About The Club: Columbia Country Club, founded in 1898, is a private, member-owned club, conveniently located inside the Beltway in idyllic Chevy Chase, Maryland. Columbia has earned a tremendous reputation, from its championship golf course that has been host to various tournaments including the 1921 US Open and 2003 US Junior Amateur, to its first class dining facilities and its unparalleled social fabric. What makes Columbia unique is its membership. The members – distinguished, diverse, and colorful – have bonded together to consistently provide the Warm Columbia Welcome.
Columbia Country Club enjoys a rich history, tradition and heritage. Beyond the beautifully manicured grounds, world class amenities, and inviting staff, Columbia plays host to year-round social and athletic activities. With a championship golf course, four paddle tennis courts, eleven outdoor tennis courts, a state of the art fitness facility, indoor and outdoor pools, a child minding facility, multiple dining outlets, and more, The Club provides a perfect second home to its membership.
Key Expectations and Goals:
- Must use logic and reason to identify solutions and alternatives for a successful outcome in many situations, including cost/benefit analysis; service and product quality; and conflict resolution.
- Will evaluate current practices, processes and culture; immediately recognize potential areas of opportunity and conflict; initiate ways to improve current business methods, quality of products and services provided to the members.
- Must be flexible, intuitive and treat the operation like their own business.
- Mentor and train staff throughout culinary operations and assisting others as necessary.
- The Chef serves as role model and sets the standard for all employees to maintain high-quality and consistent member service. This requires an advanced knowledge of industry best practices and member service.
- Currently, the Club does not have a capital replacement plan in a place but would expect the incoming Chef to help strategically address needs and wants. The incoming Chef would be responsible for developing the plan. (In addition to this proposed plan the Club is currently in the early stages of planning a renovation of the “Grill Kitchen” which is an a la Carte kitchen that services the Columbia, Grill and Terrace Rooms.
- 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.
- Interacts enthusiastically with, and is visible to, the membership.
- Must have experience and knowledge of budget analysis methods, general accounting skills and the ability to work in all areas of kitchen and dining areas relative to point-of-sale applications.
Position Summary: With this appointment the Club wishes to evolve and advance menu diversity, leadership, staff training, team building, banquet/event presentation, and improve the variety, presentation and creativity of an la carte menu.
This is a Relationship position! It will be imperative that the new professional align him 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 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 will be a career driven, self-motivated, passionate innovator, and will have a proven track record at a first class facility (Club, Resort, or Hotel).
Job Requirements:
- The Club has a preference for a (CEC).
- Organized, detail-oriented and driven to build consensus.
- Must be a team player who leads by example.
- The ability to lead, motivate and mentor aspiring individuals throughout the organization.
- Someone who understands the private club sector and is driven by pride, member satisfaction and teamwork.
- Ability to handle pressure, creativity to offer a diversity of items and an approach that facilitates communication and a sense of unity.
- Competent in organization and time management skills.
- Sets the example for professionalism when working and communicating with the service and catering staff.
- Develops recipes, Develops recipes, standards, techniques and presentation for food preparations, introducing modern offerings while assuring consistently high quality dining experiences.
Additional Information:
- Management culture is collaborative, energetic and “Hands-on.”
- Annual food sales at $3.5M; total F&B Sales $5.1M.
- The Food cost is 39% with a sales mix of 52% a la Carte and 48% banquet.
- During the most recent fiscal year, F&B realized a $25,000 profit.
- There are 40 total BOH employees supported by a $1.4M labor budget.
- The Club supports four (4) kitchens throughout property. The Main Prep & Production kitchen, Grill a la Carte, Snack Bar & Halfway House and Poolside fast food.
- The Executive Chef is supported by two (2) Sous Chefs, a Pastry Chef and a Purchasing Manager.
- The Clubhouse is 95,000 sq. ft., supported by 1,350 members whose average age is 59.
- The Club operation is busy year round with very little down time.
- The Executive Chef reports to the General Manager and works directly with the Catering Manager, Assistant GM, Assistant Managers/Banquet Managers, and Communication Director.
- The previous chef was with the Club for thirty-one (31) years, 16 as EC and 15 as Sous Chef.
Dining Facilities: (Six a la Carte Outlets)
- Grill Room – A casual setting with a 65 seat capacity. Serving lunch & dinner six days per week. Breakfast Sat/Sun.
- Terrace Room – A casual dining room with 70 seat capacity. Serving lunch and dinner. Breakfast Sat/Sun.
- Columbia Room – Adult Casual dining room with 95 seat capacity.
- Poolside Cafe – Fast Food, open daily from Memorial to Labor Day.
- Snack Bar/Halfway House – Open 9 months per year.
- Bowling – Casual with 26 seats. Dropoff catering service provided.
- Private Member and Club Events – Serving banquets up to 400 guest+. The Club offers six (6) various size party rooms on property as booked.
The Club offers a competitive compensation plan including a competitive base salary based on experience and skill, 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