THE COUNTRY CLUB OF MARYLAND
The Country Club of Maryland, is a regarded member-owned golf club in the greater Baltimore market. Located in Towson, Maryland the club was founded in 1923 as The Rodgers Forge County Club, Inc. The club commissioned acclaimed golf course architect Herbert Strong to lay out the course over 164 acres of land known as Stevenson Farm. The golf course was completed in 1925 and featured a layout of gentle rolling terrain highlighted by streams and natural woodlands. The course measured 6,304 yards, the longest in the area at the time and played to a par 71. The course now measures 6,460 yards and plays to a par 70. In October 1999, the Members purchased the Club from private ownership.
The Clubhouse features indoor and outdoor dining spaces ranging from the cozy elegance of the Hunt Room to the “club casual” atmosphere of the Grille Room and Back Bar. The Club hosts a wide variety of social events for the Membership and their guests to enjoy – from formal wine pairing dinners to the traditional family-style crab feasts – there’s truly something for everyone. Children and grandchildren get excited for the annual Easter Egg Hunt, Independence Day Celebration, Halloween Party and Breakfast with Santa. The staff and Clubhouse also make the Club a perfect place for private events such as wedding receptions and holiday celebrations. The Club’s diverse private rooms range from spaces suitable for smaller private meetings to accommodations suitable for a large gathering. CCMD is a favorite for business entertaining and functions as well. The Country Club of Maryland community represents a varied age demographic and the Executive Chef is a key influence in ensuring that these groups remain engaged. Members are exceptionally social and active, and trending younger.
Expectations Assuring Success:
This is an amazing opportunity to be part of an organization that values their employees as family. The biggest challenge facing the new Chef will be orchestrating a smooth, seamless transition. The current Chef is retiring after twenty-five years of maintaining excellent relationships with the membership and is viewed as very popular. The expectation is for the new Chef is to evolve the culinary department, while respectful of traditions and personnel regarded by membership. Change, “Managed Evolution” will be welcomed and is necessary while it must be delivered tactfully. To summarize, this is a relationship position as much as it is responsible for producing the highest quality and impeccably consistent menu items; straightforward keys to one’s success.
Job Requirements:
- The Executive Chef will be hands-on, cooking daily and directly supervises the cooking of items that require skillful preparation.
- Must be a team player who leads by example.
- Is highly organized, detail-oriented and calm in manner, approaching one’s responsibilities fre of unnecessary ego.
- Is able to lead, motivate and mentor aspiring individuals throughout the organization.
- Is a good communicator and visible to the membership.
- Competent in organization and time management skills.
- Develops recipes, standards and techniques for food preparation and presentation that will assure a consistently high-quality product.
Key Expectations and Goals:
- The Executive Chef works closely with team, teaching and training, always.
- Responsible for the entire culinary operation; develops menus, purchasing specifications and recipes; supervises all culinary personnel.
- Assists in the development of and monitors food and labor budgets for the culinary department.
- Maintains standards of food purchase specifications and negotiates pricing and contracts to control food quality and costs.
- Is a team builder who mentors culinary personnel and develops a pipeline of talented and creative individuals.
- Ensures that high standards of sanitation, cleanliness, and safety are maintained throughout all kitchen areas at all times.
- Is visible and responsive to Member and staff requests; welcomes feedback. Uses creativity to accommodate membership requests.
- Assists in the operational needs of other departmental leaders to help achieve overall success for the Club.
- Must understand the critical importance of being a passionate, creative, supportive and team-focused member of the organization.
Additional Business Factors:
- Annual food sales at $1M; total F&B Sales $1. 3M
- The Food cost is 45% with a sales mix of 65% a la carte and 35% banquet.
- The culinary team is small and close, with 11 total kitchen employees supported by a $350,000 labor budget. Dish and ware washing is out-sourced, yet need to be managed.
- One (1) Main Kitchen. The Club began a strong dedication to infrastructure spending in recent years, and soon to address the kitchen. Club leadership recognizes the need for updates in this area.
- The Executive Chef is supported by one (1) Sous Chef. The Chef is responsible for all purchasing and inventory management.
- The Club is supported by 592 members whose average age is 63.
- The Club operates 50 weeks per year. Each winter, lunch and dinner are served Wednesday – Sunday. Other months, lunch service is added on Tuesdays (Dark on Mondays and Tuesday evenings).
- The Executive Chef reports to the GM/COO and works closely with all department managers.
- The current Chef is entering retirement after 25 years.
Various Dining Outlets include:
Back Bar – a casual dining area with 42-seat capacity. Lunch & dinner service six days in season and five days off season.
Grill Room – a casual dining area with 36-seat capacity. Lunch & dinner service six days in season and five days off season.
Gibson Room – a casual dining area with 24-seat capacity. Lunch & dinner service six days in season and five days off season.
The Porch – a semi-formal dining venue with 66-seat capacity. Lunch & dinner service six days in season and five days off season.
Hunt Room – a formal dining room with 42-seat capacity. Lunch & dinner service six days in season and five days off season.
Tented Patio – The outdoor tented patio area functions as the Ballroom and can serve up to 200 people with a beautiful view of the golf course as background.
Peaked your interest? The Club offers a competitive compensation plan including a competitive base salary based on experience and skill, performance bonus, ACF dues and Convention, dining allowance, health & life insurance, 401k 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.
