The Ledges

CULINARY OVERVIEW

Food and Beverage Program:

Members receive the best in service and menu options in an inviting atmosphere. Offering both casual comfort and a formal ambiance, The Ledges 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. 

Chef’s Specials are served Tuesday through Saturday. 

Ledges 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 Short Game Practice area with a large chipping area, a putting green and bunker complex, and outdoor swimming pool with a toddler pool and a fitness center with a variety of machines and equipment.

We offer four-member dining areas, banquet and meeting facilities, and year-round social events.

Main Dining Room:

The Main Dining Room consists of four dining rooms, The Grille Room (seats 26 people), Terrace Patio (seats 32 people), Pine Lounge, and Main Dining Room (seats 65 people). This area is open five days a week for happy hour and dinner. The Main Dining room is open from 3:00 PM-9:00 PM and does an average of 25-30 covers a night. The Club is looking for ways to help increase the usage of the F&B operation. There are plans for a major renovation/addition to the golfer’s patio that will include outside seating, in total about seventy-five more seats.

TWENTY-TWO: 

The TWENTY-TWO overlooks the 18th fairway and aside from the resort-style swimming pool. This is a growing segment of the food and beverage program at the Club and is a family-friendly eatery that offers a variety of food and beverage selections from a full-service kitchen. 

Pool Terrace: 

The Pool Terrace may also be utilized for special events! It’s a beautiful location for summer fun with the family, poolside events, graduation receptions, or children's parties.

Club Events: 

The Ledges 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 Events Coordinator to help build and increase the banquet department 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.

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.

• Growing our Culinary Programs through member participation: Junior Culinary Program, Adult Cooking Programs 

Operations:

• Maintain existing standard recipes and techniques for food preparation and presentation that help to assure 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 MSDS's 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.

• 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.

• 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 Jonas Club Software 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 fare for tenured members and providing innovative options for members that belong to a different demographic.