Directly supervises employees and/or supervisors. Carries out supervisory responsibilities in accordance with the Club’s policies, procedures and applicable laws. Responsibilities include but are not limited to: interviewing, hiring, training and mentoring employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.
Essential Functions of the Job
Manages kitchen staff to ensure the highest quality food preparation and presentation, and ensures side work and cleaning assignments are completed as scheduled.
Interfaces with the members, their guests and Club sponsors and assures maximum satisfaction.
Investigates and acts immediately upon any member, sponsor or guest complaint. Advises Senior Leadership of any complaints and implements corrective action.
Plans seasonal menus for all outlets of the Club by considering factors to include but not limited to Member preferences, market conditions, popularity of dishes, seasonality, holidays, and product and labor costs.
Develops detailed recipe and procedure manuals for every food service department, showing the recipes, techniques for food preparation and a photo presentation of all menu items to ensure consistently high quality while maintaining budgeted food costs. This manual is to be completed during the summer months for the following operating season.
Partners with Human Resources to identify, communicate and coordinate all staffing and training needs.
Interviews and selects department employees in conjunction with Human Resources. Develops procedures and coordinates implementation of employee performance evaluations in accordance with Club policy.
Understands staffing and training goals and objectives for each kitchen, works with and provides on-going communication with HR to achieve goals.
Develops and communicates materials for all culinary employees, including training guides, departmental instructions, as well as all quality and service standards.
Prepares work schedules as well as coordinates the work of all culinary personnel to ensure efficient and technically correct food preparation methods are adhered to.
Establishes educational, mentoring and training programs for the technical development and safety of all culinary staff.
Ensures adherence to established Club and Tournament policies and procedures.
Develops and implements department policies and procedures to facilitate efficient operations. Makes Club wide policy and procedure recommendations to Senior Leadership to promote and enhance operations.
Prepares and conducts disciplinary action procedures with staff in conjunction with the Human Resources Manager.
Prepares and recommends annual salary increases for department employees.
Coordinates the setup and manages all functions of food service and preparation for all kitchen locations in use during the Masters Tournament to include but not limited to ordering food, maintaining equipment and supplies, staffing and all food preparation.
Develops and monitors food and labor budgets to ensure efficient culinary operations.
Reviews and approves the requisitions of all food products and necessary supplies.
Other Duties and Responsibilities
Communicates and interacts with the dining room staff to promote and facilitate a team environment and consistent service at the highest possible level to Club members and guests.
Performs all other duties deemed by management to be an integral part of the job.
Qualifications (required unless stated otherwise):
Professional communication skills (written and verbal)
Effective interpersonal and supervisory skills
Expert knowledge of food preparation and food service techniques
Exposure and experience with Southern cuisine preferred
Experience managing all aspects of a busy kitchen including food production, purchasing, staffing, training and sanitation
Ability to manage multiple outlets and up to 65-75 leaders during Tournament
Budget preparation and fiscal management skills
Eight to ten years as an Executive Chef in a club, hotel, restaurant or resort
Two-year culinary degree from an accredited program required
ACF certification highly preferred
CMC certification or actively pursuing highly preferred
High volume experience required
Possess a valid driver’s license and/or successfully completes the Club’s internal motor vehicle training program
The work environment characteristics described herein are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Work for this position is usually performed in a climate-controlled environment. However, the employee may be required to work outside in extreme heat, cold, rain, wind or inclement weather as the demands of the position so dictate.
Projected Work Schedule:
Must be available for a varying work schedule to include days, evenings, weekends, and holidays as required.
The physical demands described herein are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is frequently required to sit, climb or balance and stoop, kneel, or crouch.
Augusta National Golf Club offers*:
Competitive overall compensation package
Employee engagement activities and recognition events
Years of Service awards
Variety of benefits coverage options
401(k) retirement plans
Pension Plan (paid by employer)
*Based upon employee eligibility