Country Cub of Sapphire Valley is looking for an experienced Executive Sous Chef with the ability to work in a seasonal club. The Sous Chef is responsible for exhibiting culinary talents while leading the team and managing all food related functions. Assist to enhance members, guest and associate satisfaction. Supervise all kitchen areas to ensure consistent, high quality products are created and guide and develop members of the culinary brigade. Must ensure sanitation and food standards are achieved.
About the Club: Established in 1956, The Country Club of Sapphire Valley was created for family and friends to have a destination in the Southern Appalachian Mountains of Western North Carolina that welcomed them each season. With a temperature 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-owed with membership and invitation.
Employee Service Mission Statement “I will use my knowledge, judgment, energy and talents with the help of my fellow employees to provide our members and their guest(s) the very best experience while they choose to spend their time here with us.”
The Country Club of Sapphire Valley by Numbers:
– 355 members in all categories
– Approximately 14,000 rounds of golf annually
– $5.8M in gross receipts; $3.4M in operating dues
– 90 employees/contractors during peak season (May-October)
– F&B volume $1.2M
Primary responsibilities are to oversee all aspects of the food operation in a hands-on manner. Leading and training the team to a high standard of preparation and execution. Natural desire to interact with guests and communicate with employees in a professional manner is highly important. Menu development, ordering, inventory, standardizing recipes, costing and full range of cooking skills are necessary for the position.
Qualified candidates must have a minimum of two years’ experience as a Sous Chef in an upscale establishment. Only consistently employed candidates should apply. Full time position, including days, nights, weekends and holidays. The expected work calendar is from Mid-April through early November.
Job Type: Full-time
Salary: $45,000-60,000.00 /year depending on experience
Sous Chef: 2 years (Required)
Professional Cooking: 8 years (Preferred)
Paid time off
Professional Development Assistance
Biweekly or Twice monthly
Weekends and holidays required
Day and night shifts required
Please send resumes to: firstname.lastname@example.org
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