EXECUTIVE CHEF PROFILE: PINE CANYON CLUB, AZ

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1 EXECUTIVE CHEF PROFILE: PINE CANYON CLUB, AZ THE EXECUTIVE CHEF OPPORTUNITY AT PINE CANYON CLUB The executive chef position at Pine Canyon Club is an amazing opportunity to serve on a dynamic management team at an exclusive, family-centric, multi-generational and seasonal private country club located in Northern Arizona. They are searching for an exceptional, hands-on leader who is passionate about the culinary arts and is focused on meeting and exceeding member expectations and enhancing the life of comfort and sophistication Pine Canyon has to offer. PINE CANYON CLUB AND COMMUNITY Pine Canyon Club is located in Flagstaff, Arizona, at nearly 7,000 feet above sea level. Located two hours north of Phoenix, Flagstaff offers a mild four- season climate, which is typically 25 degrees cooler than Phoenix at any time of year. Pine Canyon Club is situated on a 600- plus- acre private community with over 700 home sites, surrounded by the Coconino National Forest. Pine Canyon s amenities include a championship 18-hole Jay Morrish- Designed golf course, 35,000-square-foot Clubhouse, pro golf shop, private dining room, mixed-grill restaurant, cocktail lounge, 1,700- bottle wine room, spa, men s and women s lounges with lockers, game tables, whirlpool and steam rooms. Trout Creek Park with barbecue grills and lake stocked with Rainbow Trout for catch-and-release fishing and Camp Pine Canyon recreational facility for members, with two Category 4, hard tennis courts, casual dining, a lap pool with a water slide, water features and children s games. Pine Canyon is a private mountain retreat that creates memorable moments to last a lifetime. PINE CANYON CLUB BY THE NUMBERS: * 2002 Established * 300 families * 3 memberships (Summit, Alpine, Social) * $22,000 -$38,000 Non-Refundable Initiation Fee * $9,000 Summit, $3,540 Alpine, $1,200 Social * $1.1 M annual F&B revenue * 40% a la carte/60% banquet * 150 total number of employees in full season; off season * 18 kitchen employees * Clubhouse kitchen, Midway outlet, Men s Grille, and Pool Grille * 45 average age of members FOOD & BEVERAGE OPERATIONS The clubhouse at Pine Canyon Club is casual but elegant and offers several dining options for its very active membership. The Club offers both casual and fine dining venues and hosts a wide array of events throughout the course of a busy season.

2 The F&B department at Pine Canyon Club operates year-round with the majority of members enjoying the Club from Memorial Day to Labor Day. A la carte dining options include the casual lounge that seats 30, outdoor dining that seats 80 people, private dining room that seats 16, and dining room that seats 80 people. Breakfast cover counts number approximately 50; lunch counts are typically between 60 and 75; and dinner counts are between Dining schedules are as follows in season: * Clubhouse Canyon Café breakfast is served daily from 7:00 am to 11:00 am. * Clubhouse Lunch service is served daily from 11:00 am to 5:00 pm. * Clubhouse Dinner service is served Thursday- Sunday evenings from 5:00 pm to 8:00 pm. * Sunday evenings the Club offers a family barbeque from 5:00 pm to 8:00 pm. * Pool Grille Lunch service daily from 11:00 am 3:00 pm. * Pool Grille casual dining service is Thursday-Saturday from 3:00 pm- 7:00pm. Thursdays being Happy Hour and Family Game Night from 4:00 pm- 6:00 pm. * Men s Grille food service Thursday- Sunday 7:00 am 8:00 pm. * Mid- Way Lunch service Wednesday- Sunday 11:00 3:00 pm. The Club hosts numerous outdoor member and private events throughout the season which typically accommodate between 200 people to 400 people (the Club s Fourth of July party services approximately 600 people). The Club hosts 6 charitable events, and 3 weddings through the on season. ORGANIZATIONAL STRUCTURE Pine Canyon Club operates under the General Manager organizational structure. The Executive Chef reports directly to the General Manager. Pine Canyon is developer owned by Symmetry Companies. The kitchen staff totals 18 team members in season including the Sous Chef, Camp Chef, Mid- Way Cook, AM Lead Cook, PM Lead Cook and Pastry Chef. PINE CANYON COUNTRY CLUB WEB SITE: EXECUTIVE CHEF JOB DESCRIPTION The Executive Chef (EC) at Pine Canyon Club will be responsible for managing all aspects of the kitchen as well as overseeing the day to day dining operations. The individual must be able to recruit, train and evaluate staff talent. Developing and motivating are necessary skills. Fostering our culture of camaraderie is extremely important to the management team, board of governors, and Membership. The EC 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. The EC is also responsible for the hiring and training of all kitchen staff. The Executive Chef is also in charge of creating special event menus while working alongside the Event Coordinator to assure that all Member expectations are not only met but exceeded.

3 The EC is a hands-on chef that leads by example. He or she is responsible for all food and beverage Backof-the-House (BOH) operations while working closely with Front-of-the-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 General 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 PC Burger is just as important to the member experience as producing a five-course wine dinner and other memorable special events; and is responsible to ensure that his or her team approaches each activity with the same focus. Consistency is imperative at Pine Canyon Club and the EC should have standards and processes in place that ensure consistency in every meal that is served. in both a la carte and banquet operations. 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 planning menus and events for the members of Pine Canyon Club. The EC should also be flexible and adaptable to make changes. The EC is responsive to club and team member requests and strives to find creative ways to accommodate reasonable requests. He or she believes in the service philosophy: the answer is yes, what is the question? As a highly seasonal club, the EC must be a great team builder who mentors 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 premeal meetings and special food knowledge training programs. Close contact with the Pine Canyon members is a critical element to this position. Pine Canyon is a family-focused Club with a deep multi-generational culture emphasizing family values. Members cherish their staff. They therefore require an individual who is committed to these values and is comfortable interacting with the members. As a leader on the executive staff, the candidate they choose will be a team player who will work well with the General Manager and dining room leadership.

4 The EC works as a strategic and operational partner with the managers and staff of Pine Canyon 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. The EC is responsible for providing quality and healthy employee meals for approximately 100 employees in season for lunch. Ultimately, the Executive Chef of Pine Canyon 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. INITIAL PRIORITIES OF THE EXECUTIVE CHEF * Hire, evaluate and continue to develop, train and mentor the culinary staff and processes. * Develop menus and plan event execution for the 2017 season. * 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 as well as value to the membership. * Develop and maintain a balance among member dining needs from classic country club fare to new, innovative dining options. The executive chef 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. 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 Pine Canyon Club. Previous private club experience is highly desirable. * Has successfully led dynamic culinary operations both a la carte and banquet.

5 * 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. * Takes tremendous pride in making members happy and exceeding their expectations. * 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. * Is organized as well as flexible. He or she can proactively lead a la carte and banquet operations simultaneously and is also able to execute pop-up member events successfully. * Must have computer skills including but not limited to Google, Word, and Excel. This position also requires technical skills to effectively manage multiple restaurants in multiple locations. Experience with Jonas POS software is a plus. * Is devoted to work as necessary to get the job and its responsibilities effectively executed. This likely requires significant commitment to long hours during season, including weekends and holidays. EDUCATIONAL & CERTIFICATION QUALIFICATIONS * Has a Culinary Arts degree from an accredited school or equivalent experience. * Has a minimum of four years prior management experience as an executive chef and at least eight 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. * Certification by the American Culinary Federation is preferred. * Must be certified in food safety. SALARY & BENEFITS Salary is open and commensurate with qualifications and experience.