Unique Club/Facility Details

Golf Facilities

• 18 hole course, par 72, designed by Bill Bergin

Racquet Facilities

• 6 outdoor lighted Hard courts

Swimming Facilities

• 1 Outdoor

Other Athletic Facilities

Fitness Center

Dining Facilities

• 1 Men's Grill
• 2 Casual Dining Room
• 1 Formal Dining Room
• 2 Ballroom

The Executive Chef (EC) is a key leader within the food and beverage team who is responsible for the execution of cuisine to the club membership. This role demands seamless and consistent standards for culinary excellence. The Executive Chef reports to the General Manager and oversees an Executive Sous Chef and the entire culinary team.

STONES RIVER FOOD AND BEVERAGE PROGRAM:

Members receive the best in service and menu options in an inviting atmosphere. Offering both casual comfort and a formal ambiance, SRCC offers a variety of dining options including casual and fine dining. Each dish is meticulously prepared by our award-winning chef using the freshest ingredients and the highest quality products. 

Stones River Country Club members receive access to amenities that the entire family can enjoy. As a family-oriented club, we offer an 18-hole first-class golf course, a practice area with a large chipping area, putting green and bunker complex, and outdoor swimming pool, tennis courts and a fitness center with a variety of machines and equipment.

The dining area can accommodate up to 150 guests at this classic golf and country club. Their Full Ballroom features a permanent dance floor, integrated speaker system and a balcony overlooking their picturesque golf course. The Club can offer Ballroom A and Ballroom B, each offers access to the balcony. The River Room, which is perfect for a bridal shower or engagement party and accommodates 40+ guests.

CLUB EVENTS: Stones River is a very social club. The Executive Chef will work closely with the food and beverage team to create over 40-50 signature events throughout the year totaling over $350,000.00 in revenue each year. The club strives to have great and unique brunch buffets and be the trend setters for other clubs in the area.

BANQUETS: The Executive Chef will work closely with the Director of Catering to help build and increase the banquet department’s revenue while providing first-class events to the membership and outside membership. The Executive Chef will work with correct individuals to make sure all pricing is up to date in the Catering Guide and will provide updates to it as needed.

KEY PRIORITIES

LEADERSHIP

• Be a collaborative team player who is willing to work with and train the team each day doing whatever it takes to deliver the best Member experience.
• Empower the culinary team and delegate appropriately, so they can focus on growth; be confident that the operation can run well in EC’s absence.
• Be an active recruiter of team members and someone who inherently enjoys developing and building his/her team and leading them to significant, positive membership satisfaction outcomes.
• Have a passion and aptitude for teaching and training all food service personnel, working, as necessary, with the staff directly responsible for operations.
• Be a focused and consistent evaluator of personnel, ensuring that standards of conduct and delivery are met; this includes an oversight of high standards of appearance, hospitality, service, and cleanliness of the kitchen facilities.
• Maintain existing operating standards for personnel in areas of responsibility and consistently evaluate knowledge, understanding, and execution to these high standards.
• Work closely with the front-of-house food and beverage managers to ensure a cohesive experience that continually exceeds the expectations of Members and guests.
• Engage with, observe, learn, and listen to the Members and staff. Earn Member trust by instilling confidence through continued enhanced operations, interaction, visibility, and consistency.
• Remain current and continue education regarding diverse and new culinary trends and cuisines.
• Maintain physical presence during times of high business volume.
• Create a welcoming, approachable, and inclusive kitchen atmosphere for all club staff based on mutual respect.

OPERATIONS

• Maintain existing standard recipes and techniques for food preparation and presentation that help to ensure consistent high-quality food.
• Evaluate food products to ensure that quality standards are always attained.
• Maintain opening and closing cleaning checklists for each area/station within the kitchen and develop a weekly/monthly cleaning checklist.
• Safeguard all food-preparation employees by implementing training to increase their knowledge about safety, sanitation, and accident-prevention principles.
• Maintain safety training programs; manage OSHA-related aspects of kitchen safety and maintain MSDSs in an easily accessible location.

FINANCIAL

• Plan menus for all food outlets in the Club and special occasions and events.
• Schedule and coordinate the work of chefs, cooks, and other kitchen employees to ensure that food preparation is economical and technically correct, and within budgeted labor cost goals.
• Consistently monitoring payroll and labor resource allocations to ensure they are in line with financial forecasting and goals, the Club has a strong finance department that provides monthly and bimonthly updates to the EC.
• Prepare necessary data for applicable parts of the budget; project annual food, labor, and other costs and monitor actual financial results; take corrective action as necessary to help assure that financial goals are met.
• Review and approve product purchase specifications.
• Strong Inventory Management 

Educational Requirements

• A culinary arts degree from an accredited school is preferred.
• Certified Executive Chef (ACF) or Pro Chef (CIA) certification is preferred.
• Certification in food safety is mandatory.

EMPLOYMENT ELIGIBILITY VERIFICATION

In compliance with federal law, all persons hired will be required to verify identity and eligibility to work in the United States and to complete the required employment eligibility verification form upon hire.

Salary Range