Another quality culinary career opportunity as Executive Chef with Dataw Island Club, Dataw Island, SC exclusively conducted by DZA.
Dataw Island’s centuries-old live oaks draped in Spanish moss will captivate your senses and amaze your guests as you enjoy golfing on our two recently renovated courses, playing tennis, croquet, bocce, boating, and just living the relaxed yet active coastal lifestyle. Dataw is a private gated island just six miles east of the charming Lowcountry town of Beaufort, SC, and close to Hilton Head, Savannah, and Charleston. You’ll find the perfect blend of history and modern amenities in a community named as one of most beautiful small towns in America.
Dataw Island Club is home to two golf courses; one designed by Tom Fazio – The Cotton Dike and the other Morgan River Signature Course designed by Arthur Hills. Both golf courses went through a $5.4 million renovation in 2012. Dataw Island has an elegant golf clubhouse and a community center for social events. The 40,000 square foot clubhouse overlooks saltwater marshes where it’s easy to see bottlenose dolphin frolicking on the surface searching for fish on the Sea Islands of South Carolina.
Position Specific: Dataw Island Club is looking for a dynamic Executive Chef who is committed to being the best in their field. A ‘foodie’ dedicated to learning and seeking out the best of what competing restaurants, hotels and clubs are serving and making it better for the members. Someone who keeps current with culinary trends but is respectful of Low-Country traditions. This individual should possess innate mentor qualities that touch and inspire the Culinary Team.
The position requires an engaged leader with knowledge of dietary specific regular offerings including Gluten Free, Keto Friendly, Celiac Needs, Vegetarian etc. He/she will drive contemporary offerings and consistency in a la carte dining programing, leaving the thought in members’ minds that the Club is the “Go To” place for dining in the local market.
Initial Focus:
- Consistency – Get the team on board with the idea of building a consistent culinary program that exceeds members expectations.
- Elevated Menu Variety – Dataw Island Club is experiencing evolving demographics and is looking for changing menus of high-quality preparations always thinking towards evolving culinary offerings. The Chef is passionate about food with the ability to create exciting culinary experiences for the membership.
- Team Building – The new Executive Chef has the ability to lead, motivate and mentor aspiring individuals throughout the organization. He/she hires, cross trains, motivates and develops a high performing team. The Chef will serve as coach and mentor and lead by example in all ways.
- Facility Standards – The new Executive Chef will evaluate current operations and facilities and will provide recommendations for enhanced systems and controls leading to efficiencies and improved high standards in all areas.
Candidate Qualifications:
- The Executive Chef is expected to be “hands-on” and involve himself/herself in food production. He/she is a high-energy individual with a strong work ethic.
- The Executive Chef is a positive “can-do” skilled communicator, a professional with a personable demeanor and approachable manner – all are important pre-requisite qualities for the position.
- The Executive Chef evaluates the Job performance of culinary staff; coaches and counsels to ensure staff is on track. Rewards and disciplines staff in a fair and equitable manner.
- The Executive Chef participates in the budgeting process with the General Manager/Clubhouse Manager by providing Input and discussion on all items revenue/expenses projections for culinary area.
- The Executive Chef attends committee meetings to provide monthly report/updates. He/she will collaborate with committee members providing culinary input to events and services.
- The Executive Chef walks the dining room and is seen by the membership. Engages members to create private party menus and menus which the Club hosts for Club events, occasional Cooking Classes and provide food commentary on specialty dining nights.
- Ensures that high standards of sanitation, cleanliness, and safety are maintained throughout all kitchen areas at all times.
Additional Information:
- Annual food sales $2MM; Total F&B Sales $2.9MM.
- The Club currently has a 52% food cost with a food cost budget of 48% with a sales mix of 60% A La Carte and 40% Banquet.
- There are 16 culinary staff and 8 stewards supported by a $856,000 Labor Budget.
- There are (4) Sous Chefs, (Executive Sous, AM Sous, PM Sous, Banquet Sous) Pastry Chef, Banquet Chef and Chief Steward. The Chef does the Purchasing.
- The Club supports two (2) Kitchens, the main kitchen with attached banquet kitchen. Management rates the condition as a 4 out of 5. (Note: Several new items scheduled for replacement in 2024 (fryers, low boy, etc.), Cotton Dike Deli expansion in latter part of 2024 and kitchen renovation planned for near future.
- Dataw Island Club has one 45,000 sq. ft. Clubhouse with 1,200 members whose average age is 68.
- The Club operates (12) twelve months annually and closed Mondays, Christmas Day & New Years Day. Busy months are March – June & September – December.
- The Executive Chef reports to the Clubhouse Manager and works closely with Communication/Marketing Director, Event/Catering Director, Asst. Food and Beverage Director – Services and Facility Maintenance.
- The previous Chef was with the Club for ten years total, four years as Executive Chef.
Dining Outlets:
The Pub – Casual with 100 seats serving lunch & dinner Tuesday – Sunday.
Cotton Dike Deli (Turn) – Fast Casual with 24 seats. serving lunch & dinner Tuesday – Sunday.
Tide’s Edge Grille – Fine Dining with 36 seats serving dinner only on Friday nights.
Private Parties/Member Events – There are three (3) Private Rooms seating from 10 to 240. The largest sit-down event the club can accommodate is 240 guests.
The compensation package includes a respectful base salary plus excellent benefits including a comprehensive medical insurance program; 401k program with employer matching contribution; vacation; ACF Conference and dining allowances. (CEC) Certification preferred. Relocation allowance is available. Interested individuals need to send a current resume, a well-conceived cover letter, and supporting information (a digital Portfolio is encouraged) Click Here to upload your information:
Work with Denise Zanchelli and Team DZA, a team of proven culinary professionals to help advance your career.
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
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.
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
