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Pool Kitchen Supervisor at THE SAVANNAH GOLF CLUB
Savannah, Georgia, United States -
Full Time

Start Date

Immediate

Expiry Date

02 Jun, 26

Salary

0.0

Posted On

04 Mar, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Culinary Professional, Supervisory Experience, Line Cook Experience, Kitchen Prep, Food Preparation, Service Support, Closing Procedures, Food Quality Maintenance, Cleanliness, Organization, Ordering, Inventory, Staff Training, Team Leadership

Industry

Performing Arts

Description
Description In search of an experienced culinary professional to serve as Pool Kitchen Supervisor during our pool season (April through September), transitioning to our Banquets team beginning in September. The right candidate will have a minimum of two (2) years line cook experience and prior supervisory experience preferred. This is a full-time position with primarily daytime hours during pool season. Competitive pay with benefits. Schedule: Pool Season (April–September): Kitchen prep begins at 8:00 AM. Second shift begins at 11:00 AM to support service and close. Pool Kitchen hours of operation: Tuesday–Sunday, 11:00 AM–7:30 PM. Supervisor hours will vary based on operational needs, with two full days off per week. Beginning in September, position transitions to Banquets schedule based on event calendar. Work Environment: Beautiful, private golf club Free parking Employee meals Fun, professional staff Generous benefit package and paid vacation available Job Type: Full-time Shift: Day shift Evening shift Work Location: In person Requirements Minimum two (2) years experience as Line Cook Ability to supervise and lead a team of 5–6 kitchen staff Work on the line and assist with food preparation in a kitchen with high volume at times Oversee daily prep, service, and closing procedures Maintain food quality, cleanliness, and organization Assist with ordering, inventory, and training of staff Work days with some evenings, holidays, and weekends, as needed
Responsibilities
The supervisor will manage the Pool Kitchen from April through September, starting with prep at 8:00 AM and supporting service until closing, before transitioning to the Banquets team in September. Responsibilities include overseeing daily prep, service, and closing procedures while maintaining food quality, cleanliness, and organization.