Wee Burn Country Club, founded in 1896, is among America’s oldest private country clubs and is a founding member of the Connecticut State Golf Association. Wee Burn, Scottish for “small stream”, was named by the Scottish/American industrialist, Andrew Carnegie.
The Club’s facilities include a magnificent Mediterranean-styled clubhouse, a championship golf course designed by noted architect Devereux Emmet, with a three-hole short-game practice area and a newly expanded and improved driving range, an indoor golf simulator, a private Beach Club on Long Island Sound, thirteen Har-Tru tennis courts, eight platform tennis courts with a state-of-the-art clubhouse, four ten-pin fully automated bowling lanes, trap and skeet and five-stand shooting and extensive indoor and outdoor dining and banquet facilities at both the main and beach clubs. Wee Burn is open year-round. This is a full-service facility supported by a gracious and appreciative membership. The Club maintains a very robust waiting list of applicants for membership.
Position Specific: Wee Burn’s Executive Chef (EC) is retiring after an unprecedented 31 years of service to the Club. The Club has no major “issues” but many “opportunities” whereby programming, products and methods may be enhanced and improved. The retiring EC has an excellent reputation for the execution of events and the Club enjoys robust a la carte utilization. The Club is primarily looking for a refresh and upgrade to its a la carte restaurant operations and menu offerings as well as improved operational system oversight. The new EC will evaluate current operations and staffing and will provide recommendations for enhanced systems and controls leading to efficiencies and improved accountability in all areas – particularly scheduling and human resource management and development, purchasing and inventory.
The new EC will be passionate about food; will keep-up with the latest food trends and products and will have a strong understanding of, and be responsive to, organic, farm-to-table and sustainable, environmentally conscious farming, as well as the Club’s overall food delivery, consumption and waste “cycle”. The new EC will also be respectful of traditions and personnel.
This is a working “Lead by Example” EC position that requires strong leadership skills and the ability to interact with membership and staff (many of whom are long-tenured) at all levels.
Job Requirements:
- The EC is hands-on and cooks or directly supervises the cooking of items that require skillful preparation.
- Organized and detail-oriented.
- The ability to lead, motivate and mentor aspiring individuals throughout the organization.
- A team player and accomplished recruiter who leads by example developing a cohesive team.
- A skilled communicator, professional and personable demeanor and approachable manner are important pre-requisite qualities.
- Planning and organizational skills essential.
- Develops recipes, standards and techniques for food preparation and presentation, and ensures the staff is trained to ensure a consistently high-quality products.
- Knowledge of food and wine pairings is a plus.
Key Expectations and Goals:
- Ensures that the highest standards of sanitation, cleanliness, and safety are maintained throughout all food service areas at all times. Trains team in exemplary food service practices and ensures all necessary certificates, licenses and qualifications for operation are maintained or exceeded at all times for all outlets. Maintains a “best-in-class” level of cleanliness and sanitation for the Club.
- The EC will maintain extremely high standards and a presence, working and supporting all areas of operations.
- A positive “can-do” type of individual supported by a calm demeanor.
- Hires, trains, motivates, and develops a high performing team. Serves as coach and mentor; leads by example in all ways.
- The new EC will actively engage with the membership through email communications, cooking classes, walking the dining rooms, etc. Food and beverage events, suggested and led by the new EC, will be embraced by the membership.
- Competent in organizational and time management skills. The ability to demonstrate good judgment, problem solving, and decision-making skills.
- Driven, organized and detail-oriented.
- The EC will possess a “thick skin”, able to absorb and thrive on challenges and objective suggestions, always maintaining a positive demeanor and a hospitable attitude.
- The EC will attend all Executive Staff meetings and is expected to maintain a professional relationship with all personnel.
- Experience in developing and managing a large and multi-cultural team essential. Ability to speak Spanish a plus.
Additional Information:
- Annual food sales $2.4M; Total F&B Sales $3.7M: Break-even operation.
- Annual combined food cost 42% with a sales mix of 60% a la carte and 40% banquet.
- There are 25/30 in season kitchen employees supported by a
- $1.1M labor budget. The core team shifts to Beach Club in summer months. The Club maintains four (4) kitchens with an annual capital replacement/improvement plan in place.
- The EC is supported by two (2) Sous Chefs. The EC, and his Sous Chefs currently manage all purchasing and administrative functions. This system is under evaluation and the potential exists for possible future reorganization.
- There are two (2) Clubhouses (MC – 47,000 sq. ft., BC – 15,000 sq. ft.) supported by 760 members whose average age is 59.
- The Club operates twelve (12) months per year. The Club is busiest April – October, and December.
- The EC reports to the General Manager and works closely with the Clubhouse Manager, Dining Room Manager, Private Events Manager, Banquet Manager, Controller, Professional Staff (Golf, Tennis, Paddle) etc.
Dining Facilities: Four (4) Ala Carte Outlets
Emmet Room (MC) – Casual & Athletic Attire with 90 seats. Lunch & dinner service Tuesday through Sunday.
Grill Room (MC) – Lunch casual, Jackets Dinner, 90 seats. Lunch & dinner service Tuesday through Sunday. Some limited breakfast associated with golf events.
Soundview (BC) – Casual Week Days/Jacket Week Ends. 140 seats. Lunch & dinner service Tuesday through Sunday. Open Memorial Day to Mid-September.
Ballast Reef (BC) – Casual & Athletic Attire with 120 seats. Dinner only five days per week from mid-June to Labor Day.
Banquets & Catering – The Club offers two un-paralleled venues for special occasions. The Main Club with incredible vistas over one of the Premier Golf Courses in the Northeast. The Beach Club, located in nearby Rowayton, enjoys one of the most spectacular beach front locations imaginable, available for private events in the month of May and from mid-September through mid-October.
The Club offers an extremely competitive compensation package including a base salary based on experience and skill, performance bonus, ACF dues and convention, generous health, dental & life insurance, 401k with 4% match and other standard perks. The Club also maintains a college scholarship program in which children of employees are eligible to participate. A (CEC) Certified Executive Chef is preferred. Interested individuals should send resumes, a well-conceived cover letter, and supporting information. (A Personal Portfolio is encouraged) in strict confidence.
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