Another Top Club Chef Opportunity conducted by DZA, a strategic alliance of DMA
The Five Star Preserve is a very special private Hunt Club located in central Alabama. The land and lodge were gifted by S.Z. Mitchell to membership in 1944, and it continues to be as beautiful today as when the club opened for hunting hunted opossum and raccoon. In 1994, the lodge was renovated and restored by William Ireland, Sr. Rarely used by hunters during the past 25 years, the land and forest are filled with various wild game. Five Star Plantation owners, men and women who share the passion for its founders, now enjoy the legacy built a century earlier. They enjoyed, as a new generation will today, a richly endowed hunting preserve for quail, deer, turkey, pheasant and chukkar.
Position Specific: The Club is looking for a talented professional to lead the culinary team; maintain and continue to improve the culinary operation. The Chef should be creative and enthusiastic (it’s not about food cost; it’s about quality). The Executive Chef must have a positive attitude and is open to requests from membership. The number one goal is to produce consistent quality product and to ensure that the members dining at the Club enjoy their experience.
Equally important is the candidate’s character; the innate ability to build a professional and friendly kitchen environment that is respectful of other staff and membership. The Club’s culture is one that values honesty, hard-work, and professionalism.
Initial Focus:
- Continuation and Growth of all ‘Five Star Provisions Program’ – The Chef is responsible for canning of all – jams and jellies that is sold in the Pro Shop. They have chickens and have a meat-aging program, that is cryo-vac and sold to their members. They make their own sausages and are building a cheese cave. In addition, the team forages for mushrooms and utilizes the herb and vegetable gardens and the greenhouse. A true farm-to-table operation that the Club wishes to expand on.
- Member/Guest Relationships – 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.
Desired Candidate Qualifications & Traits:
- This is a hands-on working position managing daily production and consistency, presentation, and quality.
- The Chef has a passion for the profession and considered the “Culinary Ambassador to Five Star” in the pursuit of excellence.
- The Executive Chef is a skilled communicator, a professional with a personable demeanor and approachable manner – All are important pre-requisite qualities for the position.
- An organized and detail-oriented individual with a solid culinary foundation with exceptional skills.
- The Executive Chef helps to create the annual operating budget. The budget is based on a forecast of the number of hunters. The EC will be responsible for an annual replacement cost budget for plates, glassware, silverware, smallwares, and any new equipment.
- The Executive Chef develops recipes and menus and teaches techniques for food preparation and presentation which help to create new member experiences.
- The Chef is expected to be visible and personable with members. Dining Room presence is a MUST including casual member guest conversation. And promote Five Star Provisions in a weekly email.
Additional Information:
- Annual food sales $525,000; Total F&B Sales $778,000. The Club realized a profit of $215,718 in recent FY.
- Food Cost Goal is 37%. Sales are considered 100% banquet as members do not order from an a la carte menu; the Chef creates what is made for that day!
- There are (2) Sous Chefs and (1) steward.
- The Chef does the purchasing.
- There is one (1) Kitchen that management rates condition as a 4 out of 5.
- One (1) Clubhouse for 100 members whose average age is 56.
- The Club operates twelve months annually and is only closed on traditional holidays. The busy months are October – March.
- The Executive Chef reports to the General Manager and works with the Lodge Manager, Hospitality Manager, Member Services and Accounting.
- The previous Executive Chef was employed for five and a half years.
Dining/Lodging:
Dining Room – Casual with 32 seats, serving breakfast, lunch and dinner seven days per week.
Gun Room – Private dining area with 12 seats, serving breakfast, lunch and dinner.
Conference Room – Limited special events. Casual with 45 seats.
Private Parties/Member Events – The Club has one (1) Private Room with a seating capacity from 2 to 12 guests. The largest sit-down event the Club can accommodate is 45 guests.
Lodging: There are 13 recently refurbished rooms in the lodge that offer private king and queen bedrooms; all with private baths. In addition, there are executive suites in addition to the Lakeview Cabin.
A compensation package that will include base salary and performance bonus. Benefits include medical insurance, life & dental insurance, 401K, vacation and ACF Dues. A (CEC) is preferred. Includes a four week vacation. A relocation allowance is available. Interested individuals should send resumes, a well-conceived cover letter, and supporting information (a digital Portfolio is encouraged) Click Here to upload your information:
Previous Chef’s Perspective of club & approach……..
“It is not only about preserving the good of yesterday, it is about building on that past and preserving the good of today.”
“My vision with the culinary experience at Five Star is to bring it full circle. Bring it back to the property where we grow & produce a good majority of all products served at our table.
Dry-aging, Preserving & Fermenting has always been a passion of mine. I have always dreamt of being able to fill the shelves of my own larder with products made with items we have grown.
I see the staff at Five Star as students of the South’s culinary heritage, always learning & expanding their knowledge base.”
– Former Chef
Work with Denise Zanchelli and Team DZA, a team of proven culinary professionals to help advance your career.
