Job Opportunities

Executive Chef, Big Canyon Country Club, Newport Beach, CA 

Executive Chef, Big Canyon Country Club, Newport Beach, CA 

Another Very Top Club Chef Opportunity conducted by DZA, a strategic alliance of DMA

Big Canyon Country Club (BCCC) is located in a residential community; however, there is no affiliation with the community association. The Club is the only private/member equity country club in the immediate Newport Beach area and due to its close proximity to the Newport Beach business center, is considered in some respects a combination city club/country club. Membership is strictly by invitation, and they are very focused on protecting their private status.

BCCC is a year-round, seven day per week operation serving over 150,000 non-banquet operation meals annually. The individual being sought after will always look for improvements 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 and stable record of culinary excellence. The Club has a Master Sommelier on staff and having a Chef with wine knowledge is a plus.

Position Specific: Big Canyon Country Club is looking for an Executive Chef from a high-end Luxury Club, or high-volume Hotel/Resort who has diverse experience managing multiple outlets, banquets and a la carte operations, with a strong leadership presence. This individual is a quick thinker who appreciates the details and the integral parts of various cuisines and exceptional service. He/she is a strong communicator of expectations and has a proven and stable track record of success.

This individual should be an effective leader who is mature and poised in dealing with people, has a reputation for bringing the team together versus creating a ‘we versus they’ mindset amongst supervisors. The Executive Chef will understand member dining preferences and continue to develop the culinary program and offerings to meet and/or exceed member expectations.

Initial Priorities:

  1. Strengthening Communication within the Management Team – The Executive Chef sets the example for professionalism when working and communicating with all departments and earns the confidence of the members and the respect of staff.
  2. Develop a Culture of Efficiencies, High Standards & Excellence – Inspire the team and build a strong culinary culture driven to excellence. The new Executive Chef will evaluate current operations and staffing and will provide recommendations for enhanced systems and controls leading to efficiencies and improved high standards in all areas.
  3. Getting to Know and Understand Membership and Staff – The Executive Chef will work to understand the members and listen/adapt to their needs. He/she will learn the culture and be visible and responsive to feedback in a positive manner.

Job Requirements:

  • The Chef has passion and will be an “Ambassador to Big Canyon” in the pursuit of excellence. Stay abreast of the latest culinary trends.
  • An organized and detail-oriented individual with a passion for the profession with solid culinary skills with a seasoned foundation.
  • Competent in organizational and time management skills. The ability to demonstrate good judgment, problem solving and decision-making skills.
  • The Executive Chef attends Food & Beverage meetings and occasional House Committee meetings.
  • The Executive Chef has a desire for creativity in menu development, changing integral parts of culinary culture through establishment of desired standards and clear expectations.
  • The Executive Chef helps to prepare the annual operating budget with food and labor projections and recommendations for needed capital expenditures.
  • The Executive Chef will be visible and actively engaged with the membership on a daily basis. He/she will contribute articles to the monthly magazine, emails and food videos and provide commentary at food related events.
  • Ensure that the highest standards of sanitation, cleanliness, and safety are maintained throughout all food service areas at all times.

Additional Information “The Numbers”

  • Annual food sales $4.9MM; Total F&B Sales $7.7MM
  • The Club maintains a 39% food cost. Food Cost Goal 38%. Sales mix of approximately 75% a la carte and 25% banquet.
  • There are (40) culinary employees and (9) stewards supported by a $2.8MM labor budget. Note: Stewards report to Op. Mgr.
  • The Club has five (5) Sous Chef’s (Exec. Sous, Bqt. Sous, AM & PM Sous and Jr. Sous) and is supported by a Pastry Chef, Banquet Chef, Lead Steward and Purchasing Manager.
  • There are (3) Kitchens, i.e., Canyon Room Kitchen, Dining Room/Banquet Kitchen, and Pool Café Kitchen. Management rates the condition as a 4 out of 5. A capital plan is in place.
  • There is one (1) 70,000 Sq.ft. Clubhouse for 1,000 members whose average age is 64.
  • The Club operates twelve months annually and business is consistent throughout the year. (Closed Christmas Day).
  • The Executive Chef reports to Assistant General Manager and works with the General Manager, Director of Food & Beverage, Master Sommelier, Director of Wellness, Director of Catering, Human Resource Director and People and Culture Manager.
  • The previous Executive Chef was employed for 2 1/2 years.

Dining Facilities:

The Canyon Room – Casual with 219 seats, serving breakfast, Lunch & Dinner, Monday – Sunday (No Monday Dinner)

Dining Room – Upscale Casual with 120 seats, serving Dinner only, Thursday and Friday’s

Men’s Grill Room – Casual with 80 seats, serving Breakfast, Lunch & Dinner, Monday – Sunday (No Monday Dinner)

Women’s Grill Room – Casual with 44 seats, serving Lunch & Dinner, Monday – Sunday

Pool Café – Casual with 200 seats, serving Lunch & Dinner, Monday – Sunday (June through Sept)

Private Events/Weddings – The Club has seven (7) private rooms with seating from 1 to 120 and can accommodate a seated event up to 250 guests.

The Club offers a generous compensation package including a base salary based on experience and skill, health, dental & life insurance, 401k with match, dining allowance, ACF dues and convention plus other standard perks. Relocation allowance available. A (CEC) Certified Executive Chef is preferred. 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:

Work with DZA, a team of proven culinary professionals to help advance your career.

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