The Athens Country Club is a private golf and country club established in 1926. It is located in Athens Georgia which is the home of the University of Georgia. The club has a newly renovated casual dining facility and is currently undergoing renovations to the remainder of the clubhouse. ACC has an 18-hole Donald Ross golf course and a 9-hole North Course. In addition to the superb golf course, Athens Country Club has twelve lighted tennis courts, a generous size pool, fitness center, ballroom, meeting rooms as well as causal and formal dining.
Athens Country club is looking for a Chef de Cuisine to oversee kitchen operations for our new restaurant concept opening in November/December of 2020.
We are looking for a passionate, dedicated culinarian to drive menu, specials, and develop a team of professionals. Will collaborate with Executive Chef and Sous Chefs to write menus, train staff, ordering and inventory.
Reports to: Executive Chef, Christopher McCook
Education and/or Experience
Culinary Degree Preferred
Serve Safe Certification Required
7-10 years of experience in a busy professional kitchen.
Solid track record of success.Job Knowledge, Core Competencies and Expectations
Strong leadership and communication skills
Passion for food
Exceptional cooking skills.
Plans and monitors all food-production-related costs.
Plans menus with Executive Chef, Catering, Food and Beverage Director.
Maintains food quality and sanitation standards.
Ability to pair/match wine and food
Knowledge of and ability to perform required role during emergency situations.
Hires, trains, supervises, schedules and evaluates the work of management staff in the food and pastry production departments.
Plans menus with Executive Chef, Catering, Food and Beverage Director
Schedules and coordinates the work of chefs, cooks and other kitchen employees to assure that food preparation is within budgeted labor cost goals.
Approves the requisition of products and other necessary food supplies.
Ensures that high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all times.
Establishes controls to minimize food and supply waste and theft.
Safeguards all food-preparation employees by implementing training to increase their knowledge about safety, sanitation and accident-prevention principles.
Develops standard recipes and techniques for food preparation and presentation that help to assure consistently high quality and to minimize food costs; exercises portion control for all items served and assists in establishing menu selling prices.
Attends food and beverage staff and management meetings.
Consults with the banquet function committee about food production aspects of special events being planned.
Cooks or directly supervises the cooking of items that require skillful preparation.
Evaluates food products to assure that quality standards are consistently attained.
Interacts with applicable food and beverage managers to assure that food production consistently exceeds the expectations of members and guests.
Plans and manages the employee meal program.
Develops policies and procedures to enhance and measure quality; continually updates written policies and procedures to reflect state-of-the-art techniques, equipment and terminology.
Recruits and makes selection decisions; evaluates job performance of kitchen staff; coaches, rewards and disciplines staff in a fair and legal manner.
Recommends compensation rates and increases for kitchen staff.
Establishes and maintains a regular cleaning and maintenance schedule for all kitchen areas and equipment.
Provides training and professional development opportunities for all kitchen staff.
Ensures that representatives from the kitchen attend service line-ups and meetings.
Motivates and develops staff, including cross-training and promotion of personnel.
Periodically visits dining area to welcome members.
Hosts taste panels to assess feasibility of proposed menu items.
Reviews and approves product purchase specifications.
Establishes buffet presentations.
Maintains physical presence during times of high business volume.
Implements safety training programs; manages OSHA-related aspects of kitchen safety and maintains SDSs in easily accessible location.
Understands and consistently follows proper sanitation practices including those for personal hygiene.
Undertakes special projects as assigned by the Food and Beverage Director.Physical Demands and Work Environment
Required to stand for long periods and walk, climb stairs, balance, stoop, kneel, crouch, bend stretch and twist or reach.