Hyde Park Golf & Country Club, Cincinnati, Ohio is an established, stable and highly respected club with a long history of providing gracious hospitality in a family friendly atmosphere with matching quality amenities and services. The club has successfully blended traditional country club facilities, including its Donald Ross designed golf course, with modern social and recreational facilities reflecting the needs and lifestyles of today’s country club member thus making it one of the most sought out clubs in the greater Cincinnati market.
Facilities including a stunning golf course, a tennis and platform tennis complex, heated 25-meter swimming pool, bowling and an exceptional Clubhouse with recently renovated member dining and banquet facilities.
Summary: The candidate we are seeking is responsible for all food and pastry production at the club. The Executive Chef will develop all menus; write purchase specifications, standardize recipes and purchase all food along with managing all business affairs of the culinary department. This includes supervising kitchen personnel; develops and monitors food and labor budgets and maintaining the highest professional food quality and sanitation standards. He/she will set the tone of excellence with a hands-on leadership approach.
Scope, Goals & Requirements: Annual food sales are $1.1M while maintaining a 42% cost of goods. (Sales are a 55-45 mix of ala carte and banquet) The Club uses quality ingredients and is looking to achieve greater consistency in the presentation and quality of the product. Kitchen staff budget is $350,000 supporting a kitchen team of 14. The Executive Chef hires, supervises and evaluates the kitchen staff. He/she works closely with the Catering Director planning special menus for parties and events. Is responsible for food purchasing; provides training and professional development opportunities for kitchen staff; plans and manages the employee meal program.
The core objective is the need to improve member dining standards. This is a critical qualifier in the selection of the club’s future chef. This core objective will be realized by enhancing ala carte programing and maintaining an overall consistent operation which is a result of recruiting and building an engaged culinary team. Recapturing member confidence in dining services and running the operation like a business are key sought after requirements.
Salary and Benefits: As with the Club’s stable history of hiring exceptional management personnel, the Club is looking for a long-term match. (The Club’s current chef has been a club employee for twelve years) The compensation package includes a respectful base salary plus excellent benefits including a comprehensive medical insurance program according to club policy; 401k program with employer matching contribution; vacation; and professional development.
Inquiries: Interested individuals should send resumes, a well-conceived cover letter and supporting information including menu examples, pictures, personal website, etc.