Chef Placed

Executive Chef, Columbia Country Club, Chevy Chase, MD

Executive Chef, Columbia Country Club, Chevy Chase, MD

Columbia Country Club, a private, member-owned club, conveniently located inside the Beltway in idyllic Chevy Chase, Maryland, is the successor of the Columbia Golf Club. The Columbia Golf Club was organized on September 29, 1898. Since 1898, Columbia has been a special place and has earned a tremendous reputation for everything from its championship golf course to its first-class dining facilities to an unparalleled social fabric. Columbia is not easy to capture in words or pictures. Its magic is more about how the people make you feel. What makes Columbia unique is the 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, Club families agree that Columbia is the perfect place to call home.

Position Summary:  The Club needs a charismatic Executive Chef that enjoys teaching and working with his/her team and those in FOH positions. He/she also needs to be CALM under pressure, resourceful, results-oriented and creative. Listening and laughing should be and feel natural.

It will be important 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. The relationships should be built on honesty, respect and dedication. The EC will always look for improvement while continuing to maintain the high standards of excellence already instilled into the kitchen operation.

Initial Priorities:

  • Team Building – Embrace the Culinary Team and give them the opportunity to succeed. (The F&B team has seen a number of personnel changes over the last three years and it has taken its toll on the morale of the entire F&B department. Before wholesale changes are made the new EC should evaluate and allow the staff to show him/her what they can do.)
  • Listen – Understand your TEAM and embrace the culture. Fit-in and learn the employees and the current systems to better understand what they need to be successful.
  • Listen to Member Feedback & Evolve – Understand member dining preferences and continue to develop the culinary program and offerings to meet and/or exceed their expectations.
  • Evolve Standards – The new EC is expected to evaluate current operations and provide recommendations for enhanced systems, controls, product and services in all areas. Understand where the Club is and where it needs to go to be great!
  • Training – Continue to attract and train high quality staff and provide training and professional development opportunities.

Key Expectations and Goals:

  • The new EC should have a strong business acumen and be well versed in menu design, staff development. Additionally, the new EC must be able to develop and maintain high standards of excellence, maintain organizational procedures and be cleanliness focused. All of which the Club believes are the fundamental qualities of a first-class Executive Chef.
  • The EC is hands-on, serves as a role model and sets the standard for all employees to maintain high-quality and consistent member services. He/she needs exude confidence through humility and empathy.
  • The EC will develop and manage his/her own budgets for Operating and Capital. Must have experience and knowledge of budget analysis methods and general kitchen accounting skills including controls.
  • Management makes decisions as a team and works together to deliver a first-class product to the Membership. It’s critical that that new EC works as part of the team and creates an atmosphere that solicits feedback and embraces his/her TEAM.
  • The EC is expected to contribute to the newsletter, host cooking classes and walk the floor during dining or events when time and workload allows.
  • The EC is a problem solver – not only focusing on problems as they occur but also anticipating situations and addressing them before they become a problem.

Additional Information:

  • Annual food sales at $3.8M; total F&B Sales $5.4M.
  • The Food cost is 36.1% with a sales mix of 51% a la carte and 49% banquet. Budgeted food cost is 37%
  • During the most recent FY, F&B subsidizes $290K.
  • There are 40 total F&B employees supported by a $1.8M labor budget.
  • The Club supports four (4) kitchens. The Main Prep & Production kitchen, Grill a la carte, Snack Bar & Halfway House and Poolside fast food. (Currently do not have a capital plan but expect the incoming EC to help strategically address needs and wants)
  • The EC is supported by Exec. Sous Chef, Restaurant Chef, Pastry Chef, Banquet Chef, Chief Steward and a Purchasing Manager.
  • The Clubhouse is are 95,000 sq. ft. and there are 1,500 members whose average age is 59.
  • The Club operates full-time twelve (12) months annually with very little down time.
  • The EC reports to the General Manager and works directly with the Catering Mgr., Clubhouse Mgr., Banquet Mgr., Assistant Mgrs. Chief Engineer and Membership/Marketing Director.

Dining Facilities: (Six Ala Carte Outlets)

Grill Room – Casual with 65 seats. Lunch & dinner six days per week. Breakfast Sat/Sun

Terrace Room – Casual with 70/140 seats. Lunch & dinner six days per week. Breakfast Sat/Sun

Columbia Room – Adult Casual dining room with 95 seats. Lunch & dinner six days per week.

Poolside Cafe – Fast Food 7 days Memorial to Labor Day

Snack Bar/Halfway House – Open 9 months per year

Bowling – Casual with 26 seats

Private Member & Club Events – Serving banquets up to 380 guests, 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. A CEC (Certified Executive Chef) preferred. Interested individuals should send resumes, a well-conceived cover letter, and supporting information. Click Here to upload your professional information:

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