about the club
Founded in 1870, the Oglethorpe Club has enjoyed a reputation as one of the most prestigious private social clubs in the South. Now in their second century, the Oglethorpe Club continues to be a dynamic part of Savannah’s rich heritage and promising future
The prime location in Savannah at the North End of Forsyth Park, the Oglethorpe is positioned at the corner of Bull and Gaston Streets.
The culinary excellence and consistent southern hospitality make the Oglethorpe Club a desired and exclusive destination to it’s Members and their guests
Strategic Plan update currently underway.
The Club had a recent $50k upgrade to the hotline including new refrigeration and stoves with further upgrades scheduled as part of the Capital Improvement Plan.
Ala carteLunch:
club dining and events
The Historic Flagstone Room has seating capacity of 50, serving lunch Wednesday through Friday and for Sunday Brunch.
Ala carteDinner:
The Historic Flagstone Room and Veranda is primarily used for dinner services Thursday through Sunday. The Veranda has a direct view of the scenic Forsyth Park and is the best kept secret in town.
Private Member andClubEvents:
Various sized private rooms are available for private member and club events. The rooms vary in size and purpose from an intimate gathering or business interactions to a gala in the Club for 350 guests.
club overview
the position
The Oglethorpe Club is searching for a committed, proactive, and passionate culinary professional, who enjoys working in an exciting private club environment and one who has the ability to select the perfect enhancements to make a lasting impression. This individual should adapt to and recognize the Oglethorpe Club traditions, culture and financial requirements, maintaining the Club as the go-to dining destination in Savannah.
The Executive Chef will coordinate and oversee all aspects of the kitchen to ensure the quality, consistency, and speed of service in the dining experience This professional should have strong hands-on leadership skills and a proven track record of delivering high level menu programming and offerings
KeyCharacteristics andTraits
▪ A naturally enthusiastic personality and passion for the culinary industry.
▪ Ability to hire, train, motivate and develop a high performing team in a seasonal environment who are dedicated to a shared vision.
▪ A genuine individual with a natural leadership style which promotes an engaged, motivated staff.
▪ The ability to cultivate a healthy workplace culture, embracing creativity and instilling passion in their team.
▪ A mind for innovation and action with an ability to act as a thought partner with the General Manager and other department leaders.
▪ Exhibits an appreciation for the Club’s culinary traditions, while exploring fresh and innovative culinary trends.
▪ Creativity in menu development, programming, and event offerings, keeping the Members engaged and interested.
▪ The ability to communicate effectively, both verbally and in writing.
▪ Disciplined follow-through to ensure the vision and goals of the Club come to fruition.
▪ Ability to cultivate a high-level of member satisfaction through consistency and speed in the dining experience.
▪ A strong understanding of top-notch food and beverage experiences for Club members and guests.
▪ Maintains a high level of safety and sanitation in food preparation among their department through education and follow through.
▪ Effective fiscal management through delivery of actual operational and capital results in alignment with approved budgets.
▪ The desire to maintain high level of visibility among members and staff as the face of the Club’s dining programs.
▪ An individual adept in problem solving and conflict management, resolving issues, complaints, and feedback in a timely manner.
qualifications
✓ A minimum of 5 years of progressive leadership and management experience in a hospitality environment. Current Executive Sous Chefs at well-recognized organizations, with verifiable records of achievement will be highly considered.
✓ Food safety certification.
✓ Certification from American Culinary Federation or other hospitality association.
✓ A degree from a post-secondary culinary arts program.
✓ A pre-employment drug screen and background check will be required. The position is available immediately.
salary and benefits
Salary is open and commensurate with qualifications and experience. The Club offers an excellent bonus and benefit package.
IMPORTANT
Interested candidates should submit résumés along with a detailed cover letter which addresses the qualifications and describes your alignment/experience with the prescribed position.
These documents must be saved and emailed in Word or PDF format (save as “Last Name, First Name, Oglethorpe Chef Cover Letter” and “Last Name, First Name, Oglethorpe Chef Résumé”) respectively to: Careers@thedeloziergroup.com.
All requested information, along with references, should be emailed to the address above
Search Executives
John Johnstone
Search Executive and Consultant (706)-590-7400
jjohnstone@thedeloziergroup.com
Scott Craig
Search Executive and Consultant (704)-617-7021
scraig@thedeloziergroup.com
Becca Gentry
Search Executive and Consultant (501)-307-8587
rgentry@thedeloziergroup.com