About The Club: Since its inception in 1922, Metairie Country Club has served its members as a haven of leisurely social elegance. Opened exclusively as a golf club, Metairie Country Club achieved instant fame due to its innovative course design. Taking a unique approach, every hole was a replica from a Scottish or American course. This spurred a tradition of creativity and reverence for the game that continues to this day, and makes us a unique Country Club in Louisiana.
Located in the prestigious and historic Metairie Club Gardens in Old Metairie, just minutes from Downtown New Orleans you will find stately homes, historic oak tree lined streets with some of the best shopping and dining establishments in the South. Southern charm and grace at its best!
Metairie Country Club is a private, member-owned, full service, family oriented Club dedicated to providing Members with superior service, recreational amenities and a social community. A gathering spot for every occasion. In keeping with it’s tradition, membership is by invitation only and subject to the normal membership process in accordance with our Club’s Bylaws.
Summary: The role of the Executive Chef of Metairie Country Club is to be completely responsible for the opening, closing and daily execution of operational standards and Culinary programs for all food & beverage venues. Working in partnership with the General Manager together with the assistance of the Clubhouse Manager, the Executive Chef will execute the operational standards of MCC within the financial goals that have been established.
Responsible for all food and pastry production, including that sold in restaurants, banquet functions and other outlets. Develop menus, food purchase specifications and recipes. Supervises production of staff. Develop and monitor food and labor budgets for the department. Maintain highest professional food quality and sanitation standards.
Position Specific: With this appointment the Club wishes to elevate it’s banquet operation. The Club has unlimited potential to capture it’s share of private event business. The Club is looking to the new Chef to develop superior banquet menus and presentations.
“Mutual Trust and Respect” It will be important that the new professional align him or herself with, and embrace, the Club’s culture, forging partner relationships with the General Manager and Clubhouse Manager all built on honesty, respect and dedication. The Executive Chef will always look for improvement while continuing to maintain the high standards of excellence already instilled into the kitchen operation. The ideal candidate will possess a true passion for professional cooking and is career driven, self-motivated, passionate and have a proven track record at a first class facility (Club, Resort, or Hotel).
Job Requirements:
- The Executive Chef is hands-on and cooks or directly supervises the cooking of items that require skillful preparation.
- Organized and detail-oriented without an ego driven approach.
- The ability to lead, motivate and mentor aspiring individuals throughout the organization.
- Must be a team player who leads by example.
- Is a good communicator. Participates with newsletter article and appears at custom dinners to provide food commentary.
- Consults with CM & House, Tournament Committee about food production aspects of special events being planned.
- Competent in organization and time management skills.
- Develops recipes, standards and techniques for food preparation and presentation that will assure a consistently high quality product.
Key Expectations and Goals:
- The Chef serves as role model and sets the standard for all employees to maintain high-quality and consistent member service. This requires an advanced knowledge of industry best practices and member service.
- The successful candidate will be a motivator committed to professionalism and staff development through hands-on training and coaching.
- Ensures that high standards of sanitation, cleanliness, and safety are maintained throughout all kitchen areas at all times. This includes daily site visits to all outlets.
- The Executive Chef interacts enthusiastically with, and is visible to, the membership and be available to the membership for consultation on menus for private events.
- The Executive Chef will attend all Executive Staff meetings and is expected to maintain a professional relationship with all employees
- Must have experience and knowledge of budget analysis methods, general accounting skills and the ability to work in all areas of kitchen and dining areas relative to point-of-sale applications.
Additional Information:
- Annual food sales at $1.5M; total F&B Sales $2.2M.
- The Food cost is 39% with a sales mix of 45% a la carte and 55% banquet. Member satisfaction a priority over COF!
- During the most recent FY End, F&B lost ($20,000) First loss in four years. Break-even is a goal.
- There are 23 total F&B employees supported by a $525,000 labor budget. The Club maintains two (2) kitchens.
- The Executive Chef is supported by two (2) Sous Chef’s and a Purchasing Manager.
- The Clubhouse’s are 52,000 sq. ft. and supported by 890 members whose average age is 57.
- The Club operates twelve (12) months annually with usage throughout the year.
- The Executive Chef reports to the General Manager and works directly with the Clubhouse Manager, Catering Director, Dining Room Manager and Engineer.
- The previous chef was with the Club for five (5) years, two as Sous Chef.
Dining Facilities: (Five Ala Carte Outlets)
- Woodvine – Casual with a 90 seat capacity. Serves dinner five days a week with a select menu of Creole and continental delicacies.
- Northline – A casual dining room with 100 seat capacity. Offers casual lunches and dinners as well as breakfast on weekends.
- Audubon – Occasionally used for Ala Carte; mainly used for private parties with 36 seats.
- Men’s Grille – Casual with 60 seats. Open seven days a week, offers lunch and cocktails.
- Ladies Lounge – Casual with 40 seats. Open six days a week, serves lunch and cocktails and offers a host of other activities.
- Private Member & Club Events – Serving banquets up to 330 guests The Club offers five (5) various size party rooms on property as booked.
The Club offers a competitive compensation plan including a competitive base salary based on experience and skill, ACF dues and Convention, dining allowance, health & life insurance, 401k and other standard perks. Interested individuals should send resumes, a well-conceived cover letter, and supporting information. (A Personal Portfolio is encouraged) in strict confidence. Click Here to upload your information.