“To provide a quality facility and consistent service that exceeds the expectations of our diverse membership and their guests while honoring the traditions of Ridglea Country Club”
The Club’s Story: The property on which Ridglea Country Club now stands was once owned by Bernie L. Anderson and his partner Morris E. Berney.
The Club was operated as a public golf course, but had dreams of seeing it expanded someday into a recreation center for the Ridglea area. The Luther Group bought the course and Clayton Luther vowed that he would build, in Ridglea, the finest country club that could be built, befitting the fine location it bears to the city of Fort Worth. He wanted Ridglea Country Club to be a place of distinction, a club typified by constant adherence to quality and dignity, which remain the hallmarks of Ridglea. Originally to be called Western Hills Country Club of Ridglea, before opening in 1954 the name was changed to Ridglea Country Club.
The golf course was completely refurbished and improved. A committee, headed be Attorney J. A. Gooch, supervised the revamping of the course with new bent grass greens, newly-sodded trees, an underground fairway watering system and many other improvements. The course opened officially on September 1, 1954. It measured 6,138 yards from the back tees and played to a par of 71. The first foursome off the tee at 8 a.m. consisted of Mr. and Mrs. Clifton H. Morris, John St. John and A. B. Canning.
In 1967, both the Championship golf course, designed by Ralph Plummer, and clubhouse were opened and designated “For Men Only”. The course played 7,200 yards from the championship tees and 6,300 yards from the executive tees, with a 72 par. In October of 1974, Ridglea Country Club was acquired by the members. An Equity Committee worked for several years to get the project together. Until that time, the grounds and the mortgage were still owned by the Western Hills Group and the Luther Group, with the Western Hills Group managing the operation.
Ridglea Country Club has now celebrated over 50 years of history and tradition and generations have come to know and love the charm of Ridglea, an elegant club for the past, present and future!Recently the Club celebrated 50 years of history and tradition and membership have come to know and love the charm of Ridglea, an elegant club for the past, present and future! The Club is flourishing and its facilities are top notch including two of the finest golf facilities in Dallas/Fort Worth Metroplex, Tennis, fitness and aquatic complexes and children programing appealing to the entire member family. Above all, the club’s greatest assess is its memberships and staff and its place in the greater community.
The Position: The Chef is responsible for all food production in its two kitchens overseeing the programing of five restaurant outlets. Annual food sales near $2.5M while maintaining a 38% cost of goods. The Club uses only the finest ingredients and quality is paramount. A culinary and stewarding staff of 30-plus support a realistic kitchen assuring scratch production and proper sanitation practices. The kitchens are sizable and well-equipped. A typical meal period serves up to 250 covers plus banquets. All restaurant areas are noted for their personalized service and feature various cuisines from sandwiches, salads, club classics to progressive regional offerings. Overall member satisfaction is Key!
The Chef’s responsibilities are vast including hiring, supervision, training and development of kitchen personnel; the production of all food and pastry including that used for a la carte restaurants, banquets functions, employee meals, and other designated outlets; develops all menus: food purchasing, product specifications, standardized recipes and the safe storage and security controls; the highest professional food quality and sanitation standards and setting the tone of professionalism.
Job Requirements:
- An engaging, extroverted personality – one that both staff and membership can relate to and rally around.
- The ability to lead, motivate and mentor aspiring individuals throughout the organization.
- Excellent written and verbal skills for effective communication.
- 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.
- Knowledge of wine and beverage pairing 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 staff.
- 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 employees under his/her supervision consistent with Club philosophy and standards. The Executive Chef evaluates job performance of culinary staff; coaches and counsels to insure staff is on right track and rewards and disciplines staff in a fair and appropriate manner. The Chef will recommend compensation rates and/or increases for culinary staff. Provides training and professional development opportunities for all culinary staff on an ongoing basis. He/she will coordinate the work of chefs, cooks, and other kitchen employees to ensure that food preparation is consistent with established standards in an efficient manner and completed within the constraints of the operating budget.
Key Expectations and Goals:
- The ability to organize and develop systems to ensure a smooth food service operation.
- 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.
- Cooks or directly supervises the cooking of items that require skillful preparation.
- The Executive Chef evaluates job performance of culinary staff; coaches and counsels to insure staff is on track. Rewards and disciplines staff in a fair and appropriate manner.
- Attends food and beverage and executive management meetings.
- Interacts enthusiastically with, and is visible to, the membership.
Dining Facilities:
- Ballroom – Elegant, Seats up to 275. Average 24 Weddings annually.
- Grill Room –casual, fast-pace dining room that serving breakfast, lunch and dinner 12 months. 7 days in season and 5 out of season. 150 seats.
- 18 Porch– 80 seats and operates April – October 7 days per week.
- # 9 Stand – Snack Bar serving April – October seven days per week. The Club averages 18,000 rounds annually.
- Pool Snack Bar – Casual seats 30 inside and 75 outside, lunch and dinner Memorial Day to Labor Day.
- Private Member & Club Events – The Club offers various size banquet rooms on property as booked.
Additional Information:
- Total annual food sales at $2.2MM; total F&B Sales $3.4MM. In 2015 the Club generated a F&B profit of $197,000.
- The desired Food cost is 40% with a sales mix of 54% a la carte and 46% banquet.
- There are 25 culinary employees, supported by a $675,000 labor budget. Also 8 stewrding staff with a $130,000 annual budget.
- The Club supports three (3) kitchens: one main kitchen, banquet and Pool Grill kitchen.
- The Executive Chef is supported by a Sous Chef and Banquet Chef. The EC does the purchasing.
- The Club does 22 Monday Golf Outings Annually.
- There are 16 overnite Rooms that are booked by members for their guests.
- The Executive Chef reports to the General Manager and works with Assistant General Manager, Food & Beverage Director, Catering Director and Banquet Captains.
- Must be a team player who leads by example.
- The previous chef was with the Club for 17 years.
Summary: The Club prefers a (CEC) certified Chef. The successful candidate must demonstrate values, conduct, and integrity consistent with the caring philosophy in place. The candidate must approach the position with humility and care. This individual should value the formation of lasting professional relationships and become an active member of the Management team.
As with the Club’s stable history of hiring exceptional management personnel, the Club is looking for a long-term match. The Club offers a competitive compensation plan including a competitive base salary based on experience and skill , ACF dues and Convention, dining allowance, dental, 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.