Green Tree Country Club – Thirty-seven years ago, Jerry Mobley dreamed big. His vision wasn’t oil, although Midland’s success in the oil industry likely was a key in realizing his dream. What he sought was a golf oasis born of dusty farmland in northwest Midland County. It is now known as Green Tree Country Club. Some scoffed at the idea of the new development. Midland already had three courses – each of them quality tracks. Not long after, Hoyle McCright of First National Bank came forward providing another integral piece. Midland West Corp. was created, and 320 acres north of the original site was obtained from Button Estes. “The site was a sandy old farm with one sickly tree and tumbleweeds,” Mobley wrote in a letter there were a few hitches in the GTCC development, because of the development’s unique design requirements – long cul-de-sacs, no alleys, no curbs. “We didn’t even have a road, just a dirt trail to the property as late as February 1980,” Mobley wrote. Just as the roads leading to Green Tree evolved, so did the club. Charles Howard of Austin was the architect of an 18-hole, championship golf course, which covers 176 acres and featured Bermuda fairways and bent-grass greens, renown as the largest in the southwest at the time. An additional nine holes were opened in 1985, providing more options for golfers looking to get in a full round. More improvements are planned for this West Texas gem of a property and membership.
- Organized and detail-oriented with an approachable manner.
- A hands-on, leader by example, embracing mentoring, coaching and directing his/her culinary team. Employees need leadership.
- Hands-on involvement during peak ala carte service periods.
- Someone who understands the member-owned club sector and is driven by pride, member satisfaction and teamwork.
- The ability to handle high volume pressure
- Competent in organization and time management skills.
- The ability to demonstrate good judgment, problem solving, and decision-making skills.
- Exudes professionalism on all level including when working and communicating with the service and catering teams.
Key Expectations and Goals:
- The Club needs a Chef (Leader) who will consistently add variety to the Ala Carte/Banquet operation while remaining respectful of club traditions. He/she must embrace West Texas culture.
- Uses logic and reason to identify solutions and alternatives for a successful outcome in all situations.
- The ideal candidate must understand and embrace Club dynamics and build positive relationships.
- Evaluates current practices and processes; recognizes ways to improve departmental performance. Position Summary: Responsible for all food production, including that sold in restaurants, banquet functions and other seasonal outlets. Develops menus, food purchase specifications and recipes. Supervises production staff. Develop and monitor food and labor budgets for the department. Maintain highest professional food quality and sanitation standards.
- The Chef serves as role model, a partner, setting standard for all employees to maintain high-quality and consistent member service. (This requires an advanced knowledge of industry best practices and member service.)
- Develops operating plans and personnel needs for all food services, plans to include revenue projections, cost of products and expenses.
- Has an engaging, outgoing personality – one that both staff and membership can connect with.
- 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.
It will be important that the new professional align self with, and embrace the Club’s culture that values respect, relationships and purpose. The Executive Chef will always look for improvement. The club is developing a kitchen renovation plan that will include the chef’s involvement. In advance of planned renovations, the chef will assert high standards of excellence above what already exists in kitchen operations. The ideal candidate will possess a true passion for professional cooking, have people sense and a proven and stable track record of culinary excellence.
A key component of Club life are special events; especially for families. GTCC celebrates holidays like Easter, Mother’s Day and Thanksgiving as well as Halloween and Christmas. It is the intent of this selection that the chef become part of the Green Tree family and West Texas culture, playing a large role in memory making for the entire membership.
- Annual food sales at $1.9M; total F&B Sales $3.3M.
- The desired Food cost is 42% with a sales mix of 70% a la carte and 30% events.
- There are 21 kitchen employees supported by a $915,000. labor budget.
- The Club supports one main kitchen and a seasonal pool kitchen.
- The Executive Chef is supported by two (2) Sous Chefs.
- The main Clubhouse is 40,000 sq. ft. and supported by over 1,200 total members whose average age is 51.
- Membership is full and has a waiting list.
- The Club operates full-time year around.
- The Executive Chef reports to the Club Manager.
Dining Facilities: The Club serves breakfast, lunch and dinner.
The Couples Lounge – Open Tuesday through Sunday and provides casual dining for lunch and elegant dinners for membership above the age of 21.
19th Hole Dining Room – From casual dining to elegant evening dinners. A popular gathering spot, the 19th Hole is a place where members and families come to enjoy an early breakfast, informal lunch, or a special night where they can appreciate a casual atmosphere and superb cuisine.
Veranda – This is an informal, outdoor dining area with fantastic views of the golf course.
The Patio – A full service casual dining facility outside from the 19th Hole Dining Room.
Private Member & Club Events – The flexibility of our banquet space, coupled with great food and service, offers the ability to accommodate a party of 400 or an intimate dinner for 10.
Interested? The Club offers a competitive compensation plan including a competitive base salary based on experience and skill, Employee Bonus, 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:
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