Executive Sous Chef, Wicker Point Golf Club on Lake Martin, Alexander City, AL by DZA

Another culinary career making opportunity as Executive Sous Chef with Wicker Point Golf Club, exclusively conducted by DZA.

PROJECTED OPENING Fall 2023

One of the most exciting golf courses in the nation — Wicker Point Golf Club — is coming to Lake Martin. Members will experience the only Bill Coore and Ben Crenshaw-designed golf course in all of Alabama!

Set adjacent to Wicker Point peninsula along the stunning shores of Lake Martin, Wicker Point Golf Club is a private course that will be defined by serene pine plantations, meandering creeks and spectacular lakefront holes comprising half of the course. The unmatched 18-hole course celebrates the land’s unique beauty, topography and serenity. Wicker Point Golf Club is designed to be the centerpiece of Lake Martin’s newest luxury residential development, The Heritage.

Wicker Point Clubhouse Under Construction

The Heritage will include roughly 240 waterfront homesites and 130 wooded interior lots, with the first release having sold exceptionally well. A key amenity for Heritage homeowners is the Lake Club, a resident-owned facility that will include a fitness center, saline pool, eight tennis courts, and eight pickleball courts as well as a beautiful event lawn, covered pavilions, firepits, waterfront beach area, and community dock complex.

Russell Lands Company – Already has a significant hospitality footprint in the immediate vicinity. They own and operate a boutique grocery store/café/coffee shop, a fine dining restaurant, a casual lakeside restaurant, and Willow Point Golf and Country Club (family-oriented).  In January, they will open a quick-service diner style restaurant. They also have lodging facilities.   Position Specific: The Wicker Point Golf Club’s Executive Chef will lead, appropriately manage and motivate the kitchen staff. The Chef will attract and retain staff, maintain a cooperative relationship with team members, optimize staff productivity, and be a hands-on working chef. The Executive Chef will train staff to use new recipes, cooking techniques and equipment, and oversee cooks performing food preparation. He/she will oversee the delivery of food supplies, prepare special dishes, and supervise overall kitchen operations during all meal periods.

To ensure success the Executive Chef will ensure his/her team delivers high-quality, cost-effective dishes promptly. Top candidates are creative, service-oriented, and level-headed.

Position Specific:

Wicker Point Golf Club’s Executive Sous Chef will lead meetings with kitchen staff and be able to explain plating preparations, recipes, and expectations to other team members. This individual is trustworthy, loyal, diligent, approachable and respectful. All traits are necessary in order to lead a team and to promote an atmosphere that employees want to come to work to provide exceptional quality and consistent presentation.

The Executive Sous Chef will have knowledge of various cooking methods, ingredients, and procedures. Management skills and familiarity with industry’s ‘best practices.’ Handles high-pressure situations well and can deal with uncertainty and can overcome it.

The best advice the Executive Chef would give to a new Sous Chef is to have an open mind and be flexible. This is a new project and things are changing daily to fill certain needs or realizations. Members, Russell Lands Executives, and many more will have requests and need to be filled very quickly but just prioritize what can be accomplished and make informed decisions to fulfill all requests. Also the individual should remember if you are in over your head ask for help, the support structure in the company is vast and runs deep utilize it.

Initial Priorities:

1. Recruitment and Retention of Staff – Assist in the hiring process and build a strong culinary culture. The successful candidate will be a motivator committed to professionalism and leading by example.
2. Small Ware and Kitchen Equipment Procurement – Work with team to set up Kitchens and Equipment. Seeks out and evaluates kitchen equipment to insure it is functional and works well in allocated space.
3. Learn about the Club – Meet with members and staff to get an idea of the Club’s culture and policies. Embrace dining preferences and continue to develop the culinary program with evolving programing delivering a quality product on a consistent basis.
4. Consistency and Quality of Products – The new Executive Sous Chef is expected to evaluate current operations and provide recommendations for enhanced systems, inventory, and product control in all areas in setting up the new kitchen.
5. Menus and Recipes – New Menus need to be developed and documented, including documenting the Club’s recipes.

Candidate Qualifications:

• The Executive Sous Chef will assist the EC with major issues such as creating all necessary menus, events, equipment from nothing. It is a ground up process that will allow the appointment to really dig deep and contribute some exceptional ideas, dishes, etc.
• The Executive Sous Chef should concentrate on healthy and light portions as they are very popular with current members at Willow Point. Also, traditional scratch preparations with quality local ingredients. The four seasons, region, and quality will drive the menu based on preferences and convenience at the golf course.
• Develop new recipes, plan menus and select appropriate plate presentations. Keep up to date on the latest trends and products however, recognizes the need for traditional Club cuisine and member favorites on the menu.
• Supervise kitchen staff’s activities. Be a skilled communicator, a professional with a personable demeanor and an approachable manner.
• The selected individual has well rounded experience to allow the person to have many different experiences that they will bring to the table and share with the chef, kitchen staff, members, and the entirety of Russell Lands.
• Ensure that high standards of sanitation, cleanliness, and safety are maintained throughout all kitchen areas at all times.
• The Executive Sous Chef walks the dining rooms, attends and works member events and participates in occasional cooking classes. Additional Information:
• There is one (1) 25,000 sq. ft. Clubhouse with two (2) Kitchens. The Club will open with 200 members with an average age of 55 and is expected to grow quickly. They are planning to carefully manage that growth, but the demand for memberships and property sales has been beyond expectations thus far.
• The Club projects a sales mix of 70% A La Carte and 30% banquet.
• At first there will be (AM) and (PM) shift leads and Pastry Chef as the business grows the staff will grow as well with the potential to hire a Banquet Sous Chef as the banquet and catering side of the club business grows. The Executive Sous Chef will supervise/oversee 13 staff.
• The Club supports one large kitchen that has a double side one services a la carte service and one services banquet service. (The entire kitchen is currently being built all equipment will be new and the kitchen will be outfitted with new items. As a part of this process the Executive Sous Chef will be expected to help with a plan on what else needs to be purchased i.e. small wares, storage items, etc.)

The Executive Sous Chef reports to the Executive Chef and works closely with the Assistant Club Manager, Clubhouse Manager, Dining Room Manager, Bar Manager and Banquet Manager.

Wicker Point Aerial View with Clubhouse

A compensation package that will include a competitive base salary and discretionary bonus. Benefits include medical insurance, dental insurance, 401K, vacation, dining allowance and ACF Conference. Relocation allowance is negotiable. Interested individuals should send resumes, a well-conceived cover letter, and supporting information (a digital Portfolio is encouraged)   Click Here to upload your information:

Work with Denise Zanchelli and Team DZA, a team of proven culinary professionals to help advance your career.