Our client, Ridglea Country Club located in thriving Fort Worth, TX, is the premiere full‐service country club in the area. It is looking to hire a passionate, management savvy dedicated career professional to lead its culinary team as Executive Chef. The Club places great emphasis on its culinary programs in pleasing 1,500 members.
Recently the Club celebrated 60 years of history and tradition and membership have come to know and love the charm of Ridglea, an elegant club of the past, present and future! The Club is flourishing and its facilities are top notch including two of the finest golf courses in the Dallas/Fort Worth Metroplex; Tennis, fitness and aquatic complexes and children programing appealing to the entire member family. Above all, the club’s greatest asset is its membership and staff and its ranking in the community. Learn more about RCC at http://www.ridgleacountryclub.com
The Chef is responsible for all food production in its two kitchens overseeing the programing of five restaurant outlets. Annual food sales near $2.5ML while maintaining a 38% cost of goods. The Club uses only the finest ingredients and quality is paramount. A culinary and stewarding staff of 30‐plus support a realistic kitchen assuring scratch production and proper sanitation practices. The kitchens are sizable and well‐equipped. A typical meal period serves up to 250 covers plus banquets. All restaurant areas are noted for their personalized service and feature various cuisines from sandwiches, salads, club classics to progressive regional offerings. Overall member satisfaction is Key!
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 other designated outlets; develops all menus: food purchasing, product specifications, standardized recipes and the safe storage and security controls; the highest professional food quality and sanitation standards and setting the tone of professionalism.
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 rare 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 willing team. Cornerstone is a genuine passion for the profession coupled, a high‐degree of integrity, EQ maturity and tactfulness.
Salary and Benefits: As with the Club’s stable history of hiring exceptional management personnel, the Club is looking for a long‐term match. The Club’s current chef of many years is leaving to pursue other life interests. The compensation package includes a respectful base salary plus excellent benefits including a comprehensive medical insurance program; 401k program with employer matching contribution; vacation and professional development allowance. A relocation allowance will also be provided. Candidate screening will be completed in mid/late June 2014, followed by interviews and tastings with employment beginning late July/early August 2014.
Inquiries: Interested individuals should send resumes, a well‐conceived cover letter and supporting information including menu examples, pictures, personal website, etc., in strict confidence.