The Country Club of Virginia is seeking a visionary leader with excellent management skills and a passion for food to assume the role of Executive Chef. Primary responsibilities include the management of all culinary operations, both a la carte and banquet, at two campuses. The ability to recruit, hire, and train a high-caliber staff will be crucial to success.
The Country Club of Virginia is one of America’s oldest and finest private, member-owned clubs and has been consistently ranked among America’s top twenty-five country clubs by the Club Leaders Forum. Located in Richmond, Virginia, CCV was organized in 1908, and has always been one of the nation’s largest full-service country clubs. The Club’s 7,400+ members support 1,111 acres containing two superb clubhouses situated seven miles apart, 54 holes of golf, 24 tennis courts, 3 squash courts, 30,000 square feet of fitness facilities, and an aquatics complex featuring five swimming pools. In season, CCV employs a staff of more than 500.
As a not-for-profit club with a $30 million operating budget, CCV has a very strong financial position, with meaningful capital reserved for regular reinvestment in and expansion of its facilities. The Club’s conservative fiscal policies and strong membership base allow for achievable financial expectations and provide operating budgets consistent with its high standards.
The Club has benefited from stable and consistent leadership under its current Executive Chef, who is leaving the club industry to teach. At present, CCV has a good foodservice operation and a satisfied membership but aspires to improve as expressed by the Club’s motto, “An Evolution to Excellence Through Continuous Improvement.”
The position of Executive Chef at CCV is extremely important. The Club requires a visionary leader with the personal and professional skill sets required by a large and complex foodservice operation. Success in the position starts with a genuine passion for cooking and a love for food.
Candidates must possess a track record of success in varying styles and presentation including traditional (comfort club fare), contemporary American, ethnic-influenced cuisines, quick-serve and “To Go” service as well as elaborate, highly detailed VIP events.
Strong organizational skills are a must. This individual must be emotionally composed and sufficiently flexible to move fluidly between different operations and different roles. Since the great majority of the Club’s members use the a la carte restaurants, the Club needs a master of a la carte service with a consistent reputation in this important area. The new Executive Chef must be able to produce large events up to 1,000 guests as well as the small and “boutique” banquets such as wine dinners and other club events. The Club’s next Executive Chef will inherit a strong team, with a good balance of tenured staff and recent arrivals. The successful candidate will be a motivator committed to professional and staff development through hands-on training and coaching. He or she will be a genuine people-person capable of establishing relationships with the membership, management staff, and the entire organization.
Continuing to build the culinary team will be a priority for the next Executive Chef. A track record of success in building intern and apprentice programs, as well as the progressive development of supervisors is a must.
Financial acumen is also a must in this position. CCV is a large operation with a strong financial orientation. The Executive Chef must possess strong administrative and the organizational skills necessary to direct a team of 15 supervisors and a staff of 75. Experience with a fully integrated inventory control and purchasing system will be considered a plus. Proficiency using Word, Excel spreadsheets, and POS systems is required.
The Executive Chef position at CCV is a member-facing position. The Executive Chef reports to the Executive Director of Clubhouse Operations and is a member of the Senior Management Team. The Executive Chef will be expected to help develop member programs and events as well as contribute to member publications. Presentation skills and an executive presence are necessary to be successful.
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 Club’s. 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.
Ideal Candidate Profile:
The ideal candidate will possess strong leadership abilities. A team attitude, healthy sense of humor, and solid business acumen are critical, along with attention to detail, organizational proficiency, and excellent communication skills. A proven track record of maintaining a sound sanitation program is required. Wine and beverage knowledge is preferred.
Key Expectations and Goals:
- Staff development and motivation.
- Communication of a compelling vision for the culinary operation.
- Creative and fresh ideas and products
- Enthusiastic interaction with the members (including classes, Chef’s table dinners, and demos)
- Prudent budgeting and planning
Food & Beverage Operations:
CCV strives to offer relaxed, yet elegant, Southern hospitality across a broad spectrum of food service settings and styles that includes 6 kitchens and 8 restaurants/snack bars as well as extensive banquet facilities.
Our Westhampton Clubhouse is one of Richmond’s most highly regarded banquet and event venues. It is the location for everything from corporate events to wedding receptions, golf outings to birthday parties, with a focus is on quality and elegance, underscored by Southern hospitality. The facilities included two ball rooms and five private dining rooms. Annual F&B revenue from banquets is $2,153,000 and the food cost is 29%.
Other Foodservice Outlets:
The Westhampton campus includes tennis and golf course snack bars, and the James River location features two snack bars. A full pastry shop and a production department support all the operations at both campuses.
The Grill is a casual, family restaurant serving lunch and dinner seven days a week. The Grill seats 175, with an additional 120 seats during the summer/fall season on the outdoor terrace. A $400,000 renovation of the kitchen renovation was completed in the spring of 2014. Annual F&B revenue is $1,300,000 and the food cost is 42%.
Opened in 2006, Ollie’s is the Club’s fine dining and sophisticated cocktail lounge venue, featuring locally sourced trend-setting food. The dining room seats 50 for dinner and 36 in the bar/lounge. Ollie’s serves dinner and small plates five nights a week. Annual F&B revenue is $501,000 and the food cost is 57%.
The dining room at the James River Clubhouse serves as both an a la carte and banquet space, complemented by the Ladies’ Card Room and Men’s Grill. The James River Clubhouse is the golfing center of the club, with two of our three golf courses; golf outings and tournaments, along with two course snack bars, account for a significant portion of revenues. Total a la carte seating is 230. The River serves lunch six days and dinner five nights per week. Annual a la carte revenue is $660,000 and the food cost 45%. Annual banquet revenue at the James River Clubhouse is $510,000 and the food cost for banquets is 31%.
The Club will offer a competitive compensation plan including a base salary, bonus program, 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 i.e., pictures, menus, personal website etc. in strict confidence.