Chef de Cuisine- Hope Valley Country Club

Established in 2000 and headquartered at our Club Support Center in Atlanta, Georgia, and with a satellite office in Naples, Florida, Bobby Jones Links is a club management and development company rich in resources and expertise serving private, resort, daily fee, and public courses.

At the core of everything we do is our commitment to serving people. We have spent more than two decades building a vibrant company culture that delivers the lifestyle, camaraderie, and experiences that our members and customers desire and the environment in which our employees will thrive.

Hope Valley Country Club, located in Durham, North Carolina, and managed by Bobby Jones Links, is hiring for a Chef de Cuisine. Founded in 1926, Hope Valley is an elite private club featuring a classic Donald Ross designed golf course, state-of-the-art tennis facility, resort-style pool complex, and a spacious, welcoming clubhouse offering its members first-class recreation, dining, and programming. Hope Valley is ideally situated in the heart of one of Southeast’s most vibrant, exciting areas.

This is an excellent opportunity for a self-motivated creative Chef. The Chef de Cuisine will use their skills to create food that pleases our wide demographic of  membership. Creativity will be built around getting to know our members’ palette and culinary preferences. This opportunity is challenging and rewarding and offers great benefits, longevity, and a built in clientele that can be grown. Bonuses will be based on front end revenue growth allowing creativity and member knowledge to be rewarded. The schedule for this position is lunch 6 days of the week and dinner 4 days of the week. 

Responsibilities of the Chef de Cuisine at Hope Valley Country Club include:

• Menu planning, production and delivery
• Assisting in forecasting business
• Food safety
• Maintain financial performance of operation related to food sales vs. spending and labor
• Financial oversight and assistance with monthly food inventories, cost transfers, menu costing, capital projects, managing operational purchases and participating in monthly business reviews.
• Accurately schedule and review staff to budgeted labor. Responsible for Payroll exceptions, approvals, and labor distribution reports
• Responsible for hiring, retaining and training line chefs
• Oversee organization and cleanliness of kitchen operations and BOH storage areas.
• Adhering and training all culinary staff to food safety guidelines.
• Creating and implementing quality and standard controls.

Required Skills

• Culinary degree preferred 
• Minimum 5 years in high volume restaurant operation
• Minimum 5 years of direct management experience
• Serve Safe Food Protection Manager certification
• Purchasing systems, MS office suite, Outlook, Time and Labor
• Fluency in English required. Fluency in Spanish preferred.
• Creative and business minded
• Professional demeanor
• Positive and ambitious attitude

Physical Demands & Work Environment Requirements

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. While performing the duties of this job, the employee is frequently required to:

• Walk, sit, stand for long periods of time, bend, use hands to finger, handle, or feel; and talk or hear, stoop, kneel, crouch, close vision, distance vision, peripheral vision depth perception and ability to adjust focus.
• Lift up to 25 lbs. regularly; up to 50 lbs. occasionally and to lift overhead and push/pull, move lighter objects.

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. 

• Indoor conditions that may be warm.
• Work near: grill and fryer.
• Noise level in the work environment is frequently loud.