Another Top Culinary Leadership Opportunity conducted by DZA, a strategic alliance of DMA
Located in Bluffton, South Carolina, in the heart of the Carolina Lowcountry, Hampton Hall Club offers a new style of living around an 18-hole Pete Dye golf course. Inspired by the close-knit European villages, this community was created to cater to the lifestyle of every resident, both golfers and non-golfers alike.
All members of the family enjoy Hampton Hall Club’s resort-style amenities and year-round social activities. The lakefront clubhouse features a casual pub and grille room, member library, billiards, banquet facilities, ballroom and more. There is also a health & fitness center, indoor and outdoor swimming pools, golf shop, spa services, tennis and pickleball.
“Mission Statement” Provide all members, family, and guests a high quality social, golf and amenity-rich experience in a welcoming, inclusive, comfortable, and safe environment resulting in enhanced property values.”
“This is a great opportunity to make your mark.”
Position Specific: Hampton Hall Club is looking for an Executive Chef who will serve as a role model, a very hands-on mentoring Chef who leads by example. This Chef should, “inspect what you expect”, set new standards for all employees to maintain high-quality and consistent member service. (This requires an engaged knowledge of industry best practices individual who is up-to-date in food trends and product.) A chef who hires, trains, motivates and promotes a highly developed staff.
The Chef provides empathetic leadership, mentorship, computer skills-Microsoft office, financial knowledge, menu portion control and administration. Staff training and development and safety knowledge critical. The position requires an engaged leader who will drive contemporary offerings and consistency in ala carte dining programing, leaving the thought in member’s minds that the club is the “Go To” place for dining in the local market. Must have a strong culinary vision.
Initial Focus:
- Culinary Vision – With this appointment the Club is looking to elevate the member dining experience, so the Club is recognized for exceptional food.
- Develop and Build Culinary Team along with relationship between front of the house and back of the house – Reignite the team, building a strong culinary culture driven to excellence, with an appropriate sense of urgency. Implement a culture encouraging creativity and passion for the work that they perform.
- Food Quality/Consistency- The new Executive Chef is expected to evaluate and improve current operations. He/she should work daily to enhance the member experience, for quality presentation, creativity and value delivered on a consistent basis.
Candidate Qualifications:
- The Executive Chef is expected to maintain a professional relationship with all employees as well as engaging membership on a regular basis.
- He/she develops standardized recipes and techniques for food preparation /presentation to assure a consistent high quality product.
- The Executive Chef is a skilled communicator, a professional with a personable demeanor and approachable manner – all are important pre-requisite qualities for the position.
- The Executive Chef evaluates job performance of culinary staff; coaches and counsels to insure staff is on track. Rewards and disciplines staff in a fair and appropriate manner.
- The Executive Chef attends F&B Committee meetings.
- The Executive Chef works to find the right “food costs middle” balancing operational expense and perceived value to the benefit of membership. The Chef is 100% responsible for his/her budget.
- Ensure that high standards of sanitation, cleanliness, and safety are maintained throughout all kitchen areas at all times.
- The Chef interacts enthusiastically with members, and authors quarterly newsletter article, active floor engagement with members, Attends some bookings of member events, occasional cooking demonstrations.
Additional Information:
- Annual food sales $840,000; Total F&B Sales $1.2MM. The F&B operation realized a loss of($474k) after service fee to bottom line in recent FY.
- The Club currently maintains a 44% food cost with a sales Mix of approx. 30% banquet and 70% A la carte. Food Cost goal 42%.
- There are 11 culinary staff and 2 stewards supported by a $530,000 Labor budget.
- There are two (2) Sous Chefs (Exec. Sous/Banquet & A La Carte Sous). The Chef does the Purchasing.
- The Club supports three (3) Kitchens, (Main Clubhouse: 1 A La Carte & Banquet. Pete’s: A La Carte Splash Cafe: small fast service kitchen). The Management rates the condition as a 4 out of 5.
- The Club has three (3) Clubhouse’s totaling 60,000 sq.ft. with 1,750 members whose average age is 62.
- The Club operates twelve months annually. The Club closes most Mondays / Christmas Day / New Years Day.
- The Executive Chef reports to the Assistant General Manager and works closely with the General Manager, F&B Manager, Golf Professional, Dining Room Service Manager and Catering & Special Events.
- The previous Executive Chef was employed for 5 1/2 years.
Dining:
Pete’s Golf Club Restaurant – Casual with 120 seats, serving brunch on Sundays and lunch.
Clubhouse/Brasserie/Library – Formal with 135 seats, serving dinner Wednesday – Saturday.
Splash Cafe/Pool – Casual w/80 seats, serving lunch 7 days in summer.
The Lanai – Casual w/ 80 seats, serving lunch & dinner in fall season.
Outdoor Seating – Casual w/65 seats, serving dinner in fall season.
Private Parties/Member Events – Seven (7) Private Rooms with seating capacity from 34 to 400 guests. The largest sitdown event the club can accommodate is 300.
A compensation package that will include a competitive base salary and performance bonus. Benefits include medical insurance, life & dental insurance, 401K, vacation, and dining allowance. ACF Dues and Conference. (CEC preferred) Relocation allowance is negotiable.
Interested individuals should send resumes, 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.
Hampton Hall Club, Bluffton/Hilton Head, SC, as with the very top Platinum clubs across the land, call on TeamDZA for their culinary requirements. Hands Down – 10-to-1 – Teams DZA & DMA, collectively, are the national culinary placement leader that top clubs, resorts and chefs call on when culinary excellence truly matters.