Another quality culinary career opportunity as Executive Sous Chef with Greystone Golf & Country Club, exclusively conducted by DZA.
Nestled in the foothills of the Appalachian Mountains, Greystone is a community located in Hoover, Alabama, just southeast of Birmingham. Greystone is a gated community of executive estates that wind through two championship golf courses: Founders and Legacy. Both 18-hole courses are a part of Greystone Golf & Country Club, a private, members-only club.
Greystone moved forward to a member-owned club after purchasing from Daniel Corporation in July 2009. Travel & Leisure Golf lists Greystone Golf & Country Club among the Top 100 U.S. Golf Communities. Rooted in over 30 years of storied tradition, Greystone’s warm southern hospitality is the essence of the culture, and families are the heart of what GG&CC does best
Primary Functions and Duties:
- Is hands-on – directly supervising/cooking items requiring skillful preparation. Has excellent culinary skills and team leadership qualities to meet members expectations.
- Makes sure all food is being prepared correctly, cooked in a timely manner and meeting member special requests.
- Assist with design and development of menus (in the appropriate time frames) with guidance from the Executive Chef for all dining events. The menus should reflect the member’s desires and produce seasonality.
- Is an approachable leader – building an effective and efficient culinary team that bond together.
- Manage and inspect all employees regarding the standards and expectations set forth by the Executive Chef and annual reviews.
- Assist with ordering products as delegated by the Chef and ensure the highest quality products are delivered.
- Perform a monthly comprehensive inventory and submit the information by the 5th of each month.
- Maintain equipment in the kitchen and ensure it is working proficiency (communicate with maintenance when necessary).
- Be professional in all areas of work. Make all decisions with the benefit of Greystone in mind.
Initial Focus:
- Learn Member Culinary Needs – Get to know the membership’s pallet and what has worked and hasn’t worked in the past. The Executive Sous Chef will assist to enhance members, guests, and associate satisfaction.
- Team Building – Build & Support a Cohesive Team – Coach, mentor and assist Executive Chef with building a strong culinary team. As with the ESC, help them learn and aspire to excellence together.
Additional Information:
- Total F&B Revenue: $4.5M
- The desired Food cost is 42% with a sales mix of 60% a la carte and 40% banquet.
- The Club does 26 Monday Golf Outings annually.
- There are 1,150 member families.
- The Club supports four (4) kitchens throughout property.
- The Executive Sous Chef reports to the Executive Chef and interacts with the Director of Food & Beverage, General Manager, Head of Maintenance, Membership Marketing Director, Head Golf Professionals.
Dining: (A La Carte Outlets and Events)
Falls Dining Room at the Legacy Clubhouse – Upscale Contemporary Scratch Local Cuisine open four (4) nights per week.
Cellar 91 at the Founder’s Clubhouse – Popular restaurant featuring casual dining.
Café – Offers specialty coffee, fresh smoothies and homemade baked goods. Open seven (7) days per week.
Private Parties – Private Member & Club Events – Serving banquets up to 300 guests. The Club offers various size banquet rooms on property as booked. Position Specific: The Greystone Golf & Country Club (GG&CC) and its talented Executive Chef is looking for an Executive Sous Chef that is trustworthy, has a sense of humor and an outgoing personality. He/she is passionate about food and is someone who has a solid foundation of training. The main responsibility is to oversee the Legacy Clubhouse Culinary operation, leading and training the team to a high standard of preparation and execution.
The Club offers a competitive base salary, performance bonus and benefits package including a 401k, health, life & dental insurance, ACF Dues. Interested individuals should send resumes, a well-conceived cover letter, and supporting information (a digital Portfolio is encouraged) by Clicking Here to upload your information.
Work with Denise Zanchelli and Team DZA, a team of proven culinary professionals to help advance your career.
Contact Daniel Hugelier, CMC, Bill Schulz, MCM or Denise Zanchelli directly noting we welcome your reaching out and make a personal connection with TeamDZA by writing either Daniel Hugelier, CMC or Bill Schulz, MCM or Denise Zanchelli
Contact Daniel Hugelier, CMC, Bill Schulz, MCM or Denise Zanchelli directly noting we welcome your reaching out and make a personal connection with TeamDZA by writing either Daniel Hugelier, CMC or Bill Schulz, MCM or Denise Zanchelli