Another quality culinary career opportunity with Merion Golf Club, presented by DZA.
Founded in 1896, Merion Golf Club is a 36-hole traditional golf club in Ardmore, Pennsylvania, where history has been made time and time again. Championship golf is central to Merion’s legacy. The Club has served as host to 19 USGA championships.
In 1912, the historic East Course designed by Hugh Wilson was opened. His vision for the course, as explained in a letter to the Club from his brother, Alan Wilson, was to, “be fun for the ordinary golfer and at the same time make it a really exacting test of golf for the best of players.” Over the next century, Merion East became home to some of golf’s greatest moments – including Bobby Jones’s completion of golf’s elusive Grand Slam at the 1930 U.S. Amateur and Ben Hogan’s awe-inspiring performance during the 1950 U.S. Open.
In addition to its championship East Course and family-friendly West Course, Merion offers a world-class dining and social events operation for its 1,000-plus members and their guests.
Jonathan Cichon is the Club’s Executive Chef. Chef Cichon is widely respected culinary leader in the private club and luxury hotel sectors and a regarded mentor of many. Chef is also a friend of our firm and unquestionably deserving of a chef partner becoming of Excellence!
Position Specific: Merion Golf Club is looking for a confident yet egoless Chef de Cuisine who is expected to be a leader in the kitchen; A chef who sets a positive example for other team members to respect. He/she demonstrates proper cooking techniques, menu programming, punctuality, presence, and proper mise en place are all requirements to lead this exceptional private club culinary program. Above all, the candidate must have a great attitude, maturity and personality capable of leading a refined program with a culinary team culture both relaxed and friendly.
This individual must be a passionate culinarian never accepting complacency; an overachiever that will look at the position as fun, challenging and an opportunity to build a name to a bright future and be a strong and trusted number two position to Chef Cichon.
Primary Duties:
- Work in partnership with Executive Chef and Executive Sous Chef advancing standards, menu evolution, innovation, and overall sanitation standards.
- Menu innovation and variety is a major focus. Use of local products in a consistent manner is important.
- Assist with staff training and development; ensure food consistency, as well as monitor loss controls.
- Assist with the budget process by gathering/reporting culinary information.
- Inspect all kitchens throughout the day and assist as necessary where production demands and service needs dictate.
- This position’s schedule varies; while typically a busy summer season; approximately a 50-hour week. Yet – ONLY four days a week of of work from January through March.
Food Quality and Presentation are ‘Paramount’
Job Requirements:
- The Chef de Cuisine is responsible for all a la carte menu engineering including wine dinners and other special events.
- The position handles all food and dry goods purchasing.
- The Chef de Cuisine oversees the training and development for the culinary staff and assists the Executive Chef with recruiting and hiring.
- Write and design all a la carte menus. Members love traditional signature menu items and are also looking for light healthy options, and farm-to-table taking advantage of local resources.
- Set up station and maintain prep lists within guidelines from Executive Chef. Maintain menu descriptions and allergen information for FOH staff.
- Responsible for managing inventory levels for product freshness and elimination of waste.
- Responsible for the elimination of overtime hours by kitchen staff and the appropriate use of those hours at peak times.
- Constantly look for tasks during slower periods in order to keep busy and occupied.
- Treat fellow employees professionally and respectful to members.
Additional Information:
- Annual food sales $2,000,000; Total F&B Sales $3,100,000.
- The Club currently maintains a 45% food cost. Sales are a mix of 65% a la carte and 35% banquet.
- There are 14 culinary employees and 5 stewards supported by a $1MM plus labor budget.
- There is one (1) Main Kitchen and a Finishing Kitchen in the Pavilion. Capital replacement plan in progress.
- There is an Executive Sous Chef and a Sous Chef.
- The Chef de Cuisine is heavily involved in purchasing.
- There is one (1) 40,000 sq. ft. Clubhouses for 1,057 members whose average age is 55.
- The Club operates 12 months annually with busy months May through December and a reduced dining schedule January through March.
- The Chef de Cuisine reports to the Executive Chef and works closely with the whole F&B Management team.
Dining:
Upper Terrace – Formal with 66 seats, serving Lunch & Dinner Tuesday – Sunday.
Flagstone & Bar areas – Casual with 62 seats, serving Lunch & Dinner Tuesday – Sunday.
Trophy Room – Formal with 58 seats serving Lunch & Dinner Tuesday – Sunday.
Grille Room – Casual with 64 seats serving Lunch & Dinner Tuesday – Sunday.
Private Events – The Club has 9 private rooms seating from 8 to100 guests. The largest sitdown the Club can accommodate is 300 guests.
The Club offers a compensation package including a competitive base salary commensurate with experience and skill, ACF dues, health & life insurance, and 401k. A relocation allowance is available. Interested individuals should send resumes, a well-conceived cover letter, and supporting information (a digital Portfolio is encouraged) in strict confidence.
Is your interested peaked? Confidentially send your resume along with well-conceived cover letter and supporting information (a digital Portfolio is encouraged) by Clicking Here to upload your information:
Work with Denise Zanchelli and Team DZA, a team of proven culinary professionals to help advance your career.
Championship venue for golf in Philadelphia
Contact Daniel Hugelier, CMC or Bill Schulz, MCM or Denise Zanchelli directly at denise@meyersassociates.com