A creative role-reversal dinner between front and back of house staff led to newfound respect, improved teamwork, and stronger communication.
About The Author
Josh Nylin, Food and Beverage Director, Superstition Mountain Golf and Country Club
Josh Nylin is the Food and Beverage Director of Superstition Mountain Golf and Country Club (Gold Canyon, Ariz.). Nylin, who hails from New England, was previously the Executive Chef and, before that, worked in private country clubs and resorts all over the country for most of his career. He lives by one simple philosophy: "Be better today than yesterday."
Why Superstition Mountain G&CC Introduced Dynamic Menu Rotations
The new menu rotation strikes a balance between member preferences for change and consistency.
From Planning to Triumph: Organizing the LPGA Drive On Championship in 90 Days
Superstition Mountain G&CC successfully pulled off the LPGA Drive on Championship in just 90 days, juggling multiple logistical challenges, accommodating thousands of guests, and maintaining a high standard of service throughout.
Unleashing Culinary Creativity Through Pop-Up Dinners
The culinary team at Superstition Mountain G&CC has created a pop-up dinner series that serves as both a creative outlet for themselves and an exciting dining experience for the members.
Transitioning From the Back of the House to the Front
Josh Nylin, Superstition Mountain G&CC’s Food and Beverage Director, found that many of the leadership lessons he learned as a chef have helped in his new role.
How Lessons From Your Past Can Shape a Successful Future
Josh Nylin, Superstition Mountain G&CC’s Food and Beverage Director, shares his recovery story and how his journey has shaped the leader he has become.
Cooking the Food Your Members Want to Eat
Understanding your members’ culinary preferences is the first step in serving them says Josh Nylin, Executive Chef of Superstition Mountain G&CC.
The Balancing Act of Work-Life Balance
Work-life balance is crucial to maintaining productivity for Josh Nylin, Executive Chef of Superstition Mountain G&CC.
Use the Slow Season to Prepare for the Busy Season
The Culinary Team of Superstition Mountain G&CC works collaboratively during the slow, hot summer weeks to craft menus for the coming season.
How a Roasted Pig Elevated the On-Course Experience at Superstition Mountain G&CC
Executive Chef Josh Nylin went the extra mile to improve the on-course culinary experience during the club’s annual member-guest by creating a chef-manned action station that wowed.