The Club & History: In November of 1898, the one hundred fifty members of the Cambridge Golf and Country Club changed its name to Oakley Country Club. Oakley was founded upon two principles: First, to provide an opportunity for outdoor sports and second, to provide a congenial meeting place for friends. Although many changes have occurred during the past century, the principal purposes remain the foundation of Oakley’s reputation and success.
The original clubhouse was Charles Bulfinch-designed and built as a residence in 1808. The Oakley clubhouse became the focal point for all activities for 65 years. Shortly after the club was founded, a young golfer arrived from Scotland to redesign Oakley’s golf course and to compete professionally in America. Donald Ross would grow from his initial employment at Oakley as a golf pro, to greenkeeper and club maker, to become one of the legendary golf course architects of the twentieth century.
While any “Donald Ross” course is distinctive and distinguished, the uniqueness of Oakley Country Club’s Golf Course is that it represents the very first Ross golf course design in America.
In 1963 a fire destroyed the original clubhouse however Oakley’s membership responded quickly and constructed a clubhouse that served the membership well the next thirty years. The current clubhouse was completed for club;s Centennial Celebration in 1998. The clubhouse accommodates an expanding membership in an elegant style reminiscent of the turn of the twentieth century.
Excitement for our second century continues. The clubhouse, social activities, pool and tennis events and classic golfing venue await a new era of Oakley competition and camaraderie. Every generation of Oakley members has passed along a deep affection for our traditions and spirit of neighborly fellowship. This culture continues as does interest to join in the Oakley spirit, enjoy our enviable facilities and help us make Oakley an even better environment for sport and socializing in the years to come.
Position Summary: The Club is looking for a leader by example who can teach and train the culinary staff and provide a more consistent food and beverage experience for the Members. Develop and monitor food and labor budgets for the department. Maintain highest professional food quality and sanitation standards. The primary focus is food quality, consistency and timing, with respect for traditions.
It will be important that the new professional align him or herself with, and embrace the Club’s culture that values fellowship. The Executive Chef will always look for ways to improve standards instilled into the kitchen operation. The ideal candidate will possess a true passion for professional cooking and have a proven and stable track record of culinary excellence supported by an approachable manner.
Job Requirements:
- Organized and detail-oriented without a willingness
- Hands-on, leader by example and effective communicator too. Able to mentor, coach and direct employees of varying abilities. Employees need to feel engaged under his/her leadership.
- A team player who understands the great organization goals.
- Solid understands the private club sector and is driven by pride, purpose for team and ultimate member satisfaction.
- Composed with ability to handle pressure, creativity to offer a diversity and an approach that facilitates communication and a sense of unity within club team.
- Competent in organization and time management skills.
- The ability to demonstrate good judgment, problem solving, and decision-making skills.
- Sets the example for professionalism when working and communicating with the service and catering staff.
- Excellent written and verbal skills for effective communication.
- Knowledge of wine and beverage pairing with food.
- Responsible for Monthly newsletter article and being visible walking the dining room.
Key Expectations and Goals:
- The Chef serves as role model and sets the standard for all employees to maintain high-quality and consistent member service.
- The Club needs a Chef (Leader) who will add consistency and variety to the Ala Carte dining operation. Must have a strong culinary vision and a respect for club traditions.
- The ideal candidate must understand and embrace Club dynamics.
- Evaluates current practices and processes; recognizes ways to improve current business methods, quality of products and services provided to the members.
- Develops operating plans for all food outlets, plans to include revenue projections, cost of products and expenses.
- The Executive Chef evaluates job performance of culinary staff; coaches and counsels to insure staff is on track. Rewards and disciplines staff in a fair and appropriate manner.
- Develops recipes and techniques for food preparation and presentation which help to assure a consistently high quality product.
- Works to minimize food costs exercising portion control over all items served. Assists in establishing menu selling prices.
- Interacts enthusiastically with and is visible to the membership.
Additional Information:
- Annual food sales at $1.28M; total F&B Sales $2.10M.
- The desired Food cost is 38% with a sales mix of 55% a la carte and 45% banquet. The Club operates to break-even.
- There are 25 kitchen employees supported by a $508,000. labor budget.
- The Club supports one (1) kitchens.
- The Executive Chef is supported by two (2) Sous Chefs.
- The main Clubhouse is 25,000 sq. ft. and supported by 535 total members whose average age is 56.5.
- The Club operates full-time eleven (11) months. Clubhouse is closed during the month of January to refreshen the facilities and operates with abbreviated hours/days in February and March.
- The Executive Chef reports to the Clubhouse Manager and works closely with Banquet Sales, the Service Director, Dining Room Manager, Banquet Manager and Controller.
- The previous chef was with the Club for five (5) years.
Dining: Oakley’s dining areas consist of a Grille Room, Members Dining Room, Ballroom and Pub.
- The Members dining Room – used as the formal Dining area, jackets are required on Saturday evening.
- The Grille Room – used for casual dining at lunch and dinner. Lunch is served Tuesday through Sunday and dinner is served Wednesday through Saturday.
- The Ballroom is commonly used for Lunch and Dinner for all Golf outings held at Oakley, Bar Mitzvahs, Weddings, Reunions, Dinner Dances and other large gatherings. Parties up to 220 guests.
- The Pub is open during golf season Wednesday, Thursday and Friday evenings and all day Saturday and Sunday. It’s a great place to relax after your round of golf and enjoy the three HDTV’s or the outside deck that overlooks the golf course