GREYSTONE GOLF & COUNTRY CLUB by David Meyers Associates
About The Club: Greystone G&CC has two championship golf courses located three miles apart. The Bob Cupp designed Founders Course is recognized for being the host to fourteen Champions Tour events and two SEC Women’s Golf Champion events among numerous state amateurs. In 2016, 2017, and 2018, Founders will host the Regions Tradition, the Fifth Major on the Champions Tour. Over 100,000 people will visit Greystone for this event.
The Rees Jones Legacy Course, completed in 2001, is recognized as one of the top courses in the state and will host the SEC Women’s Golf Championship beginning in 2015.
The Position: The Executive Chef is responsible for all activities in the Kitchens and Culinary areas. The Executive Chef ensures that the Club provides nutritious, flavorful and appealing food that is properly prepared. The Executive Chef is hands-on and cooks or directly supervises the cooking of items that require skillful preparation. Evaluates food products to assure that quality standards are consistently achieved and develops policies and procedures to enhance and measure quality. The Executive Chef also oversees the Employee Meal Program.
It will be important that the new professional align him or herself with, and embrace, the Club’s golf culture, forging partner relationships with the membership, management and line personnel, all built on honesty, respect and dedication. The EC will always look for improvement while continuing to maintain the high standards of excellence already instilled into the kitchen operation. The ideal candidate will possess a true passion for professional cooking and have a proven stable track record of culinary excellence at recognized properties.
The Executive Chef is responsible for the creation of and adherence to operating budgets which includes sales, food labor and overhead costs. He or she is in charge of hiring, training and other personnel related matters of the culinary staff needed to execute the culinary operation successfully on a year-round basis.
Job Requirements:
- An engaging, extroverted personality – one that both staff and membership can relate to and rally around.
- The ability to lead, motivate and mentor aspiring individuals throughout the organization.
- Prepares weekly and monthly information for the newsletter. Help with weekly emails that announce specials.
- Competent in organizational, time management skills.
- The ability to demonstrate good judgment, problem solving, and decision-making skills. Proficient in the use of technology, i.e., Microsoft Office, Outlook etc. Jonas experiences a plus. Knowledge of pairing wine with food.
- Able to work in a team environment and relate well to other department heads and membership. Sets the example for professionalism when working and communicating with the service and catering staff.
- Develops recipes and techniques for food preparation and presentation which help to assure a consistently high quality product.
- Works to minimize food costs exercising portion control over all items served. Assists in establishing menu selling prices.
Primary Responsibilities: The Executive Chef runs the kitchen as he/she selects, administers, and develops all employees under his/her supervision consistent with Club philosophy and standards. The Executive Chef evaluates job performance of culinary staff; coaches and counsels to insure staff is on right track and rewards and disciplines staff in a fair and appropriate manner. The Chef will recommend compensation rates and/or increases for culinary staff. Provides training and professional development opportunities for all culinary staff on an ongoing basis. He/she will coordinate the work of chefs, cooks, and other kitchen employees to ensure that food preparation is consistent with established standards in an efficient manner and completed within the constraints of the operating budget.
Dining Facilities:
Cellar 91 –casual, contemporary American cuisine serving lunch and dinner and breakfast on the weekends. Average 60/70 lunch covers and 120/150 dinner covers daily.
Legacy Clubhouse – 5 days per week. Lunch averages 70/80 covers daily.
Halfway House – Casual stop on golf course.
Pool Snack Bar – Operates 7 days during the summer only.
Private Member & Club Events – Serving banquets up to 300 guests. The Club offers various size banquet rooms on property as booked.
Additional Information:
- Total annual food sales at $1.7M; total F&B Sales $2.5M. In 2015 the Club subsidize F&B by $100,000.
- The Club does 26 Monday Golf Outings annually.
- The desired Food cost is 42% with a sales mix of 60% a la carte and 40% banquet.
- There are 18 culinary employees, supported by a $494,000 labor budget.
- The Club supports four (4) kitchens throughout property.
- Develops operating plans for all food outlets, plans to include revenue projections, cost of products and expenses.
- Performs inventories of all food products, china, glass, flatware, and other kitchen utensils and equipment as assigned by the Club Controller and General Manager.
- The Executive Chef is supported by three (3) Sous Chef’s. The EC does the purchasing.
- The Executive Chef reports to the General Manager and works with the Food & Beverage Director, Catering Director, Director of Golf and CFO.
- This individual will take direction and listen to the members as well as managements suggestions.
- Must be a team player who leads by example.
- The previous chef was with the Club for only one year.
Summary: The Club is looking for an innovative culinarian who is “humble” and personable. He/she is capable of producing Great Burgers, elegant Wine Dinners, 300 person parties while overseeing a consistent a la carte operation that embraces southern favorites as well as modern cuisines.
The Club offers a competitive compensation plan including a competitive base salary based on experience and skill , ACF dues and Convention, dining allowance, dental, health & life insurance, 401k and other standard perks. Interested individuals should send resumes, a well-conceived cover letter, and supporting information (A Personal Portfolio is encouraged) in strict confidence. Click Here to upload your information.