History: The Topeka Country Club began in 1899, but it was not until April 25, 1905 that the vision of the Club’s founders became a reality. With 226 originating stockholders, The Topeka Country Club formally came into existence when they agreed to purchase the Guilford Dudley Estate. (Note: Topeka CC is approximately 60 miles from Kansas City, KS)
The first nine holes of TCC’s golf course were originally designed by Scotsman Thomas M. Bendelow in 1906. The 2,900-yard-long nine-hole course was immediately acclaimed by the club members as a social and athletic phenomenon. By 1936, the board members determined that the time was right to add the remaining nine holes to the Club’s course. Once again looking to retain the best architect to redesign the first nine holes and to lay out the much anticipated additional nine holes, the Club turned to famed designer Perry Maxwell. By 1938, the work was underway and the course was fully completed in early 1940. The Topeka Country Club finally had its full eighteen-hole course.
In 2005, the Club celebrated its Centennial year with many different tournaments and festivities. The Club recognizes the dedication of the members who have contributed to The Topeka Country Club’s proud history. TCC has had a wonderful past and is looking ahead and anticipating the next 100 years.
Facilities: The club features two ala’ carte restaurant outlets offering Breakfast, Lunch and Dinner. The Mixed Grille Room (90 seats) and Men’s Grill Room (45 seats). In addition the Club serves lunch in the seasonal Pool Snack Bar. The Club is also known as a premier Event & Wedding Venue with banquet facilities offering extraordinary food and impeccable service in an elegant atmosphere. The Clubhouse is situated in the center of our lush 18-hole golf course where unique views of the grounds can be seen throughout the Club. The Topeka Country Club features 6 private banquet rooms ranging from 500 square feet up to 7,000. The facilities can seat up to 300 dinner guests or has spacing for a reception of 400 people. The Club prides itself in offering a beautiful venue for wedding receptions, corporate meetings, formal and informal affairs year round. The kitchen is well-equipped and restaurant outlets offer personalized member service and variety of menu items from sandwiches, salads, club classics to progressive Mid-America offerings.
Summary: The candidate we are seeking is responsible for all food and pastry production. Develops menus; food purchase specifications and standardizes recipes. Supervises food production and pastry staff. Develops and monitors food and labor budget. Maintains the highest professional food quality and sanitation standards.
Scope, Expectations & Requirements: Annual food sales are $1.1M while maintaining a 38% cost of goods. (Sales are a 50-50 mix of banquet and ala carte) The Club uses quality ingredients and is looking to achieve greater consistency in the presentation and quality of the product. A kitchen staff budget is $350,000 which supports a kitchen of ten.
The Executive Chef hires, supervises and evaluates the kitchen staff. He/she works closely with the Catering Director planning special menus for parties and events. Is responsible for food purchasing. Provides training and professional development opportunities for kitchen staff; plans and manages the employee meal program.
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 three plus years is leaving the area due to his wife’s job relocation) The compensation package includes a respectful base salary plus excellent benefits including a comprehensive medical insurance program according to club policy; 401k program with employer matching contribution; vacation; and professional development.
Inquiries: Interested individuals should send resumes, a well-conceived cover letter and supporting information including menu examples, pictures, personal website, etc., in strict confidence.