Executive Chef, Rio Piedra Plantation – Camilla, GA
A Quail Hunting Lodge Steeped in Tradition: Rio Piedra Plantation is located about twenty-five miles south of Albany, Georgia in what is known as the South Georgia Plantation Belt. The Plantation Belt is an area of about 400,000 acres that stretches from Albany to Tallahassee and contains a number of private Georgia hunting plantations that work together to create an environment where bobwhite quail not only survive … but thrive.
Once an old turpentine plantation, the house and surrounding property that is now Rio Piedra Plantation was bought in 2000 by a couple from Atlanta, Bill and Annie Atchison. Bill, who grew up hunting rabbit and then quail later in life, fell in love with the area on a trip to South Georgia with clients. And although he had no prior experience owning and operating Georgia hunting plantations, he and Annie found themselves up for the challenge in their “retirement.”
While they’re proud of their amazing accomplishment, they will never stop thinking about their guests and what they want: a 5-star experience that stays true to the rich tradition of quail hunting in Georgia.
Position Specific: The Rio Piedra Plantation is looking for a talented Executive Chef who can exceed the expectations of anyone that considers themself a ‘foodie’, but in a way that is approachable and doesn’t alienate the “meat and potatoes” person. A Chef (who can fill the position of its esteemed long tenured Chef) will create a memorable dining experience for its guests. While one guest may appreciate the details (and possibly fanfare) more than another, the expectation of both have evolved and increased significantly over the years. It has become clear that after 23 years of a fixed menu, and based on a variety of factors, RPP needs to evolve.
The new Executive Chef is an advocate of RPP culture and guiding principles and believes this will lead to enhanced (hopefully unrivaled) service/product quality in its segment of the industry.
Initial Focus:
- Work towards a Smooth Transition – Become familiar with key stakeholders/department leaders, our customers and facility.
- Introduce Incremental Improvement in Quality and Service – Use this as an opportunity to evaluate and learn. Many of the guests come year after year and the new Chef needs to strike a balance between “new and improved” and familiarity and consistency. Instead of revamping the entire menu, the owners prefer to introduce some signature handcrafted dishes and hors d’oeuvres versus changing the entire menu all at once.
- Conceptualize Medium and Long-term Needs Required to Achieve Vision – The owners anticipate some overlap with the current Chef. Ideally, the new Chef should use this time to begin working towards the new year opening, fall of 2025.
Note to Candidates: “This position is very special and personal. The Executive Chef is considered part of the family and like any family, the Chef is expected to play an active role as needed. In this regard we felt it was important to meet the owners as they are committed and looking for a long-tenured multi-talented Chef who is willing to pitch in.”
Meet Sam & Beth Atchison:
Meet Sam & Beth Atchison: Sam was born in Texas but mostly raised in Atlanta. Beth was born and raised in Raleigh, NC. Post college, both lived and worked in Atlanta and had successful sales and marketing careers. In 2018 they made the transition from the corporate world to hospitality with Rio Piedra and moved their family from Atlanta to Camilla, GA. Their two boys, Brody (10) and Mitchell (8) both enjoy quail hunting and attend school in Albany, GA. Sam’s parents, Annie & Bill Atchison, began the business as a retirement project in 2000. They were successful in delivering an overall experience that surpassed what the majority of other hunting lodges were offering at that time. Guests come to hunt bobwhite quail, but we believe they come back again and again not only because of great hunting but also because of the great dining, lodging and hospitality. Sam and Beth have used their combined experience from their former careers to enhance the offering in subtle ways and have ultimately doubled revenue since they took over the business in 2020. A main driver for this growth stems from the development and implementation of their mission, vision and guiding principles. The guiding principles are as much a statement of the company culture we aim to have as they are a list of our own personal values. At Rio Piedra Beth is responsible for the reservation process, the Pro Shop, housekeeping and the Front Desk experience. Sam is responsible for all other functions. Both are very hands-on hosts and enjoy visiting with and getting to know the guests.
Special Qualifications:
- The new Chef has the ability to demonstrate good judgment, problem solving, and decision-making skills. Invest the time to retain good employees from season-to-season.
- Works with and impeccable commitment to cleanliness and food safety.
- The Executive Chef serves as a role model and sets the standard for providing high-quality services and products on a consistent basis. Is a coach and teacher to his/her staff.
- The Executive Chef is expected to maintain good guest relations and is visible in dining areas when time allows.
Additional Information:
- Summary: The Plantation is open to the public and is not membership based. For the 2023-2024 season they hosted approximately 2,250 guests and served 13,500 seated meals. (Assumes an average stay of 2 nights with 3 meals served per day, not including staff meals) The average guest age is mid-50’s. Meals are provided for all staff that are on-shift at the time of breakfast, lunch and dinner service – which is roughly an additional 40 meals per day.
- Total annual revenue is $6.5M which includes lodging, food & beverage and hunting. (RPP offers one all-inclusive rate) Daily rates start at $1,600 per person.
- There are 8 cooks/pantry/helpers and 1 steward. The Chef is supported by a purchasing manager who is also the Pastry Chef.
- The Club supports one (1) Kitchen which is approximately 10 years old that well laid out and equipped for current set menu offering. Management rates the condition as a 4 out of 5.
- The Plantation is open for guests from mid-October through mid-March, a little over 5 months. They close April-early October.
- The Executive Chef reports to the Owners and works closely with the Dining Room Manager, Office Manager, Operations Manager and Head of Housekeeping.
- The current Chef is retiring and was employed by the Club for 29 years.
| Room Name | # Tables | Capacity (# Seats) | Days of Service (When room is open) |
|---|---|---|---|
| Hunt Room | 1 | 4-8 | Daily |
| River Room | 3 | 12 | Daily |
| Plantation Room | 1 | 8-12 | Daily |
| Flint Room | 3 | 12 | Daily |
| Covey Near | 3 | 12 | Daily |
| Covey Far | 1 | 8-14 | Daily |
| Outside – Patio | 8 | 30 | Weather permitting |
| Outside – River Deck | 10 | 40 | Weather permitting |
| Outside – Covered porch | 4 | 16 | Weather permitting |
Approximate Daily Covers
| Meal Period | Average Count | High Count – Max |
|---|---|---|
| Breakfast | 27 | 35 |
| Lunch | 35 | 50 |
| Dinner | 27 | 35 |
Overnight Guest Rooms: The Club has 22 rooms. Ten (10) are in the Main Lodge and six (6) two-bedroom guest cabins that surround the Main Lodge.
The Plantation offers a competitive base salary, performance bonus and benefits package including health insurance. Relocation allowance is available. Interested individuals should send resumes, a well-conceived cover letter, and supporting information (a digital Portfolio is encouraged).
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