THE SPRINGHAVEN CLUB – “A Cornerstone of Golf History in the Philadelphia Region”
The Springhaven Club proudly occupies a position of distinction in the Philadelphia golf community, as well as in the history of golf in the United States. Founded in October 1896 and incorporated in 1904, the Springhaven Club ranks as one of the earliest golf clubs in the country. Today, the club offers the members and guests a unique combination of cherished history and tradition, effectively paired with continued growth and innovation.
With roots in the past and eyes focused on the future, the Club takes great pride in the exceptional caliber of the golf and family recreational facilities; course conditioning, golf instruction, tournaments and outings; member social activities, special events and a la carte gourmet and casual dining; as well as the catered celebrations and meetings available to both members and non-members. All perfectly complimented by a consistently extraordinary level of service provided by the professional staff and expert culinary team.
Nestled in the heart of Wallingford, PA, The Springhaven Club is conveniently located just minutes from Philadelphia, Wilmington, Delaware, and central/southern New Jersey.
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Position Specific: With this appointment, The Springhaven Club is looking to maintain its high-level of talent and strategically advance F&B programming. The Executive Chef is responsible for the consistent preparation of innovative and creative cuisine of the highest quality; and presentation for the dining rooms, banquets and other food outlets, resulting in outstanding member satisfaction.
The Executive Chef will be creative and provide strong leadership that drives the team and culinary culture. He/she will take ownership of all that is culinary. Above all, the Chef must be willing to help create the best dynamic working environment for the entire team. Good judgment needs to be exercised in delegating authority and responsibility while delivering first class cuisine and remarkable hospitality. The Club’s greatest pride is to consistently exceed member expectations.
Initial Priorities:
- Team Building/Training – Hire, train, inspire, motivate and develop a high performing team. Serve as coach and mentor and lead by example in all ways.
- Blending Innovative and Traditional Cuisines – Revitalize the members’ dining experience. The Club is looking to elevate its food operation and is looking for a visionary leader with the personal and professional skill sets to lead this traditional, yet forward-thinking culinary operation.
- Menus/Buffets – The new Executive Chef is expected to evaluate and improve the menu variety and buffet presentations.
- Consistency – A high level of consistency will be a key area of focus upon joining the Springhaven team.
KEYS to Success
- Train, develop and motivate supervisors and culinary staff to meet and exceed established food preparation standards on a consistent basis.
- He/she is passionate about food; up-to-date with the latest food trends and products; creative in all types of cuisine from casual to fine dining.
- Display exceptional leadership by providing a positive work environment, counseling employees as appropriate and demonstrating a dedicated and professional approach to management.
- He/she should advocate sound financial judgment, demonstrate honesty, integrity and lead by example.
- Competent in organizational and time management skills. The ability to demonstrate good judgment, problem solve and have solid decision-making skills.
- Ensure that the highest standards of sanitation, cleanliness, and safety are always maintained throughout all food service areas.
Additional Information:
- Annual food sales $1.8MM; Total F&B sales $2.5MM.
- The Club currently maintains a 44% food cost; the budget is 40%. Sales are a mix of 65% a la carte and 35% banquet.
- There are 10 kitchen employees, including stewarding.
- The Club maintains two (2) kitchens. The Main Kitchen and the new Athletic Complex Kitchen, soon to open. The Management rates the kitchens a score of 3.5 out of 5.
- The Club has one (1) Sous Chef. The Executive Chef is responsible for the department’s purchasing requirements.
- The Club maintains two (2) Clubhouses at 65,000 sq. ft. and is supported by 720 members whose average age is 40-45.
- The Club operates 12 months annually and is closed 2 weeks in January. The Club uses off season for planning and organizing the coming season.
- The Executive Chef reports to the Clubhouse Manager and works with the Director of Events, Athletic Center Manager, PGA Professional, Golf Course Superintendent, Controller and Maintenance Supervisor.
Dining:
Main Club Upstairs Bar – Casual with 60 seats, serving Lunch & Dinner–six days per week.
Main Club Grill Room & Patio – Casual with 150 seats, serving Breakfast on weekend, Lunch & Dinner-six days per week.
Main Club Dining Room – Formal with 100 seats, serving Lunch & Dinner–six days per week.
Athletic Complex and Cabana – Casual with 300 seats serving Lunch & Dinner–seven days per week.
Private Parties/Member Events – The Club has eight (8) Private Rooms with seating from 4 to 300. The largest sit-down Banquet/Event the Club can accommodate is 400 guests.
Summary: The Club is looking for a uniquely talented Executive Chef that has the passion to lead and build a great team and also have fun making the membership feel that Springhaven is the “Best Club on Earth”. The Club is on a role registering 100 new members in the past few months!
A compensation package that will include an above average base salary (for market) and performance bonus. Excellent benefits including medical & dental insurance, 401K and planned vacations. The Club has a preference for an ACF Certified Executive Chef or one on that path. 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: Click Here to upload your information:
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