History: The inception of the club was in the early 1900’s when a golf course was built near 17th and Walnut Streets. It was known as the Allentown Golf Club. As interest in golf grew, a group decided to establish a new 9 hole course and clubhouse in the area known as Rittersville. The reason for the location selection between Allentown and Bethlehem was the number of members from Bethlehem and Catasauqua areas. In 1910 the name of Lehigh Country Club came into being. The golf course and clubhouse were completed in 1912, and by 1917 the membership totaled 456. World War I was declared on April 6, 1917, and the club was closed until April 1, 1918, and then opening only for the summer months.
On April 12, the Board awarded contracts for construction of a new clubhouse. The course was opened on Memorial Day with President Harned driving the first ball from what is now #5 tee. During construction, the farmhouse (which is now the manager’s home) was used as a temporary clubhouse. Shortly after the completion of the clubhouse the original clubhouse was gutted by fire. The present clubhouse was opened on December 31, 1928. Since the opening of the clubhouse, many additions and improvements have been made to the Club. The front entrance, rooms and lobby were added in 1968. However, without the foresight and persistence of the early members in overcoming financial difficulties, especially during the depression years, the beautiful Club would not have been possible.
Since its inception in 1910, the Lehigh Country Club has established a fine reputation. Our classic William Flynn designed golf course is nationally recognized and the Clubhouse facilities are outstanding. Currently over 550-selected families are enjoying each other’s company in a social environment.
The Position: The Club has benefited from stable and consistent leadership under its current Executive Chef, who is retiring after 35 years in the position. At present, Lehigh CC has a good foodservice operation and a satisfied membership but aspires to continue to improve as the new chef learns the operation and brings fresh ideas into the Club.
The position of Executive Chef is extremely important. The Club requires a visionary leader with the personal and professional skill sets required by a traditional yet forward thinking foodservice operation. Success in the position starts with a genuine passion for cooking and a love for food.
The Chef’s responsibilities include hiring, supervision, training and development of kitchen personnel. The production of all food and pastry for a la carte restaurants, banquets functions, employee meals, and pool snack bar. This individual develops all menus and is respomnsible for food purchasing, product specifications, standardized recipes and the safe storage. sanitation and security of product.
Equally important is the candidate’s character; the innate ability to build a professional and friendly kitchen environment that is respectful of all club personnel, membership and management. The Club’s culture is one that values honesty, hard‐work and professionalism. This culture reflects the need for the chef to be personable and visible to membership. Proven recruiting skills will complement the Chef’s success along with the ability to work with a diverse and tenured team. Cornerstone is a genuine passion for the profession coupled, a high‐degree of integrity, maturity and tactfulness.
Key Expectations and Goals:
- The ability to develop ststems to insure the food comes out of the kitchen “on a timely basis” so members are not waiting for their food.
- Staff recruitment and retention. With the influx of new restaurants in the area the ability to secure staff is critical.
- Maintains a team approach to all that is culinary. Works as part of a team with with front of the house and catering staff.
- Communicates a compelling and consistent vision for the culinary operation.
- Willingly provides members with Club favorites menu items and interjets creative and fresh ideas and products.
- Enthusiastic interaction and visability with membership.
- Prudent budgeting and planning. Monitors actual financial results; takes corrective action as necessary to help ensure that financial goals are met.
Finally, the successful candidate must be a good fit for the culture of the Club. He or she must demonstrate values, conduct, and integrity consistent with the caring philosophy in place. The candidate must approach the position with humility and the mindset of a servant leader who cares for “others above self.” This individual should value the formation of lasting professional relationships and become an active member of the Senior Management Team family and community.
Job Requirements:
- Certification and/or College Degree in Culinary Arts is preferred
- Minimum Ten (6) years’ experience as a Chef or Kitchen Manager .
- Five (4) years supervisory and management experience including hiring staff, coaching, performance management daily operations supervision, discipline and counseling.
- Certiffied in ServeSafe Food Services.
- Ability to handle multiple priorities, delegate assignments to the appropriate individuals based on their skills, roles and interests.
- Written and verbal skills for effective communication and the ability to facilitate small group presentations.
- Competent in organizational, time management skills.
- Demonstrate good judgment, problem solving and decision making skills.
- Proficiency in computer skills, Microsoft Office (Windows, Outlook, Excel) with the ability to learn new applications.
- Ability to work weekends, evenings and flexible hours.
Additional Information:
- Total annual food sales at $1.8 million. Note. The F& B operation realized a $50,000 profit during the previous fiscal year end.
- Food cost has been maintained at 37% with a sales mix of 56% ala carte and 44% banquet.
- Total full-time kitchen employees is 27 with a $650,000 labor budget plus $90,000 stewarding budget.
The Clubhouse kitchen serves four (4) ala carte member dining rooms and six (6) banquet rooms.- There is a Halfway House on the golf course and a seasonal snack bar pool restaurant operation.
- The Club operates 12 months per year and is on a seasonal schedule; busy from Mothers Day through mid September and reduced schedule remaining months.
- The Chef is supported with a Purchasing Manager.
Note: Lehigh Country Club has been awarded the prestigious Distinguished Emerald Club of the World award, as determined by the annual Distinguished Clubs of the World award program conducted by BoardRoom magazine.
The Club offers a competitive compensation plan including a base salary, holiday bonus, continuing education and other standard perks and benefits for this Executive position. Interested individuals should send resumes, a well-conceived cover letter and supporting information by Clicking Here.