EXECUTIVE CHEF

Marietta Country Club's Commitment to our Employees Marietta Country Club is a vibrant, energetic company that is committed to providing our employees with opportunities for growth and involvement. We invest in our employees with yearly performance raises, Christmas bonuses, employee anniversary and recognition programs, employee events, and paid training and development. In addition, the Club offers numerous benefits, paid and optional, to our full-time employees. Benefits of working at the Club include: Medical, Dental, and Vision Insurance Employer-paid Life Insurance. Employer-paid Long-Term Disability. Employer-paid Short-Term Disability. HSA/FSA. Paid Vacation and Personal Leave. 401K with company matching. Free employee meals. Complimentary golf. Participation in company events and committees. Company sponsored training and development. Six company-paid holidays. Bi-weekly pay direct deposited. Salary, Benefits, Location Open and commensurate with qualifications and experience. The Club offers an excellent bonus and benefits package including association membership. We are located at 1400 Marietta Country Club Drive, Kennesaw, GA 30152

Marietta Country Club Overview Club Overview:

1,025 Members 4.6M annual F&B Revenues 70,000 avg covers per year 40,000 rounds of Golf 26+ Kitchen employees 5 Kitchen and 4

Dining Facilities:

The 1915 Grille, Mountain View Lounge, Rose Pavilion, Turn Kitchen Leadership team: Executive Chef, Executive Sous Chef, Chef de Cuisine, Pastry Chef, Turn Kitchen Chef Since its opening in 1915, Marietta Country Club has been synonymous with exceptional Member service. MCC's enduring success is rooted in our unwavering commitment to our Vision, Mission, and Values, namely: M ember Experience

• We're passionate about delivering exceptional guest experiences. C ollaborative Culture
• We're team players in everything we do. C ommitment to Excellence
• We're the owners of our actions and decisions, choosing to pursue perfection.

Founded in 1915, Marietta Country Club is a member-owned club in Kennesaw, Georgia, located 28 miles from downtown Atlanta. The Club features 27 spectacular holes of Robert Cupp-designed golf, offering challenging risks and rewards for golfers of all skill levels. Set on historic farmland, the Club's "three nines" yield vistas of Kennesaw Mountain, beautiful lakes, ponds, and streams. The Tennis facility includes 8 immaculately maintained HydroCourt clay courts and 4 all-weather Laykold hard courts. The Club has a Fitness facility including a weight room, locker rooms, and a group fitness room. The Pool complex includes the pool, pool pavilion, and snack bar. The Clubhouse consists of the administrative offices, kitchen, member dining areas, lounge, and banquet facilities. This job description is not limited to the above duties and tasks . Marietta Country Club is an Equal Opportunity Employer and a Drug Free Workplace. Background checks are required. We participate in E-Verify. Please note that due to the large number of responses we receive, only candidates being considered for the above position will be contacted for an interview. Job Summary The Executive Chef spearheads all facets of Kitchen operation and culinary production for MCC. The ideal candidate must be positive, energetic, and team-oriented and thrive in a hands-on and fast-paced environment while creating memorable dining experiences. The Executive Chef must be creative with contemporary cuisine, yet still offer the traditional menu items of a classic club and manage the demands of catering for large events. This position is responsible for overseeing a team of 26+ staff, including an Executive Sous Chef, Chef de Cuisine, and a Pastry Chef, 4 kitchens, a pastry kitchen, and 4 dining areas. A culinary degree is required with at least 10 years of culinary management experience. Private club experience is highly preferred. Essential Functions and Responsibilities Leadership Take full ownership of the culinary team, direct and oversee all culinary operations, ensuring optimal food quality and presentation, and adherence to Club standards. Maintain productivity and high-performance standards among team members through assessment and development. Hire, train, and manage staff providing feedback and coaching to foster a positive work culture and a learning environment. Conduct annual performance reviews. Schedule regular meetings with staff regarding Club events and activities and communicate expectations to facilitate positive outcomes. Consistently monitor staff, ensuring standards of conduct and delivery are met including high standards of appearance, service, and cleanliness. Develop a positive relationship with employees, members, and guests and actively entertain feedback. Implement training for employees to increase their knowledge of food preparation, safety, sanitation, and accident prevention principles. Operations Develop and maintain seasonal and new menus that reflect innovation and creativity while staying within budget parameters. Collaborate with the Catering Director and Department Heads to customize menus for events and parties, meeting client expectations and budgetary constraints. Introduce and implement cooking techniques to enhance efficiency and quality. Place and receive orders through vendors and suppliers, review for accuracy, and log inventory. Manage inventory and rotations, create par levels, and limit spoilage. Maintain a regular cleaning and maintenance schedule for all kitchen areas and equipment. Verify and monitor current staff certifications to meet state and local requirements. Ensure compliance with health, safety, sanitation, and alcohol awareness regulations at federal, state, and local levels. Oversee and facilitate training for all food prep and menu execution. Oversee storage rooms and paper goods and supplies inventory. Ensure compliance with federal, state, and local laws regarding food safety regulations and hygiene standards. Interact with F&B and Catering Managers to ensure that food production consistently meets or exceeds the expectations of members and guests; Address and rectify any issues related to food quality promptly. Assure that time records and HR paperwork is submitted to payroll for processing on time. Financial Work with the GM/CM to prepare the annual budget, project annual food, labor, and other costs. Monitor actual financial results weekly and take corrective action as needed to assure that financial goals are met. This includes monitoring cost control to meet budgeted goals. Manage kitchen budget ensuring efficient use of resources while maintaining high-quality standards. Monitor food costs and adjust menu pricing, accordingly, establishing controls to minimize food and supply waste and theft. Prepare periodic financial reports using MS Excel, analyze data, and report to GM and Clubhouse Manager on trends and issues, recommending strategies for improvement. Prepare staffing schedules to ensure that food preparation for the restaurant, club functions, and catering is economical, technically correct, and stays within budget and labor goals. Negotiate with suppliers to secure favorable pricing of premium, fresh, locally sourced ingredients. Requirements Culinary school graduate degree or culinary certificate required. Possess 10+ years of culinary management experience with a proven track record in managing multiple kitchens. Demonstrate experience in effectively managing inventory, cost of goods, financial controls, and monthly and annual budgets. Proven experience in facilitating and executing effective training programs. Strong passion for the art of food design. Strong interpersonal and conflict resolution skills. Ability to stand or walk for long periods and repetitively walk, climb stairs, stoop, kneel, crouch, bend, stretch, twist, reach, balance, and transport items weighing up to 50 pounds. Adapt to a range of temperature environments; ability to work in a hot, humid, and noisy environment. Has achieved or is working towards Certified Executive Chef (CEC) certification through the American Culinary Federation (ACF) or Pro Chef II certification through the Culinary Institute of America. Serve Safe Certified and completion of Serve Safe Manager Certification within two (2) months of hire date. Working knowledge of OSHA safety, sanitation, and health regulations. Excellent communication skills; verbal, written and interpersonal. Able to coordinate multiple food outlets simultaneously during events and catering. Proven success in managing staff, exceptional team player.