Chef Placed

Founded in 1892 as the Fairfield County Golf Club, the organization was the fourth country club established in the United States. Julian W. Curtiss served as the Club’s first president; his capacity for organization and his love for sport inspired his efforts in bringing golf to the United States through his work with the A. G. Spalding Company.

In 1909 the organization’s name was changed to the Greenwich Country Club, reflecting its expansion of facilities to include various sports and social activities. Over its long history, the Club evolved from a five-hole backyard venue to a gorgeous central Greenwich campus of more than 165 acres.

The Club now offers year-round amenities, including tennis, squash, paddle, aquatics, fitness, bowling, skeet, trap, and five-stand, and has 16 beautifully appointed guest rooms. In 2018, world-renowned golf course architect Beau Welling renovated the storied Seth Reynor 18-hole golf course, including new Bentgrass greens and bunker complexes. The Club features three distinctly different clubhouse dining rooms offering varying cuisine concepts, a grand ballroom, a poolside café, and a casual dining venue for families.

Position Specifics: The Greenwich Country Club is seeking an Executive Chef who has the knowledge, expertise, and passion for leading a sophisticated culinary program. He/She will always embrace the goal of constant improvement, providing exceptional member-based food services in various dining formats.

GCC is dedicated to the success of its food and beverage program through total support and teamwork. The success of the culinary program at GCC is one of the most vital components to delivering an outstanding member experience. You will partner in this gastronomic journey with an exceptional team of hospitality professionals who work together to achieve greatness by simply utilizing their minds and professional strengths.

Job Requirements:

• The Executive Chef is passionate about the profession and is responsible for providing overall leadership and management for all food production and presentations.
• This individual is business-minded and tuned into data management. He/She demonstrates emotional intelligence and excellent leadership skills while working in a hands-on manner.
• The position requires an engaged leader with a strong culinary vision who will drive dining offerings and consistency in à la carte dining. GCC members typically want to dine 4-5 times a week; the culinary program should be engaging and provide members a reason to visit the club.
• The Executive Chef will partner with the General Manager to understand the Club’s budget process. He/She will present global changes, forecast covers, calculate yearly hours by position and season, etc. and, in tandem with the GM, present budget to Accounting.
• The Executive Chef participates in the monthly House Committee Meetings and provides updates on the food operations and the organization’s upcoming goals.
• The Executive Chef is passionate about all things culinary. He/She keeps up with the lasted trends and equipment and produces new house-made items, creative buffet presentations, and evolving menus.
• The Executive Chef is visible to the membership when appropriate and provides monthly newsletter articles, pushes notifications through the GCC app, and offers occasional cooking classes.

Initial Priorities:

1. Team Building and Training – Inspire the team and build a strong culinary culture driven to excellence. Serve as coach and mentor and lead by example. Team growth and collaboration with other key management is important for success.
2. Perform a S.W.O.T – Assess the operation to find out what’s working well and identify opportunities and areas for improvement. Determine the objectives of the culinary operations and how to best achieve them.
3. Develop a Plan, Gain Approval and Communicate Direction – Learn member dining preferences and continue developing the culinary program with an evolving menu plan that piques member interest in à la carte and event services.
4. Sourcing – The new Executive Chef is expected to evaluate current operations, staffing and provide recommendations to enhance systems, controls, products, and services in all areas. He/She will initiate changes that respond to the marketplace and members’ needs, both present and anticipated.

Additional Information:

• Annual food sales is $1.9MM and total F&B sales is $2.6MM.
• Actual food cost of 41% with a sales mix sales of 67% à la carte and 33% banquet (food cost goal: 40%). The Club subsidized $208,000 in recent FY.
• There is an average of 19 kitchen employees supported by an $1,003,000 labor budget.
• The Club maintains three kitchens: Main Kitchen, Grill/Satellite, Poolside Café. Management rates the kitchens a 4 out of 5 and a capital replacement plan is in place.
• The Club has two Sous Chefs, an Executive Sous Chef and Sous Chef, a lead Pastry Cook and Banquet support. The Chef is responsible for all purchasing.
• The Club has one 120,000 sq. ft. clubhouse supported by 650 members with an average member age of 55 years.
• The Club is open 11 months annually and closed for the month of February. The busy season is May through September.
• The Executive Chef reports to the General Manager and works closely with the Assistant General Manager, Director of Restaurant Operations, Controller, Events Manager, Marketing and Communications.

The previous chef was with the Club seven years.

À la Carte Dining:

Grill Room/Family Grill – Casual dining with 60 seats, serving dinner only, Friday & Saturdays

Main Dining Room – Upscale dining with 65 seats, serving breakfast & dinner, Wednesday-Saturday

1892 Room – Gastro pub with 55 seats, serving lunch Tuesday-Sunday and dinner Wednesday-Saturday

Poolside Café (Seasonal) – Casual fast dining, serving lunch & dinner, seven days in-season.

Private Parties/Member Events – The Club has three Private Rooms with a seating capacity up to 350 guests and maintains 16 overnight guest rooms.

A compensation package will include a generous base salary and performance bonus; excellent benefits including medical & dental insurance, 401K, vacation, ACF dues, and conference and dining allowance. Relocation allowance available. A CEC is preferred. Interested individuals should send resume, a well-conceived cover letter, and supporting information (a digital portfolio is encouraged) in strict confidence. Click Here to upload your information:

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