What are the responsibilities and job description for the Executive Chef- The Captain's Club Golf and Event Center position at Bobby Jones Links?
Job Details
Description
Established in 2000 and headquartered at our Club Support Center in Atlanta, Georgia, and with a satellite office in Naples, Florida, Bobby Jones Links is a club management and development company rich in resources and expertise serving private, resort, daily fee, and public courses.
At the core of everything we do is our commitment to serving people. We have spent more than two decades building a vibrant company culture that delivers the lifestyle, camaraderie, and experiences that members and customers desire and the environment in which our employees will thrive.
Located in Grand Blanc, Michigan, and managed by Bobby Jones Links, The Captain’s Club offers a premium public 18-hole golf course within the Woodfield Community. Designed by the legendary 1989 Ryder Club captain, Raymond Floyd, the course is surrounded by protected wetlands and wildlife that never disappoints!
The clubhouse restaurant is open to the public, all year round. It features a beautiful veranda that overlooks the driving range. The restaurant is the perfect place to host small, intimate private events. The clubhouse is best known in the area as a top venue to host weddings, corporate events and social events.
The Captain's Club is hiring for an Executive Chef.
Primary responsibilities include:
- Assists in the preparation of the club’s annual food and beverage budget and financial goals.
- Operates the kitchen within the budgeted payroll and adjusts it as sales increase or decrease.
- Directs kitchen staff in meal preparation, creation, plating and delivery.
- Builds and prices all menus with the assistance of other food and beverage managers as applicable.
- Develops standards to ensure consistency in food taste and presentation.
- Ensures that all restaurant staff are familiar with the key ingredients, preparation, and taste of all menu items.
- Works closely with the front of the house service team to ensure expedient ticket times, excellent food quality, and proper plate presentation.
- Develops food and beverage sales and promotions as the business dictates.
- Obtains feedback on food and service quality, and addresses customer problems and complaints.
- Identifies and introduces new culinary techniques.
- Incorporates safe work practices and safe food handling standards.
Qualifications
Required Skills
- Safe Food Handling Certification
- Proficiency in Excel, Word, and club point of sales systems.
- Excellent knowledge of Back of House systems, ordering and inventory.
- Communication and leadership skills.
Physical Demands & Work Environment Requirements
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. While performing the duties of this job, the employee is frequently required to:
- Walk, sit, stand for long periods of time, bend, use hands to finger, handle, or feel; and talk or hear, stoop, kneel, crouch, close vision, distance vision, peripheral vision depth perception and ability to adjust focus.
- Lift up to 25 lbs. regularly; up to 50 lbs. occasionally and to lift overhead and push/pull, move lighter objects.
The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job.
- Indoor conditions that may be warm.
- Work near: grill and fryer.
- Noise level in the work environment is frequently loud.
Salary : $70,000 - $90,000
