EXECUTIVE CHEF

Property Description:

Established in 1964, Cedar Point Club is a premier private, multi-generational country club located along the Nansemond River in Suffolk, Virginia. The club features championship golf with an 18-hole course that has hosted all VSGA Major Championships, a scenic 9-hole par-3 course, and renovated practice facilities, along with tennis and pickleball, a seasonal resort-style pool with poolside dining, and a clubhouse offering casual dining with fresh, seasonal fare and panoramic riverfront views. Members enjoy a robust calendar of social events for all ages, as well as golf and tennis programming. With chef-curated menus and versatile spaces, the club provides an ideal setting for corporate gatherings and private celebrations.

Cedar Point Club is a warm and welcoming community built on relationships and shared traditions. The club is guided by a strong commitment to hospitality, teamwork, and thoughtful service, with a focus on creating a consistent and high-quality experience for members and staff.

Position Summary:

Responsible for all food production including that used for restaurants, banquet functions and other outlets. Develops menus, food purchase specifications and recipes. Supervises production and execution staff. Develops and monitors food and labor budget for the department. Maintains the highest food quality and sanitation standards.

Essential Duties and Responsibilities:

· Plan menus and assist with menu pricing taking into consideration customer needs, marketing

conditions, popularity of various dishes, holidays, costs, and a wide variety of other factors.

· Schedule and coordinate the work of chefs, cooks and other kitchen employees to assure that food production is economical and technically correct.

· Develop recipes and techniques for food preparation and presentation, which help to assure

consistently high quality and to minimize food costs. Exercise portion control over all items served.

· Approve the requisition of products and other necessary food supplies.

· Ensure sanitation and cleanliness standards are maintained throughout the kitchen areas at all times.

· Establish controls and monitor kitchen activities to minimize food and supply waste and theft.

· Execute monthly inventory to ensure budgeted COGS are achieved.

· Code invoices and review daily/weekly to ensure budgeted operational expenses are achieved.

· Train food preparation employees regarding safety, sanitation and accident prevention principles.

· Prepare all necessary data for the budget; project annual food and labor costs. Monitor actual financial results and take corrective action where necessary to help assure that financial goals are met.

· Consult with the Events Director about food production aspects of special events being planned.

· Cook or directly supervise the cooking of items that require skillful preparation.

· Evaluate raw food products and monitor the quality of prepared foods to assure that applicable

standards are consistently attained.

· Plan and manage the employee meal program.

· Manage employment activities for kitchen staff members, including but not limited to, personnel recruitment and selection, performance evaluations, training, compensation, discipline and termination, etc.

· Maintain knowledge of current and projected industry developments through continuous attention to industry periodicals and participation in relevant trade associations and organizations.

· Assure the efficient and timely submission of all required operational, financial, budgetary and related reports.

· Perform other duties as appropriate.

Qualifications:

· College degree preferred.

· 3 years culinary experience, supervisory and/or management experience, preferably in the golf industry.

· State certified and/or Serve Safe certified.

· Demonstrated experience and capability in the areas of budget development, fiscal management, strategic planning, staff management.

· Demonstrated quality written, verbal, and interpersonal communication skills.

· Ability to analyze and solve problems; efficiently handle multiple duties under pressure with minimal supervision; work flexible hours as required including holidays, nights/weekends.

· Positive attitude, professional manner, and appearance in all situations.

Position Physical Requirements

· Must have the ability to:

· Read and write (English)

· Communicate verbally with staff members and/or customers

· Give and/or follow verbal and written instructions

· Supervise subordinates

· Visually inspect all work areas

· Operate equipment for several hours at a time

· Perform mathematical calculations involving fractions, decimals, and percentages

· Retrieve, read and interpret information from technical sources

· Stand, sit, walk, push, pull, lift, grasp, bend and kneel for up to 5 hours at a time

· Lift up to 100 lbs occasionally, 50 lbs frequently, and 20 lbs constantly

Working Conditions

· Work hours may include days and evenings on weekdays and weekends. Work primarily indoors in a restaurant/lounge environment, with some outdoor work involving patio, pool, and on-course service.

· Will be exposed to sharp utensils, extremely hot stoves and grills, sharp and rapid equipment movements, hot food, potentially dangerous chemicals and solvents on a daily basis.

· May be exposed, from time to time, to inclement weather, potentially dangerous pesticides, herbicides, fertilizers, equipment movement hazards, and misdirected golf balls.

· Injury may result if safety policies and practices are not properly followed at all times.

Classification:

Full-time, Non-Seasonal, Salaried, Exempt

Compensation:

Commensurate with experience; higher compensation available based on qualifications and experience

Offered: 401K, Medical, Vision, Dental, Vacation, Holiday, Sick

LEAD LINE COOK

Property Description:

Position Summary:

The Lead Line Cook is responsible for supporting the Executive Chef and culinary leadership team in the daily execution of food production for all club dining outlets, banquets, golf events, and member functions. This position serves as a working leader within the kitchen, ensuring food quality, consistency, cleanliness, and efficiency while helping train and mentor culinary team members.

The ideal candidate is a skilled cook with strong organizational abilities, leadership potential, and a commitment to delivering exceptional dining experiences expected in a private club environment.

Essential Duties and Responsibilities:

Culinary Execution

· Prepare and cook menu items according to established recipes, specifications, and presentation standards.

· Ensure all food is prepared and served at the highest quality level.

· Maintain consistency in taste, appearance, and portion control.

· Assist with banquet, tournament, holiday, and special event food preparation.

· Monitor food quality throughout service and make adjustments as needed.

· Assist with daily production lists, prep schedules, and station setup.

Leadership & Team Development

· Serve as a lead culinary team member during assigned shifts.

· Assist in training new cooks on recipes, techniques, food safety, and club standards.

· Provide guidance and support to line cooks, prep cooks, and seasonal culinary staff.

· Help maintain positive communication between the kitchen and front-of-house teams.

· Promote teamwork, accountability, and professionalism throughout the kitchen.

Food Safety & Sanitation

· Maintain compliance with all health department regulations and food safety standards.

· Ensure proper food storage, labeling, dating, and rotation procedures.

· Monitor kitchen cleanliness and sanitation throughout shifts.

· Assist with maintaining HACCP and food safety programs.

· Follow all club safety policies and procedures.

Inventory & Cost Control

· Assist with inventory management and product rotation.

· Minimize waste through proper preparation and storage techniques.

· Report product shortages and quality concerns to culinary leadership.

· Help ensure efficient use of food, labor, and kitchen resources.

Club Service Excellence

· Understand and support the service expectations of a private club environment.

· Demonstrate flexibility to support multiple dining venues and special events.

· Maintain a professional appearance and positive attitude when interacting with members and guests.

· Support the club's commitment to providing exceptional hospitality experiences.

Qualifications:

Required

· Minimum 3 years of culinary experience in a restaurant, hotel, resort, country club, or similar hospitality environment.

· Strong knowledge of cooking techniques, food safety practices, and kitchen operations.

· Ability to work all stations including sauté, grill, pantry, and banquet production.

· Ability to lead by example in a fast-paced environment.

· Excellent organizational and time-management skills.

· Ability to work evenings, weekends, holidays, and special events.

Preferred

· Previous supervisory or lead cook experience.

· Experience in a private club, golf club, resort, or upscale dining environment.

· ServSafe Food Handler or ServSafe Manager certification.

· Culinary degree or formal culinary training.

Supervises:

Kitchen Staff

Classification:

Full-time, Hourly, Non-Exempt

Compensation:

Commensurate with experience; higher compensation available based on qualifications and experience

Offered: 401K, Medical, Vision, Dental, Vacation, Holiday, Sick

Greens Keeper/Equipment Operator

Position Summary:

Under general direction from the Golf Course Superintendent, Assistant Superintendent, or Crew Foreman, the Equipment operator safely utilizes a variety of tools, machinery and equipment to perform maintenance duties around the golf course and grounds. Responsibilities also include cleaning equipment after each use and performing minor repairs and/or routine maintenance on the equipment.

Essential Duties and Responsibilities:

Safely operate equipment and accessories as trained and assigned including, but not limited to, greens mowers, rotary mowers, flymos, gang mowers, tri-plex mowers, vertical mowers, line trimmers, edgers, utility vehicles, back-pack blowers, portables pumps, aerifiers, spikers, mechanical top dressers, sed cutters, mechanical bunker rakes, tractors, sweepers, blades, loaders, backhoes, trenchers, chain saws, and miscellaneous hand tools.
Properly care for assigned equipment by inspecting machinery before and after each use, cleaning machinery after each use, making necessary minor adjustments to equipment and reporting machinery/equipment problems to the mechanic.
Maintain maintenance and flid use logs (gas and oil) on assigned equipment.
Perform daily maintenance tasks on the golf course and grounds as well as the maintenance facility and clubhouse as assigned and directed. Duties may include, but not limited to, loading and unloading materials, trimming trees, removing cuttings, laying sod, hand raking bunkers, drainage installation and repair, and repairing ball marks and filling divots.
Perform golf course service and set up work as directed.
Perform other duties as assigned.

Qualifications:

High school, college degree, preferred.
1 year experience with equipment and/or in golf course maintenance or landscaping preferred.
Valid driver's license. Driving record meeting Company safety policies and guidelines.
Demonstrated ability to operate golf course equipment.
Demonstrated quality verbal, and interpersonal communication skills.
Ability to analyze and solve problems, efficiently handle multiple duties under pressure with minimal supervision, work flexible hours as required including nights/weekends.
Positive attitude, professional manner and appearance in all situations.

Classifications:

Part time or Full time, Seasonal or Non- Seasonal

Line Cook

Cedar Point Club line cooks call for preparing the food that comes out of the kitchen. Our line cooks work directly under our sous chef who provides training and instructions. Our line cooks are assigned the task of knowing and executing the day-to-day operations of the line.

Responsibilities

Prepare and serve all required food items in accordance with established portions and presentation standards.
Set up service units and prep cook station with needed items. Maintain and break down as appropriate.
Ensure that assigned work areas and equipment are clean and sanitary according to Company standards and state and local health and safety regulations.
Maintain security and safety in the kitchen according to Company policy.
Maintain neat professional appearance and observes personal cleanliness rules and sanitation standards at all times.
Requisition items needed to produce menu items.
Cover, date and neatly store all leftover products that are re-usable.
Perform other duties as appropriate.

Required Knowledge, Skills and Abilities

Has knowledge of standard cooking, grilling, and knife techniques
Possesses excellent communication skills
Works cooperatively and efficiently in a team environment
Has the ability to perform calmly under pressure
Uses critical thinking and reasoning skills to solve problems quickly
Manages time effectively
Understands and follows written and verbal directions explicitly and asks questions for clarity when necessary
Learns new recipes and new procedures rapidly
Possesses strong mathematical skills
Stays up-to-date on changes in state and county sanitation requirements
Manages material resources well and communicates shortages for orders soon enough to prevent running out of supplies
Monitors personal performance and makes improvements where needed

Education and Experience

High school required.
1 year culinary experience preferred, preferably in the golf industry.
Current state issued health card
Demonstrated quality written, verbal, and interpersonal communication skills.
Ability to analyze and solve problems; efficiently handle multiple duties under pressure with minimal supervision; work flexible hours as required including nights/weekends.
Positive attitude, professional manner and appearance in all situations.

Work Environment

Stands on feet for long periods of time while cutting, stirring, grilling, frying and otherwise preparing food
Performs heavy lifting by carrying large sacks of flour, sugar, frozen meats, vegetables and other ingredients
Works odd hours like late evenings, early mornings, weekends and holidays
Endures some stress in the fast-paced kitchen environment
Part-time or Full-time, Seasonal or Non-Seasonal, Hourly, Non-Exempt

Dishwasher

Cedar Point Club dishwasher responsibilities include collecting used dishes, plates, and utensils, loading washing machines and stacking washed items appropriately. If you want to kickstart your career in the restaurant industry and be part of the behind-the-scenes operations, dishwashing is a great place to start. Note that this role requires working in shifts, including evenings, weekends, and holidays. You will help provide an unforgettable dining experience for our members.

Responsibilities

Collect used kitchenware from kitchen areas
Load and unload dishwashing machines
Wash specific items by hand (e.g., large pots, oversized cutting boards, and delicate items)
Store clean dishes, glasses, and equipment properly
Set up workstations before meal prep begins
Ensure there are always enough clean dishes, glasses, and utensils, especially during peak hours
Maintain cleaning supplies stock (e.g., detergents, chemicals, trash bags, gloves) and inform the Executive Chef of any low stock items as necessary
Check washing machines’ operation and promptly report any technical/performance issues
Remove garbage regularly
Sanitize the kitchen and outlying areas, including the floor, back loading dock, etc.
Flexible schedule
“Guest First” Mentality

Required Knowledge, Skills, and Abilities

Possesses excellent communication skills
Works cooperatively and efficiently in a team environment
Has the ability to perform under pressure
Ability to help with various tasks as needed
Manages time effectively
Understands and follows written and verbal directions explicitly, and asks questions for clarity when necessary
Stays up to date on changes in state and county sanitation requirements
Monitors personal performance and makes improvements where needed
Availability toto work in shifts, including weekends and evenings

Education and Experience

Work experience as a Dishwasher is a plus but not necessary

Work Environment

Stands on feet for extended periods of time
Performs heavy lifting (e.g., plates, boxes, sacks of food, chemicals, and other things)
Ability to traverse up and down several flights of steps, sometimes carrying heavy items
Endures some stress in a fast-paced kitchen environment
May work long/odd hours (e.g., late evenings, early mornings, weekends, and holidays)

Restaurant Server

Cedar Point Club servers provide the highest level of service in the manner most pleasing to members and their guests, and they assure a high standard of appearance, hospitality and service. Our servers provide information to assist members in making food and beverage selections, along with maintaining dining room appearance at all times.

Job Responsibilities

Complete all opening and closing side jobs as assigned by the Head Server or Culinary Manager
Learn and memorize all menus and daily specials as provided by Chef and Culinary Manager
Acquire reservations and check table reservation schedules
Greets and seats members and guests
Immediately take beverage order and provide members and guest with both food and beverage menus
Serve beverages and recite specials
Take order in a timely fashion and place order to kitchen
Communicate with kitchen and member to ensure accurate and timely service
Give attentive service throughout member dining experience
Present check for signature at the end of service and member dining
Assure that all side work is accomplished, and all cleaning of equipment and storage areas is completed according to schedule at the end of the shift
Makes suggestions about improvements in dining room procedures to enhance member dining
Assures that the dining room is properly reset at the end of the day and is ready for service the next business day
Report all incidents of concern in regard to food and service to Head Server and/or Culinary Manager
Reports to Culinary Manager
Hiring Full Time & Part Time
Hiring Seasonal & Year Round

Golf Outside Staff

Cedar Point Club golf outside staff help our golf members enjoy their golf experience by providing concierge service. Our golf staff is energetic, personable and punctual self-starters who provide a welcoming environment for our golf members and their guests. All of our golf outside staff are organized ad have exceptional customer service skills along with a “can-do” attitude.

Job Requirements

Ability to lift up to 25 lbs. regularly; up to 50 lbs. occasionally and to lift overhead and push/pull
The employee is regularly exposed to outside weather conditions including high temperatures
Employee is occasionally exposed to moving mechanical parts
The environment is usually quiet

Bag Drop

Assisting members and guests with loading and unloading their golf bags
Communicating any daily conditions to members and guests if asked
Greeting members and guests in a polite and energetic manner

Cart Barn

Maintain the fleet of 44 golf carts
Neatly and safely pull out and park and charge the golf carts
Keep the area clean and organized
Pull any golf clubs that are stored and needed for the day
Clean and return stored golf clubs to their dedicated slot

Practice Range

Set and maintain a full supply of pyramid golf balls on the range
Attend range throughout the day maintaining cleanliness
Pick and clean golf balls
Set up and break down range daily

Bartender

Cedar Point Club bartenders provide the highest level of service in the manner most pleasing to members and their guests. Assure a high standard of appearance, hospitality and service. They provide information to assist members in making food and beverage selections. Maintain dining room appearance at all times.

Our bartenders mix and serve alcoholic beverages based on customer requests. They verify the identification and age of customers, prepare and serve alcoholic beverages, accept payment from customers, clean glasses and bar utensils and balance cash receipts to record sales. A quality Bartender candidate is knowledgeable about mixology and is capable of mixing traditional drinks as well as crafting creative cocktails.

Bartender skills and qualifications

Knowledge of applicable laws and regulations
Knowledge of mixology for traditional and creative cocktails
Impeccable member service and social perceptiveness
Ability to evaluate member satisfaction and responsiveness
Ability to enforce Club policies regarding the consumption of alcohol
Accountability in maintaining inventory and processing payments
Physical ability to stand and walk for long periods of time
Valid Food Handler’s Card for the City of Suffolk
Minimum of 2-years bartending experience
Hiring Full Time & Part Time
Hiring Seasonal & Year Round