be warm.
  • Work near: grill and fryer.
  • Noise level in the work environment is frequently loud.

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