Lakewood Country Club was founded in 1959. The Club’s founders desired a full-service country club, which would serve the growing region, drawing its members from the entire Washington, D.C. metropolitan area. Their goal became a reality as the Club quickly grew with 300 lifetime members and 700 resident memberships. During the 1970s & 1980s, Lakewood enhanced its solid reputation with a series of improvements and upgrades to the Club, tennis, pool and golf operations. In 1991, the main level of the clubhouse underwent a significant renovation, with the lower level following in 1995 with a complete makeover.
Further clubhouse enhancements took place in 2009 as a new interior was constructed, creating a transformation unlike no other in the DC area. In 2016-2017, Lakewood revamped four of the outdoor Har-Tru courts to be able to be played on year-round with a new state-of-the-art Tennis Air Structure. Today, Lakewood is a welcoming destination for the recreational and dining enjoyment of members, their family, and guests. It is a sought-after venue for regional, state and national golf events, while remaining a challenging, but fair test of golf.
Position Specific: Lakewood CC is primarily looking for a refresh to its a la carte restaurant operations and menu offerings. The ideal Chef has Club experience, will be passionate about food; will keep-up with the latest food trends, ethnic cuisines and products and will have a strong understanding of, and be responsive to, organic, gluten free and other possible member requests. The new Executive Chef will possess a high degree of talent however, an uplifting attitude, laser-like focus and understanding that being personable is paramount.
Lakewood CC has an outstanding reputation for quality food amongst other area Clubs. The difference being management and staff absolutely cater to the members, doing whatever it takes that members will find only at Lakewood. The key to success is that they are a leader in creativity. For example, they produce their-very-own (18 flavors) of ice cream, beef jerky, dog treats, roast their own coffee plus more! They were the first to do groceries and staff even did personal shopping for members. Management and staff focus on keeping members engaged. Staff are accomplished and do not want a ‘prima donna.’ The Team is excited about adding the right Team Member and new Executive Chef.
Initial Priorities:
- Update Menu – Develop the new season’s menus and develop the culinary program that pique member’s interest.
- Create a Team Atmosphere – Build and motivate a strong culinary team; provide training, mentoring & coaching and professional development opportunities for kitchen staff.
- Member Engagement – The Lakewood membership is quite active and want a chef who is personable and “theirs.” The person needs to be family/community oriented. He/she will be responsive to feedback in a positive manner.
- Club Events – are very important as they bring members together. The new Executive Chef will review existing events such as the Member Guest and Fall events, than collaborate with the Team to help create exciting new member events.
Key Expectations:
- The Executive Chef position is hands-on and cooks or directly supervises the cooking of items that require skillful preparation.
- The Executive Chef is responsible for the culinary program and to make adjustments/improvements in response to everchanging culinary trends and member desires.
- The successful candidate will be a motivator committed to professionalism and staff development through hands-on training, coaching and counseling.
- Ensure that the highest standards of sanitation, cleanliness and safety are maintained throughout all food service areas, at all times.
- The Executive Chef is responsible for the culinary operating budget and submitting annual capital budget equipment requests. All department heads “own” their budgets and are integral in their creation.
- The Executive Chef is expected to maintain a high degree of visibility for the members. Note: The current chef is well liked by the membership, a big reason is because he walks the dining room and speaks with members holding special events at the club.
Operational Information and Business Factors:
- Annual food sales $2.4MM; Total F&B Sales $3.5MM.
- The Club currently maintains a 40% food cost with a sales mix of 35% a la carte and 65% banquet.
- There is a total of 25 kitchen employees supported by a $625,000 labor budget.
- The Club has (2) two Sous Chefs and a Banquet Chef. The Chef does the purchasing.
- The Club maintains three (3) kitchens, i.e., A la carte, Banquet and Other. There is no Capital replacement plan and Management recognizes the need for upgrades.
- There is (1) one 55,000 Sq. Ft. Clubhouse supported by 614 members whose average age is 58.
- The Club operates 12 months annually. (The Club has steady business; when member activity declines, banquets pick up.)
- The Executive Chef reports to Director of Special Events and works with Dir of Clubhouse Operations, Golf Pro, Tennis Pro and CFO.
- The current Chef was with LCC twelve (12) years.
A la Carte Dining/Dining Venues:
Rees Jones Grill – Casual with 80 seats, serving Breakfast, Lunch and Dinner six days per week.
59 Restaurant – Casual with 50 seats, serving Dinner four days per week (Not concurrent with Rees Jones Grill).
Overlook – Casual with 40 seats, serving Dinner four days per week (Not concurrent with Rees Jones Grill).
19th Hole – Casual, serving Breakfast, Lunch and Dinner six days per week.
Pool Snack Bar – Casual with 300 seats serving Lunch & Dinner six days per week Memorial Day through Labor Day.
Private Parties/Member Events – The Club has nine (9) Private Rooms with seating from 12 to 300.
A compensation package will include a generous base salary and excellent benefits including medical & life insurance, 401K, vacation and ACF dues and conference, relocation allowance 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:
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