Tradition; Passion; Community: The home of Julius Movius at the northwest corner of Delaware Avenue and Cary Street was the first home of the Buffalo Club, which it occupied from the time of its organization in 1867 until January 1870 when it moved to the John S. Ganson house at the northwest corner of Delaware Avenue and Chippewa Street. The Buffalo Club was founded in 1867 by, among others, President Millard Fillmore. While the club has gone through plenty of change over the years, the recent renovation project is significant in terms and for what it means for the future of what is considered by many to be one of the most prestigious private clubs in Western New York. The Buffalo Club has always had a strong focus on taking care of the businessperson because that is how the club was founded; however they have also done a good job of reaching out to the families and the fitness people, as well. The clubs members are very proud of what they have and coupled with its great history makes the Club very unique.
Scope, Expectations & Requirements: The Executive Chef is responsible for the entire culinary operation including, but not limited to, menu design, food production, staff recruitment and development, establishment of standards, effective communications and cost controls. He/she maintains the highest professional standards for food quality and sanitation. Annual food sales are at $2.1M while maintaining a 40% cost of goods with a sales mix of 43% ala carte and 57% banquet. The club is supported by 980 members whose average age is 56; is open twelve months with consistent sales throughout the year. The Clubhouse is 116,000 sq. with two kitchens (one is pastry only) the club has eighteen (18) dining outlets many of which are small private rooms for business luncheons and dinners. A culinary and stewarding staff of 19 is supported by a $723,000 labor budget.
Key Expectations and Goals:
- The Executive Chef is hands-on; directly supervises the cooking of items that require skillful preparation.
- Staff recruitment and retention and development is important.
- Is innovative with creative and fresh ideas and products.
- Prudent budgeting and planning. Monitors actual financial results; takes corrective action as necessary to help ensure that financial goals are met.
Ideal Candidate Profile: The position requires a strong, well-organized leader who is committed to being the best in their field and dedicated to lifelong learning of current culinary trends. The right individual will be selfmotivated, able to work in a multi-cultural environment, possess a creative approach to menu planning and continually be able to offer unique and distinctive dining experiences.
The Club prefers a (CEC) certification with previous city club experience. The position reports to the General Manager/COO and works closely with the clubs other department heads. He/she is expected to complete all objectives and special projects on a timely basis as assigned by the General Manager. High visibility is a must as is strong written and verbal communication skills.
Finally, the successful candidate must be a good fit for the culture of the Club. He or she must demonstrate values, conduct, and integrity consistent with the Club’s. The candidate must approach the position with humility and the mindset of a servant leader who cares for “others above self.” This individual should value the formation of lasting professional relationships and become an active member of the Senior Management Team.
Salary and Benefits: The compensation package includes a respectful six figure base salary plus a performance bonus of up to 20% of base salary: benefits including a comprehensive medical insurance program; 401k program; vacation (three weeks first year) and professional development allowance. A relocation allowance if required is negotiable.
Inquiries: Interested individuals should send resumes, a well-conceived cover letter and supporting information including menu examples, pictures, personal website, etc., in strict confidence to this link