“Philadelphia Country Club is a premier, full service, family oriented private country club, dedicated to the enjoyment of our Members, their Families and their Guests. Our community is guided by our core values, which are integrity and respect for each other, our Staff and the traditions of the Club.”
Tradition; Passion; Community: “PCC” is one of the oldest country clubs in the country. In 1890, John C. Bullitt, an enthusiastic sportsman persuaded a small group of socially prominent Philadelphians to join him in organizing a country club for riding and driving. They purchased a sixty acre property in Bala adjoining Fairmount Park, and constructed a Polo field; hence the horse head logo. A nine-hole Golf course was completed on the site in 1892. Due to the rise in the popularity of Golf, the Club purchased land for an 18-hole Golf course in Gladwyne in 1926. The Club operated in two locations until 1957 when the Clubhouse on Spring Mill Road was completed. The Spring Mill course was originally designed by architect William Flynn, and while many changes had taken place over the decades since it was originally designed, the Club recently returned to the previous design. In 1990, on the occasion of the Club’s Centennial Anniversary, an additional nine holes, designed by Tom Fazio, were dedicated as the Centennial Nine. Today, the Club consists of approximately 1,000 Members and their families. Over half of the Members reside in the surrounding neighborhoods of Gladwyne, Bryn Mawr, Villanova, Wayne, and in Philadelphia’s proverbial Main Line.
Club Facilities: The 100,000-foot Clubhouse is the heart of PCC and sits at the center of over 300 acres of property in Gladwyne, PA. The Clubhouse boasts multiple dining areas, each with its own unique ambiance for a different dining experience depending on the Member’s desire.
- Grille Room is used for casual dining and seats 85. It is frequented by families, especially those with children and offers breakfast, lunch and dinner.
- Bullitt Bistro is a very popular upscale casual adult venue where members gather regularly.
- 1890 Room is PCC’s formal dining room and seats 32. The room requires jackets for men and is equipped with a full bar and fireplace. The menu offers exclusive features that include signature favorites of the Chef and Members.
- Byron Nelson Room is a Men’s grille featuring a full bar and built-in lunch buffet allowing golfers and athletics a quick bite as well as dinner service.
- The Terrace is the best outdoor dining area in the region with its scenic view of the Golf courses. This tranquil setting makes every experience unique and memorable and is very popular and seats 150.
- Citrus Tree services the Pool and Tennis complex providing lunch and Dinner service 7 days a week (Memorial through Labor Days). Menu programing includes Grab-and-Go along with table (seats 30) and Cabana delivery style service.
- The main Ballroom, Polo Room, Polo Terrace, Gladwyne Room, and Founders’ Room offer a variety of party and meeting space options for your gatherings, large or small. PCC offers special event or meeting space for up to 400 people.
- Employee Dining viewed as essential to employee morale and offered at Breakfast, Lunch and Dinner.
Additionally, the Club boasts Men’s and Ladies’ Locker Rooms, Golf Shop, Racquets Shops, a Fitness Center, limited lodging and the Administrative Offices.
The culinary program is an extremely important member amenity. In March 2015, the club completed a $2.5 million renovation of the 4,000 square foot main kitchen including the redesign and layout for more efficient use of space and to upgrade all 128 pieces of equipment, a makeover of the Pastry Shop and the redesign of the food storage room. The response to this renovation has been very positive to improve food quality, efficiency, speed of service, station workspace layout and morale of the culinary team. The new Executive Chef will have the benefit of stewarding this new facility and the ability to use its state of the art design to attract top culinary talent.
Scope, Expectations & Requirements: The Executive Chef will be a dynamic, visible and an accessible professional leader of the culinary team. He or she will be responsible for all culinary operations including managing annual sales of $3M through its 7 outlets and banquets; achieve a 42% cost of good derived by a sales mix of 40% a la carte and 60% banquets; lead a year round culinary team of 25 professional including 4 sous chefs and a pastry chef, along with the steward department supported by a $1,350,000 labor budget.
The Executive Chef will set the pace and establish the culinary standards to exceed member expectations for consistency, quality and programing. He or she will be proactive, engaged throughout all levels of the organization and possess the highest degree of integrity. Potential candidates will possess all of the requisite skills, leadership qualities and personal traits suited for a conservative and traditional private club environment. The expectation is that the quality and consistency of all culinary operations will rival comparable clubs, restaurants and resorts in the area and across the country. The club is seeking candidates with a broad based culinary background with proven formal, casual, contemporary and banquet experience. The overall goal of the club staff is to provide members with excellent service on a consistent basis and to also ensure member recognition and personalized service to promote maximum satisfaction of the membership in all facets of the club operation.
Key Expectations and Goals:
- The Executive Chef will have a hands-on presence; directly supervises the cooking of items that require skillful preparation while mentoring an engaged team.
- Staff recruitment, development and retain a dynamic team with matching culinary culture.
- Technically diverse, innovative with creative and fresh ideas and products.
- Prudent budgeting and planning. Monitors actual financial results; takes corrective action as necessary to help ensure that financial goals are met.
- A friendly and outgoing personality that exudes passion for cooking and strong communication skills.
Ideal Candidate Profile: The position requires a strong, well-organized leader who is committed to being the best in their field and dedicated to lifelong learning of current culinary trends. The right individual will be self-motivated, able to work in a multi-cultural environment, possess a creative approach to menu planning and continually be able to offer unique and distinctive dining experiences.
The Club prefers to hire a (CEC) certification coupled with a culinary degree from an accredited institution along with previous city club experience. The position reports to the General Manager/COO and works closely with the clubs other department heads. He/she is expected to complete all objectives and special projects on a timely basis as assigned by the General Manager. High visibility is a must as is strong written and verbal communication skills.
Finally, the successful candidate must be a good fit for the culture of the Club. He or she must demonstrate values, conduct, and integrity consistent with the Club’s. The candidate must approach the position with humility and the mindset of a servant leader who cares for “others above self.” This individual should value the formation of lasting professional relationships and become an active member of the Senior Management Team.
Salary and Benefits: The compensation package includes a respectful six figure base salary plus an objective performance bonus program: benefits including a comprehensive medical insurance program; 401k program; vacation and professional development and dining allowances. A relocation allowance if required is negotiable.
Inquiries: Interested individuals should send resumes, a well-conceived cover letter and supporting information including menu examples, pictures, personal website, etc., by clicking here.