Club History: The historic Diablo Country Club, “Century Old Gem of the Valley” was established in May 1914. Part of a large land parcel purchased by developer Robert Noble Burgess in 1912, it was known as the Oakwood Park Stock Farm stretching over 6,000 acres from Green Valley Road to Mount Diablo’s peak. The grassy knolls and woodsy terrain was home to thoroughbred trotters, contentedly grazing alongside cattle herds in the shadow of Mount Diablo. A eucalyptus stand bordered the raceway and horse feed was sheltered in Swiss chalet barns in the shade of heritage oaks and rocky outcrops. Crops of hay, wheat, barley and alfalfa grew near the fruit orchards.
The legendary Diablo Country Club that today occupies 115 acres, part of the 6,000-acre Oakwood Park Farm, was previously on a land mass parcel that encompassed 50,000 acres from Diablo and Green Valley Roads to the mountain peak, clear across to where the Blackhawk Development is today.
Diablo Country Club, its white building shimmering in the light of uninterrupted panoramas, reminiscent of antebellum grandeur, nestles near majestic Mount Diablo. The celebrated club remains a favorite destination for great golfing, socializing and elegant functions, offering a unique banquet ambiance exuding a warm welcome and a long-standing heritage of excellence mirrored by a traditional sense of place and a century of stories.
The Position: The position requires a personable, a dynamic well organized leader who is committed to being the best in their field. A practitioner dedicated to seeking out the best of what competing restaurants and clubs are serving and bringing it back to the members with the thinking towards evolving culinary offerings. Someone who keeps current with culinary trends but is respectful of club culinary traditions. This individual should posses innate mentor qualities that touch and inspire the Culinary Team.
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, all built on honesty, respect and dedication. The Executive Chef will always be looking for improvement while continuing to maintain the high standards of excellence 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. It is the foremost expectation that the Executive Chef set the tone by working closely with all culinary staff.
The Executive Chef 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:
- A degree in culinary arts is preferred including a minimum of five years’ experience as an Executive Chef or Senior Sous position with a club/resort/hospitality high-end property. Certified Executive Chef (CEC designation) preferred.
- An engaging, outgoing personality – one that both staff and membership can relate to and rally around.
- Hands-on, leader in their own field, being able to mentor, coach and direct employees. Employees need to feel empowered under his/her leadership.
- 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.
- Vast experience in international culinary markets and cuisine; including proficient in the California cooking style.
- 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:
- The Club is looking for a motivated Chef who wants to learn from others and make those around him/her better by imparting their
knowledge, insight and experience. - Must possess professionalism, competence, personality, pedigree and have a proven track record of success in well-regarded and elite
hospitality venues. - Ensures that high standards of sanitation, cleanliness, and safety are maintained throughout all kitchen areas at all times.
- The Executive Chef is expected to be “hands on” and involve himself/herself in the preparation of all food.
- Always looks for something new and exciting for the membership.
- The Club is looking for quality menus that offer freshness, creativity and vision.
- The Executive Chef 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.
- The Executive Chef will attend all staff meetings where practical and is expected to maintain a professional relationship with all employees.
- Interacts enthusiastically with, and is visible to, the membership.
Additional Information:
- Total annual food sales at $2MM; total F&B Sales $3MM.
- The Food cost is 40% with a sales mix of 71% a la carte and 29% banquet.
- There are 23 total kitchen employees, supported by a $555,000 labor budget.
- The Club supports one main kitchens: one snack bar kitchen (remote location)
- The Executive Chef is supported by one (1) Sous Chef.
- He/she receives direction and works closely with the General Manager.
- The Club has 797 members and is open 12 months per year.
- The Executive Chef will work closely with COO/GM, Clubhouse Manager, F&B Manager, Director of Golf and Controller.
- Ideal candidates will have a well-balanced, unblemished career and preferably experience in large private clubs and/or high end resorts.
- Must be a team player who leads by example.
- The previous Chef was with the Club for five years.
Summary: The Club is looking for a super star who is interested in working in a club that will support, and is excited about the culinary experience. Someone who wants to grow in a dynamic & challenging environment with a “best of the best” group of industry professionals. Ideally the Executive Chef will be someone who is comfortable working in a professional setting and adds to the professionalism. The successful candidate must demonstrate values, conduct, and integrity consistent with the caring philosophy in place.
The Club offers a competitive compensation plan including a generous base salary and performance bonus, 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. 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.