Executive Chef

Position Description: The Executive Chef (EC) is a key leader within the food and beverage team who is responsible for the execution of cuisine to the club membership. This role demands seamless and consistent standards for culinary excellence. DINING The Golf Club at Crown Colony has a variety of dining areas to meet all needs. There will be casual dining available on our new outdoor pavilion, which has a beautiful view of the golf course. In addition, the club offers fine dining options in our main dining room, themed buffets, wine dinners, and quick options at the golf course "Tern". FOOD AND BEVERAGE PROGRAM Members receive the best in service and menu options in an inviting atmosphere. Offering both golf casual comfort and a formal ambiance, The Golf Club at Crown Colony offers a variety of dining options, including casual and fine dining. Members receive access to amenities that the entire family can enjoy. As a social-oriented club, we offer an 18-hole first-class golf course, state-of-the-art practice facility, numerous club dining options, and a new outdoor bocci ball facility. CLUB EVENTS & BANQUETS The Golf Club at Crown Colony is a very social club. The Executive Chef will work closely with the food and beverage team to create numerous signature events. The club strives to have a great atmosphere and unique and consistent dining experiences for members and guests alike. The Executive Chef will work hand in hand with a Food & Beverage manager to make sure all pricing is up to date for the Catering Menu and will provide updates to it as needed. EXPERIENCE AND QUALIFICATIONS Including, but not limited to, the following: Has a proven track record of high-level country club, resort, or restaurant dining expertise. Successful experience in both a la carte and banquet operations. Are a strong and passionate leader and culinary professional with a proven track record of providing high-level services. The EC must be passionate about their craft and inspire those around them. The EC is a lifelong learner and instills that characteristic into his or her team. The EC needs to be extremely organized to successfully manage and lead both a la carte and banquet venues simultaneously. Has a successful track record of controlling costs, standardizing recipes, and planning budgets, and has the skills necessary to perform all kitchen tasks and train those to properly execute those tasks. The EC leads by example. It is a visionary and trendsetter yet understands and respects the club's long-standing culinary traditions and can balance both in creating menus, specials, and banquet offerings. Must have computer skills, including but not limited to Microsoft, experience with JONAS POS is a plus. Knowledge of Inventory Software is a plus. A strong relationship builder with a history of collaboration in a team environment. Acutely aware of the delicate menu balance that exists between offering traditional club items while incorporating creative and new menu items for variety. #J-18808-Ljbffr