Job Description
About the Club:
Biltmore Forest Country Club is a private, invitation only club in Asheville, NC. Membership is subject to and contingent upon one’s nomination for and election to membership in accordance with the bylaws and regulations of the Club.
Founded in 1922, Biltmore Forest boasts a Donald Ross golf course maintained at the highest standard, an elegant Clubhouse facility, fitness center, tennis facilities, pool and offers a wide variety of member activities. Our historic clubhouse and Donald Ross designed golf course are situated on 135 acres in the Town of Biltmore Forest, North Carolina. The Town of Biltmore Forest is a planned residential community with a rich cultural history.
Mrs. Edith Vanderbilt, widow of George W. Vanderbilt, was instrumental in acquiring the land for the town of Biltmore Forest from the Biltmore Estate in 1920. Included was a site for a country club. Her daughter, Miss Cornelia Vanderbilt, was the original owner who advanced funds for furniture and equipment. The official opening ceremonies were held on the Fourth of July 1922 as part of a gala celebration. In 1948, the club was purchased from the Biltmore Company thereby becoming a member owned, private club. The staff and membership are proud to be part of Biltmore’s history and fine traditions.
About the Position:
Biltmore Forest Country Club is searching for a detail oriented, motivated, and proactive culinary professional to lead their culinary department into the future. One that has the ability to innovate while understanding and incorporating rich Club traditions.
The Executive Chef will coordinate and oversee all aspects of the culinary operation to ensure consistency in quality and speed of service delivered. This individual should have strong leadership abilities with a track record of building and developing teams that possess a strong, positive culture. He/She should have the ability to deliver high-end personalized service to the Biltmore Forest Members and their guests.
Recently the Club underwent a $15 M project for the new Athletic Complex and five additional guest rooms. The Club continues to invest in it’s future through continuous facility improvements and investment in their team members.
Key Characteristics:
- A naturally enthusiastic personality with a passion for the culinary industry.
- Ability to hire, train, motivate and develop a high performing team who are dedicated to a shared vision.
- A genuine and professional individual with a natural leadership style, that is wiling to continually challenge themselves and their staff.
- The ability to cultivate a healthy workplace culture, embracing creativity and instilling passion in their team.
- The ability to build, implement, and follow up on standard operating procedures and recipes within their department to ensure consistency and quality in the operation.
- A mind for innovation and action with an ability to act as a thought partner with the General Manager and other department leaders.
- Exhibits an appreciation for the Club’s culinary traditions, while exploring fresh and innovative culinary trends.
- Creativity in menu development, programming, and event offerings, keeping the Members engaged and interested.
- The ability to communicate effectively, both verbally and in writing.
- Disciplined follow-through to ensure the vision and goals of the Club come to fruition.
- Ability to cultivate a high-level of member satisfaction through consistency and speed in the dining experience.
- A strong understanding of top-notch food and beverage experiences for Club members and guests.
- Maintains a high level of safety and sanitation in food preparation among their department through education and follow through.
- Effective fiscal management through delivery of actual operational and capital results in alignment with approved budgets.
- The desire to maintain high level of visibility among members and staff as the face of the Club’s dining programs.
- An individual adept in problem solving and conflict management, resolving issues, complaints, and feedback in a timely manner.
Requirements:
- A minimum of 5 years of progressive leadership and management experience in a hospitality environment, private clubs preferred. Current Executive Sous Chefs at well-recognized organizations, with verifiable records of achievement will be highly considered.
- Food Safety Certification
- A degree from a post-secondary culinary arts program.
- Certification from American Culinary Federation or other hospitality association a plus.
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