Position Profile June Executive Sous Chef: Addison Reserve Country Club, Delray Beach, Florida

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1 Position Profile June 2014 Executive Sous Chef: Addison Reserve Country Club, Delray Beach, Florida Position reports to: Zach Bell, Executive Chef Position works closely with the Club s Managers, Catering and Events Director and all Food and Beverage Operation s Managers and Sports Professionals. Recognized as a Platinum Club of America-5-Star Private Club and inspired by famed architect, Addison Mizner, the Addison Reserve Country Club, is located in charming Delray Beach, Florida. Addison Reserve is a premiere golf and tennis community of 717 luxury homes. The Grand Clubhouse contains the finest luxury amenities, as well as casual and formal dining areas. Addison Reserve Country Club has also received the prestigious Emerald Club Award. The club s members belong to many leading clubs around the country and are accustomed to outstanding amenities and service. Avid golfers will find three 9-hole Arthur Hills designed golf courses, each one possessing individual characteristics to entice the novice to the most practiced. Co-Directors of golf and other golf professionals provide instruction and assistance on a year around basis and plan enumerable events for fun and skill. Our tennis facility is complete with 12 Har-Tru courts, some of which are lighted for evening play, a practice court area and tennis pro shop. Adjacent to the tennis facility is the Esplanade, a Mediterranean-styled complex that houses a state-of-the-art fitness center, children s fun center, a Spa facility and junior Olympic pool. Our tennis and fitness professionals offer innovative guidance and assistance for achieving perfection in play and health and wellness. The Spa at Addison Reserve is the retreat for our residents, offering pampering services to all who enter its waterfall graced doors. Also at the Esplanade is our ever-popular Asian-inspired casual dining Bistro. The site of many functions throughout the week, organized and personally chosen, the Bistro is the hot spot of the community. A $15,000,000 Clubhouse Expansion/Renovation project was completed in The project added over 20,000 square feet of space to the existing clubhouse through the addition of two private dining rooms and The Vault, a high-end wine room as well as a 4,000 sq ft multi-function lounge/bar with covered terrace that will serves as a Sports Bar by day and Tapas Room at night. There are multiple destination restaurants throughout the club. Additionally, the renovation enhanced card room spaces, reconfigured and improved to the main dining room, updated golf pro shop, the main kitchen, added covered golf cart parking and added administrative office space. The project also included a new commissary kitchen, a pastry shop as well as $1.5 million dollars in kitchen equipment.

2 Addison Reserve Country Club is seeking the consummate professional to be responsible for daily culinary operations of the club in support of Chef Bell. Potential candidates will be recognized in the industry and possess the appropriate combination of skills, leadership and personality best suited to the needs of the club. The expectation is that the quality and consistency of all culinary operations will rival or exceed those of comparable clubs in the area. Club Information: Food and Beverage revenues of $3.8M Food revenues of $2.8M Beverage revenues of $ Budgeted overall Food Cost of 58%. 3 main member dining areas : the esplanade, main dining room (Taste), Styr Lounge (small plates) Supplemental dining areas : Card Room Patio Grill in season, Private Dining Rooms, VAULT (high end tasting menus) 3 Kitchens servicing all of the above. Culinary staff of : 1 pastry chef, 1 am sous chef, 1 pm sous chef, 1 bqt chef, 1 bistro sous chef 20 culinary / 12 utility off season & 40 culinary / 14 utility in season Reports to Executive Chef, Zach Bell: - Our executive chef came to us in 2011 after spending 12 years with Daniel Boulud, the last eight as Executive Chef of Café Boulud Palm Beach. Prior to that, Chef Zach was a member of the opening team at Le Cirque 2000 in New York as Chef Tournant having moved from Miami with Chef Marc Poidevin, with whom he spent two years with at The Biz Bistro owned by Don Sofer and Jack Nicholson. Chef Zach was Summa Cum Laude at Johnson and Wales, North Miami yet feels his greatest learning experience came from the working with the best, most demanding and detail orientated chefs he could. This is the environment that Chef recreates in his kitchens in order to ensure that every cook and chef that leaves his kitchen is better equipped for success. Chef Zach has mentored many young chefs whom are currently enjoying their own time in the spotlight. Since arriving at Addison Reserve, Chef Zach has introduced countless initiatives into the Food and Beverage systems to create a better experience for both members and staff. From insisting on detailed member preference tracking, to FOH daily pre-shift training tools to a Culinary Think Tank created for both FOH and BOH as their very own office where they can do independent research on food topics, check food notes, recipes or the latest issue of Wine Spectator or Food and Wine Magazine. Chef Zach expects all of his staff to very quickly become independent thinkers and drive the success of their own stations or areas bringing their own ideas to the table in order to continuously improve. 2

3 Duties for the position include but are not limited to: The visible, highly professional and positive direction to the staff. The goal is to instill and nurture a positive attitude, professional demeanor and atmosphere of cooperation and camaraderie among the staff. Strictly adhere to club policies and procedures and develop and implement departmental policies as needed. Visible and engaging with members and their guests on a daily basis. Responsibility for the development, pricing and execution of all menus; a la carte, banquets and social events. The emphasis on quality and consistency is paramount. Recruit, train, schedule and evaluate the culinary staff. Evaluations will be ongoing to include a formal Annual Review for all staff members. On a consistent basis, implement and enforce the employee policies in accordance with the Employee Handbook. Assist Chef Bell with the club s Intern/Extern Program. Conduct monthly inventories and the appropriate organization of all food storage areas. Direct supervision of the staff in the production of all menus to ensure the highest quality ingredients, proper equipment usage, adherence to all safety standards, consistency, portion control and garnishing. Meet daily with the management and related staff as to the planning and preparation of all menus to include appropriate quantities and staffing. Conduct daily line-ups for all meal periods in cooperation with the appropriate dining service managers. Assist in the planning of annual operations and capital budgets to include policies and procedures to ensure proper controls necessary to achieve the parameters established by the budget. Meet daily with the Clubhouse Manager, Catering and Events Director and Food and Beverage Operation s Managers to discuss matters concerning each meal period and to foster an atmosphere of cooperation between the Kitchens and Service Staffs. Assure the consistent adherence to kitchen and storage area sanitation standards. Strictly adhere to the club s zero tolerance policy as to critical violations for health department inspections. Other duties as requested. 3

4 Requirement for the position include: A minimum of five years as an Executive Chef, Executive Sous Chef or comparable in high volume, high quality venues; high-end private clubs, hotels and resorts. Current or prior experience in seasonal operations is a plus. A career path marked with stability and professional achievement. Responsibility in operations with multiple facilities is a plus. The CEC designation is a plus. Recognition as a skilled teacher and mentor with a verifiable record of staff development and promotion from within. A broad based culinary background. Knowledge of regional cuisines is a plus as well as a working knowledge of current culinary trends and cutting edge cuisines. A friendly and outgoing personality with strong communication skills. A culinary degree from a recognized accredited institution. A working knowledge of computer programs and POS systems. An unswerving commitment to the profession. Impeccable and verifiable references. Addison Reserve Country Club will offer an attractive and very competitive compensation package to include: A base salary and performance bonus. Professional dues and expenses subject to the annual budget. Standard benefits Uniforms and dry cleaning Cell Phone Relocation assistance. Professionals meeting or exceeding the stated requirements are encouraged to contact GSI Executive Search, Inc. Charlie Hoare, CCM Richard M. Farrell charlie@gsiexecutivesearch.com dick@gsiexecutivesearch.com 4

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