Job Title: Head Chef

Department: Culinary Services

Reports to: Director of Food & Beverage

FLSA Category: Exempt

Compensation: +/- $100,000 commensurate with experience plus Incentive and Relocation Assistance

Location: Glen Arven Country Club

1700 Old Monticello Road

Thomasville, GA 31792

About The Club:

Founded in 1892, the Glen Arvin Country Club is one of the oldest clubs in America, exceeding the expectations of today’s members, while respecting its storied history and traditions. The Club provides its members and their guest beautiful clubhouse, casual and gourmet dining and banquet facilities, a challenging and historic golf course, swimming complex and one of the finest tennis facilities in the area.

Glen Arven is also one of the oldest continually operating country clubs in the state of Georgia located on the southern edge of Thomasville, approximately forty-five minutes from Tallahassee, Florida. Thomasville is the ideal community to live and raise a family.

For more information on the Club, please visit their website https://www.glenarven.com/.

Job Summary:

• Leadership:

  The highest objective of the Head Chef is to lead. Through positive and effective leadership, the Head Chef will be responsible for the culinary team.  Examples of this include engaging in positive relationships, while training and upholding exceptional standards of preparation, cleanliness, and execution. Through positive and effective leadership, the Head Chef will be responsible for providing an extraordinary member, guest and team experience. The Head Chef will lead by:

  • Providing great leadership, including earning the respect of the culinary team, setting an example of doing things the right way, providing clear communication, coaching team members through difficult and other situations and displaying the ability to cultivate, develop, and sustain a highly effective staff.
  • Embracing the culinary pallet of the membership while building rapport with the Director of F&B and General Manager: The Head Chef will embrace the current menu of the Club as a successful formula for member and guest satisfaction. The Club welcomes new influences in culinary options and will work with the Director of Food & Beverage on new menu items and developing future menus.
  • Developing positive and effective working relationships with Club Board Members in addition to the greater membership. The Head Chef is primarily a back of house position but there will be periodic times when the Head Chef will communicate with the Club’s Board and Membership.

     

• Supervision:

  The Head Chef is responsible for the morale, performance, training, discipline, affirmation, and mentorship of the whole culinary team. The Club is a 360º respect workplace, with respect shown up, down, and side to side within the chain of command, including employee to member and member to employee relations. At all times the Head Chef will balance skilled and thoughtful leadership to develop meaningful relationships with team members while maintaining an unwavering standard of excellent member service.

   

   

   

• Other Responsibilities:
  • Leading the Club’s three different dining areas for members that operate with a singular menu. Current culinary offerings include:
    • Al la carte Breakfast: Tuesday through Sunday
    • Al la carte Lunch: Tuesday through Saturday
    • Al la carte Dinner: Wednesday through Saturday
    • Buffet: Sunday lunch
  • Leading the culinary team and supporting the events and dining services team in creating and providing exceptional Club and private events for the membership.
  • Creating a supportive and respectful relationship between the culinary team and front of house service team including having effective teamwork & communication with the Head Chef, Director of Food & Beverage & General Manager.
  • Providing leadership and oversight in the creativity and development of culinary cuisines and practices.
  • Leading and managing purchasing and kitchen inventories.
  • Developing and managing the culinary budget and reporting variances and making corrective action to achieve budgeted goals.
  • Ensuring the culinary team, facilities and operation is always sanitary, clean and organized and in full compliance with federal, state and local laws and regulations.

     

    Qualifications (Skills, Knowledge, Attributes & Education):

• Proven leadership experience in directing, managing, overseeing, developing, training, mentoring, coaching and motivating a culinary team.
• Ability to communicate professionally and effectively with other employees, supervisors, members, guest, outside contractors and vendors.
• Ability to perform basic computer functions, especially, Outlook, Excel and Word.
• Self-starter with initiative with ability and willingness to be a continual learner.
• Formal culinary education or equivalent experience.
• A current Serve Safe Certification and understanding of Federal, State and Local regulations.
• A valid and current driver’s license.

   

  Club Benefits:

• Health, Dental, & Vision Insurance
• IRA plan with employer matching contribution
• Paid time off for vacation and sick leave.
• Paid continued education and association dues
• Uniform allowance