History: The Capitol Hill Club has a rich heritage. The concept of a national social club for Republicans began as the dream of the late New Jersey Congressman, James C. Auchincloss, in 1950. Auchincloss and a group of 100 founding members from 22 states formed the nucleus of what has become the nation’s premier political club. Beginning with the purchase of historic Capitol Hill property where the Library of Congress Madison Building stands today, the group opened the first clubhouse in 1951. Eleven years later, the Club moved to more spacious headquarters, and in 1971 built its present home, just one block from the U.S. Capitol.
From its inception, members of the Capitol Hill Club have included the nation’s most influential people – Presidents and Vice Presidents, GOP Members of Congress, Governors, state party leaders and influential Republicans everywhere. We invite you to be among them.
Job Requirements:
- 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.
- Sets the example for professionalism when working and communicating with the service and catering staff.
- This individual will have great cooking skills, an uplifting personality and willing to work with and mentor staff to help them improve in their profession.
- Excellent written and verbal skills for effective communication, the ability to facilitate small group presentations, and the skills to be an effective listener are all sought after skills
- The ability to demonstrate good judgment, problem solving, and decision-making skills. The chef is responsible for leading the product knowledge training for all positions. The chef has a leading role in the vision and marketing of the culinary operation.
The Position: The Club is looking for the perfect combination of a passionate Restaurant Chef and the ability to produce functions for an exclusive membership by delivering outstanding Club events and member private parties. It is important to be able to handle multiple events simultaneously. This individual should have previous experience having worked in high-end Private Clubs and/or exclusive resorts/hotels.
The new Chef is responsible for maintaining and improving quality of food product and sanitation, and ensuring consistency in food delivery and standards. Make changes that respond to the marketplace and to guests’ needs, both present and anticipated. Recommend changes to the food product. Use market research to develop new products.
The Chef needs to work well with both the front and back of the house staff; enjoys being out front promoting and communicating culinary insights with the membership He/she is energized and not afraid to work; has a good understanding of administration including payroll, food cost and human resource issues. He/she gives direction and be responsible for the implementation of plans. Monitors effectiveness and introduces changes in response to the marketplace. Sets targets, plans and schedules work and performance.
Supportive Functions:
In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions to be solely determined by the manager based upon the particular requirements of the Club.
- Consult with the Directors of Catering and Banquets and Outlet Managers on a weekly basis as well as with other departments as necessary.
- Participates in long range planning.
- Participates, supports and make recommendations for ongoing Club programs with continuous improvement in networking.
Key Expectations and Goals:
- The chef is expected to be a very public figure within the management team. The Chef is expected to be visual before lunches/dinners, after lunches/dinners, during buffets and involved with the catering staff to assist in developing menus for the events/private parties.
- Ensures that high standards of sanitation, cleanliness, and safety are maintained throughout all kitchen areas at all times.
- Proposes new ideas to promote and generate Food & Beverage revenue and member usage.
- Operates within all mandatory guidelines, policies and standards of operations as they relate to Food & Beverage.
- Participates in on-going facility inspections throughout Club to assure that the cleanliness, safety and other standards are consistently maintained.
- Responsible for the financial management of the operation, including” weekly labor schedules and all aspects of food cost. Develop and implement business tools to enhance profitability.
- Responsible for the selection, training and development of the personnel within the department. Continuously evaluate the performance and encourage development of kitchen personnel.
- Participates in Food and Beverage Committee meetings.
Additional Information:
- Annual food sales at $ 3,563,000; total F&B Sales $4,361,000.
- The desired Food cost is 29% with a sales mix of 58% a la carte and 42% Club events and private parties.
- The Food & Beverage operation turned a profit of $843,00 during the most recent fiscal year ending.
- There are 17 total kitchen employees supported by a $750,000 labor budget.
- There is two (2) Sous Chefs, a Baker/Pastry Assistant and a Purchasing Manager.
- There are 2 (two) kitchens; the main ala carte and banquet plate-up.
- The Clubhouse is 38,000 sq. ft. and supported by 3,600 members with an average age of 45.
- The Club operates 11 months annually and closes a month for employee vacations and maintenance.
- The Executive Chef reports to the General Manager and works with the Outlet Managers, Catering Manager and Human Resource Director.
- The previous chef was with the Club for (6) six years.
The Club is open Monday through Friday. In Session work weeks: 7:00 a.m.- 11:00 p.m. Constituent work weeks and intermittent recess: 8 a.m. – 8 p.m. Closed Weekends (periodic social and private events are hosted on weekends), All Federal Holidays, Summer and Winter Recess.
Grill Room – A casual dining area with 100 seats is open 5 days for breakfast, lunch and dinner.
Presidential Dining Room – A semi-formal dining area with 150 seats. Serving breafast and lunch 5 days and dinner 4 days per week.
Private Member & Club Events – The Capitol Hill Club has 14 private rooms from 20 seats to 80 seats. At times the Presidential Dining Room is used for private functions seating up to 240 guests.
The Club offers a competitive compensation plan including a competitive base salary and performance bonus based on experience and skill, ACF dues and Convention, dental, health & life insurance, retirement plan and other standard perks. Interested individuals should send resumes, a well-conceived cover letter, and supporting information.
(A Personal Portfolio is encouraged) in strict confidence. Click Here to upload your information.