FIDDLESTICKS COUNTRY CLUB Executive Chef Fort Myers, Florida

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1 FACILITY AND COMMUNITY INFORMATION FIDDLESTICKS COUNTRY CLUB Executive Chef Fort Myers, Florida Fiddlesticks was established in 1982 with residents enjoying an upscale and active lifestyle in a relaxed and comfortable country club setting. FCC is member-owned, operated and debt free. Equity membership is mandatory for all residents, ensuring continued fiscal stability for generations to come. Club membership is limited to only 600 equity members, comprised of families of all ages, almost half of them year-round. The membership is active, engaged and energetic with record attendance for golf and social events. Fiddlesticks offers an array of resort-style amenities including 36 holes of championship golf, a spectacular tennis complex with 8 Har-Tru courts, an elegant clubhouse for dining and socializing, and a 7,000 sq. ft state-of-the-art fitness center. Last season a $2.7 million dollar pool and cabana project was completed and in January 2016 a new dining outlet was added. We also recently completed a kitchen upgrade and have implemented a second dining menu in the bar and lounge. Southwest Florida offers an array of activities for residents making it a great place to call home. There are ample opportunities for outdoor hobbies such as boating, fishing, and miles of pristine coastline for enjoying the beach. Shopping, theatre and children s activities round out the many recreational opportunities available to residents and make Fort Myers a desirable destination for candidates. Fiddlesticks Country Club provides a casually elegant country club environment for its members, with casual, formal and private dining. Members at Fiddlesticks Country Club enjoy an extraordinary dining experience that includes menus utilizing the highest quality products available and a staff dedicated to providing a memory for every visit. Fiddlesticks Country Club also hosts a variety of social events throughout the year such as wine tastings, chef's dinners, theme dinner dances and more. Although the Country Club is open year round, business levels fluctuate significantly. During the peak load season from October to mid-may, the Club is open seven days per week for lunch and dinner. During the low season from mid-may through September the Clubhouse is open six days per week for lunch and four days per week for dinner. Total Food and Beverage Sales are at $2.2 million across all outlets, of which $1.6 million is a la carte and banquet food sales.

2 JOB DESCRIPTION The Executive Chef (EC) at Fiddlesticks Country Club (FCC) provides day-to-day leadership, supervision, direction, and management of all operations and personnel associated with the culinary program. He or she is responsible for all food production and services for the entire Club and is responsible for menu development, recipe creation and consistent execution, and hiring and training of all kitchen staff. The Executive Chef is also in charge of creating special event menus while working alongside the Clubhouse Manager and Director of Happiness to assure that all Member expectations are not only met but exceeded. The EC is a hands-on chef that leads by example. He or she is responsible for all food and beverage Back-of-House (BOH) operations while working closely with Front-of-House (FOH) staff to ensure the delivery of quality and consistency of innovative services, products and offerings to members and guests. The EC leads, manages, motivates, and directs kitchen staff to achieve the objectives set by the Clubhouse Manager. The EC creates the standards for kitchen policies and procedures, communicates these policies, and ensures that the policies are adhered to by all BOH staff. The EC is responsible for ensuring that all food is consistently outstanding from standard country club fare to innovative offerings and special culinary events throughout all dining venues. The EC understands that quality and consistency in producing and delivering the FCC Burger is just as important to the member experience as producing a five-course wine dinner and memorable special events; and is responsible to ensure that his or her team approaches each activity with the same focus. Consistency is imperative at Fiddlesticks Country Club and the EC should have standards and processes in place that ensure consistency in every meal that is served both in a la carte and banquet operations. Hot food should be delivered hot and cold food should be delivered cold. Processes, planning and training should also ensure that ticket times are kept to a minimum. The EC creates and updates menus often, incorporating daily specials. He or she develops and documents recipes and controls to ensure consistency. Creativity, not just variety, is essential in

3 planning menus and events for the members of Fiddlesticks Country Club. The EC should also be flexible and adaptable to make changes while being responsive to club and team member requests, always striving to find creative ways to accommodate reasonable requests. He or she believes in the service philosophy: the answer is yes, what is the question? The EC is a team builder who mentors kitchen staff and develops a pipeline of talented and creative individuals by building a reputation as an excellent learning and training ground for up and coming culinarians. The club fully supports ongoing education and participation in ACF competitions for its EC and staff. The EC also treats all employees with respect and, in return, requires that of his or her team. The EC leads the BOH initiative relative to accident prevention, training and retention of staff, and sanitation and safety standards. The EC pays sharp attention to detail, enforces the highest standards of sanitation and safety, and ensures that all BOH staff approach the standards with the same level of focus. The EC is responsible for leading the product knowledge training for FOH personnel through daily pre-meal meetings and special food knowledge training programs. The EC is the face of culinary operations and should be comfortable conversing and interacting in both back and front of house settings as he or she interfaces with multiple and diverse constituencies (members, staff, vendors, etc.) throughout the day. The EC is visible and approachable. The EC directs and orchestrates cooking demonstrations and cooking classes for members. The EC works as a strategic and operational partner with the managers and staff of Fiddlesticks Country Club to develop information sharing, good communication, superior internal and external customer relationships and high performance teamwork in order to achieve club objectives. The EC is someone who looks at mistakes as opportunities for improvement, and instills this mindset and outcome into his/her team, while at the same time epitomizing the perspective of being readily open and embracing of input. The EC has a proven track record of controlling food and labor costs. He or she is adept at creating and managing a budget and provides food purchase specifications to control food quality and costs. He or she also keeps a close watch on minimizing waste. The EC pays close attention and takes corrective action as needed to assure that financial goals are met. Ultimately, the EC of Fiddlesticks Country Club is an important and positive face of culinary operations. He or she is an integral part of the overall success of the operation, and is a strong influencer on each constituency he or she interfaces with while performing his or her duties. The responsibility to lead this facet of the organization from a passionate, creative, supportive, progressive and team-focused perspective is of critical importance for long-term success.

4 INITIAL PRIORITIES OF THE EXECUTIVE CHEF Evaluate and continue to develop, train and mentor the culinary staff and processes. Deliver consistency and high quality in a la carte and banquet operations. Listen to staff and members and learn members names and culinary and dining requirements (allergies, etc.) and preferences. Provide creative plate and buffet/action station presentations. Find and maintain a balance among member dining needs from classic country club fare to new, innovative dining options. The EC will offer menu options that appeal to tenured members as well as newer, more active, younger members. Evaluate and set appropriate and necessary standards of operation, execution and delivery within the culinary operation; taking ownership for the entire experience from production to final delivery of the end product, while working closely with the FOH management team. Manage to budgeted food and labor goals. Continue to move forward with innovative dining concepts; develop some in-house programs that are unique to Fiddlesticks Country Club dining experience such as its onsite garden, food foraging or farm to table dining, as examples.

5 CANDIDATE QUALIFICATIONS The successful candidate: Is a strong and passionate leader and culinary professional with a proven track record of providing high-level services with a personality that is commensurately appropriate to Fiddlesticks Country Club. Previous private club experience is highly desirable. Has successfully led dynamic culinary operations both a la carte and banquet. Has the ability to consistently define and achieve goals and objectives. This includes proven and verifiable leadership qualities with the demonstrated ability to direct, coordinate and control all facets of an active food and beverage operation. Has strong management skills with verifiable strengths in inspirational leadership, financial performance, and people skills. Is a confident, proactive team builder with a history of attracting, developing and retaining high performing staff. Must possess strong written and oral communications skills. Must have computer skills including but not limited to Word and Excel and internet search capabilities. This position also requires technical skills to effectively manage multiple restaurants in multiple locations. Experience with Jonas POS software is a plus.

6 EDUCATIONAL & CERTIFICATION QUALIFICATIONS Has a Culinary Arts degree from an accredited school or equivalent experience. Has a minimum of three years prior management experience as an Executive Chef and at least five years of diversified kitchen and hospitality industry experience including a la carte and banquet operations. An executive sous chef at a larger club who is ready for their first executive chef opportunity will also be considered. Must be certified in food safety. SALARY & BENEFITS Fiddlesticks Country Club is offering a very competitive salary package and will be commensurate with experience. In addition, a comprehensive benefits package is offered including health insurance, life insurance, optional long term disability insurance and dental insurance, 401k retirement plan, paid vacation, meals and uniforms. Please forward your resume and salary expectations in strictest confidence to: Ryan Shaw, CCM, CCE General Manager/Executive Vice President Fiddlesticks Country Club Canongate Dr. Fort Myers, FL Or via to: rshaw@fiddlestickscc.com No phone calls please.