About The Club: Founded in 1916 the Princess Anne Country Club is celebrating her Centennial this year and is one of the premier private clubs in the Commonwealth with a multi-generational membership of nearly 1,100 that is justifiably proud of the Club’s history and traditions. This is a unique opportunity to become part of a stable yet dynamic “Team Based Organization.” The current Executive Chef has been part of the Princess Anne Family for nearly fifteen years and the incoming Culinary Leader will be embraced by the Princess Anne Family of Membership and Operations Team.
The Princess Anne Country Club is a traditional, full-service and family oriented private club whose purpose is to offer quality social and athletic services and first rate facilities to meet the needs of members and their families in a comfortable atmosphere and home-away-from-home environment, consistent with the long-standing values, traditions, history and unique culture of the club.
The Position: The ideal candidate will have a proven and stable career of culinary excellence at recognized properties and clubs evidenced by strong management practices; solid people skills and a current and diverse knowledge of both a la carte and banquet production. This responsibility requires a hands-on approach to the daily management of the culinary operation. The candidate will be efficient and organized; a proven teambuilder capable of forging strong working relationship with all front & back-of-the-house personnel. Equally critical is a personable manner capable of building a credible relationship with the membership including culinary demonstrations/classes. The Candidate needs to understand Member’s expectations of quality food along with Member nuances along with being able to handle high-end large Club and catering events.
Job Requirements: The Executive Chef is responsible for the creation of and adherence to operating budgets which includes sales, food labor and overhead costs. He or she is in charge of hiring, training and other personnel related matters of the culinary team needed to execute the culinary operation successfully on a year-round basis.
- An engaging, extroverted personality – one that both operations team and membership can relate to and rally around.
- The ability to lead, motivate and mentor aspiring individuals throughout the organization.
- Prepares weekly and monthly information for the newsletter and helps with weekly emails that announce specials.
- Competent in organizational, time management skills.
- The ability to demonstrate good judgment, problem solving, and decision-making skills.
- Proficient in the use of technology, i.e., Microsoft Office, Outlook etc. club management software experiences a plus.
- Knowledge of pairing wine with food.
- Able to work in a team environment and relate well to other department heads and membership.
- Sets the example for professionalism when working and communicating with the service and catering team.
- Develops recipes and techniques for food preparation and presentation which help to assure a consistently high quality product.
- Works to minimize food costs exercising portion control over all items served. Assists in establishing menu selling prices.
Primary Responsibilities: The Executive Chef runs the kitchen as he/she selects, administers, and develops all team member employees under his/her supervision. The Executive Chef evaluates job performance of culinary team; coaches and counsels to insure team is on right track and rewards and disciplines team in a fair and appropriate manner. Provides training and professional development opportunities for all culinary team members on an ongoing basis. He/she will coordinate the work of the entire kitchen culinary team to ensure that food preparation and santation is consistent with established standards in an efficient manner and completed within the constraints of the operating budget.
Key Expectations and Goals:
- The Club is looking for a Chef to take the food operation to the next level. A true passionate Culinarian, Team Player, Culinary Team Builder. (A critical goal would be for the Chef to surround his or her self with true culinarians as opposed to just cooks)
- Develops an Ala Carte operation that is high-quality, consistent and creative presentation in both the Club Dining Rooms and Lounges and Ultra-Casual Breakers Restaurant.
- A “Team Builder” that thrives on the nuances of Private Clubdom!
- Attends food and beverage and executive management meetings.
- Interacts enthusiastically with, and is visible to, the membership.
Dining: The Club offers six separate dining venues within the main clubhouse, a lounge for men, a ladies’ lounge, and poolside dining at the Breakers Restaurant. The wide variety of private dining rooms can accommodate two to four hundred guests, serving as the perfect setting for an intimate meal, business meeting, or private reception.
- Chesapeake – Upscale dining serving lunch and dinner six days per week including Sunday Brunch. 72 seat capacity.
- Linkhorn Lounge – Same as above with 40 seat capacity.
- Breakers – Ultra casual that is open for breakfast, lunch & dinner. 40 seats inside and 55 seats outdoors. Serves seven days per week in season.
- Men’s Lounge – Casual 35 seats. Lunch only.
- Ladies Lounge – Casual 24 seats. Lunch only.
- 10th Tee – open six days per week.
Additional Information:
- Total annual food sales at $1.5M; total F&B Sales $2.3M. This past year the Club generated F&B profit of $120,000.
- The desired food cost is 43% with a sales mix of 50% a la carte and 50% banquet.
- There are approximately 15 culinary employees, supported by a $450,000 labor budget.
- The Club supports two (2) Kitchens (Clubhouse and Breakers Restaurant)
- Performs inventories of all food products, china, glass, flatware, and other kitchen utensils and equipment as assigned by the Clubhouse Manager and General Manager.
- The Executive Chef is supported by two (2) Sous Chef’s, a Pastry Chef and a Purchasing Manager.
- The Executive Chef reports to the Clubhouse Manager and works closely with Catering Director, Banquet Manager, Breakers Restaurant Manager and Clubhouse Restaurant Manager.
- The current chef has been with the Club for fifteen (15) years.
The club is looking for a long-term match. The compensation package will include a base salary based on knowledge and skill-set plus a discretionary bonus incentive, club provides medical & dental insurance benefits, 401K program, vacation and professional development allowance. Please send us your resume in strict confidence. (A Personal Portfolio is encouraged) by clicking here.