Seeking an Executive Chef
The Woodlands Club is located less than 15 minutes from the vibrant Old Port section of Portland, ME. The club is a rare four-season club boasting not only a championship golf course, outdoor tennis courts and an outdoor pool, but also an indoor pool, a 5,000-square foot fitness center, squash and racquetball courts, and five indoor tennis courts year-round under a dome. While their membership certainly crosses many demographics, their amenities attract many families with young children who enjoy tennis, golf & swimming lessons year-round. Their average membership levels approximate 690, and with family members included the total membership base is in excess of 2,000. Their food & beverage revenue in 2018, not including other income, was $1,975,000. Of that 42% was functions related and the remaining 58% member related.
The Portland, Maine area has been nationally recognized as possessing an amazing culinary scene, with a wide array of upscale restaurants to choose from. This is the environment in which their members live, and they expect and deserve similar offerings at their own club. The incoming chef is expected to bring an admirable combination of multiple traits, including strong culinary, interpersonal and organizational skills. He or she should be a true hospitality professional with the capacity to be extraordinary at their core business—serving members and meeting or exceeding their expectations. This club’s membership is passionate about all its offerings, from golf to tennis to food to fitness. Whether it be upscale and complex dishes or simple fare, their members’ desires should be met and their chef should relish the opportunity to meet them.
In high season the club is extremely busy and has three primary food outlets: the member dining room, the functions space, and an outdoor halfway house that serves both the golf course and the pool. Each is vitally important in its own way and deserves equal attention and creativity from their culinary team.
The Executive Chef of The Woodlands Club reports directly to the General Manager and his or her job responsibilities include all that would be obvious to someone applying for the position, with the following highlights:
- This is a working position that requires a very hands- on approach
- All culinary administrative functions: recruiting, hiring, training, scheduling and ongoing evaluation of staff.
- Prepare and monitor the annual culinary budget.
- Closely monitor food and labor costs against budget and take corrective action as necessary.
- Motivate and develop staff including cross training and skill development to create an environment of motivated, conscientious, and respectful employees.
- Develop a wide breadth of evolving and responsive menus for all Club dining areas as well as all banquet offerings. Rotating menu offerings to capitalize on seasonal local sourcing and to meet member expectations. Maintain a balanced range of menu items that appeal to the tenured Members as well as the new, younger members.
- Respect classic club recipes, create and establish standardized recipes and specifications to insure a high level of consistency, quality and portion control every day, especially in a la carte dining. Oversee daily operations to ensure quality as well as consistency.
- Actively solicit the feedback of the kitchen staff, service staff and members as to all menu offerings.
Foster an atmosphere of cooperation and mutual respect for all employees. Maintain consistent levels of communication with culinary staff as well as managers and staff from all food and beverage departments, as well as the General Manager.
Ideal Candidate Requirements
- A minimum of ten years as an Executive Chef and/or Sous Chef in a comparable private club size and setting. Experience in a resort or high end hotel will be considered. Regardless, the candidate will have experience servicing multiple and diverse outlets.
- A thorough working knowledge of a variety of cuisines to include current and regional trends as well as traditional club fare. Solid experience developing menu items, kitchen and safety protocols to accommodate food allergies.
- A stable career history reflected by lengthy tenures and logical progression.
- A proven record of building and leading an effective culinary team.
- A culinary or related degree from a well-regarded culinary institution. A four-year culinary degree is preferred.
- A CEC designation or the active pursuit thereof is also strongly preferred.
- Strong references and interpersonal skills, including the ability to relate to many constituencies.
Compensation and Benefits
- A base salary commensurate with qualifications and experience.
- Performance bonus potential.
- Professional dues and education expenses with the emphasis on continuing education.
- Standard club executive benefits to include health, dental, and life insurance.
- 401k match after one year of employment.
Qualified professionals are encouraged to email a cover letter and resume by March 25 to:
Mr. William J. Robinson, CCM, General Manager/COO at The Woodlands Club at the email address below!