Executive Chef

Wachesaw Plantation Club provides Members and their families an exclusive, friendly, and inviting active lifestyle. World Class Golf, Tennis, Pool Complex, Riverfront Dining, Clubhouse, and social activities provide the center pieces for Members to connect, make friends, and experience life to the fullest.

PRIMARY PURPOSE OF THE POSITION

The primary purpose of this position is to manage all food and beverage back of house operations including, but not limited to, kitchen staff, quality output, compliance with food safety regulations, communication, cleanliness, and budget compliance.

DETAILED JOB RESPONSIBILITIES

General

• Prepare, in conjunction with the Executive Sous Chef, all food menus and specials including, but not limited to, member dining menus and specials, private event menus, and special function/event menus.
• Prepare and produce all menu items according to standard recipes, responsible for garnishing of dishes, and portion control.
• Oversee preparation of food, making sure food is prepared according to standard recipe for consistency and member/guest satisfaction.
• Ensure compliance with SCDHEC regulations, as well as serving as the main point of contact for SCDHEC inspections.
• Conduct daily walk-through to ensure the kitchens are safe, clean, and organized. Report any maintenance issues, as necessary.
• Follow all relative food health and safety guidelines.
• Follow uniform and personal appearance standards, as well as all employee standards outlined in the employee handbook(s).

Staffing and Supervision

• Hires, trains, directs, evaluates and supervises all kitchen staff.
• Ensures ongoing training with kitchen staff regarding food preparation and plate presentation.
• Proactively communicate with kitchen staff regarding important information pertaining to food and beverage operations or the guest experience.
• Ensure staff follow policies and procedures, as well as maintain the highest standard in service.
• Ensure staff prepare meals in accordance with members’ and guests’ preferences.
• Create weekly employee schedules and submit bi-weekly payroll summaries. Adjust actual schedules to ensure efficient use of employees.

Ordering, Inventory, and Budget

• Manage and monitor daily accurate activity and financial requirements, ordering of products, stock levels and monthly inventory.
• Establishes controls to minimize food and supply waste and theft. Must be fiscally responsible Food order and inventory management. Maintain the budgeted monthly food cost and labor as outlined in the budget.
• Costs out all menus.
• Inventory current stock of food products and order as needed, ensuring a proper stock of food for each dining period.
• Complete monthly budget variance reports.

Communication and Marketing

• Attend all food and beverage related meetings.
• Attend all management team meetings.
• Assist with coordinating the House and Entertainment Committee meetings with the Events Manager, Food and Beverage Manager, and House/Entertainment Committee Chair(s).
• Serve as the face of the culinary team by interacting with both the kitchen staff and the members/guests.

Other

• Other duties as assigned by supervisor.

MINIMUM CANDIDATE QUALIFICATIONS

• Culinary degree and at least two years’ experience as a sous chef in a fine dining and banquet setting OR any equivalent combination of experience and/or education from which comparable knowledge, skills and abilities have been achieved.
• Thorough knowledge of and ability to follow food health and safety guidelines.
• Level-headed with outstanding interpersonal skills.
• Commitment to the production of high-quality outputs.
• Experience leading and mentoring a team.
• Excellent organizational, time management, and multitasking skills.
• Technical literacy including the Microsoft Office suite and ability to learn and use other software.
• Capacity to be on your feet for long hours.
• Ability to bend, stoop, kneel, rotate, climb, stand, push, lift, grasp, and reach.
• Ability to lift, carry, and move objects up to 50 pounds.
• Ability to work in various extreme weather conditions.
• Willingness to work with or around sharp utensils, harmful chemicals and/or flying golf balls.
• Flexibility to work shifts over weekends and on holidays, as required.

COMPENSATION AND BENEFITS

• Employee Status: Exempt, Full-time, Salaried
• Salary: Commensurate with experience
• Bonus: Eligible for a discretionary bonus based on measurable goals and the overall year-end financial performance of the Club.
• Benefits: Employees are eligible for benefits as outlined under the employee handbook (subject to completion of specified employment periods and employment status)

HOW TO APPLY

To apply, please submit your cover letter, resume, and a list of 3 references directly through the posting on Indeed.

Wachesaw Plantation Club is an Equal Opportunity Employer and a Drug Free Work Environment. Any applicant requiring an accommodation based on a disability should notify Wachesaw Plantation Club’s Office Manager, Shelia Weaver, at (843) 357-1263 of the need for an accommodation.

Job Type: Full-time

Benefits:

• 401(k)
• Dental insurance
• Health insurance
• Paid time off
• Vision insurance

Work Location: In person

Salary : $50,282 - $71,424