Another quality culinary career opportunity as Executive Chef with Lubbock Country Club, exclusively conducted by DZA.
For more than 100 years, Lubbock Country Club (LCC) has been the premier private club for Lubbock and the South Plains. Lubbock Country Club, established in 1921, lies in historic Blackwater Draw, about three miles north of downtown Lubbock. It is an oasis of lush, rolling fairways, mature trees, and beautiful ponds amid the cotton fields of the South Plains. Some of the earliest New World inhabitants hunted ancient bison in the Blackwater Draw which flourished some 13,000 years ago.
Lubbock Country Club was originally built as a golf, hunting, and fishing club. The course has uniquely beautiful terrain for this part of Texas with beautiful treelined fairways routed across a lush, rolling canyon. For members, Lubbock Country Club is a second home. The Club offers members the ultimate lifestyle in a casual family friendly atmosphere.
About the City of Lubbock: the Lubbock metropolitan area has a population of just over 330,000 and is the home to 40,000 students enrolled at Texas Tech University. Lubbock is known as the,“Hub City” primarily because of its economic, educational, health care and cultural influence on this multi-county region of the State. Position Specific: Lubbock Country Club is looking for a passionate leader with energy and knowledge. The Executive Chef needs to be a self-driven individual who is very organized and willing to work toward establishing a ‘culinary culture of excellence’. The Executive Chef purchases all food along with managing all business affairs of the culinary department. He or she should operate the kitchen as if they were the ‘owner.’
The Executive Chef is a well-respected, proactive member of the management team and is able to generate thoughts and ideas that result in increased sales and improved member satisfaction. This individual is a visionary, yet understands and is respectful of the culinary favorites of the membership.
- Provide Recommendations on Kitchen Layout – The Executive Chef is expected to evaluate and review the kitchen layout and equipment. The goal is to update the facility and increase efficiency through proper flow and equipment placement.
- Team Evaluation & Development – Reestablish a team mentality with the kitchen crew. Inspire the team and build a strong culinary culture driven to excellence. Serve as coach and mentor, and lead by example. Create an onboarding program for future culinary team members.
- Develop Processes/Procedures and Systems – The new Executive Chef is expected to evaluate purchasing, receiving and overall operations. He/she will provide recommendations for enhanced systems, controls and product utilization. The new Executive Chef initiates changes that benefit the entire Club’s operation.
- Develop Relationships with Members – The Executive Chef is expected to walk the dining room and be visible to the membership. He/she will encourage member feedback in an engaging and genuine manner.
- The position requires an engaged leader who will work with the General Manager/COO to uplift the food operation. Admittingly, LCC is a bit behind when it comes to creativity and trending cuisines. It narrows down to creativity and consistency as the current culinary team performs at high levels but is simply not consistent. Excellence in food service is the goal!
- The Executive Chef is a multitasker, able to delegate, train for consistency, and establish procedures for departmental cost control.
- The new Executive Chef will focus on casual entrees and a willingness to deviate from “standard fare” and at the same time have the ability to make a ‘Great Burger’ as well as a five-course Gourmet Wine Dinner.
- The Executive Chef works well as part of a team, treats staff with respect and works within the culture of the club.
- The Executive Chef will work directly with the General Manager/COO to develop his/her own budget, as any other department head.
- The Executive Chef actively participates and engages with the committee at House and F&B meetings. He/she listens to member feedback and respond accordingly.
- The Executive Chef walks the dining rooms, and authors newsletter articles. (LCC has the Chef’s Corner where the chef is able to communicate a cooking tip, recipe, new menu, and promote events.
- The Chef should engage with the membership to truly understand their expectations.
- Ensure that the highest standards of sanitation, cleanliness, and safety are maintained throughout all food service areas at all times.
- Annual food sales $2.2 MM; Total F&B sales $3.7 MM.
- The Club currently maintains a 43% food cost with a sales mix of 70% A La Carte and 30% banquet. Food Cost goal – 42%
- There are 13 culinary staff and 5 stewards supported by a $840,000 Labor Budget.
- There are (2) Sous Chefs AM and PM Sous Chefs. Note: currently working with one SC and in process of hiring a second SC. There is a Pastry Chef. The Executive Chef does the Purchasing.
- The Club supports (1) kitchen that management rates the condition as a 4 out of 5. The kitchen is good size and well-equipped. Unfortunately, it is not as efficient with the existing layout and the new Chef will have the opportunity to improve it. Also, the finishing kitchen on the second level is not fully utilized.
- The Club has one (1) 40,000 sq. ft. Clubhouse with 1,017 members whose average age is 57.
- The Club operates (12) months annually and is closed Mondays. The busy months are October – December and May – July.
- The Executive Chef reports to the General Manager/COO and works closely with the Assistant General Manager, Director of Catering, Banquet Manager, Director of Golf, Director of Tennis and Director of Agronomy.
- The previous Executive Chef was employed for 11 years.
- The Grill – Casual with 132 seats. Open for breakfast, lunch & dinner Tuesday through Sunday.
- Chilton’s – Casual with 60 seats. Open for lunch & dinner Tuesday through Sunday.
- Men’s Locker Room – Casual with 50 seats. Open for breakfast, lunch & dinner Tuesday through Sunday.
- Ladie’s Locker Room – Casual with 30 seats. Open for lunch Tuesday through Sunday.
Private Parties – The Club has four private rooms seating from 2 to 350 guests. The largest seating the Club can accommodate is 350. The entire club is utilized for annual membership events which are well attended including Easter and Mother’s Day Brunch averaging 800 guests, and 4th of July which averages 1,200 guests.
A compensation package that will include a generous base salary and performance bonus. Benefits include medical insurance, dental insurance, 401K with match, vacation, and ACF Dues and Conference. 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:
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@DZAllc.com