Executive Chef0/10

Full Time
  • Post Date: April 1, 2019
  • Hourly Rate TBD
  • Background Check Required? Yes
  • Drug Test Required? Yes
  • Job Available to Applicants Ages 14 to 16? No
Job Description

St James Plantation is one of the top private residential golf communities in the Coastal Carolinas. The Clubs at St James offers Members 81 holes of golf, six distinct restaurants, 13 Har-Tru tennis courts, a marina, and multiple state-of-the-art fitness facilities featuring both indoor and outdoor aquatics, a private beach club. St James Plantation takes pride in member satisfaction

and making any golf outing or social event a truly memorable occasion.

Tommy Thompson’s is The Clubs only dining outlet that is open to the public. All other outlets are private, for Members and their guests only. Tommy Thompson’s offers a la carte dining, along with a full service bar, a daily soup and salad bar which includes two soups of the day and an array of salad toppings in the Market. Tommy Thompson’s is our most casual dining facility. The menu offers a more typical American fare. The outdoor seating and Tiki bar are part of what makes Tommy’s unique along with the beautiful and calming views of the marina.

The Reserve Club offers a la carte lunch and dinner service, along with full service bar. The Reserve Club is our most exclusive, Signature Member and their guests only, dining facility. The menu is upscale southern. With several options for private events and parties available in the Library, Wine, and Nicklaus Rooms in addition to the Bar & Grille and Sun Rooms, makes this one of our most unique venues on Plantation.

The Members Club offers a la carte lunch and limited dinner service, along with a full service bar. The Members Club is our pub style dining facility. The menu takes a more untraditional approach to traditional fare using farm fresh, locally sourced ingredients when possible. The Members Club features both indoor and outdoor seating as well as serving as the home base for our Craft Beer Club.

The Players Club offers a la carte lunch and dinner service, along with full service bar. The Players Club is our upscale Mediterranean-style dining facility also featuring a similar in style Sunday Brunch. Players Club also hosts the Member favorite bi-weekly Prime Rib and Pasta nights.

The Founders Club offers daily lunch and limited dinner service, along with a full service bar. The Founders Club is our more casual, Member only, dining facility. The menu is focused more on comfort and home style food. The Founders Club is also the place to go when you are looking for freshly made pizza, don’t have time to stay and enjoy some of the best views on plantation right from the dining room? That is ok, we offer pizzas to go!

The SeaSide Club is open during the summer months, offering alfresco dining pool side.

With a complete outdoor kitchen and bar, it the perfect place to watch the grandkids play while you enjoy a frozen cocktail.

SeaSide Club also serves as the host sight for the Annual Beer and Shrimp Festival, along with our Summer Concert Series.

Position Mission: As the senior leader of the culinary team, the Executive Chef fosters a culture that consistently Creates Opportunities to Exceed Member Experiences through outstanding food and beverage occasions across all dining areas.

Essential Duties:

Ensure delivery of exceptional culinary experience to membership and guests across all areas of The Clubs at St. James Plantation, at all times

Identifies, recruits and retains best in class culinary leadership to deliver Memorable. Member. Moments. as part of every food and beverage experience at St. James.

Ensures excellence in culinary execution through ongoing, measurable development, training and advancement of all food and beverage (F&B) team members.

Inspires the entire culinary team and drives accountability for ongoing creativity, innovation and improvement of food and beverage product and experiences by all culinary leaders

Is the face of the St. James culinary brand and drives member engagement by maintaining the highest level of personal visibility throughout the Clubs. The Executive Chef (EC) takes personal ownership of ensuring members’ and their guests’ delight in all dining experiences. The EC actively seeks opportunities to personally and directly addresses members’ and their guests’ feedback related to their dining experiences. The EC personally communicates, oversees and follows through on service recoveries, as appropriate.

Ensures all culinary management maximizes opportunities for execution of signature experiences as outlined in the food and beverage outlet Journey Maps

Sets standards for, and ensures accountability of, all systems to achieve the highest level of quality, consistency and controls across all culinary operations to include, but not limited to:

o Food safety and cleanliness across all food and beverage areas to exceed sanitation regulations and follow industry best practices

o Financial and cost controls to ensure achievement of budgetary objectives

o Training systems to drive operational success and team growth

o Recipes to ensure food consistency and streamline training

o Operational systems to support oversight and measurement of culinary operations by culinary management team

o Labor management to ensure proper staffing levels to drive consistency and achieve budgetary objectives

o Procurement systems to ensure the highest standards of ingredient quality, food safety and eliminate out of stocks

Oversees and actively reviews all scheduling for all outlets

Creates Theme menus, decorations, banquets and special events

Creates recipes and support material, such as recipe cards, descriptions, and/or pictures.

Attends weekly meetings for banquets and assists Chefs with upcoming events, scheduling and a la carte service

Schedules monthly meeting with Food and Beverage team at each location to review past month progress and upcoming challenges

Creates menus, oversight and execution of club events.

Oversees all Chef de Cuisines’ compliance with St. James and Troon human resource, corporate and facility requirements and policies

Functions as a collaborative and fully-engaged member of the Senior Management team at St. James, attending weekly meeting and reporting on restaurants

Seeks out, and provides, constructive, critical feedback from, and to, senior management teammates to foster ongoing personal and operational improvement across the food and beverage organization. Uses feedback to drive measurable improvement.

Supports and collaborates on development and presentation of monthly and periodic reporting

Supports and collaborates on annual budget development

Supports and collaborate on short and long-term capital planning

Works with club management to develop and implement new and revised food and beverage concept

Seeks opportunities for personal and professional growth through ongoing learning opportunities, inspirations and exposure to culinary trends to position St. James at the forefront of the food and beverage industry

Proactively works with Human Resources and F&B leadership to ensure proper staffing structure at all times, across all culinary operations

Leads culinary management team to promote team members from within the culinary team

Work with Troon leadership to identify and encourage culinary team member’s advancement and promotional opportunities throughout the Troon organization through constant succession planning and team development

Is an active, engaged participant in the culinary and local community to foster visibility and prestige of the St. James food and beverage organization

Oversees and ensures compliance of all regulations pertaining to culinary operations

Provides direct oversight, development, feedback and performance evaluations for the Chef de Cuisines’

Additional tasks as seen as appropriate to drive Member and guest delight or as assigned

Minimum Qualifications for the Executive Chef:

2-3 years in a similar position

BA or AoS in Culinary arts / Hospitality management

Elite Club experience preferred

Other Qualifications:

Must be ServSafe Food Certified

Functional computer knowledge (purchasing/cost control systems, POS, MS word and excel)


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