Join our culinary brigade at The Landings Golf & Athletic Club, where culinary excellence meets unparalleled luxury on Skidaway Island. Located near historic Savannah, our private club offers more than just breathtaking views and world-class amenities – it's a culinary haven waiting to be explored.

Become a part of our dynamic team at one of our ten unique dining venues, where creativity knows no bounds and every dish is crafted with passion and precision. Whether you're dreaming of grilling up the finest cuts at Palmer's Steakhouse at Marshwood or infusing coastal flavors into every plate at Deer Creek A Coastal Grill, there's a place for you here to showcase your talents, to thrive and grow your skills.

At The Landings Golf & Athletic Club, we value professionalism, integrity, and teamwork above all else. Join our dedicated team of service professionals, where your contributions are not just recognized but celebrated. With opportunities for growth, competitive benefits, and a supportive work environment, we're committed to ensuring your success and satisfaction every step of the way.

Embark on your culinary career with us at The Landings Golf & Athletic Club – where every dish tells a story, and every day brings new opportunities to shine on the Island of Much More!

Executive Clubhouse Chef Job Duties & Responsibilities:  

$100,000+ Commensurate with Experience  Oversees Clubhouse Heart of House operations including, but not limited to, supervision of staff, food preparation, events execution.  Greets members and guests with a smile and takes care of their needs.  Leads and manages food services for the assigned clubhouse.  Supervises Sous Chef(s), Chef de Cuisine, and all other culinary staff within the brigade and oversees supervision of production.  Maintains the highest professional food quality and sanitation standards.  Interviews and hires employees. Administers schedules, employee performance evaluations and coaching and counseling sessions as appropriate.  Prepares, manages, coordinates and adheres to the Heart of House operating budget.  Develops menus, in coordination with the Senior Executive Chef, for clubhouse considering members, guests, marketing conditions, costs and other applicable factors.  Provides employee meals, as required.  Approves and monitors purchasing of all necessary food supplies.  Establishes controls to minimize food and supply waste.  Safeguards all food preparation by implementing training to increase staff’s food handling knowledge and maintains “A” Health Scores.  Attends all food and beverage leadership meetings as directed by the Director of Club Operations.  Conducts regular department meetings and assists in the growth and development of culinarians.  Maintains high visibility within the clubhouse.  Represents the club with the utmost of professionalism.  Follows up Banquet Event Operations to ensure successful execution of events  Works a variety of shifts, as required, to include nights, weekends and holidays.  Complies with departmental and Club policies and procedures.  Performs all other duties as assigned.

Executive Clubhouse Chef Experience & Qualifications:   

A minimum of 8 years proven culinary experience in a position of leadership or management. Graduate of culinary school or apprenticeship program, highly preferred. Proven ability to lead by example and foster mentoring relationships. Exceptional communication, management, organizational and interpersonal skills with the ability to relate to a wide variety of people. Delegation skills with ability to build accountability. Proficient in the use of computers and email for clear written communications with members and staff.

Executive Clubhouse Chef Skills & Knowledge:

Must be able to understand and follow verbal/written instructions. Must be able to use tact and understanding when dealing with a variety of customer service problems, including stressful and highly emotional situations. Must have the ability to manage a diverse workload, prioritize and delegate in a fast-paced environment. Must be highly organized and able to handle multiple tasks and to deploy resources effectively. Must be able to oversee the food and beverage department’s P&L. Must have high personal and professional integrity. Must have the willingness to provide exceptional service to members and desire to provide leadership to position the Club to achieve the mission. Must respond quickly and effectively to member or employee needs. Must be highly organized and able to pay attention to minute written and verbal details, particularly when performing multiple tasks.

Executive Clubhouse Chef Physical Requirements:

Standing and/or walking 90% of shift. Lifting, carrying and/or moving from 1 pound up to 50 pounds for 25% of shift. Pushing, pulling, bending, stooping, and upward reaching for 85% of shift. Working on a computer 25% of shift.