Golf Facilities

• 18 hole course, par 72, designed by Rick Jacobsen

Tennis Facilities

• 5 outdoor Hard courts

Swimming Facilities

• 2 Outdoor

Other Athletic Facilities

Full Fitness Center

Dining Facilities

• 1 Casual Dining Room that seats 48
• 1 Outdoor Dining that seats 44
• 3 Ballroom that seats 250
• 1 POOL that seats 200
• 1 Formal Dining Room that seats 114
• 1 Snack Bar that seats 0

Special Club Features

The Executive Chef is responsible for all food production including that used for restaurants, banquet functions and other outlets, developing and costing menus, creating recipes and specifications, food purchasing and inventory management, supervising and training staff, monitoring labor within departmental budget and maintaining the highest professional food quality and sanitation standards.

Duties and Responsibilities:

• Supervise all aspects of menu, training and food operations of the Club.
• Experience with purchasing and inventory systems.
• Develop innovative and creative menus according to season and needed price modifications.
• Must be able to train and mentor.
• Culinary Arts trained and experienced with high volume, fast paced, food service.
• Efficient with computer , online ordering, menu development and P&L processes.
• Self-motivated and great leadership skills. 
• Ability to work evenings, weekends, and holidays as needed.
• As part of the Senior Leadership team the hire must display an attitude of loyalty, dedication, confidentiality, and a willingness to cooperate with other team executives and staff.

Educational Requirements

Salary Range