Executive Chef- Sugarbush Golf Club

Established in 2000 and headquartered at our Club Support Center in Atlanta, Georgia, and with a satellite office in Naples, Florida, Bobby Jones Links is a club management and development company rich in resources and expertise serving private, resort, daily fee, and public courses.

At the core of everything we do is our commitment to serving people. We have spent more than two decades building a vibrant company culture that delivers the lifestyle, camaraderie, and experiences that members and customers desire and the environment in which our employees will thrive.

Sugarbush Golf Club, nestled in the picturesque town of Davison, MI, and managed by Bobby Jones Links, is a premier championship 18-hole, par-72 public golf course. Designed by renowned PGA Life Member Larry Mancour, Sugarbush is celebrated for its exceptional design and challenging play. Recognized with a 4.5-star rating by Golf Digest’s Best Places to Play and ranked #6 among Michigan’s “Monster Courses” by Michigan Golf Magazine, Sugarbush offers a world-class golfing experience.

Sugarbush Golf Club is hiring for an Executive Chef. Primary responsibilities include:

• Assists in the preparation of the club’s annual food and beverage budget and financial goals.
• Operates the kitchen within the budgeted payroll and adjusts it as sales increase or decrease.
• Directs kitchen staff in meal preparation, creation, plating and delivery.
• Builds and prices all menus with the assistance of other food and beverage managers as applicable.
• Develops standards to ensure consistency in food taste and presentation. 
• Ensures that all restaurant staff are familiar with the key ingredients, preparation, and taste of all menu items.
• Works closely with the front of the house service team to ensure expedient ticket times, excellent food quality, and proper plate presentation.
• Develops food and beverage sales and promotions as the business dictates.
• Obtains feedback on food and service quality, and addresses customer problems and complaints.
• Identifies and introduces new culinary techniques.
• Incorporates safe work practices and safe food handling standards.

Required Skills

• Safe Food Handling Certification
• Proficiency in Excel, Word, and club point of sales systems.
• Excellent knowledge of Back of House systems, ordering and inventory.
• Communication and leadership skills.

Physical Demands & Work Environment Requirements

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. While performing the duties of this job, the employee is frequently required to:

• Walk, sit, stand for long periods of time, bend, use hands to finger, handle, or feel; and talk or hear, stoop, kneel, crouch, close vision, distance vision, peripheral vision depth perception and ability to adjust focus.
• Lift up to 25 lbs. regularly; up to 50 lbs. occasionally and to lift overhead and push/pull, move lighter objects.

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. 

• Indoor conditions that may be warm.
• Work near: grill and fryer.
• Noise level in the work environment is frequently loud.