Welcome to The Valley Club: Set in a location so beautiful and breathtaking that its members come from all over the world to enjoy its ambiance and traditions. Located in the Wood River Valley, a small mountain community located in the heart of central Idaho. Sun Valley is one of America’s old ski communities that sit at the base of famous Bald Mountain – a true outdoorsmen’s paradise. First known as a ski town, the valley is equally if not more, known for its extensive miles of hiking, fly fishing, mountain biking, camping and yes, golf.
The Club boasts 620 families of various categories of membership. 70% of The Valley Club memberships are seasonal residents that come to the Wood River Valley to enjoy the summers and perhaps a few weeks during the December holidays. The remaining 30% of the membership are year-round residents. Most of the members are affluent and members of multiple clubs from all over the country. 75-80% of the Clubs business is done between June 15 and September 15. The Shoulder Season is from the middle of October through April (December being an exception) the club will have limited opportunities for those members that are still in the valley to use the Club. The Club does as many off-season events as they can as it helps maintain relationships with many of the seasonal hourly staff. This is helpful in retaining staff from year to year and also builds “value in membership” from the year round members that feel that are getting more offering for their membership.
Facilities/Scope: The Main Clubhouse is 35,000 square feet with a Main Dining Room that seats 75/90 depending upon table arrangements. A 10,000 square foot Patio which is the favorite dinning spot for the membership has a capacity of 140 ala carte and 200 for banquets. Typically the weather is very favorable for outdoor dining. The Club has one small private room for events seating up to 80 and a Board Room seating 16. The Club also supports a Snack Bar/ Halfway house for golfers – A casual Food Experience which opens with the golf season April 1 and closes with the golf course which is typically in late October (7 days a week). In peak season the club will average 145 players a day of which most will visit the snack bar for a beverage or a snack. Annual Food Sales at $626,000 (combined F&B: $876,100) Food Cost 38-40%; Annual F&B profit/(loss): ($250,000); Sales Mix: 78% a la carte / 22% Banquet
Scope, Expectations & Requirements: The position requires a hands-on approach to daily business demands managing production, staff development and menu consistency supported by a seasonal staff. There are numerous opportunities for a focused professional to improve operating standards while maintaining a small permanent staff. Management, supported by membership, wishes to further evolve the culinary practices producing the highest quality and creative offering consistent with other top destination clubs. Core emphasis is to deliver consistency, fresh and creative cuisine of the highest quality a la Carte dining. A stable culinary team supported by a Sous Chef. The culinary staff is yearning to be mentored by a proven, passionate & composed professional.
The club desires a professional possessing a genuine passion for cooking coupled with strong organization skills, proven HR recruiting and staff development strengths. Financial management is important as the expectation is to work within the budget. Proven purchasing experiences and the willingness to work long hours in peak season are a must! The ideal candidate will have a stable record of culinary excellence at recognized properties with emphasis on a la carte service. A mature, confident and upbeat character is absolutely critical to the individual’s success. Well-developed verbal and written communication as the chef is expected to be accessible to the membership.
Salary and Benefits: The club is looking for a long-term match. A competitive compensation package with bonus incentive, comprehensive insurance benefits, 401k program with Club match, vacation, association dues and professional development allowances will be provided assuring professional growth.
Inquiries: Interested individuals should send resumes, a well-conceived cover letter and supporting information including menu examples, pictures, personal website, etc., in strict confidence. Click Here to upload your information.