Clubhouse Executive Chef Loblolly

Operations

Plan, organize, and run a busy seasonal operation, with multiple events happening at the same time in the clubhouse as well as a la carte dining.
Develop and maintain standard recipes and techniques for food preparation and presentation that help to assure consistent, high quality and minimize food costs; exercise portion control for all items served and assist in establishing menu selling prices.
Evaluate food products to ensure that the highest quality standards are consistently attained.
Ensure that high standards of sanitation, cleanliness, and safety are always maintained throughout all kitchen areas.
Establish controls to minimize food and supply waste and theft.
Safeguard all food-preparation employees by implementing training to increase their knowledge about safety, sanitation, and accident-prevention principles.
Maintain safety training programs; manage OSHA-related aspects of kitchen safety and maintain MSDS’s in an easily accessible location.

Membership

Be visible and engaged with membership throughout the F&B outlets and during events at the Club.
Be responsive to members’ requests for menu selections, event planning, etc., and strive to find creative ways to accommodate reasonable requests.
Loblolly prides itself on having a “say yes” culture.

Financial

Clearly understand the metrics for successful attainment of financial goals and objectives in F&B operations and consistently review these expectations with their direct reports to ensure understanding and ‘buy-in’ from those contributing to their attainment.
Consistently monitor payroll and labor resource allocations to ensure they are in line with financial forecasting and goals.
Prepare variance reports for monthly financial statements.
Embrace the use of systems (including regular inventory processes) and technology to assist in the management of the kitchen and the financial performance of the operation.
Prepare necessary data for applicable parts of the budget; project annual food, labor, and other costs and monitor actual financial results; take corrective action as necessary to help ensure that financial goals are met.
Review and approve product purchase specifications and maintain excellent vendor relationships.

Initial Priorities

Create a clear game plan for seasonal staffing, recruitment, and execution.
The club restarts each year, with returning culinary talent and new faces.
Evaluate current operations and set appropriate and necessary standards of operation, processes, execution, and delivery within the culinary operation, taking ownership of the entire experience from production to final delivery of the product, while working closely and positively with the front-of-house team.
Be visible, engage with membership, and become familiar with dining requirements and preferences.

Candidate Qualifications

Preferred five years of experience in a luxury and private club leadership role.
Preferred to have a degree in Culinary Arts and/or other Hospitality Management focus.
Is experienced with technology including Jonas POS, and Microsoft Excel, Word, Outlook, etc.