What are the responsibilities and job description for the Chef de Cuisine - Banquets position at The Country Club of Virginia, Inc?
Do you want to work for one of the Top 10 Country Clubs in the nation? How about one of the Top Workplaces in Richmond, VA? If so, then you've found the right place! The Country Club of Virginia is searching for hospitality-driven team members who want to continuously make a positive impact on the organization and the individuals around them.
The Country Club of Virginia is seeking a passionate Chef de Cuisine to smoothly and effectively manage the Banquet culinary operations to meet and exceed member expectations and financial goals.
Expectations:
- Ensure only the highest quality product is served to members and their guests
- Communicate and maintain standard operating procedures for all staff
- Ensure sanitation is held to the highest standards
- Track and report on all food and labor costs
- Run the banquet department within budget guidelines
Skills and Abilities:
- Be familiar with, or be willing to learn, how to use F&B procurement programs
- Possess thorough knowledge of diverse cuisines, beverages, and culinary trends
- Must be proficient in Microsoft Office
- Must demonstrate good written and verbal communication skills
- Must be able to regularly stand and walk; must regularly lift and/or move objects up to 50 lbs; must stand for lengthy periods of time, use hands and fingers, and reach with hands and arms; must be able to climb, balance, stop, kneel, crouch, or crawl
Education/Experience:
- Must have 3-5 years of experience working in multi-unit operations with heavy banquet experience
- Prior experience in a country club environment is preferred
- Previous experience in pastry is desired
- Must be Serve-Safe certified, or equivalent
Club Profile
The Country Club of Virginia is one of America’s oldest and finest private, member-owned clubs. CCV is currently ranked #7 on the Platinum Clubs of America list, out of thousands of recognized clubs. Located in Richmond, Virginia, CCV was organized in 1908 and is one of the nation’s largest full-service country clubs. The club’s 8,000 members support 1,111 acres containing two superb clubhouses situated seven miles apart, 54 holes of golf, 24 tennis courts, five squash courts, three platform tennis courts, a 100,000 square foot fitness complex, five pools, five dining outlets, three snack bars, and special event venues. In season, CCV employs a staff of over 700 and has an operating budget in excess of $51 million. CCV has a very strong financial position, with meaningful capital reserved for regular reinvestment in and expansion of its facilities. The Club’s conservative fiscal policies and strong membership base allow for achievable financial expectations and provide operating budgets consistent with its high standards.
The Club has a strong commitment to its food and beverage operations. Our culinary brigade is led by Executive Chef Andrew Haapala, a renowned leader and mentor to many talented chefs. The ideal candidate will have a proven ability to provide direction and overall team leadership to the culinary staff as well as the skills to assist in creating new menus, meeting food and labor cost goals, and implementing controls. More than 2 years in high-volume banquets and a la carte kitchens is desirable. Previous management experience is also preferred. A hands-on management style and solid administrative skills will be essential to success. Must have some skills in Microsoft Office.
Compensation/Application
Salary commensurate with experience; benefits include 401(k) retirement plan with employer contribution and match, medical/dental/vision insurance, fully paid life, and long-term disability insurance, flexible spending accounts, and free employee meals while working. Interested individuals should complete the online application in full and attach a resume and cover letter.
CCV conducts post-offer drug tests and criminal background screenings.
