Club Features: In 1956, Mr. Seymour H. Knox, Sr. and a small group of Aiken friends decided to create a supper club by purchasing the Georgian-style residence of Mr. and Mrs. William B. Wood, known as "Green Boundary." Since cooks were given Thursday nights off by Winter Colony residences, the new club would provide a place to dine with friends. The beautiful home, originally a winter estate called "Sunshine" was designed by Willis Irvin and built for William Zeigler in 1927. Mr. Zeigler was Chairman of the Board of Royal Baking Powder Company.
Green Boundary's unique Clubhouse is set in the original 1927 mansion. Largely unchanged, the club is open 5 days a week for lunch and dinner. The club can accommodate up to 150 person functions and has 6 unique overnight rooms that members and guests may use.
The Club currently does about $600k in food and beverage revenue annually.
Job Summary: A working executive chef with a small crew of 7 with a unique environment in a market that is growing. Responsible for all food production and development, in addition to working closely with the Assistant Manager in elevating the level of knowledge of service provided to our membership.
Overview: Responsible for food and beverage service for the Club. Directly supervises the culinary team, with a Sous Chef that reports directly to you. Responsible for hiring, continued staff development and training. Ensures exemplary private club service standards are maintained by providing exceptional service in a clean and professional environment.
This opportunity is a unique one where you are a part of a larger team where we all perform different functions daily as a part of a smaller Club environment.
Aiken, SC is a small town that is a growing equestrian, golf & retirement community. GBC has seen membership growth of 28% over the past three years, largely in result of the growth in culinary and social offerings. The opportunity is one that the right individual could make their mark, and help a growing club continue to succeed and expand. There are plans to invest $350k into the kitchen in the next year and a half. Current chef has been with the Club for 8 years.
Maintains a highly visible presence with members, guest and staff on the floor
Greets guests and oversees actual service on a regular basis
Conducts effective orientation and training for new staff
Sets, trains and maintains standards for all back of house staff
Insures that established policies and procedures for club operations are maintained and adhered to by club staff
Develops continuing education programs for yourself and entire team
Ensures that all legal requirements are consistently adhered to including wage and hour and federal, state and/or local laws pertaining to food service
Responsible for all purchasing, requisition, inventory, and costing of food
Responsible for all a la carte, special event, and menu development
Responsible for accurate and consistent food inventory, and opening and closing procedures
Develop consistent plating guides, recipes, and consistent execution standards
Cleanliness and Facilities:
Maintains the cleanliness and organization of designated food service and storage areas
Conducts regular inspections to ensure standards are maintained
Inspects to ensure that all safety, sanitation, energy management, preventive maintenance and other standards are consistently met and reports any deficiencies to the General Manager
Complete all month end clerical work including food inventory and rotation systems
Monitor purchasing, develop pre-meal line checks and purchasing guides
Weekly scheduling and payroll monitoring
Other duties and responsibilities may be assigned by the General Manager
Is responsible for the overall direction, coordination, and evaluation of all banquet and a la cart dining operations working in unison with the FOH staff
Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws
Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems
Qualifications: Education/Experience: Associate's degree (A. A.) or equivalent from two-year college or technical school; or three-year related private club experience and/or training; or equivalent combination of education and experience. The want and desire to be a part of the private club industry is a plus.
Culinary Knowledge and Skill Set: Experience in an establishment with a wide array of cuisines, with different styles of service. The ability to adapt at a moments notice to changing needs and events. True passion for food, and always wanting to create new and growing experiences for our membership base.
Reasoning Ability: Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists. Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form.
Other Qualifications: A creative thinker able to bring new and innovative ideas for member service and amenities based upon prior club experience, travel and passion for the club industry.
High energy with a strong work ethic
Impeccable and verifiable reference
A true servant's heart, with a passion for continuous growth
Recognition as a skilled and effective trainer; able to realize tangible results as measured by exceptional staff performance and member/guest satisfaction
Work Environment and Context:
Work schedule is flexible and will include working regular mid-shifts (10am to 8pm), holidays and weekends
Requires standing for extended periods, walking, pushing, lifting to 50 pounds, bending and reaching, using fingers and hands, stooping, kneeling, or crouching
Additional Salary Information: Salary:
Normal Benefits & Compensation with a salary & bonus range from $54,000-$68,000 commensurate with experience. ACF, Continuing education available funds as well.