History: The Wadsworth House is an enduring reminder of the elegance of Washington society at the turn of the century.
In the early 20th century, it was the winter residence of millionaire gentleman farmer, Herbert Wadsworth from Western New York, and his accomplished wife, Martha Blow Wadsworth from a distinguished St. Louis Family. At the time it was completed in 1902, the Wadsworth House was one of the largest and grandest of the new residences on Massachusetts Avenue. The house was used in 1918 by the local chapter of the Red Cross and thereafter, only sporadically by the family, until it was purchased in 1932 by a group of prominent Washington Women. Through the efforts of Mabel Boardman and the organizing committee, the house was purchased for $125,000 and converted into the Sulgrave Club.
One of only two remaining mansions on DuPont Circle, the Wadsworth House embodies the elegance of Massachusetts Avenue, and is a significant contributor to both the Massachusetts Avenue and DuPont Circle Historic Districts. It is individually listed in the National Register of Historic Places.
Overview: An important feature of the Club has always been its cuisine, reputed to be the best in Washington.
The Sulgrave Club offers elegant fine dining in the Club Dining Room, Round Dining Room, and the private Boardman Dining Room seven days a week. Daily and weekly specials and prix fixe menus complement the delicious a la carte menus. Classic Afternoon English Tea is offered in the inviting Withdrawing Room and Terrace Bar on weekday afternoons.
The Position: The Executive Chef supervises and assists in all aspects of food, preparation, for dining room, private parties, special events and club functions. Responsible for supervision of sanitation of food facilities and equipment. Directly supervise all kitchen staff to include cooks, pantry personnel dining room dishwashers and pot/pans washers. Interview and hire all kitchen staff. Coordinate with Members and Club staffs.
Management is looking for a charismatic leader that will continue the culinary standards in place and provide Members and their guests an exceptional experience by delivering a high-quality product on a consistent basis. The members enjoy a wide range of culinary styles including fresh local seasonal, traditional favorites, modern American and a variety of ethnic cuisines from one part of the world to another.
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.
The chef is responsible to maintain a reasonable cost of goods while using only the finest of ingredients. The chef must be attuned to market demands to create a “food” buzz around the club matching its overall facilities. It is expected that the chef be well-spoken, regularly visible in member areas and comfortable in social settings speaking to member groups. The chef’s professional demeanor should match today’s culinary standards and trends. This is a working position requiring a hands-on approach.
Position Requirements:
- 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 has a leading role in the vision and marketing of the culinary operation.
- Ensures that high standards of sanitation, cleanliness, and safety are maintained throughout all kitchen areas at all times.
- Ability to handle pressure, creativity to offer a diversity of items and an approach that facilitates communication and a sense of unity.
- 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 Food and Beverage Management & Committee meetings.
- Someone who understands the private club sector and is driven by pride, member satisfaction and teamwork.
Additional Information:
- Annual food sales at $ 1,000,000; total F&B Sales $1,300,000.
- The desired Food cost is 42% with a sales mix of 34% a la carte and 66% Club events and private parties.
- There are 18 total kitchen employees supported by a $625,000 labor budget.
- There are three (3) Sous Chefs, a Baker/Pastry Assistant.
- The Chef does the purchasing.
- One (1) Kitchen and two (2) large service pantries. The kitchen is (7) seven years old in pristine condition.
- The Clubhouse is 28,000 sq. ft. and supported by 1,100 members with an average age of 63. Members are active and engaged in the Club.
- The Club has (8) eight well-appointed hotel rooms.
- The Executive Chef reports to the General Manager and works with Clubhouse Director, Director of Catering and Membership and Dining Room Manager.
- The previous chef was with the Club for (15) fifteen years.
The Club is essentially a high-end private, boutique hotel with fine dining, seven days a week, ten months per year.
The Club year begins in September on the Monday following the Labor Day Monday and ends on the last Friday of June when the Club ceases operations for the summer. The Club is closed July and August. The culinary team will likely meet 10-12 times during July and early August assuming a more regular rotation at the end of August as we ramp back up before reopening. The Club uses a bonus program to retain its cherished staff.
Private Member & Club Events – Heavy banquet business up to 250 guests. The Club offers a variety of beautiful venues that bring a touch of classic elegance to any event. From small lunches to large corporate events. Each room can be used individually for an intimate group or in combination with one or more of the other rooms for a large group.
The Club offers a competitive compensation plan including a competitive base salary based on experience and skill with a strong bonus program,
ACF dues and Convention, dining allowance, dental, health & life insurance, 457b 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.