Culinary Leader & Menu Architect

St Ives Country Club; Johns Creek (GA); On-site; USD 90,000 - 120,000; Full time

Job summary

St Ives Country Club is seeking an Executive Chef to lead the kitchen operations, develop menus, and maintain high sanitation and quality standards across all outlets and banquets. You will manage purchasing, inventory, and staff performance while aligning with General Manager expectations and club goals.

The role requires strong leadership, extensive culinary experience, and a proven track record in managing food and beverage operations in a high-end setting.

Qualifications

• Minimum two-year degree in Culinary Arts or at minimum - High School diploma or GED with 3 to 5 years’ experience directly related to the duties and responsibilities specified.
• Would prefer at least three years of culinary experience in an active and high-end environment.
• Strong and proven experience in Food & Beverage Management, Menu development process, cost controls, human resource management, interpersonal skills, and proven leadership experience.
• Excellent communication which includes writing skills.

Responsibilities

• Develop and implement standard operating policies and procedures for the culinary operation and ensure adherence to these policies and procedures.
• Ensures the success of the culinary operation in the dining outlets by providing leadership and guidance to all locations; provide the necessary resources to assist each operation in meeting the goals of their operation.
• Hold regular performance appraisals with all culinary staff, identifying areas for development and training needs, and enforcing what has been covered in training.
• Hires, trains, and supervises the work of the food production staff.
• Human resources management according to established standards with consultation with the General Manager.
• To ensure prompt, efficient, and professional service of all food and beverages to the highest professional standards.
• Work with various committees and provide professional management of the Food and Beverage Operation.
• To ensure that quality products and proper par levels are maintained.
• Ensure a professional menu development program is instituted according to timelines established.
• Plans menus considering customer base, popularity of various dishes, holidays, costs, and a wide variety of factors.
• Ensures that the menus are designed to meet the needs of the members and guests and exceeds expectations whenever possible.
• Ensure proper staffing levels to meet the operation’s business demands and that all staff members are properly trained in their particular job duties in an efficient and productive manner.

Skills

Food & Beverage Management

Menu development process

Cost controls

Human resource management

Interpersonal skills

Leadership experience

Communication

Planning and scheduling techniques

Inventory control

Safety procedures

Education

Culinary Arts degree or equivalent

Job description

St Ives Country Club is seeking an Executive Chef to lead the kitchen operations, develop menus, and maintain high sanitation and quality standards across all outlets and banquets. You will manage purchasing, inventory, and staff performance while aligning with General Manager expectations and club goals.

The role requires strong leadership, extensive culinary experience, and a proven track record in managing food and beverage operations in a high-end setting.