Chef Director

631 Tournament Players Club of Louisiana, LLC; Avondale (LA); On-site; USD 90,000 - 130,000; Full time

Benefits offered by this job

Medical coverage

Dental coverage

Vision coverage

401(k) plan

Employee meals

Tuition assistance

Job summary

TPC Louisiana, located near New Orleans in Avondale,LA, seeks a Chef Director to lead all front and back of the house F&B operations, ensuring sales, profitability and guest satisfaction. This executive role oversees hiring, training, menu execution, sanitation and cost controls across the department.

The position requires strong supervisory experience, culinary and F&B concepts mastery, and adherence to applicable laws and PGA TOUR standards.

Qualifications

• High school diploma or equivalent education, plus two or three additional years of hospitality management education, culinary degree or similar education or equivalent experience.
• Must be familiar with culinary, and food and beverage concepts, practices, and procedures.
• Thorough knowledge of general business administration practices, sanitation guidelines and state liquor laws as applied to food and beverage and culinary practices as would be acquired through at least seven years of similar experience in progressively responsible positions.
• Prior supervisory experience required

Responsibilities

• Plan for and schedule manpower, equipment, and food and beverage supply requirements for the Food and Beverage Department and maintain accountability for the cost, utilization and performance of employees, equipment and supplies.
• Responsible for the hiring, training, and proficiency (including semiannual and annual performance reviews) of all employees in the Food and Beverage Department, including instructing cooks and ware washers on recipes and sanitation procedures and training front-of-house staff and beverage cart attendants on menus and content knowledge.
• Maintain control of employee uniforms and ensure timely availability and proper appearance.
• Oversee and prepare food, garnish dishes, and ensure portion control according to standard recipes and PGA TOUR Golf Course Properties, Inc. standards.
• Administer and maintain marketing and promotional programs related to the Food and Beverage Department; sell private function business and meet with clients; maintain client files and banquet materials.
• Ensure high standards of setup, sanitation and cleanliness of all F&B areas including kitchen, dining room, banquet rooms, pub/cocktail lounge, beverage carts and related areas; maintain records for cleanliness and maintenance.
• Verify prices, taxes, tips, and charges on guest checks; operate the Point of Sale system per procedures; ensure compliance with RAM/Tip programs and state/federal laws related to alcohol, tobacco, and related divisions.
• Implement and monitor internal financial controls for payroll, ordering, inventory; manage purchase orders and par-stock levels to minimize costs.
• Be responsible for sales, expenses and profit goals as per the F&B Operating Plan/Budget; assist in annual F&B budget development; monitor and adjust as needed within the budget.
• Verify charges and postings against client/member records; obtain authorization codes for credit card charges when needed.
• Operate within guidelines and standards of PGA TOUR Golf Course Properties, Inc.; enforce standards of operations for F&B.
• Handle special requests, concerns and complaints with professionalism and empathy; resolve problems quickly and undertake special projects as assigned

Education

High school diploma or equivalent

Hospitality management education (2–3 years)

Culinary degree or equivalent education or experience

7+ years in similar leadership roles

Job description

Located just 15 miles outside of downtown New Orleans in Avondale, TPC Louisiana offers an award-winning championship golf course that is open to the public to enjoy. TPC Louisiana is home to the state’s only PGA TOUR event, the Zurich Classic of New Orleans and hosts many other events throughout the year. A stadium design brings golf fans up close to the action at every hole, making for a superb spectator experience. TPC Louisiana is consistently included in GolfWeek’s “Best Courses You Can Play” each year. Tee up your career as a part of our team with the TPC Network! The Chef Director is responsible for all aspects of the front and back of the house Food and Beverage operation to ensure that the daily operation of the food and beverage department achieves established goals and objectives in sales, profitability and member/guest and employee satisfaction levels.

QUALIFICATIONS

High school diploma or equivalent education, plus two or three additional years of hospitality management education, culinary degree or similar education or equivalent experience Must be familiar with culinary, and food and beverage concepts, practices, and procedures Thorough knowledge of general business administration practices, sanitation guidelines and state liquor laws as applied to food and beverage and culinary practices and procedures as would be acquired through at least seven years of similar experience in progressively responsible positions Prior supervisory experience required

RESPONSIBILITIES/DUTIES

Plan for and schedule manpower, equipment, and food and beverage supply requirements for the Food and Beverage Department and maintain accountability for the cost, utilization, and performance of employees, equipment and supplies Responsible for the hiring, training, and proficiency (including semiannual and annual performance reviews) of all employees in the Food and Beverage Department. This includes instructing cooks in the details of preparing menu items according to recipe cards and ware washers in details of using dishwashing machine to ensure high quality of sanitation standards. This includes training all front of the house personnel and beverage cart attendants, including menus, ensuring they are fluent on content and preparations Maintain control of employee uniforms, ensuring that employee wear uniforms and name tags, and that uniforms are kept in proper condition, clean and are readily available at all times to employees Oversee and prepare food, responsible for garnishing of dishes, and portion control, making sure that food items are prepared according to standard recipes and are presented to standards established by the PGA TOUR Golf Course Properties, Inc. to ensure member/guest satisfaction Administer and maintain the marketing and promotional programs as they relate to the Food and Beverage Department Sell private function business, meet with potential members/clients, show facilities and assist in planning as needed, maintain current client files, banquet promotional materials, banquet event orders, deposits and billings Assume responsibility for, and ensure that high standards of proper setup, sanitation and cleanliness of all food and beverage areas including the kitchen, dining room, banquet rooms, and pub/cocktail lounge/grill, beverage carts, halfway cafes and dumpster areas at all times. Check equipment and maintain preventative maintenance procedures, standards and maintain appropriate records for same Verify the accuracy of prices, State and Federal taxes, tips, and other charges on all guest checks and accurately operate the Point of Sale System as outlined in the Operating Procedures Manual Ensure compliance with operating guidelines as it relates to the R.A.M. or Tips programs, as well as operating within all State and Federal laws, rules and regulations, relating to the Alcohol, Cigarette, and Tobacco Division Implement and monitor internal financial controls for the Food and Beverage Department including payroll policies and procedures, food and beverage ordering and inventory procedures, with an emphasis on minimizing labor, food and beverage costs Maintain purchase order system, par-stock levels on food and beverage inventories and implement and monitor ordering and receiving program to ensure proper quantity and price on all purchases Responsible for sales, expenses, and profit goals as outlined in the Food and Beverage Operating Plan/Budget. Assist in the development of the Annual Food and Beverage Budget/Plan and manage by that budget/plan Verify the accuracy of all charges (member and otherwise) to ensure proper posting to accounts. This may include verifying member numbers, names and/or signatures as well as include obtaining authorization codes on any credit card charges Operate within all guidelines, policies, standards, and constraints as established by PGA TOUR Golf Course Properties, Inc., and implement the PGA TOUR Golf Course Properties, Inc., mandatory standards of operations as they relate to Food and Beverage Operations Handle all special requests, concerns and complaints in a manner that shows professionalism, concern and empathy. Resolve problems quickly in an objective manner Special projects or other duties as assigned

PHYSICAL DEMANDS AND WORKING ENVIRONMENT

While performing the duties of this job, the employee is regularly required to stand; walk; sit; kneel; use hands to handle or feel; and talk or hear. The employee must regularly lift and/or move up to 25 pounds. Specific vision abilities required by this job include close vision, depth perception, color vision, distance and peripheral vision, and ability to adjust focus. An essential function of the job is to be able to comply with all applicable federal, state and local safety and health regulations that would apply to this job. This job description reflects the assignment of essential functions and may be modified as needed; it does not proscribe or restrict the tasks that may be assigned. The information contained herein is not intended to be an all-inclusive list of the duties and responsibilities of the job, nor is it intended to be an all-inclusive list of the skills and abilities required to do the job.

Travel

Travel is not expected for this position

Work Schedule Expectations

This position requires shifts as necessary based on business levels

Supervisory Responsibility

This position manages employees and is responsible for the performance management and hiring of the employees within the department

Owned, operated, and licensed by the PGA TOUR, the TPC Network is comprised of 30 premier private, resort and daily fee golf properties designed by some of golf’s most elite architects. Each TPC has hosted or has been designed to host TOUR-sponsored golf tournaments. Since TPC Sawgrass first opened its world-renowned PLAYERS Stadium Course in the fall of 1980, TPCs have provided the PGA TOUR with rent-free venues for tournaments, helping to boost championship golf purses and increasing charitable donations to grassroots non-profit organizations. At the same time, TPCs have provided recreational golfers with the unique opportunity to test their skills on the same layouts where the world’s best golfers compete. TPCs are known for their outstanding conditioning and amenities, as well as a commitment to environmental excellence. The TPC Network is also distinguished by its unwavering commitment to further the PGA TOUR’s giving back mission through support of charitable and community-based programs. For more information, please visit www.tpc.com.

Our benefits may include:

Medical/Dental/Vision Health Savings Account with employer contribution Wellness Reward Program Life and Disability Insurance 401(k) plus employer match and employer contribution Pet Insurance Employee Assistance Program Paid Time Off and Holidays Complimentary employee meals Access to PGA TOUR golf tournaments Tuition Assistance Playing privileges and employee discounts