The Philadelphia Country Club is one of the oldest country clubs in the country. In 1890, John C. Bullitt, an enthusiastic sportsman persuaded a small group of socially prominent Philadelphians to join him in organizing a country club for riding and driving. They purchased a sixty-acre property in Bala adjoining Fairmount Park, and constructed a Polo field, hence the horse head logo. A nine-hole Golf course was completed on the site in 1892. Due to the rise in the popularity of Golf, the Club purchased land for an 18-hole Golf course in Gladwyne in 1926. The Club operated in two locations until 1957 when the Clubhouse on Spring Mill Road was completed.
The Spring Mill course was originally designed by architect William Flynn, and while many changes had taken place over the decades since it was originally designed, the Club recently returned to the previous design. In 1990, on the occasion of the Club’s Centennial Anniversary, an additional nine holes, designed by Tom Fazio, were dedicated as the Centennial Nine. Today, the Club consists of approximately 1,000 Members and their families.
Position Specific: The Executive Chef is the overall leader of culinary operations which includes multiple dining venues and numerous special events in a year-round environment. This individual is a leader and mentor, especially to the current generation of workforce. The Chef is a team player and accomplished recruiter who leads by example developing a cohesive kitchen team. He/she will maintain the ability to work with and support other senior department heads.
The successful candidate must be a good fit for the culture of the Club. He or she must demonstrate values, conduct, and integrity consistent with the Club’s mission. He or she should approach the position with humility and care. The Executive Chef will always look for improvement while continuing to maintain the high standards of excellence already instilled into the kitchen operation. The Club prefers a Chef with a (CEC) or (CMC) certification with previous club experience.
Initial Priorities:
- Learn the PCC Culture – It will be important for the new professional to align him or herself with and embrace the Club’s culture that values respect and good fellowship.
- Recruit and Develop Staff – The Chef will recruit and make hiring selection decisions; evaluate job performance of kitchen staff; coach, reward and discipline staff in a fair and legal manner – overall building a solid Culinary Team.
- Evolve to a “New Normal” Post Pandemic – The Club adapted and adjusted its operation during COVID to meet members’ needs. It was a learning experience. The new Chef should take the “best practices” of this experience and work them into rebuilding for the future.
- Keep Member Satisfaction at a High Level – Continue to exceed member expectations for quality, presentation, creativity, and value on a consistent basis.
1890 Room
Patio
Bullitt Bistro
Grille Room
- The Club is looking for a long-term fit; the right individual who is self-motivated, able to work in a multi-cultural environment, possess a creative approach to menu planning and continually offers unique and distinctive dining experiences.
- The Chef is hands-on and has the ability to organize and develop systems to ensure a smooth food service operation.
- Schedule and coordinate the work of chefs, cooks and other kitchen employees to assure that food preparation is economical, technically correct and within budgeted labor cost goals.
- The Chef attends House (F&B) Committee meeting to report on culinary operations, food trends, and to educate members.
- The Chef prepares the proposed budget with assistance from the Controller; reviews draft budget with the General Manager and presents it to the Finance Committee.
- The Chef provides relevant information for the newsletter with timely content; interacts with members in the dining rooms and during events. (Members enjoy seeing and interacting with professional staff). The Chef meets with members to plan private dining and member events upon request and conducts 3-4 cooking classes annually.
- He or she maintains the highest professional standards for food quality, sanitation and cleanliness.
Additional Information:
- Annual food sales $3.3MM; Total F&B Sales $4.7MM.
- The Club budgets a 40% food cost with a sales mix of 50% a la carte and 50% banquet.
- There is a total of 27 kitchen employees, including Stewards, and supported by a $ 1,042,300 labor budget.
- The Club maintains two (2) kitchens with a Capital Replacement plan in place.
- The Chef is supported by an Executive Sous Chef and (4) Sous Chefs including a Pastry Chef and Banquet Chef, Chief Steward, Purchasing Agent and Receiver.
- The Clubhouse is 100,000 sq. ft. supported by 1,000 member families and whose average age is 52.
- The Club operates 12 months annually. Busy months April – July 4th; September, October & December.
- The Executive Chef reports to the General Manager and works closely with the Clubhouse Manager, Director of Operations, Private Dining and Food & Beverage Managers, Controller, HR Director and Facilities Director.
- The previous Chef is retiring after six very successful years w/ Club.
A la Carte Dining and Events:
The Bullitt Bistro – Adult casual with 100 seats, serving Lunch & Dinner Tuesday – Sunday.
Grille Room – Family casual with 80 seats, serving Breakfast, Lunch & Dinner Tuesday – Sunday.
1890 Room – Formal with 32 seats serving Lunch & Dinner Tuesday – Sunday.
The Byron Nelson Room – A Men’s Grille with 40 seats serving Lunch & Dinner Tuesday – Sunday.
The Terrace – Outdoor Casual with 120 seats serving Lunch & Dinner Tuesday – Sunday.
Citrus Tree & Citrus Tree Bar – a casual dining space for pool visitors and tennis players with 60 seats. Serving Lunch & Dinner Tuesday – Sunday (seasonal)
A compensation package that will include a competitive base salary and performance bonus. Excellent benefits including medical & life insurance, 401K, vacation and ACF dues & conference. Relocation allowance available. 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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