Another Top Club Chef Opportunity conducted by DZA, a strategic alliance of DMA
Mountain Lake is a private community north of the City of Lake Wales, Florida. Founded in 1915, Mountain Lake is located in the ridge country of Central Florida and was developed by Baltimorean Frederick Ruth. Nestled on 250 acres of the highest land in the county is the “Singing Tower”, one of the world’s most renowned carillons and a breathtaking setting. To this day, Mountain Lake residents hold Bok Tower in high regard and are hugely supportive of its mission and programming. This private, gate community within Mountain Lake is available to residents and guests.
Recognized as one of the “Top Golf Courses” in the US and a top 10 golf course in Florida
Position Specific: The Executive Sous Chef is responsible for assisting the Executive Chef, ensuring the overall kitchen operation is a successful independent profit center, maximizing member satisfaction through planning, organizing, directing, and controlling the kitchen operation and administration. He/she will exhibit culinary talents by personally performing tasks while assisting in leading the staff and managing all food related functions. He/she will Assist in supervising all kitchen areas to ensure a consistent, high-quality product is produced.
The Executive Sous Chef to be a true assistant to Executive Chef, partnering in every step, and able to cook well, provide ideas for menus and keep up with the pace. The ESC will ensure consistency through quality standards and procedures and ensure that ticket time standards are met and is able to fully run the culinary operation in the absence of the Executive Chef.
Required Focus:
- Help to Develop Diverse and Creative Menus – Evaluate menus and develop the culinary program with evolving menu programming that piques member interest in à la carte dining for each area and ensure items are costed out.
- Team Building – Inspire the team and help build a strong culinary culture driven to excellence and serve as coach and mentor and lead by example. Assist with final stages of recruiting, onboarding, training etc.
- Sourcing – Become familiar with all suppliers and receiving process, and onboard with the receiving clerk. Assist with updating order, prep and requisition sheets.
- Learn the Clubs Culture, Systems and Membership – Become familiar with membership and leadership expectations from the Culinary department as a whole.
Desired Qualifications:
- Continue to build a positive work environment where passion and creativity is a priority, team work is valued and building relationships with the membership and the team are worked on every day.
- The Club needs an Executive Sous Chef who is obsessed with food and is eager to both learn new techniques/recipes and also teach these to the staff. Dedication to the success of the club is key to his/her success and the right candidate will want to make their mark making Mountain Lake better today than it was yesterday.
- A “whatever it takes” attitude will go a long ways and understanding that being flexible and adaptable and being able to think outside the box to handle issues.
- Must have the ability to communicate and lead effectively while engaging with staff from many different countries and cultures is a major skill that will help the individual to achieve success.
- The right candidate will also have a rock-solid culinary acumen and be able to lead the kitchen in a variety of services ranging from large buffets, plated banquets, fine dining ala carte and “short order” cooking.
- Work closely, communicate, and share information efficiently and daily with Executive Chef. Attend committee meetings as directed.
- The Executive Sous Chef should have a visual/interactive presence with the membership while working at the club. Opportunities should be available during meal periods, monitoring and setting up buffets, checking the product in the pantry store etc.
- The ideal ESC candidate would be seasoned Restaurant Chef or Exec Sous from a club or luxury hotel, who oversees multiple meal periods and is able to execute both ala carte services and banqueting. Looking for a hungry culinarian who is eager to get to the next stage in their career. They should want to work towards becoming the Executive Chef.
- Safety standards and procedures are communicated and implemented as needed; ensure all inspections are satisfactory.
- Ensure proper sanitation and maintenance of all kitchen and food equipment. Strictly adhere to the club’s “zero tolerance” policy as to critical violations for health department inspections.
Additional Information:
- Annual food sales $ 1,036,640; Total F&B Sales $ 1,790,340
- The Club currently maintains a 40% food cost. Food Cost Goal 39%. Sales are a mix of approximately 60% a la carte and 40% banquet.
- There are (20) culinary employees and (6) stewards supported by a $871,000 labor budget.
- There is one (1) Executive Sous Chef, a Pastry Chef, Chief Steward and Purchasing Manager.
- There are three (3) Kitchens, the Colony House Kitchen, Pool House Kitchen and the 11th tee kitchen. Management rates condition as a 5 out of 5. (The main kitchen, the Colony House kitchen was fully renovated 3 years ago. The Clus is actively upgrading the 11th tee kitchen and also assessing and planning an improvement plan for the Pool House Kitchen)
- One (1) Clubhouse for 269 members whose average age is 73.
- The Club operates six months annually with the last meals of the season served April 30th, first meals of new season are Nov. 1st. Special events are typically hosted 15 days prior to season opening and 15 days post closing.
- The Executive Sous Chef reports to the Executive Chef and works with the Director of Food & Beverage, Assistant General Manager, Director of Team Member Engagement (HR), Facilities Manager and Director of Catering.
- The Executive Chef has been with the Club for one (1) year.
Dining:
The 1916 Restaurant – Fine Dining with 80 seats plus 40 seats on the outdoor Patio, serving breakfast daily and dinner 5-6 nights per week.
Raynor Bar – The shared small plate venue has 40 seats, serving dinner only.
Pool House – Casual with 120 seats, serving lunch daily and dinner 1-2 days per week.
The 11th Tee – Fast Casual/short order casual with 30 seats, serving lunch only, seven days per week.
Private Parties/Member Events – The Club has four (4) Private Rooms with a seating capacity from 12 to 60 guests. The largest sit-down event the Club can accommodate is 225 guests.
A compensation package that will include base salary and performance bonus. Benefits include medical insurance, life & dental insurance, 401K, vacation and ACF Dues. A relocation allowance is available. Interested individuals should send resumes, a well-conceived cover letter, and supporting information (a digital Portfolio is encouraged) Click Here to upload your information:
Work with Denise Zanchelli and Team DZA, a team of proven culinary professionals to help advance your career.
