Another quality culinary career opportunity as Executive Chef with The Club at Las Campanas exclusively conducted by DZA.
The Club at Las Campanas enriches the lives of its members and their families by providing a unique club environment that encourages the formation of enduring friendships within a private, member-owned setting. Located just nine miles from downtown Santa Fe, it has garnered a reputation for being a premier club featuring world-class facilities and has been recognized as a Platinum Club of America since 2014 and The Club at Las Campanas is also recognized as a Distinguished Club from Board Room Magazine.
Originally a developer-owned club (opened in 1991), ownership was turned over to the members in 2010 and the Club remains financially sound. The debt-free turnover included the Golf Courses, Hacienda Clubhouse, Fitness, Tennis and Spa Facility, Equestrian Center, and several Maintenance and Agronomy buildings. The Jack Nicklaus Signature Sunrise and Sunset golf courses have consistently earned high praise – accolades include the 2015-2016 Golf Digest Best in State Rankings for New Mexico.
Club’s Mission Statement – ‘Our Club is a place with a vibrant sense of community that is welcoming, responsible, consistently excellent & enjoyable for our members, their family, friends, and our staff’.
Club’s Vision Statement – ‘The Club at Las Campanas aspires to be the most outstanding private club in the Southwest, embracing and contributing to the unique Santa Fe community and culture’.
You Should Know: Santa Fe “A Foodie’s Paradise” is not only a capital city, but also a culinary capital with a well-deserved reputation for blending traditional New Mexican flavors with cutting edge culinary approaches. With more than 200 restaurants in the city environs, the options run the gamut from gourmet, fusion eateries and those showcasing James Beard award winning chefs, to fabulous burger joints and taco stands. Come Join Us!
Position Specific: The Club at Las Campanas needs an accomplished Chef capable of producing high-quality cuisine on a consistent basis. He/she is an excellent communicator and has a ‘sense of humor.’ This is a hands-on position that requires a passionate professional dedicated to pleasing a well-traveled, active membership. Good stamina and the ability to work in the Desert climate a must. This individual should have an appreciation for the majestic outdoors and the clear star-lit night sky.
Initial Focus:
- Listen to Members/Staff – Understand their Expectations – Understand the member dining preferences and continue to develop the culinary program and offerings to meet and/or exceed member expectations on a consistent basis. Embrace the diverse culture and understand the genuine support and appreciation the membership has for the staff.
- Team Building – Get to know and understand the staff. Build and develop a strong culinary team that is quality driven with a sense of urgency. Embrace staff and create a new culture that encourages creativity and passion for the work that they perform.
- Meet with Vendors to Develop Strategies and Support – Earn the respect of Vendors and evaluate all products and cost to ensure the Club is getting best value and quality.
- Menu Variety – Understand the need for more variety based on membership usage. Members are looking for fresh seafood, a healthy variety of salads, vegan/vegetarian dishes, amazing desserts and lighter/healthier lunch/dinner options.
Candidate Qualifications:
- The Executive Chef will manage all aspects of the dining programs with the goal of making the Club a ‘Best-In-Class’ option when it comes to a member’s choice of places to dine.
- This is a ‘hands-on’ working position, managing daily production and consistency, presentation, and quality. He/she will be professional, personable with a positive attitude and a team-orientated leader.
- The Executive Chef is a multi-tasker, able to delegate, train for consistency, establish procedures for inventory and departmental cost control.
- The Executive Chef works closely with the Clubhouse Manager and Controller on the budget. Creates culinary labor budget for all outlets, establishes operating expense culinary line-item budgets. Establishes Capital Budget in tandem with the Club’s ongoing capital replacement plan.
- The Executive Chef will be a natural leader in the kitchen and able to manage the culinary team calmly and professionally. A true leader who will mentor, coach, and encourage the staff to excel in their profession.
- The Executive Chef attends House and Food & Beverage meetings and is the lead contributor to provide the culinary update, menu and special event development discussion.
- The Executive Chef is expected to be visible and personable with members in dining outlets and at special events. Authors newsletter article, gives cooking classes and sits-in with planning large events such as weddings.
Additional Information:
- Annual food sales at $2 MM; total F&B Sales $3.3 MM.
- The actual food cost is 48%, (the budgeted food cost is 46%) Sales mix 82% a la carte and 18% banquet. Net result most recent FY, Club subsidized F&B ($1.1 MM).
- There are 22 (+2 interns) kitchen employees and 6 Stewards supported by a $1,150,000 labor budget.
- The Executive Chef is assisted by three (3) Sous Chefs (Hacienda-AM and PM, Log Cabin) and a Pastry Chef. The Chef does the purchasing.
- There are four (4) kitchens i.e., Main Kitchen, Torreon Kitchen (Seasonal Golf) Spa Cafe Kitchen (May – Sept), Log Cabin Kitchen (Sun – Tues Dinner) The managment rates the condition of kitchens as a 5 out of 5.
- The Club operates full-time, twelve (12) months annually. Closed Christmas Day and New Years Day. Busy months are May to October.
- The main Clubhouse is 46,000 sq. ft. with 850 members whose average age is 68.
- The Executive Chef reports to the General Manager/COO and works closely with the Clubhouse Manager, Membership Director, Golf Professionals, Controller, Director of HR and Director of Facilities.
- The current Chef has been with the TCALC six plus years.
A la Carte Dining Outlets & Events:
Hacienda Dining Room – The Hacienda Dining Room with its combination of formal and casual atmosphere with 156 seats, serving breakfast, lunch & dinner Wednesday – Saturday.
Torreon Portal – The Torreon Portal is a seasonal favorite located just outside the Hacienda Dining Room. It offers a sheltered exterior patio with 82 seats serving lunch only (Seasonal)
Club Room – Casual with 72 seats, used for Banquets.
Chamisa Room – Formal with 32 seats, used for Banquets.
The Spa Cafe – The Spa Café at the Fitness & Wellness Center offers a range of healthy food options for breakfast and lunch, 60 seats, serves breakfast & lunch 7 days a week (Seasonal)
Log Cabin – The newly renovated Log Cabin is a contemporary southwestern rustic restaurant with an elevated menu and indulgent cocktails. 172 seats, serves dinner only.
Private Parties – The Club at Las Campanas provides clubhouse banquet facilities accommodating smaller groups and sit-down events for up to 220 guests.
The Club offers a competitive base salary, performance bonus and benefits package including a 401k, health, life & dental insurance, ACF Dues and Conference. Relocation allowance is available. The Club prefers a Certified Executive Chef (CEC). Interested individuals should send resumes, a 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.
Contact Daniel Hugelier, CMC, Bill Schulz, MCM or Denise Zanchelli directly noting we welcome your reaching out and make a personal connection with TeamDZA by writing either Daniel Hugelier, CMC or Bill Schulz, MCM or Denise Zanchelli
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Always feel free to directly contact Daniel Hugelier, CMC, Bill Schulz, MCM or Denise Zanchelli by writing Daniel Hugelier, CMC or Bill Schulz, MCM or Denise Zanchelli.