“The Gibson Island Club, enhanced by its unique natural environment….. is a full service social and recreational Club providing superior food, services and entertainment to meet the needs and interests of its members and their families with a complimentary purpose matching that of the Island’s homeowners.”
About The Club: Gibson Island, located in Anne Arundel County, is situated at the convergence of the Magothy River and Chesapeake Bay. The appellation “Gibson Island” is a misnomer as it is actually a peninsula connected to the mainland by a 100′ paved causeway (an enhanced sandbar). Measuring 3 miles x 2 miles at its widest part, Gibson Island contains approximately 1,000 acres and has 7 miles of shoreline.
The private community is laid out according to the formal plan designed in 1922 by the acclaimed Olmsted Brothers of Brookline, Massachusetts. This layout emphasizes the island’s natural topography and incorporates native flora. Roads are de-emphasized and take the form of paved, meandering pathways. The community features approximately 190 private dwellings and a 9-hole MacDonald/Raynor design golf course. Additional amenities include tennis, skeet, Yacht Squadron, paddle tennis and swimiming; all a part of what makes the community unique and special.
The Club’s new Clubhouse is based on the design of the original clubhouse that was constructed in 1923/1924 and was destroyed in a fire in 1937. The strategy is to return the architecture and facilities to those envisioned by the Symingtons who were the driving force behind the development of the Island. The new clubhouse is under construction and scheduled to be completed in July 2016. Currently the Club’s dining facilities are out of the temporary clubhouse that has been moved to the newly renovated Boathouse.
The Gibson Island Corporation is the shareholder/homeowner organization that owns the Island and its amenities. The Club is a membership organization that leases the amenities from the Corporation and one doesn’t automatically become a member of the Club upon the purchase of a house. Similarly, club membership is not limited to homeowners. Membership is derived primarily from Baltimore, Washington, and Annapolis areas.
The Position: The new Chef will have a strong management background and responsible for developing and implementing a culinary program for the members. This individual will provide creativity for a portion of the membership and consistency for all of the membership. The Chef will need to develop a culinary team in a thin labor market and instill standards into the kitchen operation, which will include a strong commitment to training (teaching) programs that ultimately will result in high service standards. The Club is fortunate to have seasonal and local ingredients (the bounty of the Chesapeake) literally at the front door. The Chef will also offer healthy alternatives and a wide variety on the menus. The Chef will be very likeable and able to create strong relationships with members.
Job Requirements:
- A Chef who is flexible and can work in a seasonal environment.
- ACF Certification and/or college degree in culinary arts.
- An engaging personality – one that both staff and membership can relate to and rally around.
- Club and/or high-end Resort experience.
- A foundation of excellent culinary and leadership skills.
- The ability to handle multiple priorities and delegate assignments to the appropriate individuals based on their skills, roles, and interests.
- Excellent written and verbal skills for effective communication, the ability to facilitate small group presentations, and the skills to be an effective listener are all sought after skills
- Competent in organizational, time management skills.
- The ability to demonstrate good judgment, problem solving, and decision-making skills. The chef has a leading role in the vision and marketing of culinary services.
- The new chef will be responsible for leading the transition to the new facilities
Key Expectations and Goals:
- The ability to organize and develop systems to ensure a smooth food service operation.
- Ensures that high standards of sanitation, cleanliness, and safety are maintained throughout all kitchen areas at all times. This includes site visits to all outlets.
- Cooks or directly supervises the cooking of items that require skillful preparation.
- Establishes controls to minimize food and supply waste and theft.
- Develops recipes and techniques for food preparation and presentation which help to assure a consistently high quality and to minimize food costs; exercises portion control over all items served and assists in establishing menu selling prices.
- Attends food and beverage and management meetings.
- Interacts enthusiastically with, and is visible to, the membership.
- Provides the same level of service regardless of the number of members dining on any given night.
- Prudent budgeting and planning; Monitoring actual financial results and the ability to take corrective action as necessary to help ensure that financial goals are met.
- Have strong management skills and be able to manage using inspirational leadership.
NOTE: The Club is currently in the process of building new facilities including a remarkable clubhouse that will open July 2016. The new chef will be responsible for leading the transition to the new facilities; previous transition experience helpful.
The chef is responsible to maintain a reasonable cost of goods while using quality ingredients. Of equal importance, firsthand knowledge of purchasing standards and the ability to work with local producers. It is expected that the Chef be present during all busy meal periods and to direct daily production assuring quality, freshness and creativity. Additionally, it is expected that the chef have a professional demeanor matching today’s culinary standards. This is a working position requiring a hands-on approach towards mentoring staff, fortifying their skills/efficiencies, then further elevating variety and presentations.
The successful candidate must be compatible with the nature of the Club. He or she must demonstrate values, conduct, and integrity. Club members appreciate the many long tenured employees within the organization.
Additional Information:
- The club has 915 members and anticipates a significant increase in member usage and sales following the opening of the New Clubhouse. Previous years’ results follows….
- Total annual food sales at $700,000 plus. F&B $1,000,000.
- The desired Food cost is 43% with a sales mix of 63% a la carte and 37% banquet.
- Total full-time kitchen employees is 11 supported by a one (1) Sous Chef and warewashing team of three (3).
- Currently the Club supports one kitchen and will be expanding to two with the new construction.
- The Club anticipates that the Chef will need to build a larger and highly experienced staff to accommodate increased volume and member dining expectations.
- Dining Outlets
– Rotunda serves lunch and dinner in season anywhere from 10 to 50 for lunch and from 10 to 120 for dinner.
– Grill Room serves 10 to 75 for dinner year round.
– Snack Bar seasonal pool side service 10 to 150 - The new Rotunda can accommodate banquets for over 225.
- The “season runs from Memorial Day through Labor Day, but there is significant membership utilization through the end of the year. The “slow period” is January/ February.
Summary: The Executive Chef will report to the Club Manager and works closely with the Assistant Manager, Restaurant Manager and Island General Manager.
The Club offers a competitive compensation plan including a base salary, holiday bonus, continuing education, 401k, and other standard perks and benefits for this executive position. Interested individuals should send resumes, a well-conceived cover letter, and supporting information (A Personal Portfolio is encouraged) in strict confidence. Click Here to upload your information.