Chef Placed

Beechmont Country Club was established in 1923 when a group of seven men recognized the need for another club to sustain the growing Jewish population in the Cleveland area.  These seven men became charter members of Beechmont Country Club when it was incorporated on April 3, 1923.

Upon the purchase of the current land from Samuel Kornhauser, the club acquired the services of the  ‘Toronto Terror’, Mr. Stanley Thompson, to design the renowned course. Using the natural topography, Thompson established a unique feature where 15 of the approach shots are hit uphill to the green, making Beechmont play longer and more challenging.

Beechmont has become the premier family club on the east side of Cleveland offering both indoor and outdoor Tennis Courts, Summer Day Camp, a Resort-Style Pool, a Fitness Center, Multiple Dining options and an 18-hole Championship Golf Course. Members and their guests utilize the club frequently and enjoy warm and gracious service in all departments.

Position Specific: The Beechmont lifestyle is more than beautiful views and amazing golf. It’s also the individual attitudes, values, and interests of the staff coming together to create a warm and comfortable gathering place to call home. BCC needs an experienced, creative Executive Chef to lead the Culinary Program with both members and staff; to increase the quality and refinement of its offerings.

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 be a proven leader, is humble with empathy for others, demonstrates gracious hospitality and is resolved to be the best he or she can be. An Executive Chef with previous Jewish Club experience is a significant plus.

Initial Priorities:

1. Evaluate Current Equipment – The new Executive Chef will assess kitchen equipment needs, function and flow and build systems for excellent, always striving to improve.
2. Review Current Menu’s – The new Executive Chef is expected to evaluate and improve the menu variety, focusing on fresh farm-to-table ingredients and needs to be aware of culinary trends and Jewish traditions.
3. Develop Relationships – Set the example for professionalism when working and communicating with all departments. Know your peer managers and learn membership preferences.
4. Evaluate Staffing – The new Executive Chef will evaluate current staffing and provide recommendations for enhanced development programs and teamwork.
5. Set Priorities/Goals – Approaches the position with patience and diligence as a leader to learn the operation, staff, membership and traditions of the Club. Then, develop a plan to slowly make improvements and enhance overall programs and policies.

Job Requirements & Requested Traits:

• The Club is looking for a long-term fit; the right individual who is self-motivated with a creative approach to menu planning.
• The new Executive Chef should have solid culinary knowledge and be well-rounded in both a la carte and banquet operations.
• A “Team Leader” mentality; spend time evaluating the current team and be the “coach” that’s gets the best out of them.
• The satisfy the members the Executive Chef will need to balance the younger members looking for that “restaurant vibe” while at the same time catering to the elder members who want to maintain club traditions and signature food items.
• The Executive Chef will present the initial draft of the annual operating budget, with recommendations for needed capital expenditures to the General Manager and Controller.
• The Executive Chef will attend House Committee meeting to demonstrate leadership and provide culinary operation updates.
• The Executive Chef is expected to author newsletter articles, walk the dining rooms, assist in developing member events, provide cooking classes etc.
• Ensure that the highest standards of sanitation, cleanliness, and safety are always maintained throughout all food service areas.

Additional Information:

• Annual food sales $1,350,000; Total F&B Sales $1,950,000.
• The Club currently maintains a 44% food cost. Sales are a mix of 60% a la carte and 40% banquet. Goal 42% (Previous FY -$200,000)
• There are 11 culinary employees and 3 stewards supported by a $661,000 labor budget.
• The is one (1) Kitchen that Management rates the condition a 2 out of 5. The Executive Chef will be fully involved in building a new kitchen in January 2023.
• There are two (2) Sous Chefs and a Banquet Chef. The Executive Chef is responsible for purchasing.
• There is one (1) 7,000 sq. ft Clubhouse for 600 members whose average age is 58.
• The Club operates twelve months annually. The Club’s busy months are May through October.
• The Executive Chef reports to the General Manager and works with the Assistant General Manager, Dining Room Manager, Director of Special Events, Golf Professional, Controller and Dining Room Captains.
• The previous Executive Chef was employed by the Club for six (6) years.

A la Carte Dining:

Grill Room – Upscale casual with 150 seats, serving Lunch & Dinner six days per week.

Patio – Upscale casual with 200 seats, serving Lunch & Dinner six days per week (in season).

Men’s Grill Room and Patio – Casual with 100 seats serving Lunch & Dinner six days per week.

Pool Snack Bar – Casual with 100 seats (including the Pool Deck), seasonally serving Lunch & Dinner seven days per week.

Private Parties/Member Events – The Club has five (5) Private Rooms with seating from 20 to 300. Utilizing all areas, the largest sit-down event the Club can accommodate is 800 guests…the annual Fourth of July Celebration.

A compensation package that will include base salary and performance bonus. Excellent benefits including medical, life & dental insurance, 401K, vacation and ACF Dues and Convention. A Relocation allowance is available. Interested individuals should send resumes, a well-conceived cover letter, and supporting information (a digital Portfolio is encouraged) in strict confidence.  Click Here to upload your information: