CHATTANOOGA GOLF & COUNTRY CLUB – EXECUTIVE CHEF by David Meyers Associates
Recent News
“Chattanooga was just voted the number one city in the country to live by Outdoor Magazine. The economy is strong and growth is booming, there are new trendy restaurants opening every other week with a strong focus on farm to table and local products. The new Executive Chef will be expected to bring a quality of dining that matches or exceeds the finest restaurants in the city and beyond.”
A General Manager Partner: Spearheading this ambition is Michael Murray, CCM/CEC, the club’s new General Manager. He possesses a club chef background and a long history of success, moving progressively from Executive Chef to Food & Beverage Director then Clubhouse Manager at his previous club. He was hired by the Club’s Board of Directors to take the Club to the elite level. With over 25 years of club dining experience, he will be a great resource and support for the new Executive Chef. CGCC is looking for a passionate, driven Executive Chef to join the new management team and lead in providing excellence in food and service in a private club setting. With the completion of the next phase of renovations, members will have invested almost $12 million in infrastructure and expectations are high. The Club is committed to maintaining facilities that ensure it will remain as one of the top clubs in the Southeast.
About The Club: Founded in 1896, CGCC has enjoyed a rich history and enjoyed the status as Chattanooga’s premier country club for over 100 years. The Club’s Tudor clubhouse sits majestically on a bluff overlooking the spectacular Tennessee River and the beautiful Smoky Mountains. It is five minutes from downtown and located in one of the most desirable areas in the city. The Club’s beautiful golf course originally designed by the legendary Donald Ross is ranked as one of Top 5 golf courses in the state.
During its history the Club has continued to invest in its facilities to maintain its status as one of the premier clubs in the region. In its most recent history, the Club spent $3 million renovating the golf course bringing it back to its original Donald Ross design and converting the bent grass greens to ultra-dwarf Bermuda. In 2007, the old main dining room was completely modernized adding floor to ceiling windows and a magnificent deck overlooking the Tennessee River. Over the past three years, the Club just completed another multi-million dollar project with a renovation of the Men’s Grill, ladies locker room, all common areas, all banquet rooms and the addition of the Tap In Tavern. The next project will start in the fall of this year and is the most exciting, a $7 million dollar Family Activity Center/Pool Complex which will include a resort-style family pool with separate adult oasis pool, full state of the art fitness center and outdoor dining facility with new full service kitchen featuring a wood burning brick oven pizza oven. After completion of the new kitchen included in the Family Activity Center/Pool Complex project, the Club plans to completely renovate the main kitchen in 2018.
Dining Facilities: The Club offers lunch and dinner six days a week. Lunch is served in the Overlook Grill and Men’s Grill every day with a total average of 120 covers. Dinner is served in the Overlook Grill (18 and over only) and the Fairway Grill (Families) every evening with a total average of 150 covers. The Tap in Tavern is open 5 nights a week for drinks and bar snacks. The newly renovated ballroom seats up to 300 or can host a stand up reception for 450. Also, the newly remodeled Living Room, complete with 100 year old beams and a magnificent deck overlooking the Tennessee River, may be used for parties or functions for up to 200. Two smaller conference /private dining rooms are also available. Food & Beverage sales total $1.75 million and there is strong membership growth with many young families joining the Club.
Additional Information:
- The club has 725 member families of which 530 are regular or full members with the remaining members being social only. Social members pay $425/month in dues which provides them access to the clubhouse, food and beverage operations and the pool complex in the summer.
- The desired Food cost is 48% with a sales mix of 70% a la carte and 30% banquet. Note: The food cost goal is 42%.
- There are 20 culinary employees, supported by a $400,000 labor budget.
- The Clubmaintains a a 60,000 square foot clubhouse.
- Performs inventories of all food products, china, glass, flatware, and other kitchen utensils and equipment as assigned by the General Manager.
- The Executive Chef is supported by two (2) Sous Chef’s.
- Purchasing is the responsibility of the Executive Chef.
- The Executive Chef reports to the General Manager and works with the Assistant GM, Dining Room Manager, Special Events and Banquet Director.
- Must be a team player who leads by example.
- The previous chef was with the Club for three years.
The Position: The Executive Chef position with Chattanooga Golf & Country Club (“CGCC”) is a great opportunity to join a new, progressive and energetic management team dedicated to taking CGCC to the elite level in serving its 725 member families. CGCC is a family-focused club where members enjoy a warm, relaxing “home away from home” experience. An essential part of the journey to an elite level club is an outstanding food and beverage operation which provides a diversity of dining experiences across our five outlets as well as banquet functions. We are looking for a talented leader who is passionate about their profession and who can fill this key role in our management team.
Job Requirements:
- CGCC is looking for a passionate Chef, engaged and on the rise, with matching drive and ambition.
- 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.
- Competent in organizational, time management skills.
- The ability to demonstrate good judgment, problem solving, and decision-making skills.
- 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.
- Ability to develop 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.
- Responsible for total kitchen Budget after approval by GM.Summary: The Club is looking for a professional with a genuine and enduring passion for cooking. He/she will have the ability to prepare various styles of cuisines maintaining a strong understanding and respect for Southern culture while navigating forward, offering more healthful offerings. (Finding the balance of tradition, creativity and healthful offering will be the ongoing test!) The successful candidate must demonstrate values, conduct, and integrity consistent with the caring philosophy in place.
The Club offers a competitive compensation plan including a competitive base salary and incentives based on experience and skill, ACF Dues and Convention, Dining Allowance, Medical, Dental, & Life Insurance, 401k and other standard perks.
To learn more about the position requirements send your resumes, a well-conceived cover letter, and supporting information (a Digital Portfolio is encouraged), all in strict confidence. Click Here to upload your information.