Stones River Country Club

KEY PRIORITIES

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.

EXPERIENCE AND QUALIFICATIONS

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.