Executive Chef

Club:
Providence Country Club

Location:
Charlotte, NC

Position:
Executive Chef

Providence Country Club is seeking an experienced Executive Chef. The successful candidate will be a talented culinary professional and a solid leader. They will establish and work well with the entire culinary and service team by implementing culinary standards and programs that will continuously strive to increase member and guest satisfaction. Food quality, consistency, timely progressive menus and presentation, and staff development are vital areas of focus. The EC is to possess a skill set in all areas of food and beverage service within the various club outlets, a daily commitment to excellence and serve as a true mentor and leader for the culinary team. 

Position Responsibilities:
Responsible for all food and related production, including that sold in all member dining areas, To-Go meals, banquet functions, Club events and other outlets. Develop menus, food purchase specifications and standardized recipes. Supervises all food production for a la carte dining and banquets. Develop and monitor food and labor budgets for the department. Maintain highest and consistent professional food quality and sanitation standards.

Essential Functions:

• Hires, trains, supervises, schedules and evaluates the work of staff in all food production areas.
• Plans menus with Food and Beverage Director for all food outlets in the club and for special occasions and events.
• Schedules and coordinates the work of chefs, cooks and other kitchen employees to assure that food preparation is economical and technically correct and within budgeted labor cost goals.
• Approves the procurement of products and other necessary food supplies.
• Ensures that high and consistent standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas and at all times.
• Establishes controls to minimize food and supplies waste and theft.
• Safeguards all food-preparation employees by implementing training to increase their knowledge about safety, sanitation and accident-prevention principles.
• Develops standard recipes and techniques for food preparation and presentation that help to assure consistently high quality and to minimize food costs; exercises portion control consistency for all items served and assists in establishing menu selling prices.
• Prepares necessary data for applicable parts of the budget; projects annual food, labor and other costs and monitors actual financial results; takes corrective action as necessary to help assure that financial goals are met.
• Attends weekly food and beverage staff and management meetings.
• Cooks or directly supervises the cooking of items that require skillful preparation.
• Evaluates food products to assure that quality standards are consistently attained.
• Interacts with applicable food and beverage managers to assure that food production consistently exceeds the expectations of members and guests.
• Plans and manages the employee meal program.
• Adheres to all McConnell Golf food and beverage standards and policies.
• Develops policies and procedures to enhance and measure quality; continually updates written policies and procedures to reflect state-of-the-art techniques, equipment and terminology.
• Recruits and makes selection decisions; evaluates job performance of kitchen staff; coaches, rewards and disciplines staff in a fair and legal manner.
• Recommends compensation rates and increases for kitchen staff.
• Establishes and maintains a regular cleaning and maintenance schedule for all kitchen areas and equipment.
• Provides training and professional development opportunities for all kitchen staff.
• Ensures that representatives from the kitchen attend service line-ups and meetings.
• Motivates and develops staff, including cross-training and promotion of personnel.
• Consistently visits all member dining areas to welcome members and seek feedback.
• Hosts tastings for weddings and various Club events to assess feasibility of proposed menu items.
• Reviews and approves product purchase specifications while adhering to the McConnell Golf guidelines.
• Maintains physical presence during times of high business volume.
• Implements safety training programs; manages OSHA-related aspects of kitchen safety, first aid supplies and maintains MSDSs in easily accessible location.
• Understands and consistently follows proper sanitation practices and Covid protocols including those for personal hygiene.
• Undertakes special projects as assigned by the Food and Beverage Director or General Manager.
  

Candidate Qualifications:

• Exceptional cooking skills.
• Plans and monitors all food-production-related costs.
• Plans menus with culinary team and Food and Beverage Director.
• Develops food purchase specifications and standard recipes.
• Maintains food quality and sanitation standards.
• Ability to pair/match wine and food and provides input for developing a wine list with the Food and Beverage Director.
  

Education and Experience:

• 4-year Hospitality or Culinary degree highly preferred.
• 10 years culinary experience required.
• Minimum of three years as Executive Chef in comparable operation.
• Experience in private member owned clubs is highly preferred.

Licenses and Special Requirements:

• Preferred CEC or actively pursuing the certification.
• Food safety certification.

Salary Range/Compensation:

• Strong base salary commensurate with relevant experience.
• Upon eligibility (90 days), the club offers a comprehensive benefits package (club pays 70% of the employee monthly premium) including health, dental, life insurance.
• Paid time off (PTO): 2-weeks in your first year, second through fourth year is 3 weeks and five to nine years is 4 weeks.  There are an additional 6 total paid holidays, annually; working on a holiday earns 1 comp day of PTO.
• 401(K) plan is available after 1 year of employment. March and September are the open enrollment months, club matches an additional $0.50 up to 5%.
• Cell phone stipend of $75 monthly. 

Supervises:
Sous Chef, Banquet Chef, Outlet Chef, all Culinary and Steward staff

Reports To:
Food and Beverage Director

Club Information:
Providence Country Club is a private country club and became part of the McConnell Golf Family in February of 2016. We have over 800 membership families, located in the prestigious South Charlotte area of Charlotte, North Carolina. The McConnell Golf advantage offers a unique environment with 15 other peer clubs for networking and enhanced career opportunities. The Club currently has total F&B sales of approximately $ 2.7 million dollars, including $1.7 million dollars in member dining.  Providence Country Club is comprised of an 18 hole Dan Maples designed golf course, renovated in 2018 by Kris Spence, 14 outdoor tennis courts, an active fitness center and three large swimming pools. The Clubhouse includes an upscale casual dining room, member lounge, large ballroom, meeting rooms, two card rooms, outside veranda and patio dining, a very active Poolside turn house and open pavilion style restaurant with approximately $300,000 in F&B Sales.  For more information, please visit our website at: www.providencecc.com.