Another Top Club Executive Chef Opportunity with Hyde Park Golf & Country Club conducted by DZA
Hyde Park Golf & Country Club was founded in 1909 and has been making lasting memories for Cincinnati families for over a century. Combining the best characteristics of the traditional country club with a modern, social and recreational facility reflecting the needs and lifestyles of today’s country club member. The Club’s mission is to uphold the superior standards of gracious hospitality, provide a family friendly atmosphere and preserve Hyde Park’s traditional reputation of club excellence.
Hyde Park Golf & Country Club offers members a wide array of amenities. The Club boasts a stunning 18-hole Donald Ross designed golf course, newly constructed indoor Golf Learning Center complete with an indoor practice green, three all season hitting bays and a private hitting bay outfitted with the TrackMan system, newly constructed six tennis courts, four platform tennis courts, two pickleball courts & a racquet facility, a heated 25-meter swimming pool with a separate baby pool, bowling alley, children’s game room, multiple private use banquet rooms, and an exceptional Clubhouse.
Mission Statement ‘One Team One Vision’
Position Specific: HPGCC is seeking a high-performing Executive Chef to work closely with a very good core of culinary staff. The Club is looking for a leader who can take the culinary department to a new and higher level of excellence. The Club is committed to give the Executive Chef the resources required, to staff appropriately and to make necessary facilities improvements to accomplish the mission.
The Executive Chef will develop all menus; write purchase specifications, standardize recipes, and purchase all food along with managing all business affairs of the culinary department. This includes supervising kitchen personnel; developing and monitoring food and labor budgets and maintaining the highest professional food quality and sanitation standards.
Initial Focus:
- Develop New Menus – The Executive Chef is expected to evaluate and improve the menu variety focusing on fresh farm-to-table and sustainable ingredients. Should be aware of culinary trends and members historical preferences in dining.
- Team Building- The Executive Chef will understand the depth of skill and knowledge among the current culinary team. He/she will cross train, mentor, and develop into even a higher performing team.
- Member Engagement – Actively engage membership and be visible at all food outlets and events as often as possible. Listen to member feedback and have a very high touch personality.
- Evaluate all Products/Costs – The Executive Chef is expected to evaluate current operations and staffing and provide recommendations for enhanced systems, controls, product, and services in all areas. Cost control is important.
- Facility Review/Cap X Plan – The Executive Chef will participate in a plan to evaluate kitchen equipment and facilities for future improvements.
Candidate Qualifications:
- The position requires an engaged leader who will evaluate operations and implement true Executive Chef practices and procedures.
- The Executive Chef is a multi-tasker, able to delegate, train for consistency, establish procedures for inventory and departmental cost control. Training with the FOH should be equally as important as training and communicating with his/her own team.
- The Executive Chef evaluates job performance of culinary staff; coaches and counsels to ensure staff is on track. Rewards and disciplines staff in a fair manner.
- The Executive Chef is responsible for the budgeting process creating departmental operating and capital budgets.
- The Executive Chef attends the House Committee meeting to provide an update on culinary operations.
- The selected individual will get to know the membership and give them what they want – traditional fare make it the best they have ever had with your personal touches. Members appreciate some comfort foods and the option of being wowed by nightly specials and special events.
- The Executive Chef is expected to engage with the membership – nothing defined but general communication and face time.
- The Executive Chef is creative and has a high command of the operations and an even temperament during the most stressful times.
Additional Information:
- Annual food sales $1.6MM; Total F&B Sales $2.7MM.
- The Club currently maintains a 54% food cost with a sales mix of 65% A La Carte and 35% banquet. Food Cost goal – 44%
- There are 16 culinary staff and 3 stewards supported by a $700,000 Labor Budget.
- There are two (2) Sous Chefs (Executive Sous and one other). The Chef does the Purchasing.
- The Club supports (2) Kitchens, (One main kitchen and Seasonal Pavilion kitchen) Management rates condition as a 4 out of 5. Note: Fairly updated equipment and resources to replace, purchase other necessary equipment.
- The Club has one (1) 38,000 sq. ft. Clubhouse with 1,200 members whose average age is 56.
- The Club operates (12) twelve months annually and is closed Mondays / Monday & Tuesday during months of January – March.
- The Executive Chef reports to the General Manager and works closely with the Restaurant Manager, House Manager, HR Manager, Banquet Manager, Catering Director and Office Manager.
- The previous Executive Chef was employed for 3 years.
Dining: (Two A La Carte Dining Outlets)
Donald Ross Bar – Casual with 60 seats, serving lunch and dinner Tuesday through Sunday.
Donald Ross Grill – Casual with 60 seats, serving lunch and dinner Tuesday through Sunday.
Private Parties/Member Events – There are four (4) Private Rooms i.e., Hyde Park Room, 40 capacity, Terrace/Braemar Room, 50 capacity, Board Room, 15 capacity and Ballroom. 120 capacity. The largest sit down event the club can accommodate is 240.
The Hyde Park Golf & Country Club offers their Executive Chef the opportunity to work in a well-equipped, clean, and organized kitchen. The Club has a capital replacement program and on an annual basis the equipment is reviewed for wear and tear and longevity and needed replacement items are ordered. In addition, in this tight labor market, the Club employs several individuals in the kitchen that are experienced and have supported their Executive Chef for years which has resulted in a consistent quality product. The backbone staff are all committed to continuing to support the new Chef.
A compensation package that will include a generous base salary and performance bonus. Benefits include medical insurance, dental insurance, 401K, vacation, and ACF Dues. Relocation allowance is negotiable. Interested individuals should send resumes, a well-conceived cover letter, and supporting information (a digital Portfolio is encouraged) Click Here to upload your information:
Interested? Work with Denise Zanchelli and Team DZA, a team of proven culinary professionals to help advance your career.
Contact Daniel Hugelier Bill Schulz or Denise Zanchelli directly at denise@meyersassociates.com
