Murfreesboro, TN | Stones River Country Club is a private club located in Murfreesboro, Tennessee. Established in 1946, it's known for providing a premium golfing experience along with other recreational and social activities for its members. The club offers an 18-hole golf course that is well regarded for its design and maintenance, along with a full range of golfing amenities. Besides golf, members can enjoy swimming, tennis, and dining facilities within the club. The club is often seen as a gathering space for social events and community activities in the Murfreesboro area.
THE COURSE
Our picturesque golf course features incredible tee-to-green play. We take pride in the care and maintenance of our course and are confident that players of all ages and skill sets will enjoy the pace of play and course design. Members can warm up on our state-of-the-art practice area and stop into the pro shop for the latest equipment and apparel.
We are also excited to undergo a $7+ million-dollar golf course renovation project to continue our long-standing reputation of having a top-notch facility in the greater Nashville area.
TENNIS/PICKLEBALL
Our six hard-court tennis/pickleball courts feature the best playing surface in Murfreesboro.
FITNESS
The recently renovated 24-hour Fitness Center uses electronic access for our members to enjoy on their schedule. Enjoy vigorous cardio training on our treadmills and elliptical machines, or work on your strength and conditioning on one of our brand-new training machines. The club’s Fitness Center has men’s and women’s locker rooms.
SWIM
The Club’s pool is the place to be during the summer months. Families and individuals can relax by the pool, take an invigorating swim, or work on their technique in our incredible pool area. With trained lifeguards and easy access to our outdoor restrooms, our pool and aquatic facility promote wellness and family fun all summer long.
Title: Executive Chef
Reports to: General Manager
Oversees: Executive Sous Chef and the entire culinary team
Position Description: The Executive Chef (EC) is a key leader within the food and beverage team who is responsible for the execution of cuisine to the club membership. This role demands seamless and consistent standards for culinary excellence.
Food & Beverage Program Overview: Members receive the best in service and menu options in an inviting atmosphere. Offering both casual comfort and a formal ambiance, SRCC offers a variety of dining options including casual and fine dining. Each dish is meticulously prepared by our award-winning chef using the freshest ingredients and the highest quality products.
Stones River Country Club members receive access to amenities that the entire family can enjoy. As a family-oriented club, we offer an 18-hole first-class golf course, a practice area with a large chipping area, a putting green and bunker complex, an outdoor swimming pool, tennis courts, and a fitness center with a variety of machines and equipment.
The dining area can accommodate up to 150 guests at this classic golf and country club. Their Full Ballroom features a permanent dance floor, an integrated speaker system, and a balcony overlooking their picturesque golf course. The Club can offer Ballroom A and Ballroom B, each offers access to the balcony. The River Room is perfect for a bridal shower or engagement party and accommodates 40+ guests.
Club Events: Stones River is a very social club. The Executive Chef will work closely with the food and beverage team to create over 40-50 signature events throughout the year totaling over $350,000.00 in revenue each year. The club strives to have great and unique brunch buffets and be the trendsetter for other clubs in the area.
Banquets: The Executive Chef will work closely with the Director of Catering to help build and increase the banquet department’s revenue while providing first-class events to the membership and outside membership. The Executive Chef will work with the correct individuals to make sure all pricing is up to date in the Catering Guide and will provide updates to it as needed.
LEADERSHIP
Be a collaborative team player who is willing to work with and train the team each day doing whatever it takes to deliver the best Member experience.
Empower the culinary team and delegate appropriately, so they can focus on growth; be confident that the operation can run well in EC’s absence.
Be an active recruiter of team members and someone who inherently enjoys developing and building his/her team and leading them to significant, positive membership satisfaction outcomes.
Have a passion and aptitude for teaching and training all food service personnel, working, as necessary, with the staff directly responsible for operations.
Be a focused and consistent evaluator of personnel, ensuring that standards of conduct and delivery are met; this includes oversight of high standards of appearance, hospitality, service, and cleanliness of the kitchen facilities.
Maintain existing operating standards for personnel in areas of responsibility and consistently evaluate knowledge, understanding, and execution to these high standards.
Work closely with the front-of-house food and beverage managers to ensure a cohesive experience that continually exceeds the expectations of Members and guests.
Engage with, observe, learn, and listen to the Members and staff. Earn Member trust by instilling confidence through continued enhanced operations, interaction, visibility, and consistency.
Remain current and continue education regarding diverse and new culinary trends and cuisines.
Maintain physical presence during times of high business volume.
Create a welcoming, approachable, and inclusive kitchen atmosphere for all club staff based on mutual respect.
OPERATIONS
Maintain existing standard recipes and techniques for food preparation and presentation that help to ensure consistent high-quality food.
Evaluate food products to ensure that quality standards are always attained.
Maintain opening and closing cleaning checklists for each area/station within the kitchen and develop a weekly/monthly cleaning checklist.
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 MSDSs in an easily accessible location.
FINANCIAL
Plan menus for all food outlets in the Club and special occasions and events.
Schedule and coordinate the work of chefs, cooks, and other kitchen employees to ensure that food preparation is economical and technically correct, and within budgeted labor cost goals.
Consistently monitoring payroll and labor resource allocations to ensure they are in line with financial forecasting and goals, the Club has a strong finance department that provides monthly and bimonthly updates to the EC.
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 assure that financial goals are met.
Review and approve product purchase specifications.
Strong Inventory Management.
Including, but not limited to, the following:
A culinary arts degree from an accredited school is preferred.
Certified Executive Chef (ACF) or Pro Chef (CIA) certification is preferred.
Certification in food safety is mandatory.
Has a proven track record of high-level restaurant, resort, hotel, or country club dining expertise.
Successful experience in both a la carte and banquet operations in previous hotels, clubs, or resorts.
Is a strong and passionate leader and culinary professional with a proven track record of providing high-level services. The EC must be passionate about their craft and inspire those around him or her.
The EC is a lifelong learner and instills that characteristic into his or her team.
It is extremely organized to successfully manage and lead multiple a la carte and banquet venues simultaneously as well as prepare for and execute successful banquet events.
Has a successful track record of controlling costs, standardizing recipes, and planning budgets, and has the skills necessary to perform all kitchen tasks and train those to properly execute those tasks. The EC leads by example.
It is a visionary and trendsetter yet understands and respects the club’s long-standing culinary traditions and can balance both in creating menus, specials, and banquet offerings.
Must have computer skills including but not limited to Microsoft, experience with Club Essential POS is a plus. Knowledge of Inventory Software is a plus.
A strong relationship builder with a history of collaboration with their GM, Assistant GM, Food and Beverage Manager, and other departmental leaders.
Acutely aware of the delicate menu balance that exists between offering traditional club fares for tenured members and providing innovative options for members that belong to a different demographic.
EMPLOYMENT ELIGIBILITY VERIFICATION
In compliance with federal law, all persons hired will be required to verify identity and eligibility to work in the United States and to complete the required employment eligibility verification form upon hire.
The club will provide compensation and benefits package commensurate with experience and qualifications. This includes but is not limited to:
$90,000-$100,000 Base Salary
$100,000-$115,000 Total Compensation
All applications MUST be submitted through the PGA of America's Career Services Department as described below.
Resume deadline is January 13, 2025 at 11:59 pm Eastern Time
Combine your cover letter, resume, references, and any supporting documents into one (1) PDF document with the following file naming convention: Last Name, First Name, Stones River Country Club, Executive Chef
Please address all correspondence to - Mr. Thomas Campbell | Interim General Manager/Head Professional
Kevin Walls, PGA, Jim West, PGA, and Scott Kmiec are leading this search, please contact them with any questions.
Email: kwalls@pgahq.com
The employer does not wish to be contacted at this time
To serve as the most trusted professional resource for employers seeking experts to lead an organization in the golf and hospitality industry, and support their future success by serving as lifelong partners.