This traditional family-orientated country club offers one of the most remarkable club experiences in the private club community. Established in 1901, (WCC) has an impressive membership; up-to-date facilities and is recognized as one of the premiere club’s in America. The Club is supported by 2,200 families with an average age of 52 years old. The diverse membership is supportive and extremely active within the Club.
The Club is guided by its unwavering mission statement; “The Wilmington Country Club is to continue to be one of the finest private country clubs in the United States, with a primary emphasis on meeting the desires of its members, their families and their personal guests It’s commitment to its personnel and employee culture is paramount to achieving this ongoing standard”. Hospitality and warmth sets the tone for the club’s exemplary service culture as its management team is highly regarded within the hospitality industry.
The main clubhouse foodservice operation features two independent kitchens and several dining outlets. The Grill Tavern & Terrace Restaurant seats 200 plus for lunch and dinner. Café 91 is a family-friendly casual concept, Pub 36 is a Sports Bar and the Pool Café, seating 80 operates on a seasonal basis. The Clubs main production Kitchen & Bake Shop serves as the banquet kitchen for private parties and club sponsored events. The culinary operation is progressive and menu offerings appeal to a wide range of ages and palates.
The Culinary Management Team consists of an Executive Chef; Executive Sous Chef; two Sous Chefs (AM & PM); a Banquet Chef; Pastry Chef; Purchasing Manager and seasonal foodservice supervisors. The kitchen team of 50 along with the entire service team strives to provide the finest possible culinary offerings and exemplary service in a relaxed yet elegant setting. Wilmington Country Club has a history of promoting from within and is proud to have a significant tenured team delivering a consistent food service experience to its membership.
The Executive Sous Chef position requires an energetic organized and composed individual with leadership ability. Being a good coach and mentor of line personnel with a hands-on propensity for training and developing staff is a must. The ideal professional will have diverse high volume experience. In particular, the club wishes to hire an a la carte specialist. The primary focus of this position is to advance menu diversity, consistency and overall efficiency in all member dining outlets. An individual who knows both ala carte and banquets with 3-5 years’ experience in high-volume kitchen management with sales of at least $3 ML with a culinary degree is preferred.
Salary and Benefits: The compensation package includes a respectful base salary commensurate with experience along with other benefits including performance bonus potential, ACF membership package, education allowance, paid vacation, sick, and holidays, 401K, and Health Insurance are whole to the offer. Club will also afford a reasonable moving allowance to assist with moving and other associated expenses.
Inquiries: Interested individuals should send resumes, a well-conceived cover letter and supporting information including menu examples, pictures, personal website, etc., all in strict confidence by May 1, 2015. Please submit your resume here.