Executive Chef

The Oglethorpe Club is searching for a committed, proactive, and passionate culinary professional, who enjoys working in an exciting private club environment and one who has the ability to select the perfect enhancements to make a lasting impression. This individual should adapt to and recognize the Oglethorpe Club traditions, culture and financial requirements, maintaining the Club as the go-to dining destination in Savannah.

The Executive Chef will coordinate and oversee all aspects of the kitchen to ensure the quality, consistency, and speed of service in the dining experience. This professional should have strong hands-on leadership skills and a proven track record of delivering high level menu programming and offerings. 

Responsibilities and Characteristics

• A naturally enthusiastic personality and passion for the culinary industry.
• Ability to hire, train, motivate and develop a high performing team in a seasonal environment who are dedicated to a shared vision.
• A genuine individual with a natural leadership style which promotes an engaged, motivated staff.
• The ability to cultivate a healthy workplace culture, embracing creativity and instilling passion in their team.
• A mind for innovation and action with an ability to act as a thought partner with the General Manager and other department leaders.
• Exhibits an appreciation for the Club’s culinary traditions, while exploring fresh and innovative culinary trends.
• Creativity in menu development, programming, and event offerings, keeping the Members engaged and interested.
• The ability to communicate effectively, both verbally and in writing.
• Disciplined follow-through to ensure the vision and goals of the Club come to fruition.
• Ability to cultivate a high-level of member satisfaction through consistency and speed in the dining experience.
• A strong understanding of top-notch food and beverage experiences for Club members  and guests.
• Maintains a high level of safety and sanitation in food preparation among their department through education and follow through.
• Effective fiscal management through delivery of actual operational and capital results in alignment with approved budgets.
• The desire to maintain high level of visibility among members and staff as the face of the Club’s dining programs.
• An individual adept in problem solving and conflict management, resolving issues, complaints, and feedback in a timely manner. 

Qualifications

• A minimum of 5 years of progressive leadership and management experience in a hospitality environment. Current Executive Sous Chefs at well-recognized organizations, with verifiable records of achievement will be highly considered.
• Food safety certification.
• Certification from American Culinary Federation or other hospitality association.
• A degree from a post-secondary culinary arts program.
• A pre-employment drug screen and background check will be required. The position is available immediately.

Position is available immediately.