The Country Club of Sapphire Valley is recognized as one of North Carolina’s premier private clubs. The Club operates seasonally and is member-owned, located in the heart of Sapphire Valley in Western North Carolina. Some of the Members have made the mountains their permanent home while others retreat here for their “mountain getaway”.
The Club has a Unique History: When Gene Howerdd, Sr. experienced the verdant Sapphire Valley, at the foothills of rocky mountain vistas and laced with crystal trout streams, he knew he had found the ideal site for a level, cool, and breathtakingly golf course. The retired Executive of Georgia Pacific and member of Augusta National, and his wife Katie, purchased a 2,000 acre tract that the golf course is on and a 6,000 acre tract that had an inn and a 200 acre lake on it. The inn was renamed Sapphire Valley Inn and together with the golf course was referred to as The Sapphire Valley Inn and Golf Course. The year was 1954. The renowned architect, George Cobb, was commissioned to design the golf course, and 100 friends were invited to join “The Club” for $2,000. A clubhouse was erected and for three years a landing strip (currently the driving range) was provided for members owning small planes. Joe Burke, from the Everglades Club in Palm Beach, was the first Pro. The seasonal green fees were $135 for men and $85 for women. Caddies were used until 1960, when a fleet of Cushman golf cars was purchased.
The club finds itself in a new era, a Renaissance of sorts and time of great revival with a new clubhouse and kitchen kitchens opening this spring coupled with a management team primed to make the club remarkable again. The new energy with new facilities; new renovated kitchen facilities and personnel is stirring genuine excitement. Lead by Ashton Harris, CCM, a highly respected club management professional, the club requires a dedicated and talented Culinary Partner capable of making the Club’s culinary standards aligned with member expectations and simply “great again!” An organized, passionate and true leader that can build and mentor a first-class team. Club’s membership is well traveled and supportive of excellence and want the best.
CCSV’s Cove Values:
FAMILY – We are bonded in a common purpose; the genuine welfare of the Members and Employees of the Club.
INTEGRITY and CHARACTER – Trust, respect, perseverance, creativity and compassion are traits that define how we act.
EXCELLENCE – A commitment to exceptional standards and a dedication to hire and train the “Best of the Best.”
HOSPITALITY and SERVICE – We embrace the passion and dedication to serve and exceed expectations…
Job Requirements:
- The Executive Chef is hands-on and cooks or directly supervises the cooking of items that require skillful preparation.
- Organized and detail-oriented without an ego driven approach.
- The ability to lead, motivate and mentor aspiring individuals throughout the organization.
- Must be a team player who leads by example.
- Is a good communicator and visible to the membership.
- Competent in organization and time management skills.
- Develops recipes, standards and techniques for food preparation and presentation that will assure a consistently high-quality product.
Key Expectations and Goals:
- The Club needs new energy in their new Executive Chef. Someone up for a challenge with ideas, but willing to collaborate with management.
- The new Chef will be challenged to open a new kitchen.
- The successful candidate will be a motivator committed to professionalism and staff development through hands-on training and coaching.
- The new Chef must be able to produce varying styles and presentations including traditional, contemporary American, ethnic-influenced cuisines, as well as elaborate detailed events.
- Ensures that high standards of sanitation, cleanliness, and safety are maintained throughout all kitchen areas at all times.
- He/she will be a genuine people person capable of establishing relationships with the membership, management staff, and the entire organization.
- The Executive Chef will attend all Executive Staff meetings and is expected to maintain a professional relationship with all employees
- Experienced and knowledgeable of developing a budget, use of technology including Microsoft Office (Excel) and Jonas point-of-sale applications.
Business Factors:
- Annual food sales at $750,000; total F&B Sales $1,000,000.
- The Food cost is 45% with a sales mix of 50% a la carte and 50% banquet.
- There are 14 total kitchen employees supported by a $340,000 labor budget. The Club maintains one (1) kitchen.
- The Executive Chef is supported by two (2) Sous Chefs and a Pastry Assistant. The Chef does the purchasing.
- The Clubhouse is 32,000 sq. ft. and supported by 330 plus members whose average age is 68.
- The Club operates from May through October and is closed November through April.
- The Executive Chef reports to the General Manager and works directly with the Director of Food & Beverage, Assistant Food & Beverage Director and Communications/Special Events Manager.
- The Club maintains Employee housing for seasonal staff which are mostly H2B Visa holders.
Peaked your interest? The Club offers a competitive compensation plan including a competitive base salary based on experience and skill, ACF dues and Convention, 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.