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Southern Hills Country Club
| CLUB / RESORT DATA | |
|---|---|
| Director of Food & Beverage / Executive Chef | Jonathan Moosmiller, CMC |
| Chef's Certifications | Executive Chef- CECFood & Beverage Director- CMCBanquet Chef- CSCAM Sous Chef- CSC |
| Number of Members | 935 |
| Annual Food & Beverage Revenues | 5,000,000 |
| Food & Beverage Minimum | Yes |
| Number of Food & Beverage Outlets | 10 |
| Average Weekly Covers | 1800 |
| Number of Kitchens | 4 |
SHCC’s focus on fresh, seasonal, scratch made food throughout all dining outlets—from an intimate dinner for two or a banquet of 1000—makes it one of the top dining destinations in the area for members and guests. SHCC continually evolves menus to keep the membership engaged while showing off the talents of the club’s culinary staff.
Having a large garden, bee hives and chickens for fresh eggs on property only adds to the quality of ingredients that the club transforms into memorable meals. SHCC does not have a banquet packet. Instead the club focuses on each function as its own unique event and writes the menu accordingly.
SHCC continuously evolves its staff through ACF certifications, in house demos and other continuing education opportunities to ensure they are growing and becoming the best chefs they can be.
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