Executive Sous Chef, Linville Ridge Country Club – Linville Ridge, NC

About the Club: Linville Ridge, a private residential community in the Blue Ridge Mountains of western North Carolina, offers members endless golf and social activities With access to an 18-hole championship golf course, driving range, practice green, fitness center, tennis courts, croquet lawns, bocce courts, a heated swimming pool and casual and elegant dining facilities, members never want to leave the comfort and convenience of the community.

Linville Ridge offers an abundance of fun activities for members and their family to enjoy. Whether it is sinking a hole in one, facing your opponent on an excellent serve, or making a perfect shot through a wicket, we are sure that you will find many exciting things to do. The Club offers golf, tennis, pickleball, croquet, a fitness center, hiking trails and a beautiful outdoor swimming pool. Members enjoy all of these options and so much more with some of the most amazing scenery found on the East Coast.

MISSION STATEMENT
Yes, is the answer, what is the question?
“Linville Ridge is a mountain sanctuary, fostering genuine and enduring friendships,
where members and their families can play, relax and enjoy a casual lifestyle.
with exceptional service while taking in the cool mountain air and extraordinary views.”

Position Specific: Linville Ridge Country Club needs an Executive Sous Chef who is willing to be part of a team. He/she understands that although the Club is seasonal; the “off-season” is a unique opportunity to reflect on what can be improved such as training programs, menu development, staff recruiting and capital projects. This individual can do twelve months of work in a six-month season. He/she should be flexible and maintain a positive attitude. The ESC is creative, innovative, passionate about his/her profession and will dedicate themselves to the operation.

The Executive Sous Chef is responsible for all food service and production in all kitchen areas. Maintains highest professional food quality and sanitation standards. At times, the Executive Sous Chef is available to work various stations during busy meal hours when needed. He/she is trained to expedite and manage all employees within the kitchen by leadership action. Tastes food by making rounds before service. Serves as a daily liaison between the Executive Chef and the overall culinary and stewarding staff throughout all assigned departments.

Candidate Qualifications:

• The Executive Sous Chef helps to develop recipes and techniques for food preparation and presentation which help to assure consistency and high quality; exercises portion control over all items served and assists in setting menu prices.
• An approachable leader – building an effective and efficient culinary team that bonds together.
• Excellent culinary skills and team leadership qualities to meet members’ expectations with the ability to organize and develop systems to ensure smooth food service operation.
• Ensures that high standards of sanitation, cleanliness, and safety are always maintained throughout all kitchen areas. This includes daily site visits to all outlets.
• Hands-on and directly supervises the cooking of items that require skillful preparation.
• Responsible for keeping the Executive Chef informed of all staff members or member-related issues so that the issues may be dealt with immediately.
• He/she has management and administrative skills with the ability to communicate with staff, other department heads, and the membership.
• The successful candidate must demonstrate values, conduct, and integrity consistent with the caring philosophy in place. Sets the example for professionalism when working and communicating with the service and catering staff.
• Works with Executive Chef to prepare Initial budgets which are submitted to the F&B Director, and General Manager to evaluate before submission to Finance Committee and Board of Directors for their approval.
• Active in the dining room building relationships and acting upon feedback. Assists the Chef when hosting “Chef Dinners” and collaborates on several wine dinners each season. Maintains a visible presence in dining room and at events when possible.
• Participate in meetings by listening, observing, and acting upon feedback. Provides information he/she feels is relevant.
• Must be a good fit for the culture of the Club as he or she must demonstrate values, conduct, and integrity consistent with the club’s mission and values.
• Ensures shift opening & closing procedures are followed, that requisitions are complete, accounted for and processed.

Note From The General Manager

Linville Ridge is a Developer-owned club. The owners of the club are extremely proud of the Club and its facilities. The Developer is not a micro-manager but does regularly share feedback from their personal experiences. Club members at the Club a very welcoming and utilize the Club consistently. We hear regularly from our seasonal staff that the members at Linville Ridge treat them better than at their home clubs. The Club provides the resources to make it a world-class experience, therefore creating a “no excuse” scenario. The best advice I can give our new ESC, ‘Understand that the club dining program is well received by the owners and members, but do not rest upon that. The program can always be improved and a fresh eye for progression is desired.’

Initial Focus:

1. Cost Controls – The Executive Sous Chef will monitor dry storage areas, freezers and walk-ins to reduce spoilage and waste. Ensure cooks keep their areas clean and organized. The ESC will keep an eye on portion sizes to ensure they are kept uniform and controlled. Be smart when scheduling staff creatively to keep labor hours in control.
2. Departmental Relations – The Executive Sous Chef will introduce innovative ideas, and event presentations to create a continuity of innovation and a fresh culinary experience. Interact and work directly with Catering &Events Manager and Director of Golf to help plan and execute events and tournaments.
3. Associate Relations – The Executive Sous Chef will assist with recruitment and make sure the Club has the best team in place. Inspire the team and assist with orientations and training helping to build a strong culinary culture driven to excellence.
4. Advanced Planning – Assist the Executive Chef by staying a tuned to upcoming events and projects. Work ahead with menu planning and monitoring up coming projects and changes.

 Additional Information:

• Annual food sales $1.4 MM; Total F&B Sales $2.2 MM.
• The Club currently has a 45% food cost with the food cost budget at 45% and a sales mix of 85%, A La Carte and 15% Banquet.
• There are (35) culinary employees and (6) stewards supported by a $1.3 MM labor budget.
• There are (4) Sous Chefs i.e., (2), Banquet (1), Pastry(1), and Executive Sous, a Pastry and Banquet Chef.The Executive Chef does the purchasing.
• There are (3) Kitchens i.e., Sand wedge Kitchen (serves Sand wedge, Elevation Bar & Turn), Belvedere Kitchen, View 180 Management rates the condition 4 out of 5.Capital replacement plan in place.
• There are three (3) Clubhouses (45,000 sq. ft. for 330members whose average age is 65.
• The Club operates for six (6) months annually and closes November through April.
• The Executive Chef reports to the Executive Chef and works closely with the F&B Director, Director of Golf,Catering & Events Manager, and Fitness & Spa Director.

Dining: (various a La Carte Outlets & Events)

• The Turn – The Turn is a casual deli counter providing light breakfast, lunch fare, short-order selections, plus espresso drinks and smoothies. Casual attire.
• Elevation Pub – The Elevation Pub is the hub of social activity at Linville Ridge and provides a comfortable atmosphere for dining, cocktails and entertainment. Casual attire.
• The Sandwedge – The Sand wedge is casual dining, a full-service restaurant, surrounded by lush greens and mountain vistas that provides a comfortable gathering spot before or after golf. Serving lunch & dinner daily in season. Casual attire.
• Belvedere – The Belvedere is a favorite spot for casual, upscale, bistro-style dining in an indoor/outdoor pavilion. Casual elegant attire.
• View 180 – The gourmet menu changes weekly and reflects the changing of the seasons as well as the availability of locally grown fresh ingredients. Jacket optional.
  
• Private Member & Club Events
  The Club has one (1) private rooms seating from 10 to 200. The largest sit-down event the Club can accommodate is 240 members/guests.
  

The Club offers a competitive base salary, bonus at the Developers discretion and benefits package including a 401k plan, health, life & dental insurance, ACF Dues and Conference and Dining Allowance. Relocation is available. Interested individuals should send resumes, a well-conceived cover letter, and supporting information (a digital Portfolio is encouraged).