Glassy Executive Chef

Culinary Landrum, South Carolina






JOB SUMMARY: Your goal is to strive to offer Members, Guests of Members, Discovery Guests and Associates opportunities to develop and sustain their personal balance of Total Wellness to achieve a fulfilling and abundant life for themselves and their families. You will support the “Cliffs Commitment” goals of focusing on “Relational Service”, “Details” and “Continuous Improvement”. You will display a commitment to Continuous Improvement of the Cliffs Experience to deliver Diverse Food and Beverage Experiences, Value, Enhanced Wellness Choices, World-class Golf, and Aligned and Engaged Members to support membership growth for financial sustainability.




  • Ensure an inspired, aligned and transparent long term partnership of Members, Associates and Vendors dedicated to encouraging sustainable Total Wellness in all of its attributes including physical, emotional, intellectual, spiritual, social, ecological and financial wellness.
  • Provide Relational Service to all Members, Guests of Members and Discovery Guests.
  • Focus on Details to provide high quality products and service to Members.
  • Strive for Continuous Improvement in knowledge, quality, consistency, service, products, work environment, financial metrics, safety, wellness and member satisfaction.
  • Directs the operation of all kitchen areas and staff.  Works with General Manager, Food & Beverage Manager, and associates to execute the F&B strategy and focus on meeting or exceeding goals. 
  • Oversees, plans menus, and manages food production at all outlets at the club.
  • Continuously strives to improve the quality of food products provided by the kitchen and understands the members’ expectations.
  • Schedules and coordinates the work of Sous Chefs, Line Cooks, Pastry Chef, and Kitchen Assistants/Dishwashers to assure that food preparation is economical and technically correct and within budgeted labor goals.
  • Develops standard recipes and techniques for food preparation and presentation which help to assure consistently high quality and to minimize food costs; exercises portion control for all items served and assists in establishing menu selling prices
  • Cooks or directly supervises the cooking of items that require skillful preparation.
  • Evaluates food products to assure that quality standards are attained.
  • Participates in the development of the annual budget as it relates to functional areas of responsibility; provides management with continuous planning, forecasting and monitoring financial detail to verify adherence to plan.
  • Responsible for all inventory cost controls as set forth by Cliffs inventory standards.
  • Approves the requisition of products and other necessary food supplies.
  • Ensures that high standards of sanitation, cleanliness, and safety are maintained throughout all kitchen areas at all times.
  • Establishes and maintains a regular cleaning and maintenance schedule for all kitchen areas and equipment
  • Plans and manages the employee meal program.
  • Attends Food & Beverage staff and management meetings.
  • Consults with catering department about food production aspects of any special events that are planned.
  • Interacts with F&B Manager to assure that food production consistently exceeds the expectations of members and their guests.
  • Attends service lineups and ensures that other representatives from kitchen staff attend those lineups
  • Periodically visits dining area to greet members.
  • Hires, trains/develops, supervises, and evaluates the performance of all kitchen personnel.
  • Motivates and develops staff including training and development opportunities, cross training, and promotion of personnel.
  • Takes initiative to provide relational service to members and guests as well as instilling this in the kitchen staff.
  • Maintain professional standards and codes of conduct as set forth by Cliffs Associate Handbook.
  • Undertakes any special projects as assigned by the General Manager and/or Sr. Executive Chef.





  • A.O.S. in Culinary Arts or related field preferred with a minimum of 5 years’ Executive Chef experience (preferably in fine dining or upscale business establishments). 
  • Able to lead, train, motivate, and evaluate kitchen team for optimum performance. 
  • Able to develop, cost, and implement menus that are creative, innovative, and healthy while exceeding the expectations of quality and value for members and guests. 
  • Thorough knowledge of food cost and labor cost controls.
  • Has mathematical skills to compute costs.
  • Proficient with computer applications related to food management/cost accounting programs.
  • Knowledge of all proper food preparation, storage and sanitation requirements, and Health Department Requirements.
  • Knowledge of appropriate food and beverage service etiquette, policies and procedures.
  • Excellent communication and leadership skills.





  • Ability to continuously stand for extended periods.
  • Ability to bend, twist, stoop, push, pull, climb stairs, reach overhead, and lift up to 50 pounds.
  • Ability to work under strenuous and heated conditions.
  • Ability to handle sharp utensils and operate food production equipment.