Danny Kelley

Executive Chef

RCC Philosophy

To consistently deliver a memorable, quality dining experience to all members and guests.

My Responsibilities

  • Oversee the day-to-day culinary operations of the club;
  • Ensure the highest quality of food service for club members and their guests;
  • Prepare an annual budget and achieve these financial goals throughout the year, through proper forecasting, cost controls and labor management;
  • Coordinate the ordering and monitoring of all food and kitchen wares;
  • Engineer all menu and banquet items to maintain the proper contribution margin;
  • Hire, train and develop all kitchen staff through education and creative instruction;
  • Standardize recipes and plate presentation for a la carte venues and catered events;  and
  • Ensure the quality of each order being taken to our members.

 

Email: dan@riverside-country-club.com

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