Another Top Club Pastry Chef Opportunity conducted by DZA, a strategic alliance of DMA
The Oklahoma City Golf & Country Club, established in 1911, is Oklahoma City’s oldest and most prestigious private country club. It is recognized nationally as one of the premiere clubs for facilities, progressive programming, and overall operational standards along with sporting a reputation as one of the ‘very top’ Food and Beverage programs in America. This distinction continues under the strong leadership of Marc Guizol, Executive Chef and Oliver Boudin, CCM, the club’s revered General Manager.
Ideal Candidate Profile:
The position requires a strong organized leader who is committed to excellence in all matters. The right individual will be self-motivated, able to build a cohesive team, possess a modern approach to team building and menu planning and continually offer unique and distinctive dining experiences. Finally, the successful candidate must be a good fit with OKCGCC’s culture. He/she must demonstrate values, conduct and integrity consistent with Platinum, Michelin acclaimed standards.
NOTE: This is a unique opportunity to work in a scratch-food kitchen were quality sustainable, farm-to-table ingredients and expert techniques are paramount. Management’s desire is to spoil the membership with only the best.
Position Summary: The OKCGCC, and talented Executive Chef, Marc Guizol, is looking for an Executive Pastry Chef to set the standard for pastry/baking staff to maintain high quality and consistent member services. He/she need to have passion for the profession and industry knowledge of best practices. The successful candidate will be a motivator committed to professionalism and staff development through hands-on training, coaching, and counseling.
The ideal candidate is a creative, genuine craftsperson who sincerely understands the need for everything to be the best possible – that a simple fresh roll is equally as important as a Wedding Cake. He/she should have a complete understanding of scratch baking and pastry production with proven knowledge of volume banquet production and detailed a la carte dessert service.
Primary Functions and Duties:
- Responsible for planning, staffing, and execution of all items prepared in the pastry and bake shop.
- Assist in the recruiting, hiring, training, and supervision for daily operations of the pastry team.
- Work synergistically with the savory culinary team, ensuring a collective sense of success throughout the Culinary Department.
- Work closely, communicate, and share information efficiently and daily with Executive Chef. Attend committee meetings as directed.
- The Pastry Chef should have a visual/interactive presence with the membership while working at the club. Opportunities should be available during meal periods and setting up buffets, etc.
- Develop, recommend, and produce daily/weekly dessert features along with custom designing private events and Club produced banquet offerings.
- Implement a fresh from scratch bread program, with freshly baked bread daily and a specialty signature bread service for the restaurants and to go orders for members.
- Plan, coordinate and supervise all things pastry, engineer menu design base upon member desire, cost effectiveness and seasonality.
Additional Information:
- Annual food sales exceed $4M; Total F&B Sales exceed $6M. (F&B performs at break-even).
- Annual combined food cost 41% with a sales mix of 60% events and 40% a la carte.
- The Club maintains (3) kitchens; The Main Kitchen services both ALC and Banquets, Pool Snack Bar kitchen and small food service area for the Halfway House. (Mgmt. rates kitchens 4.75 out of 5 in overall condition and workability)
- There are 30 culinary employees in-season supported by a culinary labor budget of $1.3M.
- The Club is supported by 1,500 members whose average age is 55.
- The Club operates twelve (12) months with the majority of business in April – June and December.
The Club offers a competitive base salary commensurate with experience and skill, ACF dues, health & life insurance, and 401k. Interested individuals should send resume, a well-conceived cover letter and supporting information. Please submit your Portfolio in strict confidence.
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.
