The Mission Hills Country Club (MHCC) is a country club and golf course in the Kansas City-area suburb of Mission Hills, Kansas. The club, on the banks and hills of Brush Creek, was founded June 30, 1914, largely through the efforts of J.C. Nichols, who was also developing the upscale planned community of Mission Hills.
The original club consisted of 121 acres in Kansas and 7 acres in Missouri, with the clubhouse on the Missouri side because of relaxed liquor laws. Adjoining the club on the Kansas side Nichols established the Community Golf Club. In 1922 that club moved to what is now Kansas City Country Club. Later, the Community Golf Club became Indian Hills Country Club and moved to its current location.
In the 1950s, the Mission Hills Country Club sold its Missouri clubhouse; the building now houses the Carriage Club. Kivett and Myers designed the current clubhouse on the Kansas side. The building underwent major renovations in 1990 and 2001. The challenging 18-hole golf course was designed by Tom Bendelow and remodeled by renowned golf architect Keith Foster in 2006.
The club is one of Kansas City’s premiere clubs comprised of families and friends – https://vimeo.com/252599700
Position Specific: Mission Hills Executive Chef (EC) is retiring after an unprecedented 36 years of service to the Club. The Club has no major “issues” but many “opportunities” whereby programming, products and methods may be enhanced and improved. The retiring EC has an excellent reputation for the execution of events and the Club enjoys good a la carte utilization. The Club is primarily looking for a refresh and upgrade to its a la carte restaurant operations and menu offerings as well as improved operational system oversight.
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.
Initial Priorities:
- Establish relationships with Team and learn the membership and communicate with committees. Develop a culture of high standards and excellence.
- Evaluate culinary team and provide training, coaching and professional development opportunities for kitchen staff.
- Learn and embrace member dining preferences. Assist catering staff by meeting with contacts for large events.
- Evaluate menus and develop the culinary program with evolving menu programing that peak member interest in a la carte and event services.
- The new EC will evaluate current operations and equipment and will provide recommendations for enhanced systems and controls.
- Address speed of service in getting food out of ala carte line on a timely basis.
Job Requirements:
- Organized and detail-oriented with a passion for the profession and excellence. With solid culinary skills.
- Is self-motivated and has the ability to lead, inspire and mentor individuals throughout the food & beverage department.
- A skilled communicator, professional and personable demeanor and approachable manner are important pre-requisite qualities.
- Menu development diversity, changing integral parts of culinary culture through establishment of desired standards and clear expectations.
- The Chef develops the labor budget for the culinary team, as well as assists with development of some expense items with GM oversite.
- The new EC will actively engage with the membership through newsletter articles, cooking classes, walking the dining rooms and commentary at food related events.
- Competent in organizational and time management skills and multi-faceted operations experience.
- The ability to demonstrate good judgment, problem solving and decision-making skills.
- Working knowledge of food and wine pairings is a plus.
Additional Information:
- Annual food sales $1,4MM; Total F&B Sales $2.1MM.
- Annual combined food cost 38% with a sales mix Sales of 62% (Ala carte) and 38% banquet. (Food Cost Goal 37%)
- There are 17 kitchen employees supported by an $681,000 labor budget.
- The Club maintains two (2) Kitchens, Main and Pool Snack Bar. Mgmt. rates kitchen as a 4 plus out of 5. Capital Plan in place.
- The Club has two (2) Sous Chef’s (Executive Sous Chef and Chef de’ Cuisine) and a Pastry Chef. The EC does the purchasing.
- There is (1) one Clubhouse totaling 55,000 sq. ft. supported by 527 members whose average age is 57.
- The Club is open 12 months annually. (Closed first week of January) Busiest months are May, June, September and December.
- The EC reports to the General Manager and works closely with Clubhouse Director, Event Director, Banquet Manager, Dining Room Manager and Controller.
- The current Chef is retiring after 36 years with the Club.
A la Carte Dining Venues:
Men’s Grill Room – Casual with 60 seats, serving Breakfast, Lunch & Dinner, Tuesday – Sunday
American Room – Formal with 30 seats, serving Lunch & Dinner, Tuesday – Sunday
1914 Bar/Lounge – Casual with 200 seats, serving Lunch & Dinner, Tuesday – Sunday
Club Room – Casual with 50 seats, serving Dinner only, Tuesday – Sunday in season only.
Pool Cabana – Casual with 150 seats, serving Breakfast, Lunch & Dinner Monday – Sunday in season only.
Snack Bar – Casual with 30 seats, serving Breakfast, Lunch & Dinner Monday – Sunday in season only.
The Club offers a generous compensation package including a base salary based on experience and skill, performance bonus based on pre-agreed goals, health, dental & life insurance, 401k with match, dining allowance, ACF dues and convention plus other standard perks. Relocation allowance is available. A (CEC) Certified Executive Chef is preferred. Interested individuals should send resumes, a well-conceived cover letter, and supporting information (a digital Portfolio is encouraged) in strict confidence. Click Here to upload your professional information:
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