Chef Placed

What started out in 1967 as a stand of oak trees and scrub pines “in the middle of nowhere,” North Ridge Country Club grew to be the heart of North Raleigh. In early 1966, NRCC founder Ed Richards took architect Dean Best on a drive to a tract of undeveloped land three miles outside the Raleigh city limits. “We’re going to build a country club here,” said Richards. “Well, it’s a long way from town,” stated Best. Richards replied, “It won’t be by the time we get it established… it’s the perfect location.”

In the dawning days of the Research Triangle Park and influx of high-tech workers moving south, Ed Richards could see the future of Raleigh. He envisioned a growth like never before in the Capital City and that growth was headed north.

While decades pass and lifestyles change, NRCC continues to evolve, providing Members with first-class facilities in a welcoming, family-oriented community. From bucolic woodland in the ’60s to a modern facility adapting for future generations, North Ridge Country Club is dedicated to enhancing the Member experience for decades to come.

Position Specific: North Ridge Country Club is a busy and active club. The new Executive Chef will need to be innovative and able to work with a dynamic team in a fast-paced operation. He/she will need to get excited about change as there is opportunity to build a culinary program with new staff, exciting menus, etc. The Club needs someone that can take the lead in helping plan for the new kitchens and the new spaces.

The selected individual is someone with the personality that both members and staff will embrace. Someone who inspires staff to want to work for them; and someone who members trust and feel comfortable with. The new Executive Chef will aspire to … Love it (Love what you do) / Own it (Know what you are accountable for) / Handle it (‘fix’ issues outside of your scope of responsibility!)

Initial Priorities:

1. Staff Culture/Training – Reignite the team and build a strong culinary culture driven to excellence with an appropriate sense of urgency. Serve as coach and mentor and lead by example.
2. Consistency – The Executive Chef will strive daily to enhance the member dining experience through delivering a quality product delivered on a consistent basis.
3. Member Relations – Learn and embrace member dining preferences and continue to develop the culinary program with an evolving menu programing peaking membership interest in a la carte and event services.
4. Sanitation – Ensure proper food handling and sanitation standards are met. The Executive Chef has strong sanitation standards and is responsible for compliance to all sanitary regulations and procedures
5. Implement a New Food Program for Renovated Lower Level – The new Executive Chef is responsible for menu development, setting up, staging and opening the renovated lower level.

Job Requirements:

• The Executive Chef is responsible for providing overall leadership and management for all food production and presentations.
• Display exceptional leadership by providing a positive work environment, hire and retain staff, counsel employees as appropriate and demonstrate a professional approach to management.
• The position requires an engaged leader with a strong culinary vision who will drive dining offerings and consistency in a la carte dining ensuring members know that the Club is the “Go To” place for dining in Raleigh.
• The Executive Chef will work with the AGM and Clubhouse Manager to deliver a budget to the General Manager. Collectively they are responsible for explaining variances and advocating various line items as needed to be successful.
• The Executive Chef participates in the House Committee Meeting and listens to feedback and provides his/her input when asked. The Executive Chef works in tandem with the General Manager and AGM in meeting updates and follows their lead.
• The new Executive Chef is passionate about all things culinary. He/she keeps up with the lasted trends and equipment and puts the same effort into producing great “Fried Chicken” as they would to produce a 5-course “Gourmet Dinner”.
• The Chef is visible to the membership walking dining rooms, conducting cooking classes & being the primary host for wine dinners.

Additional Information:

• Annual food sales $1.5MM; Total F&B Sales $3MM.
• Actual food cost 50% with a sales mix Sales of 70% a la carte and 30% banquet. (Food Cost Goal 45%) The Club profited $600,000 in recent FY.
• There is an average of 23 kitchen employees supported by a $740,000 labor budget.
• The Club maintains 4.5 Kitchens; Banquet Kitchen /Seasonal Pool/ Member a la carte Kitchen / Smaller Lower-Level Kitchen (being renovated to double in size and adding a Pizza Kitchen) / Pastry Prep Area. Management rates the kitchens a 4 out of 5 and a capital replacement plan is in place.
• The Club has two (2) Sous Chefs, i.e., Executive Sous Chef and a Restaurant Chef, a Pastry Chef and a Purchasing Manager.
• The Club has (1) one 65,000 sq. ft. clubhouse supported by 1,100 members with an average age of 54 years.
• The Club is open 12 months annually; busiest months April – July4th / Oct. – Dec. (closed for maintenance one (1) week in January).
• The Executive Chef reports to the Assistant General Manager and works closely with the General Manager, Director of Golf, Director of Finance, Banquet Manager, Clubhouse Manager and Facilities Manager.

A la Carte Dining:

Blue Bird Grill and Lounge – Upscale Casual with 200 with the Patio, serving Dinner Tuesday – Sunday and Brunch on Sunday.

Bunker Café Kitchen – Casual with 75 seats, serving Breakfast, Lunch and Dinner Tuesday – Sunday.

19th Hole – Casual with 50 seats, serving Lunch and Dinner Tues – Sun.

Pool Cabana (Seasonal) – Casual serves Lunch & Dinner Tuesday – Sun.

Two Hallway Houses – Casual serving Lunch only Tuesday – Sunday.

Private Parties/Member Events – The Club has five (5) Private Rooms with a seating capacity from 20 to 350 guests. The largest sit-down event the Club can accommodate is 500 guests.

A compensation package that will include a respectful base salary and performance bonus. Excellent benefits including medical & dental insurance, 401K, vacation, ACF dues & conference and dining allowance. Relocation allowance 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:

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