Chef Director – Golf Course F&B Leadership & Events

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

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.