What Fairfield Glade is: Fairfield Glade (FG) is a master planned, 14,000-acre community primarily focused on resort style retirement living with a wide array of resort amenities. It is an age targeted rather than an age-restricted community. Fairfield Glade had 5744 homes completed (including 136 new home starts) as of 12/31/2024. It is home to approximately 9952 residents.
The Fairfield Glade Community Club (FGCC) is a not-for-profit Property Owners Association (POA) whose purpose is to establish policies to enhance property values in FG. Fairfield Glade is a deed-protected community (POA) with Covenants and Restrictions to help achieve this purpose. Fairfield Glade has rules for the appearance of homes and property. All major outside changes and improvements must be approved by the Architectural Control Committee (ACC) in advance.
DOC’S Initial Focus:
Accountability – The successful candidate must be compatible with the nature of the Club. The Director of Culinary must demonstrate values, conduct, and integrity consistent with the caring philosophy in place. The DOC should take ownership of the culinary operation.
Leadership/Mentoring Staff/Instill Culinary Protocols – Ensure the Club has the right team in place. Inspire the team and build a strong culinary culture, driven to excellence. Serve as a coach and mentor and lead by example while ensuring the team has what they need to be successful.
Develop Consistency Across all Aspects of Food Service – The Director of Culinary is responsible for developing and executing a premier dining experience that reflects the tradition, excellence, and the Southern hospitality of the Club. The goal is to develop systems that allow staff to become more efficient and deliver culinary excellence on a consistent basis.
Menu Development – Management’s desire is to transform the F&B operation into a destination dining operation. The DOC must be attuned to market demands and create a “food buzz” around the Club by consistently exceeding member expectations for product quality, taste, presentation, variety, and creativity.
Develop Banquet/Catering Operation – The DOC will oversee and be hands‑on in planning, preparing and executing of all Club and Private Events. Work with Catering Staff to make events and programs exceptional and revenue producing.
Summary:
The Fairfield Glade Community Club will soon be transitioning from a contracted food service operation to self-managed. Currently being outsourced with a company based out of Atlanta, GA – (Bobby Jones Links) The Board of Directors is committed and in the process of developing an in-house professional management-operating model under the direction of the General Manager to improve and expand the food service operation for its members.
NOTE FROM THE GENERAL MANAGER– The F&B operation at Fairfield Glade has for years suffered from inconsistencies in quality and service due to not fully investing in a professionally trained Executive Chef. This has also led to leadership/mentoring issues and an overall lack of creativity, variety, and healthier options in menu offerings. That time has changed.
The Board of Directors and General Manager are fully committed to hiring an experienced, professionally trained, highly competent Executive Chef and giving them the opportunity to have full oversight of the culinary operation and its direction. It truly is a unique opportunity for the right to candidate to put their thumb print on the culinary program at Fairfield Glade. You will work closely with, and have the full understanding and support of, the General Manager who has an established reputation for operating exceptional food and beverage operations throughout his career.
Position Specific: FGCC is looking for a proven “Club or Resort Chef” with demonstrated ability to lead and train. This is a Director of Culinary level position as eventually the DOC will oversee all food service operations. Starting out, the priority will be the opening and oversight of the Druid Hills Golf Club which is under construction and scheduled for ‘Grand Opening’ in July 2026.
The Druid Hills Clubhouse is currently being rebuilt (Vic Jones out of Dallas is the Architect). There will be a brand-new restaurant with seating for 200 that will serve breakfast, lunch and dinner. The Club will give preference to a candidate who has been involved in the construction and/or opening of a new Restaurant/Clubhouse.
FGCC is located in a rual county in Tennessee and staffing can be difficult. The Club needs a DOC who can train/develop/coach and mentor. There is a LOT of young talent in the area but few who are formally trained – so if someone is willing to spend the time training they can have a strong team. A plus is there is a local Tech School with a Hospitality Program in our area.
Candidate Qualifications:
The Director of Culinary Operations is the department head and leader of the culinary operation. He/she should understand administrative requirements and compliance with Human Resource policies.
The position requires an engaged leader with a strong culinary vision who will drive dining offerings. Menus should be traditional items with the Chef’s modern twist.
The Director of Culinary will collaborate with the General Manager, Food & Beverage Director, and service staff to ensure the highest level of member and guest satisfaction across à la carte dining, banquets, and special events is achieved.
The new Executive Chef is passionate about all things culinary. He/she keeps up with the lasted trends and equipment and produces new house‑made items, creative buffet presentations and evolving menus.
Develops SOP’s, recipes, standards and techniques for food preparation and presentation, and ensures the staff is trained to ensure a high‑quality product is served on a consistent basis.
The Executive Chef evaluates job performance of culinary staff; coaches and counsels to ensure staff is on track. Rewards and disciplines staff in a fair and appropriate manner.
The Executive Chef should have management and administrative skills with the ability to communicate with staff, other department heads and membership.
The 2026 budget will be in place. However, going forward, the Executive Chef is expected to be intimately involved in budget oversight, control, and development.
The Director of Culinary participates in Executive Staff meetings to provide staffing and updating the group with menu changes, discussing necessary feedback and talking about operational needs.
The Director of Culinary Operations is successful by being present in restaurants and at events, responding to culinary feedback which is both positive and constructive.
The Executive Chef is visible and engaging with the membership and serve as the Club’s “face” of the culinary operation. Take time to understand the members’ needs and their culinary desires.
Ensure that the highest standards of sanitation, cleanliness, and safety are maintained throughout all food service areas.
This is an opportunity to truly move the Food & Beverage operation in a new, creative, and exciting culinary direction. The Director of Culinary will be welcomed and given every opportunity for success!
Additional Information:
Annual food sales $2,6 MM; Total F&B Sales $3 MM. In the most recent FY, the Club profited in F&B $300,000.
The Club currently has a 43% food cost with the food cost budget at 48% and a sales mix of 50%, A La Carte and 50% Banquet.
There are currently (17) culinary employees and (5) stewards. The DOC will work with the General Manager on a New Organizational structure.
There are two (2) Sous Chefs (Executive Sous, Chef de Cuisine), and a Banquet Chef. Currently the Chef does the purchasing.
The Club operates four (4) Kitchens; Banquet, A La Carte, Pool and Gazebo. Management rates the condition as a 4 out of 5. Equipment is replaced as needed.
The Club has four (4) Clubhouses totaling 95,000 sq. ft. with 10,000 members whose average age is 67.
The Club operates for twelve (12) months annually with reduced hours and operations during the winter season and is closed Mondays The busy months are the months of April through October.
The Executive Chef reports to the General Manager/COO and works closely with the Food Service Director, Chief Financial Officer, Director of Human Resources, Director of Golf Operations, and the Director of Marketing.
NOTE ABOUT STAFFING
The current Executive Chef is an employee of the Management Company overseeing the food and beverage operation. When the contract terminates and the Chef leaves, it is anticipated the culinary staff will remain with the Club. These are local people residing in the community and loyal to the Club.
Stonehenge Grill – Casual with 100 seats, serving breakfast, lunch and dinner Tuesday through Sunday.
Druid Hills Clubhouse– Casual with 300 seats, serving lunch and dinner Tuesday through Sunday.
The Center – Casual with 200 seats, serving lunch and dinner for events only.
Private Parties – The Club has four (4) private rooms seating from 30 to 200. The largest sit‑down event the Club can accommodate is 200 members/guests.
The Club offers a competitive base salary, performance bonus and benefits package including a 401k plan, health with dependent coverage, life & dental insurance, dining allowance, Vehicle allowance, ACF Dues and Conference. Note: The DOC is considered a GOLD CARD employee which means he/she will have access to use of facilities for him or herself and family. Relocation is available. Interested individuals should send resumes, a well‑conceived cover letter, and supporting information (a digital Portfolio is encouraged).
