Club Details
Spotswood Country Club
1980 Country Club Rd.
Harrisonburg, VA 22802
| Age of Club |
Number of Members |
Average Age of Members |
Club Ownership |
|
92 |
500 |
-- |
Member-Owned |
| Gross Dollar Volume |
Annual Dues Volume |
Annual Food Sales |
Annual Beverage Sales |
|
-- |
-- |
-- |
-- |
Golf Facilities
- 18 hole course, designed by Fred Finley & Edmund Ault
Other Athletic Facilities
Dining Facilities
- Casual Dining Room that seats 140
Special Club Features
Spotswood Country Club has a long reputation for an exceptionally conditioned golf course and its dynamic dining club. Nestled in the beautiful Shenandoah Valley, the 18-hole layout originally designed by Fred Finley & Edmund Ault, offers distinct challenges amidst first class conditions and incredible views. Members and their guests enjoy a wide variety of golf activities including: tournaments and special events, private group instructions, men’s and ladies’ teams and leagues, fun-filled junior programs and much more. Members can also dine in the member dining room and enjoy dinner & cocktails in the bar/lounge area. A patio section, adjacent to the member dining room, is a popular place during warm months as live entertainment from local musicians play on Friday Nights. Members enjoy dining specials including Lobster Night, Dinner for Two, Family Style meals and more. Overlooking the winding road to the clubhouse entrance, sipping a glass of wine on the patio with friends, or having a family dinner to end their day.
Club is open
6
days per week,
12
months per year.
Job Details
Date Posted
11/8/2018
Job Title
Manager
Brief Job Description
The Working Chef is responsible for the creation and adherence to operating budgets which includes sales, food, labor and overhead expenses. He or she will be charged with training and other personnel related matters needed to execute the culinary operation successfully on a twelve-month basis.
Responsible for all food and pastry production, including that sold in restaurants, banquet functions and other outlets. Develop menus, food purchase specifications and recipes. Supervises production and pastry staff. Develop and monitor food and labor budgets for the department. Maintain highest professional food quality and sanitation standards.
Candidate Qualifications
Job Knowledge, Core Competencies and Expectations
■ Exceptional cooking skills.
■ Plans and monitors all food-production-related costs.
■ Plans menus with Food and Beverage Director.
■ Develops food purchase specifications and standard recipes.
■ Maintains food quality and sanitation standards.
■ Ability to pair/match wine and food and develops a wine list with the Food and Beverage Director.
■ Knowledge of and ability to perform required role during emergency situations.
Job Tasks/Duties
■ Hires, trains, supervises, schedules and evaluates the work of management staff in the food and pastry production departments.
■ Plans menus with Food and Beverage Director for all food outlets in the club and for special occasions and events.
■ Schedules and coordinates the work of chefs, cooks and other kitchen employees to assure that food preparation is economical and technically correct and within budgeted labor cost goals.
■ Approves the requisition of products and other necessary food supplies.
■ Ensures that high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all times.
■ Establishes controls to minimize food and supply waste and theft.
■ Safeguards all food-preparation employees by implementing training to increase their knowledge about safety, sanitation and accident-prevention principles.
■ Develops standard recipes and techniques for food preparation and presentation that help to assure consistently high quality and to minimize food costs; exercises portion control for all items served and assists in establishing menu selling prices.
■ Prepares necessary data for applicable parts of the budget; projects annual food, labor and other costs and monitors actual financial results; takes corrective action as necessary to help assure that financial goals are met.
■ Attends food and beverage staff and management meetings.
■ Consults with the banquet function committee about food production aspects of special events being planned.
■ Cooks or directly supervises the cooking of items that require skillful preparation.
■ Evaluates food products to assure that quality standards are consistently attained.
■ Interacts with applicable food and beverage managers to assure that food production consistently exceeds the expectations of members and guests.
■ Plans and manages the employee meal program.
■ Develops policies and procedures to enhance and measure quality; continually updates written policies and procedures to reflect state-of-the-art techniques, equipment and terminology.
■ Recruits and makes selection decisions; evaluates job performance of kitchen staff; coaches, rewards and disciplines staff in a fair and legal manner.
■ Recommends compensation rates and increases for kitchen staff.
■ Establishes and maintains a regular cleaning and maintenance schedule for all kitchen areas and equipment.
■ Provides training and professional development opportunities for all kitchen staff.
■ Ensures that representatives from the kitchen attend service line-ups and meetings.
■ Motivates and develops staff, including cross-training and promotion of personnel.
■ Periodically visits dining area to welcome members.
■ Hosts taste panels to assess feasibility of proposed menu items.
■ Reviews and approves product purchase specifications.
■ Establishes buffet presentations.
Educational Requirements
Education and/or Experience
■ Culinary Arts and/other Hospitality Management degree and two years food production and management experience in club setting.
■ Great opportunity for an experienced Sous Chef to step into the next level of management.
■ 10 years relevant experience; or any equivalent combination of experience and training that provides the required knowledge, skills and abilities.
■ Must have a professional presence and demonstrate leadership and the ability to resolve issues.
■ Must be detailed oriented with cleanliness, delegation, record keeping, etc.
■ Friendly, outgoing, hardworking, eager to learn, positive attitude.
■ Able to work days, night, weekends and holidays
Date Position Available
12-01-2018
Salary Range
$55,000.00
to
$64,999.00
Other Benefits
The Club is looking for a star who is interested in working in a club that will support and is excited about the culinary experience. Someone who wants to grow in a dynamic & challenging environment with a “best of the best” group of industry professionals. Ideally the Working Chef will be comfortable working in a professional setting and adds to the professionalism. The successful candidate must demonstrate values, conduct, and integrity consistent with the caring philosophy in place.
The club offers a competitive compensation plan including a performance bonus and education allowance.
Please send resumes to:
Senthil Elangovan
General Manager/COO
1980 Country Club Rd.
Harrisonburg, VA 22802
PHONE: 540-433-2659
selangovan@spotswoodcc.com
