The rich legacy of Pinehurst, the “Home of American Golf,” dates back 125 years, and includes incredible golf courses, hundreds of championships, and almost every renowned figure in American golfing history. Situated in the heart of that golf mecca in the North Carolina Sandhills is The Country Club of North Carolina. There are many opportunities awaiting you here. We firmly believe that our employees can and will make significant contributions toward maintaining and enhancing CCNC’s reputation as one of the “premier private clubs” in the Southeast and the “employer of choice” in Moore County.
Food & Beverage Operations
CCNC is a prestigious private club serving a diverse membership of 1,075 individuals across local, state, and national levels. Our facilities include four dining venues:
- Clubhouse Bistro & Ballroom (Closed Mondays & Tuesdays)
- Dornoch Grille (Daily Breakfast & Lunch)
- Pool Café (Seasonal)
- Cardinal Golf Course Halfway House
With an annual Food & Beverage (F&B) revenue exceeding $3.1 million, our services are split into 65% a la carte and 35% banquets & catering. On average, we serve 80 covers during dinner service and host approximately 200 banquets and club events each year.
CCNC operates seasonally, with closures during the first two weeks of January and the third week of July. We are committed to providing exceptional dining experiences for our members and are always looking for talented individuals to join our dynamic team!
Summary
The Chef de Cuisine will Serve as the "second-in-command" of the kitchen, supervising all food production for a la carte kitchen operations. Runs the line through dinner service. Supervise food production personnel, assist with food production tasks as needed, and ensure quality and cost standards are consistently maintained. Due to the fluctuating demands of the Club’s operations, employees are expected to perform a variety of functions and assist others as needed.
Supervises
All Cooks, Kitchen Steward, Dishwashers
Job Functions
Prepares or directly supervises all kitchen staff responsible for daily food production, including soups, sauces, menu items, off-menu specials, and garnishes to meet prescribed standards.
Maintains food quality, eye appeal, and flavor while minimizing waste.
Supports the Executive Sous Chef in training kitchen employees on sanitation and safety procedures.
Ensures all necessary preparation is complete before service time and inspects food presentation for quality.
Promotes harmony within the kitchen and fosters positive relationships with front-of-house staff.
Questions or inquiries can be made via email to hr@ccofnc.com or phone at (910) 783-2161.