Executive Chef opportunity with The Country Club of Sapphire Valley – Sapphire, NC

About the Club: The Country Club of Sapphire Valley was created for families and friends to have a destination in the Southern Appalachian Mountains that welcomed them each season. With a temperate climate, picturesque surroundings, and outstanding facilities, CCSV has since earned the reputation as the “Friendliest Club on the Plateau.” The Club is private and member-owned with membership by invitation only with a waiting list.

The Club’s nationally recognized 18-hole golf course is the only walkable golf course on the Plateau, surrounded by majestic views of Bald Rock and Chimney Top Mountains. The course designer, George W. Cobb, ASGCA, spent considerable time working at Augusta National in the 1950’s becoming acquainted with the CCSV’s Founder, Gene Howerdd, Sr. and Bobby Jones. Bobby Jones allowed Cobb to leave a legacy by designing the famous, 9-hole par-3 course at Augusta National.

Our membership primary home composition: 32% Florida, 26% Georgia, 15% North Carolina, 10% South Carolina, 17% Other.

Amenities

• Temperate climate during the summer months (June- August); average high 80°, low 62°
• Nationally recognized 18-hole golf course in the heart of Sapphire Valley- walkable, surrounded by mountain views
• Full-service Professional Golf Shop including Tournaments, clinics, and private lessons
• Full-service Fitness & Wellness Center, Massage Therapy Croquet Lawns, Har-Tru Tennis Courts, Pickleball Courts
• Exceptional dining and special event experiences

CCSV Core Values

FAMILY – We are bonded in a common purpose;
the genuine welfare of the Members and Employees of the Club.

INTEGRITY, TRANSPARENCY and CHARACTER – Trust, honesty, respect, perseverance,
creativity, and compassion are traits that define how we act and communicate.

EXCELLENCE – Commitment to the continuous elevation of our exceptional standards;
adapting and dedicated to hire and train the “Best of the Best.”

HOSPITALITY and SERVICE We embrace the passion and dedication
needed to serve our members and exceed their expectations.

STEWARDSHIP – We will not waver from our commitment to
responsibility employ our resources and preserve assets.

Position Specific: The Country Club of Sapphire is looking for an Executive Chef (EC) who will be the visionary behind the Club’s exceptional dining experience. As a hands-on leader, the EC will have the unique opportunity to design and implement creative, high-quality menus with full culinary autonomy. Working within the Club, the EC will play a key role in shaping the Club’s culinary identity, ensuring all food operations— spanning fine a la carte casual dining areas, banquets, special events, and on the Golf Course—reflect managements’ commitment to the highest standards of flavor, presentation, and service.

Initial Focus:

1. Meet the Team – Meet with F&B team and House Committee to get a understanding of expectations, member needs and the business cycle.
2. Employee Recruitment – Understand the International Culinary H2B program and process and effectively recruit staff.
3. Get to Know the Membership – Interact with members by being visible and engaging. Listen to members about their likes and dislikes while learning the culture of the Club.
4. Create New Menus – The new EC will review of previous menus, banquets, catering, etc. and develop new recipes, plan menus, and select appropriate plate presentations. Members seem to be trending towards more casual, sushi, seafood, and more diverse ethnic foods. Keto, Gluten-free, Vegan and food allergies should be considered.
5. Focus on The Turn – Study and develop new menus that are a level above normal golf course food that are appealing and can be produced on a consistent basis. Members want diversity in menus, frequent changes, and improved food quality.

FROM THE GENERAL MANAGER/COO – CCSV is known as the “friendliest on the plateau” and has a stellar reputation as a premier club in the Southeast. The Club has maintained a 98+ overall membership satisfaction rate over the past 3 years and leads the industry with their Net Promoter Score. Our F&B outlets are the most widely used amenities at our property. The entire CCSV team is very supportive in making sure each department is successful in providing quality member experiences. The season operates at a fast pace, and it is important to be flexible and keep the focus on working with the team in providing the best experience for our membership. Our House Committee serves as advisory in the success of the F&B operation. The GM/COO, Director of F&B, and Director of Hospitality are very experienced and knowledgeable in F&B operations. The GM/COO provides the necessary leadership skills and is not a micro-manager, allows department managers freedom while guiding the team and helps provide resources to be successful.

Candidate Qualifications:

• The position requires an engaged leader with a strong culinary vision who will drive dining offerings and ensure quality control and consistency of menu items.
• Proven exceptional communication, production management, and administrative skills.
• Is approachable, adaptable, respectful of others regardless of position/experience with the ability to solve problems.
• The new EC is hands-on ensuring consistency in every dish through effective planning, ingredient sourcing, and meticulous attention to detail. Maintain high standards of food quality, variety, and presentation.
• The EC is expected to maintain visibility and comfort with members. In dining room walks, chef’s tables for our annual charity tournament., cooking classes would be well received.
• The EC is expected to attend Committee meetings to give a report on culinary activities and listen to members’ feedback.
• The EC is responsible for creating a zero balanced budget for the season and works closely with the Director of F&B and the Director of Hospitality & Events during Nov/Dec. The 2025 budget will be completed in January.

Additional Information:

• Annual food sales $1MM; Total F&B Sales $1.6 MM. In the most recent FY, CCSV subsidized F&B ($892,000)
• The Club currently has a 40% food cost, food cost goal at 42% with a sales mix of 58% A La Carte and 42% Banquet.
• There are 15 culinary staff and 2 stewards with a $660,260 budget.
• There is an Executive Sous Chef with H2B Assistant, an Executive Pastry Chef and Banquet Chef. The EC does the Purchasing.
• The Club supports three (3) Kitchens, 1 full kitchen; The Turn has a small Prep Kitchen and an Outdoor Kitchen; pool has a Prep Kitchen and Outdoor Kitchen. Management rates the condition as a 5 out of 5. Capital Plan in place. Equipment is purchased on an as needed basis.
• The Club has one 45,000 sq. ft. clubhouse with 450 members whose average age is 69.
• The Club operates (6) months annually and closes November – April. Club is closed during the off-season. Off-season is used for planning.
• The EC reports to the General Manager/COO and works closely with the Director of Food & Beverage, Director of Hospitality & Events and Director of Member Relations.
• The previous Chef was with the club for 6 seasons.

Dining: (A la carte outlets)

• Bar 56 – Casual with 65 seats, serving Lunch & Dinner, Tuesday – Sunday.
• Bar 56 Patio – Casual with 80 seats, serving Lunch & Dinner, Tuesday – Sunday.
• Main Dining Room – Casual with 60 seats, serving Dinner only, Wednesday – Sunday.
• Mountain Veranda – Casual with 38 seats, serving Lunch & Dinner, Wednesday – Sunday.
• The Turn – ‘Grab & Go’ with 30 seats offering Breakfast and Lunch Monday – Sunday.
• Pool Pavilion – Casual with 60 seats, serving Lunch Tuesday – Sunday.
• Take & Bake Options – Tuesday; To Go Dinner Service offered

Private Parties – The Club has five (5) private rooms with seating from 10 to 255 guests. Using all facilities the largest sit-down event the Club can accommodate is 525 members/guests

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