Carolina Country Club is a well-established club, and is ranked as one of the nation’s best private clubs, and recognized as a five-star Platinum Club by a respected industry survey of peer of club managers and presidents. Membership enjoys first class facilities and personable service in all areas including golf, tennis, wellness, youth activities, aquatics, and food and beverage service, with each area led by an experienced and talented group of managers and professionals.
Summary of Positions: Carolina Country Club is in search of a Grill Outlet Chef (Chef de Cuisine) and a Banquet Events Chef. Both positions are qualified as part of the Kitchen Supervisor Team and are expected to participate in the leadership, supervision and management of the culinary operation together with nationally regarded Executive Chef, Patrick Colley. Club foodservice is scratch production, blending traditional and progressive offerings. The ideal candidate is self-motivated and a team player; career minded detail-oriented and capable of producing the diversity required in a traditional club with progressive palates. The successful candidates should:
Chef de Cuisine: Oversees the Grille Room, Bistro, 19th Hole, Bogey Den and Patios. Responsible for diversity in menus.
- A hands-on leader who manages, motivates and directs line staff to execute menu options and elevate member satisfaction as defined by Club IQ scores.
- Ensure consistency through quality standards and procedures. Processes, planning and training should also ensure that ticket time standards are met.
Banquet Events Chef: Oversees production and execution of private or club events. The largest sit-down CCC can accommodate is 550. The professional must be disciplined, organized and able to work independently leading the vital department.
- Consistently executes member and club events. Has the ability to grow, expand and diversify event and banquet offerings.
- Provide leadership and guidance to his/her team and throughout the culinary program in general.
- Is flexible and accommodating when communicating with members. Is culinary creative and willing to assist in overall event design, set up and presentation.
Job Requirements:
- Uphold the highest standards of sanitation and safety and ensures that all staff approach the standards with the same level of focus.
- Demonstrate a proven record of controlling expenses, food and labor costs.
- Treat all staff with respect and in return, require that of his or her team.
- Ensure continuity of communication and teamwork with front of the house management and staff.
- Be a good team-mate. Understand CCC operations and the challenges that member dining can present.
- Both positions require a strong culinary acumen; be highly organized and has the ability to multi-task. Is Technologically savvy.
- Strong mental fortitude and ability to maintain composure in stressful and intense situations.
- Ability to relate to staff and have them buy into his/her leadership.
Additional Information:
- Annual food sales $3MM; Total F&B Sales $3.9MM.
- Actual food cost 38% with a sales mix of 50% a la carte and 50% banquet.
Salary is commensurate with qualifications and experience. The club offers an excellent bonus and benefit package including a $750. Sign-on bonus after 60 days. The club fully supports ongoing education and participation in ACF competitions for its culinary staff. 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.
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