About The Club: Dataw Island is a 870 acre established Low Country real estate development situated on its own barrier island. There are 857 members of early retirment age. Two recently refurbished golf courses, a full-service deepwater marina, outstanding tennis and thriving social clubs are just a few of the well rounded lifestyle activities found at one of the finest coastal retirement communities on the Sea Islands South Carolina.
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 salt water marshes where it’s easily see bottlenose dolphin frolicking on the surface searching for fish on the Sea Islands South Carolina. The newly renovated clubhouse is the setting for fine and casual dining. A bar and fireplace, a grand ballroom and an open outdoor veranda overlook the course and Jenkins Creek.
The Position: The position requires a personable, business minded and well-organized leader who is committed to being the best in their field. A practitioner dedicated to developing the best menus aligned and appealing to membership while mindful of what local competing restaurants and clubs are offing, including their recruiting methods, and bringing it back to the members with the thinking towards enhancing culinary offerings. Someone who keeps current with culinary trends but is respectful of LowCountry traditions. This individual should posses innate mentor qualities that touch and inspire the Culinary Team.
The Executive Chef will always be looking for improvement while continuing to maintain the high standards of excellence into the kitchen operation. The ideal candidate will possess a true passion for professional cooking and have a proven and stable track record of culinary excellence at respected properties. It is the foremost expectation that the Executive Chef set the tone by working closely with all culinary staff.
The Executive Chef is responsible for creating and maintaining culinary operating budgets which includes sales, food labor and overhead costs. He/she is in charge of hiring, training and all other personnel related matters of the culinary and stewarding team needed to successfully execute the culinary operation year-round.
Job Requirements:
- A degree in culinary arts is preferred including a minimum of five years’ experience as an Executive Chef or Senior Sous position with a club/resort/hospitality high-end property.
- An engaging, outgoing personality – one that both staff and membership can relate to and rally around.
- Hands-on, leader in their own field, being able to mentor, coach and direct employees. Employees need to feel empowered under his/her leadership.
- The ability to lead, motivate and mentor individuals throughout the organization.
- Excellent written and verbal skills for effective communication.
- Competent in organizational, time management skills. The ability to demonstrate good judgment, problem solving, and decision-making skills.
- Vast experience in international culinary markets and cuisine; including knowledge of the Lo-Country cooking style.
- Proficient in the use of technology.
- Sanitation Certified.
- Evaluates food products to assure that quality standards are consistently achieved and develops policies and procedures to enhance and measure quality.
- Knowledge of wine and beverage pairing with food.
- Must be able to work in a team environment and relate well to other department heads and membership.
Key Expectations and Goals:
- The Club is looking for a high-energy Chef who will bring excitement into the culinary operation.
- With this appointment the Club is looking for “new creative menus” and consistency in the ala’ carte operation.
- Ensures that high standards of sanitation, cleanliness, and safety are maintained throughout all kitchen areas at all times.
- The Executive Chef is expected to be “hands on” and involve himself/herself in the preparation of all food. Has a positive presence and manner able to motivate and encourage staff.
- The Executive Chef evaluates job performance of culinary staff; coaches and counsels to insure staff is on right track and rewards and disciplines staff in a fair and appropriate manner.
- Develops 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. Assists in establishing menu selling prices.
- The Executive Chef will attend all Executive Staff meetings and is expected to maintain a professional relationship with all employees.
- The EC will get to know and learn member expectations, will be visible and works towards building relationships with the membership.
- Enthusiastically participates as a member of the Food & Beverage Committee.
Dining:
- Average Cover – Lunch Ala Carte $12- Dinner Ala Carte $18
- Average Cover – Banquet Lunch $13 – Banquet Dinner $28
- The Club serves breakfast, lunch and dinner in the Pub six (6) days per week; casual dining.
- The Club serves dinner only in the Tide’s Edge dining room two (2) days per week; upscale dining.
- Carolina Ballroom and Tabby Room – Banquet areas booked as requested.
Additional Information:
- Total annual food sales at $1.2MM; total F&B Sales $1.7MM.
- The Food cost is 42% with a sales mix of 70% a la carte and 30% banquet.
- There are 15 total kitchen employees, supported by a $500,000 labor budget.
- The Club supports one combined main kitchen that supports all outlets.
- The Executive Chef is supported by three (3) Sous Chef.
- He/she receives direction and works closely with both the General Manager and Clubhouse Manager.
- Ideal candidates will have a well-balanced, unblemished career and preferably experience in large private clubs and/or high end resorts.
- Someone who is able to recruit and retain staff.
- Provides training and professional development opportunities for all culinary staff on an ongoing basis.
- Must be a team player who leads by example.
- The previous Chef was with the Club for eight (8) plus years.
Summary: The Club is looking for a dedicated Chef who is interested in creating an excited culinary experience for the membership. Someone who is a culinary trainer and will work hand in hand with his team. Ideally the Executive Chef will be someone who is comfortable working in a professional setting and adds to the professionalism. 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 generous base salary and performance bonus, ACF dues and Convention, dining allowance, dental, health & life insurance, 401k and other standard perks. In addition, the Club is willing to help with relocation. 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