Executive Chef Drew Tait stresses the importance of nurturing a strong, transparent relationship with your general manager based on trust, communication, and mutual respect.

When looking for a new job, Drew Tait, Executive Chef of The Forest Country Club, looked for opportunities that connected his skills and strengths in a way that matched the needs of the club.

Executive Chef Drew Tait is eager to shift his financial focus to the only metric that matters: member satisfaction.

Kelly Greens G&CC’s Executive Chef Drew Tait explains the pressures of balancing a new outdoor dining space with an already busy kitchen.

Kelly Greens G&CC’s Executive Chef Drew Tait and his team are expanding their outdoor dining to better serve members through COVID and beyond.

Taking care of members is top priority for Executive Chef Drew Tait, but taking care of the team that takes care of the members is the most important job of a leader.

Kelly Greens G&CC’s Sous Chef, Darrell Koehn entered into a culinary competition at the ACF’s National Convention—and won! Here’s what he made.

Drew Tait, Executive Chef of Kelly Greens G&CC, offers sound advice for those sticky situations when chefs must stand their ground diplomatically and effectively, to fight for your team’s best interests.

With a kitchen renovation still a few years out, Kelly Green G&CC’s Executive Chef Drew Tait is looking for new ways to motivate his team and please his members.

  Kelly Greens G&CC’s Executive Chef Drew Tait is working hard to keep his team goal-oriented as they make a positive impact on the membership.

This season at Kelly Greens G&CC, we are rolling out a new small plates menu. These items are bigger than an appetizer but smaller than an entrée. Since discussing this with our management team, multiple members have told me that they are very excited to see this new menu. Most of them don’t care about…

Kelly Greens G&CC’s Executive Chef Drew Tait has found that yearly reviews can turn a challenging associate into a very successful associate. At Kelly Greens G&CC, August is the last month of our fiscal year and all yearly reviews must be issued before September 1st.  I know a lot of chefs groan at the thought…

With plans for a huge kitchen renovation in the coming years, Kelly Greens G&CC’s Executive Chef Drew Tait is careful to not grow stagnant while waiting on improvements. Instead, he and his team are evolving and improving with new outdoor dining plans and a culinary garden. As I enter my second year at Kelly Greens Golf…

As managers we must coach and counsel our cooks and culinary staff to become better, more productive team members. In this day and age, it is important as chefs that we move with the trends of progressive coaching and counseling. Not only do the old ways of operating a professional kitchen not mesh with the…

Kelly Greens G&CC’s Executive Chef Drew Tait learned that the job must fit the individual as much as the individual must fit the job. Every September we begin hiring for seasonal positions to work through April (when we slow down again for the summer). Some of our seasonal staff returns year after year while other positions welcome…