Director of Culinary

FAIRFIELD GLADE COMMUNITY CLUB, Fairfield Glade, TN

EXECUTIVE CHEF / DIRECTOR OF CULINARY

What Fairfield Glade is:
Fairfield Glade (FG) is a master planned, 14,000-acre community primarily focused on resort style retirement living with a wide array of resort amenities. It is an age targeted rather than an age-restricted community. Fairfield Glade had 5744 homes completed (including 136 new home starts) as of 12/31/2024. It is home to approximately 9952 residents.

The Fairfield Glade Community Club (FGCC) is a not-for-profit Property Owners Association (POA) whose purpose is to establish policies to enhance property values in FG. Fairfield Glade is a deed-protected community (POA) with Covenants and Restrictions to help achieve this purpose. Fairfield Glade has rules for the appearance of homes and property. All major outside changes and improvements must be approved by the Architectural Control Committee (ACC) in advance.

Position Specific:
FGCC is looking for a proven "Club or Resort Chef" with demonstrated ability to lead and train. This is a Director of Culinary level position as eventually the DOC will oversee all food service operations. Starting out, the priority will be the opening and oversight of the Druid Hills Golf Club which is under construction and scheduled for 'Grand Opening' in July 2026.

The Druid Hills Clubhouse is currently being rebuilt (Vic Jones out of Dallas is the Architect). There will be a brand-new restaurant with seating for 200 that will serve breakfast, lunch and dinner. The Club will give preference to a candidate who has been involved in the construction and/or opening of a new Restaurant/Clubhouse.

FGCC is located in a rural county in Tennessee and staffing can be difficult. The Club needs a DOC who can train/develop/coach and mentor. There is a LOT of young talent in the area but few who are formally trained –so if someone is willing to spend the time training they can have a strong team. A plus is there is a local Tech School with a Hospitality Program.

Candidate Qualifications:

• Prior experience working in a private club or luxury, multi-unit resort/hotel.
• Prior experience with the opening of a new club and restaurant operation. This position will start in the working role of an Executive Chef for this opening and then the position will expand over time.
• The Director of Culinary Operations is the department head and leader of the culinary operation. He/she should understand administrative requirements and compliance with Human Resource policies.
• The position requires an engaged leader with a strong culinary vision who will drive dining offerings. Menus should be traditional items with the Chef's modern twist.
• The Director of Culinary will collaborate with the General Manager, Food & Beverage Director, and service staff to ensure the highest level of member and guest satisfaction across à la carte dining, banquets, and special events is achieved.
• The new Chef is passionate about all things culinary. He/she keeps up with the lasted trends and equipment and produces new house-made items, creative buffet presentations and evolving menus.
• Develops SOP's, recipes, standards and techniques for food preparation and presentation, and ensures the staff is trained to ensure a high-quality product is served on a consistent basis.
• The Chef evaluates job performance of culinary staff; coaches and counsels to ensure staff is on track. Rewards and disciplines staff in a fair and appropriate manner.
• The Chef should have management and administrative skills with the ability to communicate with staff, other department heads and membership.
• The 2026 budget will be in place. However, going forward, the Chef is expected to be intimately involved in budget oversight, control, and development.
• The Director of Culinary participates in Executive Staff meetings to provide staffing and updating the group with menu changes, discussing necessary feedback and talking about operational needs.
• The Director of Culinary Operations is successful by being present in restaurants and at events, responding to culinary feedback which is both positive and constructive.
• The Executive Chef is visible and engaging with the membership and serve as the Club's "face" of the culinary operation. Take time to understand the members' needs and their culinary desires. Ensure that the highest standards of sanitation, cleanliness, and safety are maintained throughout all food service areas.
• Strong recruiting skills as well as mentoring, coaching and training a new and existing team.
• This is an opportunity to truly move the Food & Beverage operation in a new, creative, and exciting culinary direction. The Director of Culinary will be welcomed and given every opportunity for success

Salary : $60,000 - $120,000