This private meeting with the executive chef or banquet chef is a prime chance to build a memorable menu for an upcoming event.
The men’s grill is typically a casual dining outlet connected to the men’s locker room in a country club.
Both private and public country clubs offer these exclusive dining spaces for members to call their own.
How does a club pastry chef coordinate every decadent dessert? They use an impressive collection of tools and equipment.
How does the event staff make a club event look smooth and seamless? The BEO sheet brings it all together.
These similar roles may look similar, but they vary in subtle ways from club to club.
Every breakfast, lunch, and dinner at the club takes a team of trained experts to make the meal a success.
Many popular menu items, from meatballs and stews to gravies and glazes, can all benefit from the batch cooking process.
The executive sous chef plays an integral role in helping the executive chef run the operation.
The CCA Certification is ideal for club chefs looking to demonstrate their business and managerial expertise.
The Sommelier is the club’s resident wine expert who puts the finishing touches on a well-rounded wine list and wine program.
Managing a club’s many banquet and golf events requires a chef who specializes in large scale foodservice.
A chef’s table is a private dining experience that allows club chefs to showoff their culinary skills to members in a more intimate environment.
The American Culinary Federation’s Certified Executive Chef designations demonstrates that a chef has a standard level of culinary competence and expertise through education, experience, knowledge, and skills consistent with the executive chef level.
A club chef has the opportunity to control labor costs with a keen eye for scheduling and clear team management.