Job Description

About us

The Landings Club

As one of the nation's largest private clubs, and one of Savannah's larger employers, The Landings Club (on Skidaway Island just outside of Savannah) provides a beautiful work environment. Enjoy unlimited access to our six golf courses and our 31 clay tennis courts. We provide the finest in Food and Beverage opportunities in our 5 Clubhouses and eight restaurants featuring a variety of cuisine and culinary training.

We offer a variety of cuisines and dining experiences at our seven restaurants spread across five campuses. From fine dining at Palmer’s Steakhouse to a pool-side meal at The Deck at Franklin Creek, there is something for everyone.

At The Landings Club, we place special importance on professionalism, courtesy, integrity and teamwork. Our service professionals are an integral part of The Landings Club and in reality, the most important asset of our organization. Every job is vital. Whether working directly with our members or behind the scenes, every service professional's performance has a direct impact on The Landings Club's success. We are devoted to providing the most professional working environment possible to our staff, and the best facilities and services possible to our members. We cannot do that without exceptional people like you.

We offer a robust benefits package as well. Did you know that The Landings Club provided over 50,000 in scholarships to its members last year and over 250,00 over the last 6 years? All of our team members enjoy access to free tennis and golf playing time, scholarships for continuing education, free shifts meals and uniforms, access to on-site healthcare and lots more. Come see why we call this the Island of So Much More!

Job description

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!

Responsibilities:

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.