St. Joseph Country Club has a proud history that features an impressive 18-hole championship golf course that is challenging yet enjoyable for everyone whether you are a beginner or professional.
St. Joseph Country Club is an exceptional place where you can meet and socialize with your peers, establish lasting friendships, and enjoy great food with a standard of excellence that appeals to everyone’s tastes. VIEW THIS VIDEO
Position Specific: There is a tremendous opportunity within the greater St. Joseph and Kansas City markets to provide a high-quality, à la carte menu, dining experience as well as a robust wedding and special events business. With the right Executive Chef, the St. Joseph Country Club could easily become the “go to restaurant” in town.
The ideal candidate is a strong and proven culinarian who is looking to move to a smaller city and help provide the citizens of that community with a high-quality dining experience. Ideally, this person has worked in a more prestigious country club or restaurant, but now wishes to share his/her talent in a market that will both respect and appreciate their talents. It would also be the goal to hire a candidate who will stay at the position for seven (7) to ten (10) years.
Known for “Beautiful Weddings” in the Grand Ballroom
Initial Priorities:
- Staff Development/Training – Hire, train, motivate and develop a high performing team. Serve as a coach and mentor and always leads by example.
- Menu Development- Both casual dining and high-end dining experiences are to be created. The new Executive Chef is expected to evaluate and improve the menu variety, food quality and consistency.
- Organization – The new Chef is expected to evaluate current operations and purchasing for enhanced systems, controls, product and services in all areas.
- Developing a “Team-Oriented” culture – A team-player and accomplished recruiter who leads by example developing a cohesive team and maintains a positive culture.
- Kitchen Organization – The Executive Chef will be trusted with developing kitchen policies and standards and establishing a new level of excellence.
KEYS to Success
- The role of the Executive Chef is complete responsibility for the culinary program and to make adjustments and improvements as needed.
- An individual that has the experience and maturity to lead the supporting cast to a much higher level of food service and food presentation.
- Make the dining experience personal to each member and not have it based on the ego of the Chef. Listen to what the members have to say and what they like, but periodically introduce them to new menu items. Above all, he/she treats the guests in the same manner as if you were entertaining them at your home.
- The Executive Chef will work closely with the General Manager to develop quarterly and annual budgets. Managing food and beverage costs as well as labor costs will be an integral part of the overall budget process.
- Has the ability to: develop seasonal menus, create flavorful menu items, manage banquets for large events, develop new special events such as wine-pairing dinners but also does comfort food.
- Maintain visiblity and has the personality to interact with members in a meaningful way.
Golf Course designed by A. W. Tillinghast, and renovated in 2003
Additional Information:
- Annual food sales $500,000; Total F&B sales $700,000.
- The Club currently breaks even in F&B. The sales mix is 54% à la carte and 46% banquet.
- There are six (6) kitchen employees supported by a $225,000 labor budget NOT including the Executive Chef.
- The Club maintains one (1) kitchen and the Management rates the condition a (3.5) out of (5).
- The Executive Chef will be responsible for the department’s purchasing requirements.
- The Clubhouse is 23,625 sq. ft. and is supported by 300 members.
- The Club operates 12 months annually; the busy months are May – October.
- The Executive Chef will report to the Owner and General Manager and will work with the Assistant GM/Operations Coordinator, Operations Manager, Regional Operations Manager and the Keeper of the Greens.
Note: SJCC has not had a true Executive Chef leader of the culinary program for years. With this hire the Club is hoping to raise their standards in all areas of its culinary business as it aspires to become one of the elite clubs in the Midwest.
Club Dining – A la Carte & Events:
Tudor Room – Casual with 60 seats, serving Lunch & Dinner daily.
Bar & Grill – Casual with 50 seats, serving Lunch & Dinner daily.
Highland Room – 60 seats, only used when rented.
Men’s Card Room – 50 seats, only used when rented.
Living Room – 70 seats, only used when rented.
Private Parties/Member Events – St. Joseph Country Club has four (4) private banquet rooms with seating from 50 to 60 guests for business meetings, social events, and dinners as well as a beautiful ballroom for large receptions. The largest sit-down event the Club can accommodate is 360.
A compensation package that will include a competitive base salary and performance bonus. Excellent benefits including medical, life & dental insurance, 401K, vacation and ACF dues & conference. Relocation allowance available. 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 information: Click Here to upload your information:
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