The Dunes Golf and Beach Club was but a dream for a group of leading Myrtle Beach citizens in the 1940s. On October 29, 1947, the first meeting was held to discuss the building of a recreational facility, which among other amenities would include a golf course. During the next several months, the citizens continued to work and dream about the building of the golf course. On May 31, 1948, a meeting was held at Chapin’s Cabin to organize the corporation to build the club. Chapin’s Cabin, a small building located on the property near what is now the 11th tee, has been referred to as the Dunes Club’s first clubhouse.
A few weeks later on June 14, 1948, the first Board of Directors was established for the Dunes Golf and Beach Club. A Declaration for Charter was submitted to the Secretary of State of South Carolina. The charter was granted one week later on June 22, 1948.
On February 10, 1949, the Myrtle Beach Farms Company conveyed approximately 269.8 acres to the Dunes Golf and Beach Club for the sum of $10 and other valuable considerations. Two major conditions were attached to the conveyance: (1) a guarantee that within three years from the date of conveyance, an 18-hole golf course would be constructed on the premises and (2) the club operation would continue for a period of not less than 10 years. Both conveyances were met.
Position Specific: The Executive Chef is responsible for the entire culinary operation including, but not limited to, menu design, food production, staff recruitment and development, establishment of standards, effective communications and cost controls “Consistently delivering the Best, Diverse and Progressive Cuisine in Myrtle Beach” should be his/her focus.
To achieve this objective, it is important that the Chef is visible and attuned to membership expectations and be a successful and strong leader, coupled with a hands-on approach to assure that consistency is realized by the workforce. The Executive Chef needs the ability to develop a competent and engaged staff while overseeing administrative functions including sourcing and all purchasing requirements.
The Executive Chef always looks for improvement while continuing to maintain the high standards of excellence already instilled into the kitchen operation. The ideal candidate possesses a true passion for professional cooking and has a proven and stable track record of culinary excellence and creativity.
- Learn the Club’s Business Model – It is important for the new EC to align him or herself with, and embrace, the Club’s culture, forging partner relationships with the membership, management and line personnel, all built on honesty, respect and dedication.
- Gain the trust of the Membership & Staff – The new EC is expected to be visible and personable with members and their guests and foster good relationships with front and back of the house staff
- Cost Control – Continue adherence to budgeted food cost while maintaining high-quality food options for the membership.
- Consistency – Food quality, consistency and speed of service will be key areas of focus upon joining the team.
- Staff Recruitment/Development – The Chef recruits and makes hiring selection decisions; evaluates job performance of kitchen staff; coaches, rewards and disciplines staff in a fair and legal manner.
- A team player and accomplished recruiter who leads by example developing a cohesive team.
- Recruit, train, schedule and evaluate the culinary staff. Evaluations will be ongoing to include a formal “Annual Performance Review” for all culinary staff members.
- Menu development diversity with clear expectations. Knowledge of regional cuisines is a plus as well as a working knowledge of current culinary trends and ethnic cuisines.
- A positive “can-do” type of individual supported by a calm demeanor and supports a quality work/life balance.
- The Chef is involved in the Budget Process with regards to Labor & Expenses.
- The new Executive Chef will actively engage with the membership through newsletter articles, walking the dining rooms, wine dinner presentations and cooking classes.
- The Executive Chef will attend House Committee meetings as it is a good outlet to update the Committee on new menus and trends.
- The ability to demonstrate good judgment, problem solving and decision-making skills. A personable leader who is creative and organized, humble and is a good communicator.
- Working knowledge of food and wine pairings is a plus.
- Annual food sales $ 1,510,072; Total F&B Sales $ 2,259,127 MM.
- Annual combined food cost 42% with a sales mix of 45% (Ala carte) and 55% banquet.
- There are 16 kitchen employees supported by an $665,043 labor budget.
- The Club maintains three (3) Kitchens; Main, Pool and Waterloo. Mgmt. rates kitchens as good and need some loving care. The Chef is responsible for submitting yearly Capital Requests as well as the R&M budget.
Note: Currently the Club is studying major renovations and the kitchen will be looked at heavily. It is likely the new Chef will be involved with kitchen design.
- The Club has one (1) Sous Chef, Pastry Chef and Banquet Chef. The EC does the purchasing.
- There is (1) one Clubhouse and supported by 806 members whose average age is 58.
- The Club is open 12 months annually. (Closed Christmas day)
- The EC reports to the General Manager and works closely with the Clubhouse Manager, Food & Beverage Director and Facilities Director.
- The current Chef is moving on after six (6) years with the Club.
A la’ Carte Dining:
Waterloo Bar & Grill – Casual with 32 seats, serving Breakfast, Lunch & Dinner, Monday – Sunday
The 1948 Grill – Upscale Casual with 100 seats, serving Lunch & Dinner, Tuesday – Sunday
Pool Grill – Casual with 200 seats, serving Lunch & Dinner, Monday – Sunday
Private Parties – The DGBC has five (5) private rooms with seating from 10 to 300 guests. The Club is known for elegant weddings.
The Club is considered family-orientated and offers entertainment & social activities appealing to Children & Families. Halloween, Camp-Out on the Lawn and July 4th Celebration with 1,400 guests in attendance.
The Club offers a generous compensation package including a base salary based on experience and skill, performance bonus based on pre-agreed goals, health, dental & life insurance, 401k with match, dining allowance, ACF dues and convention plus other standard perks. Relocation allowance available. A (CEC) Certified Executive Chef is preferred. Interested individuals should send resumes, a well-conceived cover letter, and supporting information (a digital Portfolio is encouraged) in strict confidence. Click Here to upload your professional information:
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