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Club Details

The Alotian Club

101 Alotian Drive
Roland, AR 72135


Age of Club Number of Members Average Age of Members Club Ownership
15 -- -- Individual-Owned
Gross Dollar Volume Annual Dues Volume Annual Food Sales Annual Beverage Sales
-- -- -- --

Golf Facilities

  • 1 hole course, par 72, designed by Tom Fazio

Tennis Facilities

Tennis facilities unspecified

Swimming Facilities

Swimming facilities unspecified

Other Athletic Facilities

Dining Facilities

Dining facilities unspecified

Special Club Features

"The Alotian Club gives us a hint of what Augusta National would have looked like had Bobby Jones established his dream course on even hillier terrain than Augusta. The first tee shot drops 70 feet to a fairway below, with the approach playing back uphill. The tee on the 205-yard par-3 sixth sits 85 feet above the green. Alotian, founded by Warren Stephens, son of former Masters chairman Jackson Stephens, is the first (and still only) course in Arkansas ever to make America’s 100 Greatest. The Alotian name comes from the annual golf trips Stephens once took with his buddies. He called it the America’s Lights Out Tour, and participants called themselves The Alotians."

https://www.golfdigest.com/story/the-alotian-club

Club is open 7 days per week, 9 months per year.

Job Details

Date Posted

4/9/2020

Job Title

Chef de Cuisine

Brief Job Description

The primary purpose of the Chef de Cuisine is to run the culinary department on a daily basis. The Chef de Cuisine is responsible for creating, implementing, and preparing all menus as well as effectively managing, training, and mentoring the culinary team.

Daily Duties:

  • Responsible for upholding all of the highest food quality and sanitation standards.
  • Appropriate knife and culinary skills to complete all tasks assigned.
  • Responsible for all menu creation and corresponding orders and food prep in addition to all orders and food prep for the club employee meal.
  • Responsible for creating and operating within an annual operating budget for both service and an employee meal program.
  • Evaluate food products to assure standard of quality is met; actively works to minimize food waste.
  • Order all products necessary for all menus.
  • Prepare menu items according to specification or recipe while maintaining food safety and HACCP standards.
  • Assist and maintain employee meal program.
  • Engage in a la carte menu service utilizing portion control and presentation standards.
  • Ensure cleanliness and sanitation in all area in kitchen before, during and after service.
  • Ensure receiving, organization and storage of provisions into kitchen areas using a practice of the FIFO method.
  • Manage inventory controls including physical counting, orderliness and reconciliation.
  • Consult with Executive Chef to establish necessary prep for daily business.
  • Responsible for the tasks of the Executive Chef in his absence which may include: approving payroll, training and disciplining employees, making the weekly schedule and overseeing all food prep, ordering, restocking and cleanliness of the culinary department, and creating all event BEOs.

Other Duties and Responsibilities:

  • Demonstrate strong leadership skills and continuously seek to better the club, the culinary department, and all members of its team.
  • Utilize research and development to strive for an ever-improving department in areas of creating flavors, quality control and staff training.
  • Maintain a clean, safe and organized work environment.
  • Keep up-to-date on all Club policies and procedures.
  • Perform other duties as required by supervisor.

Work Environment

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Able to lift and carry a minimum of 50 lbs. with correct posture. Must be able to work continually standing and walking during a shift. Position requires flexibility in scheduling and ability to work nights/weekends/holidays as becomes necessary. Occasional off-site duties in catering may be requested.

Physical Demands

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. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.  While performing the duties of this job, the employee is most always required to walk and work with hands and arms, lift up to 50 pounds and/or drive a golf cart.The employee is most always required to talk and/or hear. The employee is constantly required to use their vision to perform an activity such as but not limited to: preparing food items, restocking product and cleaning and or resetting his or her work station.

Candidate Qualifications

  • A history of stability and logical progression in their career choices is a must.
  • The candidate will possess the highest of standards and attention to detail as well as a sincere passion for the culinary arts.
  • He/she will continually strive to improve on an already extraordinary resume and skill set, take great pride in their accomplishments and furthering their achievements.
  • Proven cost controls, good financial management, team building and leadership are imperative. 
  • Strong country club background will be given special consideration.
  • Has exceptionally strong food and beverage credentials, and most importantly, the ability to consistently define and achieve goals and objectives. This includes proven and verifiable leadership qualities with demonstrated ability to direct, coordinate and control all facets of an active food and beverage operation.
  • Has strong management skills with verifiable strengths in inspirational leadership, financial performance, and people skills.
  • Must possess verifiably strong written and oral communications skills with the ability to speak and present to groups of people.
  • Must have computer skills including but not limited to Microsoft Outlook, Word, and Excel. This position also requires technical skills to effectively manage multiple restaurants in multiple locations. Experience with POS software, specifically JONAS, is a plus.
  • Must understand and practice the member service philosophy at the Club and be fully engaged in and fulfilled by providing members with consistent, high quality food and innovative plate presentations.
  • Create an innovative, relevant, consistently interesting a la carte menu that provides members with competitively priced and desirable options that are reflective of the majority of member’s interests and tastes.
  • The Chef de Cuisine provides the same level of service regardless of the number of members dining on any given night. From 4 covers to 50 covers, the level of service, quality, and enthusiasm is consistently high.
  • The Chef de Cuisine is meticulous about food handling, cleaning, and organizing the kitchen and insists that all staff do the same.
  • The Chef de Cuisine continually looks for opportunities to improve heart of the house service and must be willing to listen to staff and members for input.
  • The Chef de Cuisine is very organized and possesses exemplary technical skills to successfully manage kitchen operations, culinary skills, and people efficiently and effectively.
  • The Chef de Cuisine understands that flavors and consistency are key drivers of the private club experience in all food offerings. He or she is just as passionate about producing the best chicken fingers and hot dogs as preparing the most complex dishes and exploring the latest culinary trends.
  • Must be able to communicate and understand the predominant language of our members and guests.
  • Must be a team player, and possess the ability to work well with multi-cultural team
  • Ability to lift 25-50 pounds
  • Ability to handle many tasks at once
  • Ability to reach, bend, stoop and lift to perform job functions
  • Ability to use both hands
  • Ability to work in a standing position for long periods of time

Educational Requirements

  • Culinary arts degree from an accredited school or equivalent experience.
  • Certified Executive Chef (CEC) designation is desirable. (documentation required)
  • Must be certified in food safety. (documentation required)
  • 5+ years previous experience in a high-volume resort, country club, hotel, etc.
  • Proven track record of ordering, menu development, cost control and leading/developing a team

Date Position Available

Immediate Opening

Other Benefits

  • Paid time off
  • 401(k)
  • Health, dental, vision, life, long-term disability insurance available
  • Education allowance

Please send resumes to:

Chris Shepard
Director of Operations
101 Alotian Drive
Roland, AR 72135
PHONE: 501-379-2568
chris.shepard@alotian.com

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