Executive Chef opportunity with Old Waverly Club – West Point, MS

DZA Associates; West Point (MS); Vor Ort; USD 60.000 - 80.000; Vollzeit

Benefits dieser Stelle

401k plan

Health, life & dental insurance

Relocation assistance

Zusammenfassung

DZA Associates is seeking an experienced Executive Chef for the Old Waverly Club in West Point, Mississippi. The successful candidate will lead culinary operations, focusing on exceptional member dining experiences while maintaining the highest standards of quality and operational excellence.

This role offers an opportunity to mentor a strong culinary team, develop creative menus, and achieve operational excellence while driving member satisfaction.

Qualifikationen

• Team-oriented chef who is open to feedback and holds the team accountable.
• Enthusiastic about culinary arts and produces quality meals consistently.
• Management skills to communicate effectively with the staff and membership.

Aufgaben

• Lead and support the culinary team to build a strong atmosphere.
• Develop new menu ideas balancing old favorites with modern cuisine.
• Maintain visibility and interact with the membership during dining service.

Kenntnisse

Team-oriented leadership

Problem-solving

Knowledge of food and wine pairings

Mentoring and coaching

Jobbeschreibung

Chef Position Specific

Old Waverly Club is seeking an experienced, creative, and service-driven Executive Chef to lead the Club’s culinary operations. The Executive Chef is responsible for delivering exceptional dining experiences for members and guests while maintaining the highest standards of quality, presentation, sanitation, and operational excellence. This individual should be mature and poised in dealing with people and has a reputation for bringing the team together versus creating a ‘we verse they’ mindset amongst supervisors. The Executive Chef will understand member dining preferences and create menu variety and consistency. He/she is expected to develop the culinary program that will meet and/or exceed members’ expectations. In summary, the Executive Chef understands the private club sector and is driven by pride, member satisfaction and teamwork.

This is an exciting opportunity for a culinary professional who thrives in a collaborative private club environment and is passionate about elevating the member dining experience while developing and mentoring a strong culinary team.

Candidate Qualifications

• The Executive Chef is a team-oriented chef who will work with the team to build upon their skills, be open to feedback, and hold them accountable. A Chef who sets high expectations for the team and drives them to get there.
• Be a leader in the kitchen who will inspire the team to always look for improvement.
• Be responsible for providing overall leadership and management for all food production and presentation. He/she demonstrates good judgment, problem-solving, and decision-making skills.
• The Executive Chef is enthusiastic about all things culinary and can produce a quality product and get it out of the kitchen with a sense of urgency on a consistent basis. Working knowledge of food and wine pairings is a plus.
• Develop standard recipes and techniques for food preparation and presentation that help ensure consistent high quality. Work to minimize food costs; exercises portion control for all items served and assists in establishing menu selling prices.
• Provides mentoring leadership and foster a culture of continuing education and development of future, up-and-coming culinarians. He/she will develop an annual training plan for the culinary and steward departments to include safety, food handling, food storage, and cleanliness as required by the health department.
• Evaluates job performance of culinary staff; coaches and counsels to ensure staff are on track. Rewards and disciplines staff in a fair and appropriate manner.
• The Executive Chef has management and administrative skills with the ability to communicate with staff, other department heads, and membership.
• Participates in the Budget Process and work alongside the Food & Beverage Manager, B&C Coordinator, General Manager, and CFO to develop the budget.
• Maintains visibility to the membership by walking through the dining rooms during meal service. In addition, he/she is expected to provide articles for the monthly newsletter, and commentaries at Wine dinners and other club events. The Executive Chef is available for consultation on menus for private and/or Club events.

Initial Focus

• Team Building & Leadership – Lead and support the team with respect. Build and develop a strong culinary team that is quality driven and works with a sense of urgency. The new Executive Chef will serve as a teacher and mentor and help in staff development. Inspire the team and help build a strong culinary culture driven to excellence.
• Set New Standards of Excellence – Evaluate and set appropriate and enhanced standards of operation, execution, and delivery within the culinary operation. Work closely with the General Manager to ensure a cohesive experience. The goal is for the Club to become the members, Number #1 Dining Destination.
• Create New Menus – The new Executive Chef needs to be creative in their menu writing in all areas and balance the menus between old Club favorites and the latest in cuisines that can compete with the finest restaurants. He/she should use local sustainable products when possible and adhere to purchasing the highest quality products.
• Audit the Operation – The new Executive Chef is expected to evaluate current operations, products, and purchasing and determine if the Club buys the right products. Provide recommendations for enhanced systems, controls, products and in all areas.

Dining

• Magnolia Room – Formal with 100 seats, serving dinner only Tuesday through Saturday.
• Murphys/Locker Room – Casual with 70 seats, serving lunch and dinner Tuesday through Sunday.
• Camerons – Casual with 30 seats, serving dinner only Tuesday through Saturday.
• Garden Room – Casual with 50 seats, serving dinner only Tuesday through Saturday.
• MO Grill (under construction) – Casual with 24 seats, serving Breakfast & Lunch Tuesday through Sunday.
• Terrace – Casual with 40 seats, serving lunch and dinner Tuesday through Sunday.
• Private Parties – The Club has two private rooms seating up to 50. The largest sit-down event the Club can hold is 150 members and/or guests.

Benefits

The Club offers a competitive base salary and benefits package including a 401k plan, health, life & dental insurance, ACF Dues and Conference and dining allowance. Relocation is available.