Member Dining: The Philadelphia Cricket Club, with its (3) three Clubhouses, is recognized as one of the finest private family-oriented, full-service country clubs in America.
At the main clubhouse, St. Martins, the Woodward Room provides quiet and elegant adult dining. In the summer, members enjoy a refined al fresco dining experience on the historic Porch or can choose to relax and dine at the Pool Pub or adults-only Pool Bar.
The Wissahickon Clubhouse is a tastefully converted Pennsylvania farmhouse and offers classical pre-or-post golf dining via a brick patio overlooking the 1st tee and 18th green. Members enjoy lunch and dinner service in The Terrace Room or the Tillinghast Room’s fireplace provides a warm and welcoming dining venue in the colder months.
The Militia Hill Clubhouse sits upon the 1st tee of the Club’s Hurdzan-Fry designed championship golf course and is a tranquil venue for post-golf gatherings for drinks and snacks.
A NEW Main Clubhouse Kitchen is schedule for this coming Winter 2022 and an additional exciting attraction to this expanding responsibility.
Position Summary: The Executive Sous Chef is expected to be a leader in the main clubhouse and throughout the property, 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, daily requirement.
The Executive Sous Chef will be a thoughtful communicator throughout the many different departments. This person needs to be able to read a kitchen – meaning they need to know when to jump in to help and when the team needs guidance along with knowing when to back away and let team grow.
Understanding and embracing the Club’s employee culture will prove significant to the success of the incoming candidate. Providing approachable yet firm leadership, mentorship and training will prove the largest part of this position’s role. Being successful will lead to improved consistency with member dining experiences in all areas of the club. Providing menu diversity and creativity will help to continue to push the offerings for the membership, keeping it fresh as well keeping the staff involved.
Primary Functions and Duties:
- A very hands-on role requiring strong organization skill along with experience in ordering, menu development, cost control, hiring processes as well as leading and developing a team.
- Assist/improve communication by working closely with FOH team, with an approachable manner.
- Assist 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.
- Inspect all kitchens throughout the day and assists as necessary where production demands and service needs dictate.
Initial Expectations:
- Provide leadership, mentorship, and accountability to the St. Martins’ Culinary Team and all culinary team members.
- Ability to produce a quality and consistent product, executing all the details, focusing on daily operations pertaining to the STM’s Campus dining areas.
- Ability to foster an open environment of communication and teamwork between FOH and BOH.
- Create and implement systems within the department that lead to a more efficient work environment.
Additional Information:
- Total annual food sales by locations at $2.2MM (STM Campus) and $1.1 MM (Wissahickon Campus)
- The sales mix of 60% a la carte and 40% banquet.
- There are 32 Culinary and Stewarding Staff Members.
The Club offers a compensation package including a competitive base salary commensurate with experience and skill, 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.