Vacancy expired!
Springdale Hall in Camden, SC is looking for an Executive Chef to lead our kitchen team creating memorable culinary experiences for members and guests.
The Executive Chef reports directly to the Club’s General Manager and is the senior leader of the food and beverage operation. This is a working position.
Springdale Hall currently has 505 member families who enjoy dining 6 days a week. Typically, the club serves 45 covers on weeknights and 80 covers Friday & Saturday evenings. Lunch is served on Thursdays & Fridays, Brunch on Sunday. We also serve breakfast on Saturday.
The club is closed during the summer. However, the Executive Chef and other senior staff receive their salary and benefits year round. The successful candidate will be expected to start shortly after Labor Day.
POSITION SUMMARY
The Executive Chef is responsible for overseeing the day-to-day culinary operations of the club. He or she is expected to ensure the highest standards of food quality for Members and their guests. The EC works with the GM to prepare an annual budget and achieve these financial goals throughout the year, through proper forecasting, cost controls and labor management. The Chef coordinates the ordering and monitoring of all food and kitchen wares and the engineering of all menu items to maintain the proper margin.
The Chef is also responsible for the hiring of all kitchen staff including their training and development through education and creative instruction. The Chef and kitchen team must understand the role of the membership and how exceeding expectations is critical to the success of the operation.
JOB REQUIREMENTS
A Culinary degree or an Associate of Arts degree from an accredited school and a minimum of 2 years of experience as an Executive Chef or Sous Chef in similar establishments. Experience with Microsoft Office software, payroll management and point-of-sale systems. The ability to work a variety of shifts as needed (i.e. day, night and weekend). Excellent people skills.
Possesses characteristics that command a presence in the dining room.
Proven track record of team management, organizational and coaching skills
Solid understanding of a la carte and banquet revenue generation.
Comprehensive knowledge of expense control as it relates to payroll and the
forecasting and budgeting of expenses.
Creative menu development skills.
Diplomatic team player able to foster relationships with Members, staff, and
guests.
