The name Myopia is synonymous with Hamilton, golf, polo, and foxhunting. But when the Club was formed in 1875, it had none of these associations. Back then, what became the Myopia Hunt Club was a loose association of young men gathered around the Prince brothers, scions of Frederick O. Prince, mayor of Boston. By 1879, their association was formalized with the incorporation of “The Myopia Club” (the word “Hunt” was added three years later) and the construction of the first clubhouse in Winchester.
Position Summary: The Executive Sous Chef is expected to be a leader in the clubhouse, setting a positive example for all other team members in professionalism, proper cooking technique, flavor evaluation, punctuality and proper mise en’ place. Strict attention to culinary details, sanitation, organization and Club/Kitchen standards is a basic requirement.
The Executive Sous Chef shall work closely with the Executive Chef and will primarily be responsibility for overseeing, assisting and supervising preparation, production, and service of all food served in club’s a la Carte outlets and the four (4) Private Party Rooms with seating from 20 to 350 guests.
The club will hire a proven self-starter and career professional, ideally active in and ACF Certificated as CCC or higher and actively pursuing advanced certification coupled with a maturity and presence capable of taking command in the absence of the Executive Chef.
Primary Functions and Duties:
- Works in partnership with Executive Chef advancing standards, menu evolution, innovation and overall sanitation standards.
- A very hands-on role requiring strong organization skills along with experience in ordering, menu development, cost control, hiring processes as well as leading and developing a team.
- Assists/improves communication by working closely with FOH team, with an approachable manner providing leadership /direction to culturally diverse staff. (Bi-lingual skills are a plus)
- Assists with staff training and development; ensure food consistency, as well as monitors loss controls.
- Assist Executive Chef with budget process by gathering/reporting culinary information.
- Inspects all kitchens throughout the day and assists as necessary where production demands and service needs dictate.
Additional Business Information:
- Total annual food sales at $850,000 total F&B Sales $1.4M
- The desired Food cost is 42% with a sales mix of 70% a la carte and 30% banquet.
- There are 385 members whose average age is 59. The club’s core business usage is at peak during the months of May – October.
- The Club supports two (2) kitchens. (Each year funds are allocated to Clubhouse for Kitchen Equipment upgrades and enhancements)
- The Executive Sous Chef Must be a team player who leads by example.
Initial Priorities:
- Learn team members and current operations – Who are we and why do we do the things we do?
- Implement daily line-ups with both the (FOH) and (BOH) on a consistent basis.
- Help maintain food consistency in all areas.
- Suggest/Implement improvements where needed with the approval of EC.
The Club offers a compensation package including 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. Click Here to upload your information: Work with DMA, a team of proven culinary professionals to help advance your career.
Myopia Hunt Club, as with the greatest majority of top private clubs, resorts and hotels, call on TeamDMA for their culinary requirements. David Meyers Associates, 10-to-1, the national culinary leader that clubs, top resorts and chefs call on when culinary excellence truly matters.