About The Club: Pine Forest Country Club, established in 1945, is a dynamic private member-owned country club conveniently located in West Houston that is a unique blend of family-centric fresh ideas and rich traditions. Pine Forest features a multitude of amenities including our celebrated 27-hole golf course, ten tennis courts on three surfaces including two indoor US Open style courts, state-of-the-art fitness facility and spa integrated into the Tennis Dome with a wide range of clinics and classes, multiple options for both golf and tennis instruction, seasonal Junior golf and tennis camps, resort-style Family Pool, formal as well as informal dining, full golf Pro Shop, family facilities including aTeen Room and a Kids Club, and a full calendar of social. With four membership levels to meet any lifestyle or interest, at Pine Forest, member satisfaction is the number one priority. Few clubs in the Houston area can boast the history and amenities that Pine Forest offers, making it truly your home away from home.
Job Requirements:
- Organized and detail-oriented without an ego driven approach.
- Must be a team player who leads by example.
- The ability to lead, motivate and mentor aspiring individuals throughout the organization.
- Someone who understands the private club sector and is driven by pride, member satisfaction and teamwork.
- Ability to handle pressure, creativity to offer a diversity of items and an approach that facilitates communication and a sense of unity.
- Competent in organization and time management skills.
- The ability to demonstrate good judgment, problem solving, and decision-making skills.
- Proficient in the use of technology, i.e., Microsoft Office, Outlook etc. Jonas experiences a plus.
- Able to work in a team environment and relate well to other department heads and membership.
- Sets the example for professionalism when working and communicating with the service and catering staff.
- Develops recipes, standards and techniques to insure consistency.
The Position: 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.
It will be important that the new culinary professional align him or herself with, and embrace, the Club’s golf culture, forging partner relationships with the membership, management and line personnel, all built on honesty, respect and dedication. The Executive Chef will always look for improvement while continuing to maintain the high standards of excellence already 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.
The Executive Chef is responsible for the creation of and adherence to operating budgets which includes sales, food costs, labor expense, and overhead costs. He or she is in charge of hiring, training and other personnel related matters of the culinary staff needed to execute the culinary operation successfully on a year-round basis.
The Club prefers a Chef with ACF Certification (CEC). Equally important is the candidate’s character; the innate ability to build a professional and friendly kitchen environment that is respectful of all club personnel, membership and management. The position reports direct to the General Manager but will have a close working relationship with the other department heads. 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. Cornerstone is a genuine passion for the profession coupled, a high‐degree of integrity, maturity and tactfulness. The candidate must approach the position with humility and the mindset of a servant leader who cares for “others above self.”
Primary Responsibilities: The Executive Chef runs the kitchen as he/she selects, administers, and develops all employees under his/her supervision consistent with Club philosophy and standards. The Executive Chef evaluates job performance of culinary staff, coaches and counsels to ensure staff is on the right track, and rewards and disciplines staff in a fair and appropriate manner. The Chef will recommend compensation rates and/or increases for culinary staff. Provides training and professional development opportunities for all culinary staff on an ongoing basis. He/she will coordinate the work of chefs, cooks, and other kitchen staff to ensure that food preparation is consistent with established standards and completed within the constraints of the operating budget.
Key Expectations and Goals:
- The Chef should have an outgoing personality and enjoys interacting with the membership. Contributes to the newsletter, cooking classes, walks the dining rooms and has a presence at special events.
- Ensures that high standards of sanitation, cleanliness, and safety are maintained throughout all kitchen areas at all times.
- Develops operating plans for all food outlets, plans to include revenue projections, cost of products and expenses.
- Participants in Food and Beverage and House Committee meetings.
Additional Information:
- Annual food sales at $1.4M; total F&B Sales $2M.
- The desired Food cost is 35% with a sales mix of 60% a la carte and 40% banquet. (Actual Food Cost 41%)
- There are 28 total kitchen employees supported by a $915,000 labor budget.
- The Club supports two (2) kitchens, main and seasonal pool.
- The Executive Chef is supported by one (1) Sous Chef.
- The Chef does the Purchasing.
- The Clubhouse’s are 30,000 sq. ft. and supported by 620 members with an average age of 57.
- The Club operates 12 months with the majority of business between the months of September and June.
- The Executive Chef reports to the General Manager and works closely with the Director of Communications, Catering Director, Clubhouse Manager and Controller.
- The previous chef was with the Club for five (5) years.
Dining Outlets:
- 1945 Grill – 1945 Grill features a panorama of windows overlooking a large practice putting green and the expanse of the Golf Course. Members enjoy breakfast, lunch and dinner in this conviently located restaurant which is able to accommodate up to 80 people.
- Men’s Grill – 80 seats serving breakfast, lunch and dinner.
- Lakeview Patio – Is located between the Golf Pro Shop and 1945 Grill. This covered outdoor dining area complete with bar and table seating is available for outdoor eating and can accommodate up to 40 people.
- The Turn – The Turn is strategically located to provide a respite between nines on the course.
- Member & Club Events – The Club has a great reputation for elegant Weddings up to 375 guests. The Club offers three (3) party rooms on property as booked. The Legacy Ballroom, Founder’s Lounge and Oak Room and President’s Room.
The Club offers a competitive compensation plan including a fair base salary based on experience and skill, ACF dues and Convention, dining allowance, health & life insurance and other standard perks. Interested individuals should send resumes, a well-conceived cover letter, and supporting information.
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