POSITION SUMMARY:

Wellesley Country Club is looking for its next Executive Chef. The successful candidate will be a talented culinary professional that will establish and work well with the entire culinary and service team by implementing culinary standards and programs that will constantly strive to increase member and guest satisfaction. Food quality, consistency, menu variety, speed of service and presentation are key areas of focus. Expected to possess a skill set in all areas of food and beverage service within the club property, a commitment to excellence daily, and a true mentor and leader for the culinary family at Wellesley Country Club.

CLUB INFORMATION:

Wellesley Country Club is a welcoming family-oriented club, founded in 1910, whose members enjoy a wide variety of recreational and social opportunities. At the heart of WCC Is its championship Donald Ross designed golf course which has hosted many significant golf events. In addition to golf, WCC offers year-round tennis with two indoor courts and eight outdoor clay courts along with a platform tennis program that features a state-of-the-art Platform Tennis facility including a paddle hut that is perfect for post-match socializing or paddle tennis gatherings. An updated pool complex to include a snack bar kiddie pool sports court and the 10th Hole Grille that offers food, fun, and relaxation to all members. The pool complex is open Memorial Day to Labor Day. A fitness center and vibrant adult and youth programming add to the extensive amenities members of Wellesley Country Club enjoy.

FOOD AND BEVERAGE OPERATION:

The food and beverage operations are dynamic and robust with 2 kitchens in a 56,000 square foot main clubhouse with an additional kitchen at the pool complex. Banquet facilities include a Ballroom that seats up to 225 people, the Kingsbury Room that seats up to 40 people, and a Board Room that can hold 22 people. Member dining consists of 3 rooms and an expansive patio. The Grille Room seats 140 people with a bar that holds an additional 20. The Family Dining Room seats 65 and the Founder's Room seats 16 in a private setting. The Patio seats 150 from Early Spring to Fall and is very busy as weather dictates. The pool snack bar (Sunset Grille) is also used for small to mid-size parties. Total annual food revenue is $3.1mm.The mix between ala Carte and banquet business is approximately 50/50.

SEASONALITY:

Wellesley Country Club is open April to October, 6 days a week (closed Monday) for lunch and dinner, except for 8-10 Monday golf outings. November, December and January, the club is closed Monday and Tuesday, except for 1 or 2 Monday dinner events. February the club is closed exception of the first week for deep cleaning of all kitchens. March the club is closed on Monday and Tuesday.

POSITION RESPONSIBILITIES:

This position requires strong intrapersonal relationship skills and the ability to lead a talented culinary team. A good work ethic and the ability to "Jump In" if necessary is needed. The ability to provide service at a high level is extremely important to the departmental performance and to ensure a high level of member and guest satisfaction at all times. The successful Executive Chef will be a leader in the culinary industry and have the ability to provide forward-thinking culinary experience while honoring the traditions of the Club. The existing team is tenured and very productive. The previous Executive Chef was with the Club for 19 years.

• Evaluate and work with culinary staff to revise, improve standards of operations, execution, and delivery of the culinary operation as necessary. Build a positive rapport with all management & staff, showing oneself as a leader and mentor.
• Work closely with all Food and Beverage Managers, Catering Director, Purchasing Agent, Controller and Management Team to provide the best possible Member/Guest experience in a private country club environment.
• Work closely with the Food and Beverage Committee and Management in developing and executing special culinary events for the membership.
• Focus on fiscal responsibility, ensuring food and labor costs are met by working within the established budget.
• Assist in the preparation of monthly and yearly budgets, and administrative needs of the position
• Be active in the Wellesley County Club community. Know the membership.
• Rebuild, renovate, actively participate in planning and organizing a first-class private club culinary program.
• Lead the culinary team in a meticulous approach to food handling, organization, sanitation, and execution. Work always in a positive and conforming way with the local Health Dept.
• Responsible for ensuring appropriate recruitment, hiring, training and supervision for the entire culinary team.
• Review the processes of sourcing and training to find efficiencies, savings, and enhancements to the member experience.
• Create innovative, relevant and interesting menus while working with and attending Food and Beverage Committee meetings. Introduce signature items that become member favorites.
• Continue to raise the bar for culinary events with creativity and variety, within club standards.
• Provide the membership and guests with a consistent dining experience and platinum club quality food without compromise.
• Attend weekly Manager Meetings to discuss all aspects of the Food and Beverage Operation including menus, events, staffing, etc.
• Work closely with club Purchasing Agent to maintain product inventory, quality, price.
• Perform a monthly inventory of all food items.
• Schedule, train and conduct annual reviews of all culinary and kitchen staff. Oversee the employee meal program.
• Must be a skilled communicator, always professional, with a personable demeanor and an approachable manner.
• Must communicate effectively with Kitchen Staff and the Banquet Director and Banquet Staff for the successful execution and completion of all Member and Non-Member banqueting and entertainment events.
• Build a positive work-life balance while ensuring all duties are accomplished and Member/Guest expectations are met or exceeded.

CANDIDATE EXPERIENCE AND QUALIFICATIONS:

• The ability to direct staff with a true spirit and embrace the club's philosophy and culture.
• Must be able to think constructively and solve problems
• Ability to develop control systems for the kitchen
• Ability to set priorities and adjust to changing conditions
• Excellent human relation skills; Must have the ability to lead by example through his/her work habits and mannerisms
• Knowledge of the culinary profession and problems relevant to the management of the kitchen
• A candidate who understands the nuances of suburban Boston member-owned private club is desired.

EDUCATIONAL QUALIFICATIONS:

• Culinary Degree from an accredited school.
• Is a Certified Executive Chef (CEC) from ACF or equivalent.
• Active in ACF and continuing education.
• Is certified in food safety
• Has at least 5 years’ experience as an Executive Chef at a top tier member-owned private club.

SALARY RANGE:

Base Salary is commensurate with the candidate’s qualifications and experience in the range of $125,000 - $150,000.Full benefits package; health, dental, vision, long and short-term care, flexible spending account, and life insurance. Eligible for Club sponsored 401k.Association dues are paid by the Club.

DIRECT REPORTS TO THIS POSITION:

• 20 - 30 total direct reports, depending on the season
• Sous Chefs, Line Cooks, Dishwashers, Stewards

REPORTS TO:

General Manager