BELLE HAVEN YESTERDAY: Belle Haven Country Club and the surrounding Belle Haven residential community began together in the early 1920’s when David Janney Howell, a civil engineer from Alexandria, purchased the land from owners Mrs. Thomas Wilfred Robinson, Sr. and her brothers. Upon purchasing the land, David Howell set up two corporations, one to construct a golf course and club, and the other to develop a residential subdivision. The land was deeded to the Club on September 1, 1924.
The name Belle Haven is also part of history. When Scottish pioneers settled along the Potomac River in the early 1700’s, they named the settlement after their favorite countryman, the Earl of Belhaven.
BELLE HAVEN TODAY: From the modest beginnings in 1924 to our new 66,000 square foot Clubhouse, Belle Haven has grown to meet the needs of its members. The Clubhouse offers a variety of dining options including family dining, Bar and Bar Lounge, Terrace and Patio dining along with the Hilliard Room and the relaxing Pub. Belle Haven Country Club is more than buildings and activities. Club members, their families and guests are part of the rich tradition of Belle Haven.
POSITION SPECIFIC: The distinguished Belle Haven Country Club, located near our nation’s capital on the banks of Potomac River, is in search of an exceptional Executive Chef. This individual will focus on continuous improvement while maintaining the highest in standards of excellence which is already instilled into the kitchen operation. The ideal candidate will have a proven and stable track record of culinary excellence.
This unique opportunity requires a professional with significant management maturity, a good organizer with high-volume experiences, has vision and creativity and is supported by an ongoing passion for his/her profession. Banquet service is an important element of the Club’s success and will undoubtedly test the Executive Chef’s creativity and organizational skills. The Chef must be personable, approachable, steady under pressure, polished and a genuine team player.
Initial Priorities:
- Use ‘Cost Plus’ Dining Model. This model focuses on local food trends, cost control, consistency and communication with other staff and is a new way of delivering value to the membership.
- Team Building & Training. Build and motivate a strong culinary team; motivate, teach, train, and to adhere to the club’s culture.
- Evaluate Menus – Develop a culinary program with updated menu programing that peak member interest in a la carte and member events with fresh, healthier and tastier options.
- Revamp Catering Menus – The new Executive Chef will work with Catering Staff to update menus and produce top- quality food for weddings and other events.
- Sanitation – Ensures that the highest standards of sanitation, cleanliness, and safety are maintained throughout all food service areas at all times.
Job Requirements:
- The new Chef must embody core values such as honesty, integrity, professionalism, teamwork, unparalleled hospitality, empowerment, environmental stewardship, maintenance of a positive work environment, focus on safety & security, and have a commitment to excellence every day, walking the talk and adopting the culture.
- Menu development diversity, changing integral parts of culinary culture through establishment of desired standards and clear expectations.
- The Chef works with the AGM to deliver a comprehensive and detailed annual budget. The Chef is in charge of maintaining all costs for food, related expenses and keeping labor cost in line with budget.
- The new EC will actively engage the membership and is expected to have a monthly or quarterly newsletter article, periodic social media posts (controlled by Communications Dept. Visibility is important.
- The Executive Chef participates in the House Committee Meetings to provide culinary insight for event menus, trends, and shares insight on other aspects of the operation, including tasting of new menu items and feedback received from members.
- Working knowledge of food and wine pairings is a plus.
Additional Information:
- Annual food sales $2MM; Total F&B Sales $3MM.
- Annual combined food cost 33% with a sales mix sale of 47% A la carte and 53% banquet. (food cost goal 35%)
- There are 34 kitchen employees supported by a $1,041,000 labor budget.
- The Club maintains three (3) Kitchens-one kitchen for each venue with the Main Kitchen housing banquet operations. Mgmt. rates kitchen as a 5 out of 5. There is a Capital Replacement Plan in place.
- The Club has one (1) Executive Sous Chef and a Pastry Chef. The Executive Chef is supported by a Purchasing Manager.
- There is (1) one 66,000 Sq. Ft. Clubhouse supported by 1,000 members whose average age is 59.
- The Club is open 12 months annually. (Closed two weeks in January) The busy months are April – June, September – December.
- The Executive Chef reports to the Assistant General Manager and works closely with the Food & Beverage Director, Director of Catering and Special Events, Banquet Director and Grille Services Manager.
- The previous Chef was employed by the Club for 2.5 years.
A la Carte Dining:
Grille Rooms/Bar & Bar Lounge– Upscale Casual with 170 plus seats, serving Lunch & Dinner, Tuesday – Sunday, Breakfast Brunch on Sunday.
Patio 24 – Casual with 140 seats, serving Lunch & Dinner Tuesday – Friday, Breakfast, Lunch and Dinner on Saturday and Sundays.
Center Court Café – Fast casual with 24 seats, serving Coffee and pastries in the am, Lunch & Dinner, Monday – Sunday
Sharks’ Café & Shark Tank Pool Bar-Pool – Pool casual dining
Open Sunday – Saturday for lunch and dinner. Pool bar Friday night happy hours and events.
Private Parties – The Club has six (6) private rooms with seating capacity from 10 to 120 guests. The Club can accommodate up to 300 for a sit-down event in its Ballroom.
The Club offers a compensation package including a base salary based on experience and skill, health, dental & life insurance, 401k with match, Deferred Compensation, dining allowance, ACF dues and convention plus other standard perks. The Club prefers a (CEC). 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:
Interested? Work with DMA, a team of proven culinary professionals to help advance your career. Click Here to upload your professional information:
