Country Club of Fairfax
  • 24-Aug-2020 to 01-Oct-2020 (MST)
  • F&B
  • Fairfax, VA, USA
  • Full Time


    The Country Club of Fairfax is one of the premier country clubs in Northern Virginia. Founded in 1947, the Club is a private, member-owned, family-oriented golf and country club with 433 golf members, 90 tennis members and 20 social members. Annual dues volume - $3.3 million; total food and beverage sales - $2.5 million; banquet sales - $1.2 million. Athletic facilities include an 18-hole, championship golf course; 11 tennis courts with one bubble (3 courts) for winter play; an Olympic-size swimming pool with a diving pool and wading pool; a large fitness facility; and a youth center. Dining facilities include a ballroom, which overlooks the fairways and greens from panoramic windows with a balcony that runs the full length of the room seating 225; a family dining area seating 125; a formal dining room seating 40; special event room seating 60 and a full service pool-side cabana-style restaurant. The club hosts an array of events from weddings, Holiday parties and golf tournaments.
    The Club is the nearing completion on a $7.1 million dollar clubhouse renovation. The main clubhouse is scheduled to re-open October 2016. All food service is now being produced and served at the Pool Cafe.

Essential Purpose: To organize and prep the kitchen line in order to prepare foods for the clubs outlets while maintaining and upholding the clubs standards for quality

Essential Duties:

  • To understand and respond to all guests needs in a timely and professional manner
  • To maintain the highest possible levels of employee morale and department productivity
  • To oversee the proper and efficient preparation of food for all restaurants, employee meals, banquets, and special functions, ensuring that quality and quantity standards are being met as set forth by the Executive Chef
  • To follow all specifications to properly and efficiently prepare and present all food items to be served, including accommodating special guest requests
  • To follow all specifications to properly and efficiently prepare hot foods, side dishes, and specialty items for employee meals, using left over food from special functions as much as possible
  • To follow all specifications to properly handle all product used in hotel cooking, including fabricating, marinating, covering, labeling, and properly storing of raw & prepared foods
  • To ensure that proper portions of meats, fish, and poultry are served to each restaurant and banquet function
  • To assist in the proper rotation of food in the refrigerator to minimize waste & spoilage
  • To assist in maintaining the overall cleanliness of the culinary department
  • To follow all specifications to properly set up hot or cold line stations
  • To communicate all guests requests to an appropriate supervisor in a timely and professional manner
  • To perform other tasks, including cross training, as directed
  • To maintain the cleanliness and safety of work areas at all times
  • To ensure safe work habits and practices of all kitchen staff including compliance with company and departmental safety rules and regulations as well as the proper use and handling of all relevant equipment
  • To be knowledgeable of current food trends and assist the Executive Chef with new ideas in pushing the envelope to continuously offer new plates on the menus

Job Knowledge & Educational Level:

  • English fluency required
  • Must be a culinary graduate from a credited school with knowledge of all facets of kitchen operations and production
  • Must have a minimum of five years prior kitchen experience in a fine dining establishment and or hotel
  • Must have proven knife and cooking skills

Skills and Aptitudes:

  • Detailed oriented and acute attention to detail
  • Must have a keen knowledge for plating food which will be eye appealing to the members
  • Good team player and no egos
  • Organized and efficient
Country Club of Fairfax
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