Chef Placed

Executive Chef, Merion Golf Club, Ardmore, PA

Executive Chef, Merion Golf Club, Ardmore, PA

Founded in 1896, Merion Golf Club is a 36-hole traditional golf club in Ardmore, Pennsylvania, where history has been made time and time again. Championship golf is central to Merion’s legacy. The Club has served as host to 18 USGA championships.

In 1912, the historic East Course designed by Hugh Wilson was opened. His vision for the course, as explained in a letter to the Club from his brother, Alan Wilson, was to “be fun for the ordinary golfer and at the same time make it a really exacting test of golf for the best of players.” Over the next century, Merion East became home to some of golf ’s greatest moments – including Bobby Jones’ completion of golf ’s elusive Grand Slam at the 1930 U.S. Amateur and Ben Hogan’s awe-inspiring performance during the 1950 U.S. Open.

In addition to its championship East Course and family-friendly West Course, Merion offers a world-class dining and social events operation for its 1,000-plus members and their guests. Merion Golf Club is honored to return to the international championship golf stage by hosting the 2022 Curtis Cup.  The Club is also proud to be the future site of the 2026 U.S. Amateur, 2030 U.S. Open, 2034 U.S. Women’s Open, 2046 U.S. Women’s Open, and 2050 U.S. Open.  All in all, Merion is about golf. It honors history and the continuing values of the game.

Position Specific: Merion Golf Club has a strong food and beverage program and world-class dining operation. This is an exciting opportunity as Merion is planning a comprehensive Clubhouse restoration that will include a brand-new kitchen and upgraded banquet and back-of-house facilities.  The Club is also gearing up to host three USGA championships over the next decade.

The Club is looking for an individual to build a cohesive culinary team and assist with logistical and operating issues to be addressed in the Clubhouse restoration. The ideal candidate is a collaborative and humble leader who will continue to elevate the food program, develop the culinary staff, and connect with and learn about the membership.  The Executive Chef must be highly organized and have excellent communication practices with members and staff.

Merion is proud to have a loyal and supportive membership, and an operation where success can be achieved while maintaining a quality life outside of work.

Initial Priorities:

  1. Culinary Team Development – Get to know the culinary team and create stability in the kitchen. Understand the roles of the sous chefs and develop them for their next upward career move.
  2. Develop Relationships – Set the example for professionalism when working and communicating with all departments. Understand the preferences of the membership and have high member visibility.
  3. Evaluate Current Kitchen – Participate in the Clubhouse Master Planning focusing on the kitchen and entire clubhouse operation.
  4. Review Current Menus – The new Executive Chef is expected to evaluate and improve the menu variety focusing on fresh farm-to-table ingredients. Create menus that are seasonally focused.

The Quarry

Job Requirements & Requested Traits:

  • The Club is looking for an Executive Chef with a great attitude, maturity and personality capable of leading a refined culinary program with a team culture which is both relaxed and friendly.
  • An Executive Chef who is highly visible with the membership and works closely with the Merion Team to develop relationships.
  • Merion Golf Club needs an Executive Chef with varied experience in à la carte dining and catering.  This individual should know current food trends but also have a solid foundation of cooking fundamentals and provide a ‘Top Ten’ dining experience.
  • Members love traditional signature menu items; however are also looking for light healthy options, and farm-to-table taking advantage of local resources.
  • The Executive Chef is heavily involved in the budgeting process for kitchen labor, operational expenses, F&B revenue projections, and capital expenditures.
  • The Executive Chef participates at the House Committee meeting with the AGM on current/future F&B programs.
  • The Executive Chef is visible to the membership authoring monthly a newsletter article and walking the dining rooms getting to know membership.

The East Golf Course

Additional Information:

  • Annual food sales $2,000,000; Total F&B Sales $3,100,000.
  • The Club currently maintains a 40% food cost. Sales are a mix of 67% a la carte and 33% banquet. Goal 40%
  • There are 14 culinary employees and 5 stewards supported by a $1MM labor budget.
  • There is one (1) Main Kitchen and a Finishing Kitchen in the Pavilion. Capital replacement plan in progress.
  • There are three (3) Sous Chefs and a Catering Chef. The Executive Chef is responsible for purchasing.
  • There is one (1) 40,000 sq. ft. Clubhouses for 1,057 members whose average age is 55.
  • The Club operates 12 months annually with busy months May through December and a reduced dining schedule January through March.
  • The Executive Chef reports to the General Manager/COO and works closely with the Assistant General Manager, Food & Beverage Director, Human Resource Director, Special Events Manager and Head Golf Professional/Golf Department.
  • The previous Executive Chef was employed by the Club for twenty (20) years.

Dining:

Upper Terrace – Formal with 66 seats, serving Lunch & Dinner Tuesday – Sunday.

Flagstone & Bar area – Casual with 62 seats, serving Lunch & Dinner Tuesday – Sunday.

Trophy Room – Formal with 58 seats serving Lunch & Dinner Tuesday – Sunday.

Grille Room – Casual with 64 seats serving Lunch & Dinner Tuesday – Sunday.

Private Events – The Club has 9 private rooms seating from 8 to100 guests. The largest sitdown the Club can accommodate is 300 guests.

A compensation package that will include base salary and performance bonus. Excellent benefits including medical, life & dental insurance, 401K, vacation and ACF Dues and Convention. A relocation allowance is available. A CEC is preferred. Interested individuals should send resumes, a well-conceived cover letter, and supporting information (a digital Portfolio is encouraged) in strict confidence.  Click Here to upload your information:

Work with DMA, a team of proven culinary professionals to help advance your career.

 

Leave a Reply

Your email address will not be published.

This site uses Akismet to reduce spam. Learn how your comment data is processed.