About The Country Club: Located in Brookline, Massachusetts, The Country Club (TCC) is the oldest country club in the United States. TCC is supported by 1300 members and sits on 236 acres of land. Originally established in 1882 as an equestrian and social club, golf was not introduced until 1893 and today it holds an important place in golf history as one of the five charter clubs that founded the United States Golf Association. TCC has successfully hosted numerous golf championships and will host the U.S. Open Championship in 2022.
The Country Club is one of the largest clubs of its kind in northeastern U.S. The year-round club provides many facilities including 27 holes of golf, five indoor tennis courts, four outdoor tennis courts, paddle & squash courts, an olympic-sized swimming pool with a Café, curling, skeet shooting, skating, hockey and five guest rooms. The Country Club has on-site housing for 36 employees.
Kitchen Facts:
- The main kitchen serves three dining rooms, two informal and one formal and is open six days a week for breakfast, lunch and dinner. A satellite kitchen is located on the second floor and is dedicated to private banquets and club events. The bakery is also on the second floor producing fine pastries and desserts. A Poolside Café is operated by the Culinary Team serving an extensive daily menu with daily specials.
- Outside of the daily dining room business, the kitchen is busy with a wide variety of annual events which provide students, interns and apprentices a wonderful opportunity for exposure to many different types of cuisine and themes including Easter, Mother’s Day, Thanksgiving and Christmas Eve Buffets.
- Specialty events happen as well at The Country Club such as, Les Dames d’ Escoffier dinner, Les Amis d’ Escoffier dinner, La Chaine de Rotisseurs, American Academy of Chefs, Food and Wine Pairing Dinners as example.
- The Country Club Kitchen has been a practice site for the American Culinary Federation’s Epicurean Club’s Junior Culinary Competition Team.
The Position: The position requires a personable, well-organized leader who is committed to being the best in their field. A practitioner dedicated to lifelong learning and current with culinary trends coupled with innate mentor qualities that touch and inspire the Culinary Team daily. This Director shall honor TCC traditions, which are rather progressive, with an eye towards consistently evolving culinary offerings.
It will be important that the new professional align himself or herself with, and embrace, the Club’s culture, forging partner relationships with the membership, management and line personnel, all built on honesty, respect and dedication. The Director 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 a proven stable track record of culinary excellence at recognized properties.
Further, this is a learning position as consisent with club management culture. It is the foremost expectation that the Director set the tone by work closely with all culianry staff and particulary mentor senior sous chef preparing them for future EC positions.
The Director is responsible for the creation of and adherence to operating budgets which includes sales, food labor and overhead costs. He or she is in charge of hiring, training and other personnel related matters of the culinary staff needed to execute the culinary operation successfully on a year-round basis.
Job Requirements:
- Requires a degree in culinary arts and a minimum of five years’ experience as an Executive Chef or Senior Sous position with a club/resort/hospitality property with oversight of multiple kitchen operations including private club, fine dining and events. Certified Executive Chef (CEC designation) preferred.
- An engaging, extroverted personality – one that both staff and membership can relate to and rally around.
- The ability to lead, motivate and mentor aspiring individuals throughout the organization.
- Excellent written and verbal skills for effective communication.
- Competent in organizational, time management skills. The ability to demonstrate good judgment, problem solving, and decision-making skills.
- Proficient in the use of technology.
- Sanitation Certified and knowledgeable of HACCP and ROP methods and reporting requirements and Allergen training.
- Knowledge of wine and beverage pairing with food.
- Must be able to work in a team environment and relate well to other department heads and membership.
Key Expectations and Goals:
- Immediately make a lasting connection with membership, management and especially the culinary team as they are looking for a true leader that will thoughtfully make them perform at their best.
- The ability to organize and develop systems to ensure a smooth food service operation.
- Ensures that high standards of sanitation, cleanliness, and safety are maintained throughout all kitchen areas at all times. This includes daily site visits to all outlets.
- Cooks or directly supervises the cooking of items that require skillful preparation.
- The Director 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. Works to minimize food costs exercising portion control over all items served. Assists in establishing menu selling prices.
- Attends food and beverage and executive management meetings.
- Interacts enthusiastically with, and is visible to, the membership.
- Sets the example for professionalism when working and communicating with the service and catering staff.
- Has strong management skills and is able to manage using inspirational leadership.
The successful candidate must demonstrate values, conduct, and integrity consistent with the caring philosophy in place. The candidate must approach the position with humility and care for “others above self.” This individual should value the formation of lasting professional relationships and become an active member of the Management team.
Summary: Ideally the Director of Culinary Operations will be someone who is comfortable working in a professionally structured setting. The Club has a strong internship program and extensive history mentoring and seeing trained individuals progress in their careers. The Club is looking for a long-term commitment for the right individual.
Dining Facilities:
- Dining Room – Formal, Chef Menus, seasonal Breakfast and Dinner six days per week. 60 seats
- Grill Room – informal, seasonal casual fast-pace dining room that serves lunch and dinner 12 months and dinner six days per week. 70 seats average 25 covers lunch, 35 dinner.
- Library – “New Venue” serving same menu as Grill Room is a pub style ambiance, with walk-in only service.
- Pool Café – Serving Memorial Day to Labor Day. $150,000 sales, seven days per week.
- Hut – Golf season, six days, To-go options.
- Member & Club Events – Six days per week on property as booked.
- Employee Cafeteria – The Chef should give particular importance to this area as there are 36 individuals who live at the Club and call it home. Serves 3 meals a day, 7 days a week, 365 days a year.
Additional Information:
- Total annual food sales at $2 MM; total F&B Sales $2.8 MM. The (F&B department is subsidized by $1MM)
- The desired Food cost is 36% with a sales mix of 40% a la carte and 60% banquet.
- There are 28 total kitchen employees, supported with a $1.3 MM labor budget.
- The Club supports two year-round kitchens; one main kitchen and one banquet plating kitchen.
- The Director is supported by a Chef de Cuisine, A.M. Sous Chef, Banquet Chef, Pastry Chef and Purchasing Manager.
- He/she receives direction from the Assistant General Manager, Director of Club Operations, and House Committee. The Chef is responsible for the execution of all culinary related operations that may fall under the club philosophies and goals set forth by these same individuals.
- Must be a team player who leads by example.
- Previous chefs have been with the Club 25 years, 9 years and the most recent 1.5 years leaving for personal reasons.
The Club offers a competitive compensation plan including a competitive base salary, ACF dues and Convention, dining allowance, dental, health & life insurance, 401k and other standard perks. In addition, the Club is willing to help with relocation and mortgage assistance. 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.