DRUID HILLS GOLF CLUB, Atlanta, GA
“So much more than an exceptional golf experience.”
Established in 1912, Druid Hills has a rich tradition while offering the full array of services one would expect from a modern private club. Tucked away in the historic Druid Hills neighborhood, the members consider their club a sanctuary just minutes away from the hustle and bustle of downtown Atlanta.
Druid Hills offers members and guests the opportunity to golf, play tennis, swim or work out in their first-class fitness center. For dinner, the dining rooms provide unique dishes that focus on seasonal, fresh, farm-to-table ingredients. DHGC is often referred to by the membership as “The best kept dining secret in Atlanta.”
Position Summary: The Executive Sous Chef is expected to be a leader in the clubhouse, setting a positive example for all other team members in professionalism, proper cooking technique, flavor evaluation, punctuality, and proper mise en place. The Club will select a culinary professional possessing proven leadership qualities and the ability to see the big picture beyond the range, for the overall advancement of the Club team. Strict attention to culinary details, sanitation, organization, and Club/Kitchen standards are core requirements.
The Executive Sous Chef shall work closely with the Executive Chef and will primarily be responsible for overseeing, assisting, and supervising preparation, production, and service of all food served out of three (3) kitchens, four (4) outlets and five (5) Private Party Rooms with seating from 30 to 300+ seated guests. Strong and pronounced, large, detailed banquet event and private dining experiences are required.
The Club will hire a proven self-starter, ideally ACF Certified as CCC or higher preferred, and is actively pursuing advanced certifications, as well as mature to take command in the absence of the Executive Chef. Private, member-owned club experience is a large plus and preferred.
Initial Priorities:
- Meet team members and learn current operations – Who are we and why do we do the things we do?
- Implement daily line-ups with both the (FOH) and (BOH) on a consistent basis.
- Influence and maintain food consistency in all areas.
- Suggest/Implement improvements where needed with the approval of the Executive Chef.
- Work with the Purchasing Manager and Executive Chef to learn the ordering/purchasing systems and all products.
Primary Functions and Duties:
- Work in partnership with the Executive Chef advancing standards, menu evolution, innovation, and overall sanitation standards.
- Organized and proven ordering, menu development, cost control, hiring processes as well as leading and developing a team.
- Assist/improve communication, provide leadership/direction to multi-cultural staff. (Bi-lingual skills are a plus)
- Assist with staff training and development; ensure food consistency, as well as monitor loss controls.
- Assist Executive Chef with budget process by gathering/reporting culinary information.
- Inspect all kitchens throughout the day and assist as necessary where production demands and service needs dictate.
Additional Information: (typical year cycle)
- Annual food sales at $2.5M+; total F&B sales $4M+
- Annual combined food cost 43% with a sales mix of 60% a la carte and 40% banquets. The Club underwrites to culinary department as its membership values consistent excellence.
- There is an average of 30 kitchen employees supported by a $1,250,000 labor budget.
- The Club maintains three (3) Kitchens, (Main A La Carte/Banquet Kitchen, Pool Snack Bar and Golf House Grill). Management rates the kitchens a 5 out of 5. The Club has a replacement plan in place.
The Club offers a compensation package including a competitive base salary commensurate with experience and skill, ACF dues, health & life insurance, and 401k. Interested individuals should send resume, a well-conceived cover letter and supporting information. Please submit your Portfolio in strict confidence – Click Here to upload your information:
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