Along with other provided benefits, the Club is closed from the end of December through the end of March. While some office time is required during this period, you have the opportunity to make your own schedule during the closure.
The Executive Chef reports to the General Manager and oversees the total kitchen operation. This program includes the scheduling, oversight, and management of one industrial kitchen that services daily breakfast, lunch, and dinner operations for the clubhouse from both regular member/guest activity and tournament and banquet functions. Also included is a small satellite kitchen that handles to-go style orders and weekly specials for happy-hour style functions on a seasonal basis. The appropriate individual will have strong culinary skills to enhance the current Club food offerings and provide seasonal flavors and interest, promoting the food & beverage program to a world class dining experience. Ordering and menu layout, food costing, budgeting, advanced server training, event preparation, inventory controls and organization will all need to be addressed to achieve the expected level of presentation and culinary experience that will appropriately complement our top 100 golf facility. This is a full-time salaried position. The Club is open seasonally from approximately April 1st - November 1st and hosts corporate holiday parties and weddings through the month of December. January-March presents a unique opportunity for time away from work and preparations for the following season.
The appropriate candidate will be a motivated individual with a team first, lead from the front mentality. They will look for opportunities to improve those who work around them and encourage a system of growth potential for those individuals on the culinary team. Cross training of team members will be paramount to achieving a dynamic work environment where potential service issues are always handled preventatively with the goal of the customer experience in mind.
Instructs and trains team members on portion control, organizational skills, cleanliness, and food quality standards.
Hires candidates with the right team first attitude and plans work schedules to provide balance among team members and adequate coverage based on Club activity.
Recommends kitchen upgrades and event improvements to the General Manager.
Maintains constant communication with the Event Coordinator and Food & Beverage Manager to ensure a unified level of service with all individuals before, during and after the successful execution of an event/banquet/tournament etc.
Qualified candidates will have no less than five years of progressive culinary experience.
Proven track record of financial acumen regarding budgeting and cost control measures.
Strong leadership qualities with good coaching habits that encourage others, rather than direct.
Front-of-the-house approachability and sincere engagement with members and guests.
Pete Dye Golf Club is a nationally recognized top-100 golf facility located in Bridgeport, WV. The Club boasts 18 holes of championship golf, on-site lodging options and multiple dining options to meet and exceed the needs of our growing membership. The Club is frequented by members both from the local area and traveling in from around the country.