Chef Placed

Executive Chef: Baltimore Country Club

Executive Chef: Baltimore Country Club

The Club: Baltimore Country Club was founded on January 12, 1898 at its Roland Park Location. The Club was a success from the start, with 600 members enjoying its 150-acre facility less than five miles from downtown Baltimore. Just one year after opening, the Club gained immediate recognition in the golf world by hosting the fifth United States Open Championship, which was won by Willie Smith of Scotland. By the 1920s the decision was made to acquire land to the north of the city and expand the popular golfing amenities to a second location. The East Course at Five Farms, designed by A. W. Tillinghast, officially opened in September of 1926 and was instantly recognized as a masterpiece of golf course architecture. In October of 1930 the Roland Park Clubhouse sustained fire damage; prior to completing repairs, it was virtually destroyed by a second fire on January 5, 1931.

The new “in-town” Clubhouse was formally opened on April 1, 1932. The fine Federal-style detailing of the Georgian Room, the paneling and black Belgian marble of the foyer, and the rough stone and pine of the Grille remain practically unchanged to this date. The duckpin bowling lanes were built in 1932 and remain in use today. During the late ’30s and early ’40s the grass tennis courts at Roland Park were selected by the National Lawn Tennis Association to host the qualifying rounds for the Davis Cup matches.

Today the Club is some 3,100 members strong. It is widely recognized as one of the top 50 country clubs in the nation and top 100 in the world. Our quality and prestige led us to be named the #21 club nationwide by The Club Forum Platinum Clubs of America. In 2013, LINKS magazine named Baltimore Country Club as one of the 100 Most Prestigious Clubs in the World. BCC is one of only eleven clubs nationwide to operate on two campuses.

Culture: The Club’s primary mission is to provide the best amenities and services to its members. They accomplish this by having extraordinary facilities for dining and sporting activities, while offering a variety of events and programs throughout the year. The mission and our culture set us apart from other establishments.

Club Staff Members are an integral part in achieving the Club’s mission. We can have the best facilities, activities and programs, but without Staff Members providing exceptional service, the Club will not achieve our mission. To support the Staff Members, and to create a work environment that fosters excellence, the Club strives for a culture of: • Gracious Hospitality • Respect and Dignity • Kindness and Compassion • Continuous Improvement • Integrity and Trust

Culinary: The culinary department is responsible for all food preparation and presentation at BCC banquet events and a la carte dining. The culinary team works on events ranging from a 1,500 member and guest Independence Day celebration, 400 person weddings to small birthday parties and plated dinners to buffets. Between the two clubhouses, they have two restaurants and a pool facility available for a la carte dining. The restaurants offer American regional cuisine and feature a range of comfort casual selections to upscale modernist fare. BCC’s culinary department also prepares all of the Club’s crab cakes, considered by many to be the best in Baltimore! The culinary staff is unified by a love of great food, a passion shared with the members and guests on every plate. Baltimore Country Club is a historic institution, offering members and guests gracious hospitality in event planning. Two Clubhouses offer a variety of venue locations to host the most intimate or large affairs.

The Position: The Executive Chef oversees a multi-facility kitchen operation. Responsible for all food and pastry production for the restaurants, banquet functions and other outlets. Develop menus, food purchase specifications and recipes. Supervise production and pastry staff. Develop and monitor food and labor budget for the department. Maintain highest professional food quality and sanitation standards.

Duties: The Executive Chef is expected to be “hands-on” and will engage himself/herself in the entire operation. A trusting individual who understands that cooks are there for him/her. Is a good delegator but does not hesitate to jump in being hands-on when required. The Club desires a “Qualified Chef” who is passionate about food and understands the necessity for basic “Club Food” but can add excitement to the menus through
variety and quality. He/she should take pride in maintaining a scratch kitchen. This individual should be a proficient teacher. An educator who is willing to mentor the culinary staff and help them grow in their careers through ongoing coaching and training. The Executive Chef is a problem solver – not only focusing on problems as they occur but also anticipates situations and addresses them before they become a problem.

Menu Planning and Development: Menu development will be an ongoing process. There will be numerous opportunities to create and try new dishes, but, the Executive Chef must be mindful of the somewhat traditional East coast tastes of a large percentage of the membership. Accordingly menus should offer a mixture of standard menu items along with new offerings. Ideally the new Chef will involve his subordinates to help in the menu development process.

Communications: The Executive Chef will attend all Executive Staff meetings and is expected to maintain a professional relationship with all staff members. The Executive Chef should also be available to the membership for consultation on menus for private events. Someone who can relate to the members; is visible and can lead them into trying new dishes or excite them through innovation. He/she earns the members respect by serving a consistently excellent product in a timely manner. Is willing to participate in food related club events, i.e., Member Cooking Classes etc. It will be important to addresses all feedback, complaints/compliments with a sense of urgency.

Family Meal: One area that requires improvement is the staff members’ meal program. It will be important to pay particular attention to this important “Family Meal” program. The club employs a number of live-in staff and believes it has an obligation to provide a nutritional meal program on a daily basis.

Financial Controls: The Executive Chef will be expected to understand accounting concepts as they relate to kitchen operations. He/She will help with the preparation of budgets for annual operations and events and is expected to operate within budget. BCC has a large campus and kitchens are in three separate buildings. The Chef oversees the upkeep and maintenance of the kitchens and as needed to request dollars for capital replacement items on an annual basis. The Executive Chef will be“Pro-active” in managing food and labor cost.

One of the more fun elements of the position are its unique vegetable gardens. The Club is fortunate to have space and a qualified Grounds staff who is willing to assist the Chef by maintaining his/her garden for them. The new Chef will interact with Club Horticulturist and together help administer and utilize the clubs vegetable and herb garden to grow products for use on the club’s menus.

Culture: The primary focus for this position is to find an individual that will fit into the successful culture of the Club. A standup individual who works in an ethical manner and values integrity. Someone who will approach the position with humility and operates with Care/Competency and Trust. A giver who cares for “others above self.” This individual must become an active member of the Executive Team family and work as part of
the team for the betterment of the entire organization.

The Club will offer a competitive compensation plan including a base salary, bonus program, continuing education and other
standard perks and benefits for this Executive position. Interested individuals should send resumes, a well-conceived cover letter and
supporting information i.e., pictures, menus, personal website etc. in strict confidence.

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