Overview: Royal Oaks Country Club is a private, member-owned club located conveniently in the heart of Dallas on Greenville Avenue near Central Expressway and Royal Lane. Royal Oaks offers members and their guests the very best in golf, tennis, fitness, fine dining, and much more.
Royal Oaks Country Club provides a premier family country club experience by continually meeting the diverse needs and exceeding the expectations of its membership, staff, and community.
The Position: Royal Oaks Country Club is looking for a Chef that will develop a culinary team that is creative and takes pride in what is produced. A Chef that will instill standards into the kitchen operation that includes a strong commitment to training programs that ultimately will result in high service standards that reflect in the food and beverage programs. All of plate presentations and displays are of high quality and flair. Three areas that the Chef will immediately focus on are as follows.
- The kitchen renovation begins late June and finishes (hopefully) in September. The new Chef needs to be creative to continue to provide an alternate food selection during shutdown period.
- Reduce high turnover rate of kitchen staff, and
- Control food cost, recipe cards and menu item costs.
Particular Skills Desired:
- Artistic ability and Creativity i.e., theme menus, ice carvings, buffet presentations etc.
- Ability to effectively deal with internal and external customer’s and staff, some of whom will require high levels of patience, tact, and diplomacy, and collect accurate information to resolve conflicts.
- Ability to conduct meetings, menu briefings, and maintain communication lines between line staff the F&B Director.
- Extensive knowledge of menu development, insight to marketing, cost and wage control, through knowledge of food product, standard recipes and proper preparation.
- Extensive wine knowledge a plus.
Job Requirements:
- Certification and/or college degree in culinary arts is preferred.
- Club experience in order to understand how providing food and beverage to a membership is quite different from a transient hotel environment.
- Ability to handle multiple priorities, delegate assignments to the appropriate individuals based on their skills, roles and interests.
- Written and verbal skills for effective communication and the ability to facilitate small group presentations.
- Competent in organizational, time management skills.
- Demonstrate good judgment, problem solving and decision making skills.
- The new Chef needs to raise the level of consistency, be proficient in menu development and be the leader and “face” of the culinary operation.
Key Expectations and Goals:
- The ability to organize and develop systems to insure a smooth food service operation.
- After the Kitchen is renovated it will be capable of producing a higher food quality. The new Chef will be expected to develop production consistency and standard recipes to achieve desired results.
- Create new menus for all outlets that will better serve the members.
- Improve Men’s 19th hole luncheon buffet and evening Hors d’ Oeuvers offerings.
- Revitalize Sunday Brunch Buffet.
- Interact enthusiastically and be visibile to the membership.
- Prudent budgeting and planning; Monitor actual financial results; and take corrective action as necessary to help ensure that financial goals are met.
Finally, the successful candidate must be compatible with the nature of the Club. He or she must demonstrate values, conduct, and integrity consistent with the caring philosophy in place. The candidate must approach the position with humility and care for “others above self.” This individual should value the formation of lasting professional relationships and become an active member of the Senior Management Team family.
Personality of the Executive Chef should be one that can effectively deal with managers and the membership showing high levels of patience, tact and diplomacy.
Six Dining Outlets:
Terrace Grill – Family dining serving breakfast, lunch and dinner, open seven days a week averaging 200 covers daily. Seating capacity is 108 inside and 80 on the Terrace Patio for a combined seating of 188.
Oak Room – Fine dining adult only serving lunch and dinner only. Open 3 days per week (Thursday, Friday, and Saturday) averaging 50 covers daily. Seating capacity is 68
The Creek – All adult dining and lounge serving dinner only seven days a week averaging 80 covers daily. Seating capacity is 68 inside and 48 on the Creek Patio for a combined seating of 148.
Men’s 19th Hole – Men’s Lounge only open seven days a week serving breakfast lunch and dinner averaging 200 covers daily. Seating capacity is 120 inside and 60 on the Patio.
Halfway House – Open seven days a week for golfers on the course serving breakfast and light fare foods for dining in or “to go”. Seating capacity is 60.
ROCC Grill – Open on a seasonal basis beginning end of May until the end of September as this outlet services the Pool for the summer. Open for Lunch and dinner only seven days a week averaging 150 covers per day. Seating is 250 people.
Additional Information:
- Total annual food sales at $2,200,000. Note: The food and beverage operation was subsidized ($300,000) during the previous fiscal year end.
- Food cost has been maintained at 40% with a sales mix of 73% ala carte and 27% banquet.
- Total full-time kitchen employees is 28 plus 12 stewarding staff.
- The Club supports six ala carte dining outlets.
- The Clubis open 12 months of the year and supported by 1,200 Members.
- The clubhouse is approximately 100,000 square feet serving Banquet’s up to 350 guests.
- Five (5) Monday Golf Outings per year.
- The Chef is supported with a purchasing manager and three sous chefs.
The Club offers a competitive compensation plan including a base salary, holiday bonus, continuing education, 401k and other standard perks and benefits for this executive position. Interested individuals should send resumes, a well-conceived cover letter and supporting information to in strict confidence by Clicking Here to upload your information.