The story begins in 1899 amid the bustling, cobblestone streets rising from the east bank of the Providence River—where students and faculty from the area’s top universities gathered to socialize and share ideas across diverse academic fields, including the arts, engineering, business, and medicine. Founded by Professor Edmund Burke Delabarre and Registrar Frederick T. Guild of Brown University, the UClub began as a members-only association for those of marked academic and professional achievement.
Throughout its history, the Club has carefully built and maintained a reputation as a bastion of discerning taste in fine dining, strong drink, and good company; offering a world-class culinary experience and a renowned collection of fine wine and spirits, as well as creative programming and state of the art athletic and recreational facilities.
The original clubhouse remains, over 120 years later, and while it has undergone several renovations and updates in the intervening years, it still retains the old-world warmth and charm that has soaked, into the grain of the hardwood as much as the memories of the many members across generations who have called this place home. Position Specific: The University Club of Providence has been fortunate to have employed an exceptional Chef over the past twenty-eight years. The existing chef has brought the club to the highest culinary standing. The Club is seeking a new chef to maintain the reputation and offerings and take the culinary operation to the next level. The UC typically sets the culinary trends others follow and pricing isn’t as important as members want the best dining experience in both food and service.
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.
Initial Focus:
1. Learn the Club’s Culinary History and Culture – The previous Executive Chef was with the Club for 28 years. The new Chef should watch, listen and embrace the operation and culture of high standards and excellence.
2. Develop and Build Culinary Team – Build a Culinary Team of ‘growth and empowerment. Exhibit a proactive approach and work with a strong work ethic and honesty all while maintaining a positive attitude. Support and encourage career development and growth in the culinary team.
3. Maintaining High-level of Excellence – The new Executive Chef is expected to evaluate current operations. He/she should determine short- and long-term goals and develop a plan that continues to produce a consistent ‘culinary program of excellence’.
4. Immersion with Board and Members – The new Executive Chef is expected to actively engage membership and maintain a high personal presence. Is visible in dining areas and events and receptive to member feedback and engagement.
Candidate Qualifications:
- The new Executive Chef should be ‘street smart’ and trust his/her instincts and talents. Is a good listener and leads by example.
- The Executive Chef is a skilled communicator, a professional with a personable demeanor and approachable manner – all are important pre-requisite qualities for the position.
- The Executive Chef is flexible, maintaining control under pressure. Expected to solve problems in sometimes adverse situations.
- The Executive Chef evaluates job performance of culinary staff; coaches and counsels to ensure staff is on track. Rewards and disciplines staff in a fair and appropriate manner.
- The Executive Chef attends F&B Committee meetings to plan Wine Dinners, special member events, travel and member excursions.
- The Executive Chef is responsible for monthly oversight of labor and COGS.
- Ensures that high standards of sanitation, cleanliness, and safety are always maintained throughout all kitchen areas.
- The Chef interacts with, and is visible to, the membership. Authors newsletter article, walk’s the dining rooms, occasional cooking classes, leads off site excursions and participates in (UClub’s) social media.
Additional Information:
- Annual food sales $1.2MM; Total F&B Sales $1.7MM. The Club subsidized the F&B operation -$200,000 in recent FY.
- The Club currently maintains a 42% food cost with a sales Mix of approx. 70% banquet and 30% A la’ carte.
- There are 9 culinary staff and 3 stewards supported by a $750,000 Labor budget.
- There are two (2) Sous Chefs and a Pastry Chef. The Chef does the Purchasing.
- The Club has one (1) Kitchen that management rates its condition as a 4 out of 5. Note: The kitchen is tight – built for a la carte dining. There is a capital replacement plan in place.
- The Club has one (1) Clubhouse with 600 members whose average age is 57.
- The Club operates twelve months annually and is closed the first two weeks in July. Busy months are the fall, winter and spring. Especially December and May (holiday and graduations)
- The Executive Chef reports to the General Manager and works closely with the Chef de Cuisine, Event & Dining Manager, Marketing Manager, Dining Manager and Bar Manager & Sommelier.
- The previous Executive Chef was employed for 28 years.
Dining:
Providence Room – Formal with 100 seats, serving lunch & dinner Tuesday – Saturday.
Grille Room – Casual with 35 seats, serving lunch & dinner Tuesday – Saturday.
Bar – Casual with 20 seats, serving lunch & dinner Tuesday – Saturday.
Patio – Casual with 45 seats, serving lunch & dinner Tuesday – Saturday.
Private Parties/Member Events – Four (4) Private Rooms with seating capacity from 6 to 35 guests. The largest sitdown event the club can accommodate is 120.
A compensation package that will include a competitive base salary and performance bonus. Benefits include medical insurance, dental insurance, 401K, vacation, dining and Chef’s Conference allowances. Relocation allowance is negotiable. A (CEC) Certified Executive Chef is preferred. Interested individuals should send resumes, a well-conceived cover letter, and supporting information (a digital Portfolio is encouraged) Click Here to upload your information:
Work with Denise Zanchelli and Team DZA, a team of proven culinary professionals to help advance your career.
