Another quality Executive Chef opportunity with Westmoor Country Club, presented by DZA.
Edwin H. Brown–who originally suggested the concept of a new golf club–and Walter W. Hiller–Westmoor’s first president–would be filled with pride to see how far Westmoor has come from its inception nearly a century ago. Throughout Westmoor’s history, its goal has been to provide the finest facilities and amenities devoted to family, fellowship, and sport in the Midwest.
Westmoor is recognized as one of the premiere private country clubs in the nation. Members enjoy a breathtaking 18-hole golf course; a Little Links Executive Course, a heated outdoor swimming pool; five tennis courts (including 2 clay and 3 hard courts); elegantly appointed dining, meeting, and private party rooms; picturesque outdoor surroundings; world class cuisine; an endless variety of exciting events; and more. Enhancing each Westmoor experience is a staff of caring, knowledgeable, and professional people.
Position Specific: Westmoor Country Club has a reputation of quality food and service. The Club is looking for a passionate leader who has the energy and knowledge that will continue and maintain the culinary department’s high level of excellence. He/she will earn the respect of an experienced, tenured, highly skilled team and then take them to new heights. The Executive Chef will develop menus with Sous Chefs; write purchase specifications, standardize recipes, and purchase all food along with managing all business affairs of the culinary department.
Note: WCC has a large clubhouse renovation planned to begin in 2023 that will bring renewed excitement to the membership. As part of the renovation the club will be adding kitchen space and the opportunity for the new chef to help redesign certain aspects of our kitchen.
- The new Chef is in for the long-haul and has the passion to be the “Culinary Ambassador to Westmoor” in the pursuit of excellence. Stay abreast of the latest culinary trends.
- The position requires an engaged leader who will evaluate operations and implement true Executive Chef practices and procedures.
- The Executive Chef is a multi-tasker, able to delegate, train for consistency, establish procedures for inventory and departmental cost control.
- Work closely with the GM and Clubhouse Manager to introduce new ideas, and party theme presentations to create a continuity of innovation and a fresh culinary experience.
- 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 manner.
- The Executive Chef is not involved the budgeting process but is available for occasional questions.
- The Executive Chef is expected to meet with special committees to discuss event menus, i.e., Men’s Invitational, Women’s guest day etc. Discuss and plan menus for wine dinners.
- The Executive Chef is creative and has a high command of the operations and an even temperament during the most stressful times.
- Develop New Menus – The Executive Chef is expected to evaluate and improve the menu variety focusing on fresh farm-to-table and sustainable ingredients. Works with GM on pricing.
- Team Building- The Executive Chef will understand the depth of skill and knowledge among the current culinary team. He/she will cross train, mentor, and develop into even a higher performing team.
- Learn Club Culture – Actively engage membership and be visible at all food outlets and events as often as possible. Listen to member feedback and learn history and traditions of WCC.
- Prepare for Season – The Executive Chef is expected to evaluate current operations and staffing and provide recommendations for enhanced systems, controls, product, and services in all areas. Recruit and train new seasonal team members.
- Annual food sales $2MM; Total F&B Sales $3MM.
- The Club currently maintains a 42% food cost with a sales mix of 60% A La Carte and 40% banquet. Food Cost goal – 40%
- There are 16 culinary staff and 6 stewards supported by a $880,000 Labor Budget.
- There are two (2) (Very Strong!) Sous Chefs and a Pastry Chef. The Chef does the Purchasing.
- The Club supports (1) Kitchen and management rates condition as a 4 out of 5. Note: Club plans to spend $500K over 4 years to replace aging equipment. $150k in replacement is slated for 2023.
- The Club has one (1) 35,000 sq. ft. Clubhouse with 550 members whose average age is 52.
- The Club operates (11) eleven months annually and is closed Half of Feb and Half of March. Very busy April through holiday season. January – March slow period.
- The Executive Chef reports to the Clubhouse Manager and General Manager and works closely with the Clubhouse Manager, Assistant Clubhouse Manager, Catering Director and CFO.
- The previous Executive Chef was employed for 15 years.
Dining: (Four a La Carte Dining Outlets)
Hiller Brown – Casual with 60 seats, serving lunch and dinner Tuesday through Sunday.
Grill Room – Casual with 60 seats, serving lunch and dinner Tuesday through Sunday.
Trophy Room – Formal with 80 seats, serving lunch and dinner Tuesday through Sunday.
Terrace39 – Casual with 120 seats, serving lunch and dinner Tuesday through Sunday.
Private Parties/Member Events – There are three (3) Private Rooms seating from 2 to 225. The largest sit down event the club can accommodate is 225.
A compensation package that will include a generous base salary and performance bonus. Benefits include medical insurance, dental insurance, 401K w/30% match, vacation, and ACF Dues. Relocation allowance is negotiable. 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.
Contact Daniel Hugelier, CMC, Bill Schulz, MCM or Denise Zanchelli, MBA directly at firstname.lastname@example.org