Santa Fe, NM – “A Foodie’s Paradise”
The Club at Las Campanas, perched in the breathtaking desert mountain ranges overlooking Santa Fe, New Mexico, is a premier member-owned Golf & Country Club located within a very distinguished gated community. Club facilities – all delivering a very full-service experience – include (two) Jack Nicklaus Signature 18-hole championship golf courses, a complete 80-stall Equestrian Center, an expansive Fitness Center, “Spa & Tennis Center” with all amenities including indoor & outdoor pools, a Family Recreation Center and the impressively appointed, architecturally stunning and award-winning Hacienda Clubhouse. Named in the top 10 private golf communities in the US by The Golfer & recognized with the #1 and #3 top rated New Mexico golf courses by Golf Digest Magazine, the grounds and trails meander over 6,800 acres of high desert terrain in the Las Campanas community. There is a very approachable elegance about the club with a real Southwest vibe.
Santa Fe 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.
Much of the city’s fare is devoted to creative New Mexican and Southwestern cuisine, combining contemporary tastes with Spanish, Mexican and Native American culinary traditions. Where else would you find a prickly pear margarita, sushi rolls with guacamole and chocolate mousse laced with red chile. Santa Fe also offers foods of the world including Italian, French, Spanish, Middle Eastern, Asian and African in a range of environments from fine dining to casual.
Position Summary: The Club is looking for an accomplished Chef capable of producing high-quality cuisine on a consistent basis. 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. The Club prefers a Certified Executive Chef (CEC).
The ideal candidate will have a proven and stable record of culinary excellence earned at recognized quality club, restaurant and hotel/resort environments. This individual should be knowledgeable of southwest culture & cuisine. Successful a la carte expertise coupled with advanced catering experience is required.
The Executive Chef will always look for improvement while continuing to maintain the high standards of excellence already instilled into the kitchen operation. The ideal candidate will possess a true passion for professional cooking and have an engaging personality.
Initial Priorities:
- Fit-in and learn the employees and systems in place.
- With this appointment the Club is looking to develop a casual dining concept for Monday and Tuesday dinners.
- 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.
- Exceed member expectations for quality, presentation, creativity and value on a consistent basis.
- Understand the member dining preferences and continue to develop the culinary program and offerings to meet and/or exceed their needs.
Key Expectations and Goals:
- Responsible for all food and pastry production, including that used for restaurants, banquet functions and other outlets. Supervise production and pastry staff.
- The Executive Chef serves as role model and sets the standard for all employees to maintain high-quality and consistent member service.
- Hire, train, motivate, and develop quality staff. Serves as coach and mentor; leads by example with a calming demeanor.
- Menus need to find an identity that incorporates both Southwest cuisine and contemporary American items blended with Club traditional and fresh fish selections.
- The Executive Chef evaluates job performance of culinary staff; coaches and counsels to insure staff is on track. Rewards and disciplines staff in a fair and appropriate manner.
- Develops recipes and techniques for food preparation and presentation which help to assure a consistently high quality product.
- Develop and monitor food and labor budget for the department. Works to minimize food costs exercising portion and waste control over all items. Assists in establishing menu selling prices.
- Ensure proper food handling and sanitation standards are met.
- The membership is approachable and welcoming; the Chef should be visible and engaging.
Additional Information:
- Annual food sales at $1.351,757 M; total F&B Sales $1,902,371 M.
- The actual Food cost is 38%, (the budgeted food cost is 42%) Sales mix 70% a la carte and 30% banquet. Net result most recent FY, Club subsidized F&B ($321,596).
- There are 20/25 kitchen employees pending the season which is supported by a $625,000 labor budget.
- The Executive Chef is assisted by two (2) Sous Chefs and a Pastry Chef. The Chef does the purchasing.
- The main Clubhouse is 46,000 sq. ft. with four (4) kitchens on property. i.e., Main Kitchen, Torrean (seasonal golf), Spa Kitchen (May – Sept) and Log Cabin (Monday and Tuesday Dinner) On-going capital replacement plan in place.
- The Club operates full-time twelve (12) months annually. There are 745 members whose average age is 66. The busy months are June through October and the month of December.
- The Executive Chef reports to the General Manager/COO and works closely with Clubhouse Manager, Golf Professional, Controller, HR Director and Director of Facilities, and will involve strong interaction with member committee.
Various Dining Outlets:
Hacienda Dining Room – The Hacienda Dining Room offers world class cuisine. Seating capacity 156 serving lunch & dinner Wed – Sun.
Torreon Portal – The Torreon Portal is a seasonal favorite located just outside the Hacienda Dining Room. Serving lunch daily.
Spa Café – The Spa Café at the Fitness, Tennis and Spa Center is open for breakfast and lunch from Memorial Day to Labor Day and offers poolside service.
Log Cabin: The Log Cabin is located next to the Equestrian Center with a casual atmosphere that specializes in home style cooking and comfort food along with many takeout options. Dinner only Mon & Tuesdays.
Parties/Events: The Club at Las Campanas provides clubhouse banquet facilities accommodating smaller groups and sit-down events up to 220 guests. The Club Room (casual) seats 72 and the Chamisa Room (formal) seats 36.
Peaked your interest? The Club offers a competitive compensation plan including a competitive base salary based on experience and skill, performance bonus, ACF dues and Convention, dining allowance, health & life insurance, 401k and other standard perks. Interested individuals should send resumes, a well-conceived cover letter, and supporting information. (A Personal Portfolio is encouraged) in strict confidence. Click Here to upload your information.
