History: Fiddlesticks was established in 1982 with residents enjoying an upscale and active lifestyle in a relaxed and comfortable country club setting. FCC is member-owned, operated and debt free. Equity membership is mandatory for all residents, ensuring continued fiscal stability for generations to come. Club membership is limited to only 600 equity members, comprised of families of all ages, almost half of them year-round. The membership is active, engaged and energetic with record attendance for golf and social events.
Fiddlesticks offers an array of resort-style amenities including 36 holes of championship golf, a spectacular tennis complex with 8 Har-Tru courts, an elegant clubhouse for dining and socializing, and a 7,000 sq. ft state-of-the-art fitness center.
Candidate Qualifications:
- The Club needs a strong and passionate leader and culinary professional with a proven track record of providing high-level services with a personality that is commensurately appropriate to Fiddlesticks Country Club.
- Previous private club experience is highly desirable.
- Has successfully led dynamic culinary operations – both a la carte and banquet.
- The ability to consistently define and achieve goals and objectives. This includes proven and verifiable leadership qualities with the demonstrated ability to direct, coordinate and control all facets of an active food and beverage operation.
- Strong management skills with verifiable strengths in inspirational leadership, financial performance, and people skills.
- Confident, is a proactive team builder with a history of attracting, developing and retaining high performing staff.
- Must possess strong written and oral communications skills.
- Computer skills including but not limited to Word, Excel and internet search capabilities. Experience with Jonas POS software is a plus.
- This position also requires technical skills to effectively manage multiple restaurants in multiple locations.
The Position: The Executive Chef (EC) at Fiddlesticks Country Club (FCC) provides day-to-day leadership, supervision, direction, and management of all operations and personnel associated with the culinary program. He or she is responsible for all food production and services for the entire Club and is responsible for menu development, recipe creation and consistent execution, and hiring and training of all kitchen staff. The Executive Chef is also in charge of creating special event menus while working alongside the Clubhouse Manager and Director of Happiness to assure that all Member expectations are not only met but exceeded.
Job Requirements:
- The EC is a hands-on chef that leads by example.
- Responsible for all food and beverage Back-of-House (BOH) operations while working closely with Front-of-House (FOH) staff to ensure the delivery of quality and consistency of innovative services, products and offerings to members and guests.
- The EC leads, manages, motivates, and directs kitchen staff to achieve the objectives set by the Clubhouse Manager.
- The EC creates the standards for kitchen policies and procedures, communicates these policies, and ensures that the policies are adhered to by all BOH staff.
- The EC is responsible for ensuring that all food is consistently outstanding – from standard country club fare to innovative offerings and special culinary events throughout all dining venues.
- The EC creates and updates menus often, incorporating daily specials. He or she develops and documents recipes and controls to ensure consistency. Creativity, not just variety, is essential in planning menus and events for the members of Fiddlesticks Country Club.
Summary: The EC maintains flexibility and is adaptable to make changes while being responsive to club and team member requests; always striving to find creative ways to accommodate member requests. He or she believes in the service philosophy: “the answer is ‘yes,’ what is the question?”
Initial Priorities for the Executive Chef:
- Evaluate and continue to develop, train and mentor the culinary staff and processes.
- Deliver a consistent high-quality product in both a la carte and banquet operations.
- Listen and learn from staff and members before implementing new policies.
- Get-to-know the members and learn their names and culinary and dining requirements (allergies, etc.) and preferences.
- Provide creative plate and buffet/action station presentations.
- Find and maintain a balance among member dining needs from classic country club fare to new, innovative dining options. The EC will offer menu options that appeal to tenured members as well as newer, more active, younger members.
- Evaluate and set appropriate and necessary standards of operation, execution and delivery within the culinary operation; taking ownership for the entire experience from production to final delivery of the end product, while working closely with the FOH management team.
- Manage to budgeted food and labor goals.
- Aggressively pursues innovative dining concepts; develops “in-house” programs that are unique to Fiddlesticks Country Club. Example’s include using the on-site garden, food foraging or “farm to table”
Additional Information:
- Annual food sales at $1.418,412; total F&B Sales $2, 203, 455.
- The desired Food cost is 40% with a sales mix of 73% a la carte and 27% banquet.
- There are 24 total kitchen employees supported by a $781,000 labor budget.
- The Club supports two (2) kitchens, main and Cabana.
- The Executive Chef is supported by three (3) Sous Chef’s.
- The Chef does the Purchasing.
- The Clubhouse’s are 35,000 sq. ft. and supported by 600 members with an average age of 69.
- The Club operates 12 months with the majority of business between the months of October to April.
- The Executive Chef reports to the General Manager and works closely with the Clubhouse Manager and Happiness Manager (Catering Director)
- The previous chef was with the Club for three (3) years.
Dining Outlets:
- Main Dining Room – Formal, 150 seat capacity. Serving dinner 6 nights per week. In-season 225 average; Off-season – Dinner 4 nights per week, 60 aerage.
- Pub – Casual (Dinner nights same as Dining Room and cover averages are included in the Main Dining Room stats) Pub serves lunch 6 days per week year round. Average 100 in season and 30 off-season.
- Men’s Locker Room – Serving lunch 6 days per week year round, covers included in Pub #s
- Cabana – Casual, 6 days & nights in season. 50 average lunch, 120 dinner. Off season 3 nights and 3 days, 50 average covers total lunch & dinner.
- Member & Club Events – The Club serves private and Club events up to 400 guests.
Fiddlesticks Country Club is offering a very competitive salary package and will be commensurate with experience. In addition, a comprehensive benefits package is offered including health insurance, life insurance, optional long term disability insurance and dental insurance, 401k retirement plan, paid vacation, meals and uniforms.Interested individuals should send resumes, a well-conceived cover letter, and supporting information.
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