Palmetto Bluff is nestled along the May River in the Lowcountry of South Carolina between Hilton Head Island and Savannah. As an award winning 20,000-acre development, the community encompasses a private member’s only club which includes a marina, restaurants, an equestrian center, a shooting club, a Jack Nicklaus Signature golf course, A King & Collins 9-hole golf course, a lawn and racquet club, and more. In addition, Palmetto Bluff has an extensive nature preserve, walking trails, retail shopping, and a vibrant village, all of which pay homage to the region’s rich heritage.

Job Summary: 

The Executive Chef is responsible for all food and pastry production; including that used for restaurants, banquet functions, and other outlets. The Chef develops menus, food purchase specifications and recipes. The Chef develops and monitors food and labor budgets for the department. It is necessary that they maintain the highest professional food quality and sanitation standards. The ability to effectively 

Benefits:We offer excellent benefits, including an incredible employer contribution towards medical, dental, and vision coverage which begins on the 1st of the month following your date of hire! Other benefits include a 401(k) Plan, with an employer matching contribution, paid life & disability coverage, and more.

Essential Job Functions: 

Job duties include, although are not limited to:

• Provide relational service to all Members, Guests of Members and Discovery Guests.
• Focus on Details to provide high quality products and service to Members.
• Strive for continuous improvement in knowledge, quality, consistency, service, products, work environment, financial metrics, and safety
• Develop and publish policies and procedures with culinary team for culinary department.
• Establish and document specifications with the Hospitality Purchasing Manager for minimum quality standards for all food purchased.
• Communicate and train all associates involved with executing the SOP’s.
• Research industry trends and lead the culinary teams in introducing new products to the membership while respecting each community’s preferences.
• Conduct meetings, menu briefings, and maintain communication lines between the culinary team, front of house, and club general manager
• Develop, establish, and communicate guidelines for menu structure and pricing policies.
• Assure the proper seasonal roll-out (or periodic item rotations) of menus, plate costs, tastings, and presentations to maintain consistent quality levels.
• Assure a consistent dress code for all culinary staff to enhance atmosphere of professionalism.
• Assist with developing healthy menus for associates and membership; assure that minimum standards are established and maintained at all properties.
• Assist Director of Retail with the establishment of a retail food offering at all locations.
• Responsible for onsite inspections for compliance and accountability in areas of sanitation, storage, receiving and inventory standards.
• Meet with the Chefs as needed to discuss special events, menu changes, inventory levels, seasonality of available items and market trends.
• Act as liaison between organic farm and properties ensuring maximum utility and promotion of farm products.
• Assure that monthly menu abstracts and potential food costs reports are distributed for all properties to effectively manage food costs.
• Conduct or assist in quarterly performance sessions with all direct reports.
• Plan and manage the employee meal program

Qualifications: 

• An extensive knowledge of menu development, insight into marketing, cost, and wage control through knowledge of food product, standard recipes, and proper preparation.
• High school degree required; an associates or bachelor’s degree is preferred.
• A minimum of 5 years as Executive Chef is required (kitchen or service).
• High level of familiarity with Microsoft Excel, Word and Outlook is required.
• Ability to effectively write business briefs, policies, procedures, and analytical reports. 
• Ability to identify industry trends and make recommendations to club operations.

Physical Demands: 

• Must be able to work long shifts requiring physical vigor
• Must be able to stand and walk in small spaces for extended periods of time
• Must be able to withstand elevated temperatures and low temperatures for periods of time
• Must be able to withstand sitting at a desk and looking at a computer screen for extended periods of time
• Must be able to lift, push or pull a minimum of fifty pounds from floor to heights to above shoulder height

Success Factors/Metrics: 

• Achieve continuously improving ratings on food quality from membership surveys
• Meet budgeted food costs
• Meet budgeted culinary labor costs
• Meet inventory objectives that will seasonally fluctuate
• Each kitchen is to receive the highest ratings possible on kitchen sanitation scores including food storage sanitation either from governmental entities or third-party inspections

Palmetto Bluff is proud to be an EEO Employer and participates in E-Verify.