Job Description

The Landings Club on Skidaway Island is a private, residential golf and athletic club dedicated to providing an enriching Club experience which enables our members to enjoy a fun, personally rewarding, and fulfilling lifestyle. Located 12 miles from historic Savannah, Georgia, The Landings Club offers members access to six championship golf courses, two of which were designed by Arnold Palmer himself. The Club also boasts 31 tennis courts, 11 pickleball courts, eight bocce courts, seven unique restaurants, five clubhouses, five swimming pools, and a 52,000 sq. ft. wellness center.

The Landings Club is proud to offer best cuisine in the private club world. Our Club Chefs are passionate about curating exceptional menus, using the best, fresh, seasonal ingredients while leading their brigade. We are looking for a Club Chef to join our team and apply their expertise to help take our fine dining restaurants to the next level!

Initial Priorities:

1. Review Current Menus- The Club Chef is expected to evaluate and improve the menu keeping member desires and cost in mind. Menus are expected to have a nod to the past but focus on the current and future trends.

2. Evaluate staffing- The Club Chef will work with the Executive team to continue developing and coaching the staff.

3. Develop relationships- Set the example for professionalism when working with others.

Responsibilities and Desired Traits:

- Greets members and guests with a smile and takes care of their needs.

- Leads and manages food services for the assigned clubhouse.

- Supervises Sous Chef and Lead Cooks and oversees production.

- Develops and monitors food and labor budget for the assigned clubhouse.

- Maintains highest professional food quality and sanitation standards.

- Interviews and hires employees. Administers schedules, employee performance evaluations and coaching and counseling sessions as appropriate.

- Prepares, manages, coordinates and adheres to the food and beverage operating and capital budgets.

- Develops menus, in coordination with the Senior Executive Chef and Executive Sous Chef, for clubhouse considering members, guests, marketing conditions, costs and other applicable factors.

- Provides employee meals, as required.

- Approves and monitors purchasing of all necessary food supplies.

- Establishes controls to minimize food and supply waste.

- Safeguards all food preparation by implementing training to increase staff’s food handling knowledge and maintains “A” Health Scores.

- Attends all food and beverage leadership meetings as directed by the Director of Club Operations.

- Conducts regular staff meetings and helps grow staff.

- Maintains high visibility within the clubhouse.

- Represents the club with the utmost of professionalism.

- Completes alcohol awareness and food safety programs successfully within 30 days of hire.

- Works a variety of shifts, as required, to include nights, weekends, and holidays.

- Complies with departmental and Club policies and procedures.

- Performs all other duties as assigned.

Additional Details:

-The Club has 7 distinct restaurant concepts with two more coming in 2022 and a robust banquet business totaling $19,000,000 in F&B revenue.

-Club Chef reports to the Executive Chef and Executive Sous Chef. Club Chef works with Clubhouse Managers, Catering Managers, Executive Steward and Director of Clubhouse Operations.

-The Club maintains a 41% food cost.

-The Club is currently 80% staffed across for all Heart of House positions.

-The Club Chef is responsible for all food and food related purchases for their area.

-The Club operates year round.

Qualifications:

-A minimum of 8 years proven culinary experience in a position of leadership or management.

-Proven ability to lead by example and foster mentoring relationships.

-Must have valid driver’s license and be able to use personal vehicle for Club business.