Tradition; Passion; Community: The Nantucket Golf Club honors the oldest traditions of the game of golf, in a setting surrounded by remnants of ancient dunes and rolling waves of native grasslands. We are a private club, located 30 miles out to sea off the shore of Cape Cod on Nantucket Island, renowned for its rich history and beautiful summers. NGC was founded with a vision of creating a world class golf immersion rooted in the tenants of the game. The award winning Rees Jones designed course uses the natural contours of the land to create a classic routing which captures the spirit of the country’s great clubs, built on links land shaped by the sea. It is with this spirit of excellence, and appreciation of the unique Nantucket Island environment, that the Club looks to provide a complementing dining experience to our members and their guests.
Scope, Expectations & Requirements: The Executive Chef is responsible for the entire culinary operation including, but not limited to, menu design, food production, staff recruitment and development, establishment of standards, effective communications and cost controls. He/she maintains the highest professional standards for food quality and sanitation. Annual A la carte food sales are at $ 438,000 plus banquet revenue ($93,000 2015 and project $180,000 in 2016) while maintaining a reasonable cost of goods. The club is supported by approximately 300 members whose average age is around 64. The Club is open 124 days (annually) serving breakfast and lunch in the Clubhouse and operating the Snack Bar daily. Dinner is Friday & Saturday only in June, Sept, Oct, and six nights July and August. A Family Buffet is provided every Wednesday in July & August and a Traditional Clambake Buffet served every Sunday during the months of July & August. The Clubhouse is 28,000 sq. with one kitchen accommodating banquets up to 275 guests. A culinary and stewarding staff of 15 is supported by a generous labor budget.
Key Expectations and Goals:
- The Executive Chef is hands-on; directly supervises and cooks items that require skillful preparation.
- Has excellent culinary skills and able to meet the high expectations of members. Is innovative with creative and fresh ideas and products.
- Candidates must be skilled administratively to accurately purchase, maintain inventories, and track costs. Is a problem solver and a team player.
- The Executive Chef is a leader, building an effective and efficient kitchen team that works well together.
- The Executive Chef is expected to be personable and interact with members and guests.
- Responsible for the employee meal program consisting of lunch and dinner for staff of 70-125.
Ideal Candidate Profile: The position requires a strong, well-organized leader who is committed to being the best in the area and dedicated to lifelong learning of current culinary trends. The right individual will be self-motivated, able to work in a seasonal environment, possess a creative approach to menu planning and continually be able to offer unique and distinctive dining experiences. Nantucket has very competitive restaurants and the Club competes.
The Club prefers a Chef with Club experience. The position reports direct to the F&B Director but will have a close working relationship with the COO, the Controller and the Dining Room Manager. The Club desires a candidate who will be a positive influence and collaborate as part of the management team.
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.”
Salary and Benefits: The compensation package includes a respectful base salary and performance bonus. Benefits include group health, dental, and life insurance; 401k program with a 4% match; vacation and professional development allowance. 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., in strict confidence, to this location.