Chartered in 1898, Edgewood Country Club is the oldest private country club in West Virginia, welcoming families, couples, and individuals for generations. Edgewood Country Club has two locations: the Main Clubhouse, located in the Edgewood Historic District of Charleston, WV, and the Derrick's Creek Clubhouse, located in nearby Sissonville, WV, home to the Club's George Cobb-designed 18-hole golf course, pro shop, and 19th Hole restaurant. The Main Clubhouse is the center of activity, anchored by four Har-Tru clay tennis courts, squash doubles and singles courts, state-of-the-art aquatic and fitness facilities, modern ballroom, and event spaces.

 As our new Executive Chef, your position is extremely important for our Club members and in facilitating the critical success factors for the entire culinary operation. The Executive Chef will be the Creative Director of all our food programs. They will supervise and assist in the execution of all food production for Edgewood Country Club food outlets, banquet events, members' events, and all other events at Edgewood Country Club.

DUTIES AND RESPONSIBILITIES

 LEADERSHIP

• Assume complete command and control of the food and beverage operation at Edgewood Country Club (ECC).
• Work closely with the front-of-house food and beverage managers to ensure a cohesive experience that consistently exceeds the expectations of Members and guests.
• Assist in planning and ensuring special ECC events are well-conceived and executed.
• Attend and participate in the weekly department head and other periodic employee meetings, including the Board's monthly Food & Beverage Committee meeting.
• Conduct daily walk-throughs to ensure the facility is safe and presentable and that courtesy and efficiency are exercised throughout.
• A dynamic, creative, empathetic, and caring individual who communicates well with staff and Members.
• Operate within the guidelines, policies, standards, and constraints established by Edgewood Country Club.
• Plan and update menus for all food and beverage outlets, special occasions, and banquet events.
• Create regularly changing, seasonally appropriate menus along with regular features and specials.
• Establish written standardized food recipes and beverages to ensure consistent quality and portion control.
• When supervising, capable of checking sizes of portions, methods of preparation, cooking, and garnishing of foods, provides instruction and guidance when necessary, and sees that the food is prepared as ordered.
• Establish and maintain food and beverage standards, which reflect service standards, food quality production, portion, and cost control while conforming to State Health Department Codes.
• Receives and checks food and supplies in the kitchen and storerooms, inspects the condition of contents, checks against invoices and orders, and the freshness of the product while maintaining a professional relationship with vendors.
• Participate in hiring, training, directing, and supervising kitchen employees and service standards.
• Maintain cleanliness and organization per food and beverage operation standards in all kitchen areas.
• The Executive Chef reports to the General Manager.

OPERATIONS

• Plan and update menus for all food and beverage outlets, special occasions, and banquet events.
• Create regularly changing, seasonally appropriate menus along with regular features and specials.
• Establish written standardized food recipes and beverages to ensure consistent quality and portion control.
• When supervising, capable of checking sizes of portions, methods of preparation, cooking, and garnishing of foods, provides instruction and guidance when necessary, and sees that the food is prepared as ordered.
• Establish and maintain food and beverage standards, which reflect service standards, food quality production, portion, and cost control while conforming to State Health Department Codes.
• Receives and checks food and supplies in the kitchen and storerooms, inspects the condition of contents, checks against invoices and orders, and the freshness of the product while maintaining a professional relationship with vendors.
• Participate in hiring, training, directing, and supervising kitchen employees and service standards.
• Maintain cleanliness and organization per food and beverage operation standards in all kitchen areas. The Executive Chef reports to the General Manager

MEMBERSHIP

• Be highly visible and engaged with Membership throughout the F&B outlets at Edgewood Country Club.
• Welcome, encourage, and engage in regular feedback from Members.
• Be responsive to Members’ requests for menu selections, event planning, etc., and strive to find creative ways to accommodate reasonable requests with a “can do” approach.
• Consistently innovate, elevate events, and build on a core selection of Edgewood Country Club favorites and signature dishes.

FINANCIAL

• The Executive Chef will be responsible for the financial operation of the food and beverage department as per the annual operating budget.
• Prepare and submit weekly employee schedules and bi-weekly payroll summaries to the General Manager.
• Assists the General Manager and others in preparing and adhering to the annual Food & Beverage Department Operational Budget.
• Prepare necessary data for applicable parts of the budget, project annual food, labor, and other costs. Monitor actual financial results; take corrective action to help ensure that financial goals are met.
• Manage and monitor daily accurate activity and financial requirements, ordering of products, stock levels, and monthly inventory.

EDUCATION & EXPERIENCE

• A bachelor’s degree with an emphasis on Hospitality Management or Culinary is preferred.
• In lieu of the degree, substantial culinary or hospitality experience will be considered.
• Five years’ experience in a similar role with exposure to multi-outlet operations and banquet operations.
• Not required, but recommended candidate has achieved or is working towards Certified Executive Chef (CEC) certification through the American Culinary Federation (ACF) or Pro Chef II certification through the Culinary Institute of America.
• Food Safety Certified.

 SALARY

• $70,000/year to $75,000/year base salary
• Full health care benefits package available
• Paid time off available in first year