EXECUTIVE CHEF PROFILE: GLENEAGLES COUNTRY CLUB DELRAY BEACH, FLORIDA THE EXECUTIVE CHEF OPPORTUNITY AT GLENEAGLES COUNTRY CLUB Located just seven miles from the Atlantic Ocean in Delray Beach, Gleneagles Country Club (GCC) is looking for an exceptional Executive Chef. GCC is a private, residential country club community with some of the best amenities in South Florida. This is an amazing opportunity to be part of a talented culinary team in a friendly country club community. GLENEAGLES COUNTRY CLUB & COMMUNITY The Gleneagles community features 1,082 homes and condominiums surrounding active sports amenities, which include two 18-hole championship golf courses, a tennis complex with 21 Har-Tru night-lit tennis courts, an aquatics complex, and a state-of-the-art fitness center. The 65,000 square-foot main clubhouse features three full-service restaurants and two lounges, banquet facilities, an award-winning golf shop, and well-appointed card and locker rooms. More than 1,800 residents live in the community. Gleneagles Country Club employs more than 250 individuals, approximately 50% of whom have been employed at Gleneagles for more than seven years. A proactive board of governors and management team supports an annual operation of approximately $22M. GCC MISSION Gleneagles Country Club is a member-owned private country club community whose purpose is to create uniquely satisfying experiences for members, their families, and guests by providing outstanding personalized service, first-class amenities, and well-maintained facilities through fiscally responsible management and sound governance. GCC VISION Gleneagles Country Club directors and staff will preserve the quality of life in our secure, residential club community, through exceptionally maintained amenities, community spirit, transparent leadership and clear communication to all members. We will work in collaboration with realtors to attract active new members that perpetuate the financial stability, recreational camaraderie and social enjoyment of our Club. GCC VALUES Stewardship of the Club for the benefit of all members current and future Leadership without personal agendas Leadership and decision making transparent to the membership Page 1 of 6
Effective communication between Board, Management and Membership Fiduciary responsibility to the community Staff service quality throughout the Club Preservation of our social environment Preservation of our warm and friendly small town community atmosphere Informed and objective decision making Creativity Future thinking GLENEAGLES COUNTRY CLUB BY THE NUMBERS: 1,800 residents $62,500 initiation fee $14,284 annual dues $22.8M total revenue 65,000 square foot clubhouse $3.5M F&B revenue 76% a la carte/24% other 137,925 covers per year 250 employees 58 kitchen employees 3 a la carte restaurants and 2 lounges 3 kitchens 48,100 rounds of golf per year 69 average age of membership FOOD & BEVERAGE OPERATIONS: Gleneagles Country Club offers a combination of contemporary and casual dining in a breathtaking atmosphere through a careful balance of traditional favorites and the latest trends in cuisine. Personalized service is a signature element of the Gleneagles dining experience including three restaurants and two lounges. Some of their most popular dining events include 2-Pound Lobster Night, Chef s Chophouse, and Sunday brunch. The upper level of the 65,000 square foot clubhouse was completely renovated in 2014. The club s newest venue, the Veranda, opened in the fall of 2014 and offers al fresco dining and cocktails in a covered outdoor restaurant overlooking the driving range. The Veranda seats 112 and includes fire pits and an outdoor kitchen. The Veranda is a popular venue for cocktail parties, outdoor concerts, weddings, membership gatherings, and many other social events. The Legends Dining Room seats 350 and is open daily for lunch, featuring an extensive menu, neverending buffet, carving station and unique daily action stations. Dinner is served Tuesday through Sunday in season, offering the members different menus throughout the week that include the latest trends in the culinary world, classic comfort foods, and spectacular themed buffets. The club s recently expanded Legends Lounge has a warm interior, cold drinks, and a friendly atmosphere. The Waterfall Room, named after its inspiring views, is an extension of the Legends Dining Room and is extremely versatile, hosting a wide range of private affairs through the year. Page 2 of 6
The Grille Room (seats 180) and Glen Bar are located on the lower level of the clubhouse and feature casual cuisine and several televisions to keep members in touch with current news and sporting events. The Grille Room and Glen Bar are open for lunch, dinner, and cocktails in season, Wednesday through Sunday, and feature casual, grill-style dining. The club employs 58 kitchen staff in season and has three kitchens: the Grill Kitchen, Main Kitchen, and Veranda Kitchen. The club is open seven days a week and is closed one week in August. GLENEAGLES COUNTRY CLUB WEBSITE: www.gleneagles.cc EXECUTIVE CHEF JOB DESCRIPTION The Executive Chef (EC) at Gleneagles Country Club is responsible for all food and beverage Back-of-the- House (BOH) operations while working closely with Front-of-the-House (FOH) staff to ensure the delivery of quality and 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, Assistant General Manager, and Director of Food & Beverage. 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 Natural Black Angus 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 identical focus. The EC creates and updates menus often, incorporates daily specials, and develops and documents recipes and controls to ensure consistency. Creativity, not just variety, is essential in planning menus and events for the members of Gleneagles Country Club. The EC is the face of culinary operations and needs to 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 accessible. The EC is responsive to club member 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? The EC is a team builder who mentors kitchen staff and develops a pipeline of talented and creative individuals and interns by building upon its 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. Page 3 of 6
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 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. The EC is responsible for leading the product knowledge training for FOH personnel through daily premeal meetings and special food knowledge training programs. The EC works as a strategic and operational partner with the managers, staff, and Food & Beverage Committee of Gleneagles 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 is approachable by both members and staff. The EC is responsible for providing employee meals for up to 220 full- and part-time employees. Ultimately, the Executive Chef of Gleneagles Country Club is an important and positive face of culinary operations at the Club. 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 Provide new and exciting culinary experiences for Gleneagles Country Club members and guests in both a la carte dining and member events. Evaluate and continue to develop, train and mentor the culinary staff. Delivery consistency and high quality in a la carte and banquet operations. Provide creative plate and buffet/action station presentations and value to the membership. Continue to move forward with innovative dining concepts. Find and maintain a balance among member dining needs from classic country club fare to new, innovative dining options. With a 30% turnover in new members in the last three years, the member dining needs are changing. The executive chef will need to 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 end product, while working closely with the FOH management team. Manage to budgeted goals. Learn members names and culinary and dining preferences. Continue reputation of GCC as one of the best dining experiences in the local community. Page 4 of 6
ORGANIZATIONAL STRUCTURE Gleneagles Country Club operates under the General Manager organizational structure. The Executive Chef reports directly to the Director of Food & Beverage who reports to the AGM. The kitchen staff totals approximately 58 team members including an executive sous chef who reports directly to the executive chef. The team also includes two sous chefs, a purchasing agent, a garde manger, 20 line/prep cooks in season, six salad/prep staff in season, and 16 dishwashers in season. 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 Gleneagles Country club. Previous private club experience is highly desirable. Has successfully led dynamic culinary operations. Additionally those with a proclivity for healthy menus are likely to be favored. Has exceptionally strong food and beverage credentials, and most importantly, the ability to consistently define and achieve goals and objectives. This includes proven and verifiable leadership qualities with 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 who has a history of attracting, developing and retaining high performing staff. Must possess verifiably strong written and oral communications skills. Must have computer skills including but not limited to Microsoft Outlook, Word, and Excel. This position also requires technical skills to effectively manage multiple restaurants in multiple locations. Experience with POS software is a plus. EDUCATIONAL AND CERTIFICATION QUALIFICATIONS 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 five years of diversified kitchen and hospitality industry experience including banquet and a la carte operations. Must be certified in food safety. SALARY & BENEFITS Salary is open and commensurate with qualifications and experience. The club, along with the typical ACF benefits, offers an excellent bonus and benefit package. Page 5 of 6
INSTRUCTIONS ON HOW TO APPLY Please upload your resume and cover letter (in that order) using the link below. You should have your documents fully prepared to be attached when prompted for them during the online application process. IMPORTANT: Save your resume and letter in the following manner: Last Name, First Name Resume & Last Name, First Name Cover Letter (These documents should be in Word or PDF format) Note: Once you complete the application process for this search, you are not able to go back in and add additional documents. For directions on how to upload your resume and cover letter visit this page. Click here to upload your resume and cover letter. If you have any questions please email Nan Fisher: nan@kopplinandkuebler.com Lead Search Executive: Lisa Carroll lisa@kopplinandkuebler.com 561-596-1123 Page 6 of 6