Established in 2001, Vaquero occupies 525 acres of what was once the Hunt brothers’ Circle T Ranch in Westlake, Texas. Discovery Land Company purchased the Ranch and developed it into an intimate, utterly private Club community.
The secluded property features rolling hills, a newly renovated and expanded 42,000 square-foot Club House, and a golf course designed by Tom Fazio. Vaquero is located 15 minutes from the Dallas/Fort Worth Airport and offers ample shopping and dining in the neighboring towns of Southlake, Trophy Club, and Roanoke.
For members, the Vaquero Clubhouse is a second home. This luxurious yet comfortable setting is where members live, work, and play. A member can work out in the morning, play golf, and enjoy lunch or dinner with family and friends. Vaquero offers members the ultimate lifestyle. Once a member enters the gates, the staff is present for everything a member or guest may need. The team is dedicated to helping members enjoy the things that truly matter, friends and family. The Vaquero Club offers a limited number of private Equity Golf and Social Memberships.
VAQUERO CLUB BY THE NUMBERS:
423 total member families
Tom Fazio 18 Hole Championship Golf Course, PAR 71
An Indoor Golf Teaching Center
3 - Dining areas: Clubhouse, Ranch House, and Pool Grill
Men’s Locker Room Lounge and Women’s Locker Room Lounge
4 - Tennis Courts, and 3 -Pickleball Courts
Swimming Pool, Youth Recreation, 2 - Event Lawns, and Kids Club
Spa and Fitness Center
Family events, fishing, paddleboats, or canoeing
1 formal dining room that seats - 60
1 lounge/bar to enjoy drinks and casual dining - 50
1 Ranch House that seats - 125
1 Clubhouse outdoor patio that seats - 60
2 outdoor event lawns to host large events
4 Kitchens (Clubhouse, Ranch house, Pool Grill and Vaqueroville)
Food & Beverage Delivery and Take Out services (24% of a la carte revenues)
Total food and beverage revenues - $2.6M
80% a la carte / 20% banquets and special events (pre-covid)
18 number of employees reporting to the Executive Chef Position
The Club is open 6 days per week, 12 months a year
The Vaquero Club Executive Chef (EC) candidates must possess and be able to exhibit a charismatic, coach training, “heart of a teacher” leadership style. Must be proficient and skilled in culinary leadership and production, including setting standards, best practices, standardized recipes, team development, member and guest customer relations. The EC will be the key leader known to the employees and the membership as the responsible party for all culinary offerings at the Club. The EC must be visible and present in all food and beverage operations on a regular daily basis. The EC must demonstrate an open-door, approachable demeanor that leads and guides all culinary team members in an equal and proactive manner. The EC must be structured and organized to implement defined goals and initiatives to achieve the culinary brand, vision, and standard of offering an unparalleled Club dining experience in the DFW marketplace.
The EC will manage all culinary aspects of the Club’s restaurants, bars, private events, special events, cooking demonstrations and member cooking event instruction, in-home, and off-site events, and a Chef herb and vegetable garden. The EC will lead, motivate, and inspire a fun and thriving culinary mentorship culture while overseeing all hiring, training, supervision, and performance of team members.
EC candidates must deliver every day the highest in food quality and taste in all culinary offerings. Our members are world traveled and have dined in some of the world's finest restaurants and expect no less at their Club. Consistency through training, mentoring, standardized recipes, plating guides, proper food timing, taste, and finish are the key talent characteristic that the General Manager / COO and the Club are looking for in this position.
The EC's top goal is to develop and maintain a world-class, world-renowned culinary and service experience for Vaquero members and their guest's exclusive use while fostering a working environment in keeping with the theme, values, and vision statement of Vaquero. “Treating others, the way you would like to be treated,” for all members, guests, teammates, and vendor partners.
All employees of The Vaquero Club ensure that the highest level of service is offered to The Vaquero Club members by providing members with personal, gracious, and professional service at all times.
Focus on details to provide the highest in quality products and service to members.
Strive for continuous improvement in knowledge, quality, consistency, service, products, work environment, financial metrics, safety, wellness, and member satisfaction.
Directs the operation of all kitchen areas and Culinary staff members. Works with Clubhouse Manager, Food & Beverage Director, and associates to execute the F&B strategy and focus on meeting or exceeding goals.
Oversees and plans menus and manages food production at all outlets at the Club.
Continuously strives to improve the quality of food products provided by the kitchen and understands the members’ expectations.
Schedules and coordinates the work of Sous Chefs, Line Cooks, Pastry Chef, and Kitchen Assistants/Dishwashers to assure that food preparation is economical and technically correct and within budgeted labor goals.
Develops standard recipes and techniques for food preparation and presentation, ensuring consistency, high quality, and controlling food costs.
Cooks or directly supervises the purchasing, preparation, and cooking of items that require skillful preparation.
Evaluates food products to ensure that only the highest quality standards are attained.
Participates in developing the annual budget related to functional areas of responsibility; provides management with continuous planning, forecasting, and monitoring of financial detail to verify adherence to plan. Manages and maintains inventory control, standardized recipes, plating guidelines, and costing programs.
Responsible for all inventory cost controls as set forth by The Vaquero Club inventory standards as developed by and with the Controller and General Manager / COO.
Defines the standards and approves the requisition of products and other necessary food supplies.
Ensures that high standards of sanitation, cleanliness, and safety are maintained throughout all kitchen areas at all times.
Establishes and maintains a regular cleaning and maintenance schedule for all kitchen areas and equipment.
Plans and manages the employee meal program to ensure quality healthy meals are offered to staff associates at all times.
Attends all Food & Beverage staff and Club management meetings.
Works with the Event Coordinator about food production aspects for all special events that are planned.
Interacts with the Clubhouse Manager to ensure that food production consistently exceeds member's and guests' expectations.
Attends service lineups and ensures that other representatives from kitchen staff attend those lineups.
Periodically visits the dining area to greet members on a daily/nightly basis.
Hires, trains, develops, supervises, and evaluates the performance of all kitchen personnel
Motivates and develops staff, including cross-training and promotion of personnel.
Takes initiative to provide relational service to members and guests and instill this in the kitchen staff. Must become known as the “house of yes” to special member requests whenever possible.
Maintains professional standards and codes of conduct as set forth by The Vaquero Club Employee Handbook.
CANDIDATE QUALIFICATIONS AND CORE COMPETENCIES:
Exceptional personal culinary cooking skills. Has a solid working knowledge of taste and finish for all food offerings.
The ideal candidate will possess strong financial skills to assist with implementing and monitoring the budget, the forecast for revenue and payroll expenses, reconcile and approve the monthly general ledger, and review monthly P&L statements with the Club team.
Ability to set all plating guides, standardized recipes, and food purchasing specifications for consistent food production daily at the Club.
Plans and monitors all food-production and related costs of goods sold.
Thorough knowledge of food cost and labor cost controls with mathematical skills to accurately compute costs.
Plans menus with the General Manager and Clubhouse Manager, as the responsible leader.
Able to develop, cost and implement menus that are creative, innovative, and healthy while exceeding the expectations of quality and value for members and guests.
Knowledge of all proper food preparation, storage, and sanitation requirements and Health Department Requirements. Will be the responsible leader in assuring all Health Code and Safe Serv standards are maintained.
Must have the demonstrated leadership ability to maintain an “A” rating on all health reports when reviewed by the County / City Health Department – Safe service, health standards, and cleanliness is one of our highest CORE principles!
Must know appropriate food and beverage service etiquette, policies, and procedures.
Must possess the knowledge and ability to assist in pairing wines with the culinary offerings when needed.
Knowledge of “Farm to Table” (produce quality and the farming of high-quality fresh produce). All farming operations will be assigned through EC to the support landscape team. The EC's role is to specify fresh herbs and produce required for supplemental and upgrade to current menus (based on seasonality).
Ability to market banquets and unique private parties with the Events and Catering Director, Clubhouse Manager, and/or General Manager / COO as needed.
Must possess the ability and talent to promote menu and cuisine through cooking schools and talks.
To be considered for this position, you must have excellent customer service skills, a track record of positive leadership, and successful training/mentoring of the culinary team, including Sous Chefs, Line Cooks, and Kitchen Assistants. The ideal candidate will possess practical business management skills, including financial experience, strong technical and organizational skills, teamwork, exceptional attention to detail, follow-up, oral and written communication skills.
Communicate daily with the General Manager / COO to ensure a coordinated effort at providing a year-round quality clubhouse dining (and other outlets) experience for members and guests.
Communicate daily with the Clubhouse Manager, F&B Manager, and Events Coordinator to ensure a coordinated effort at providing a year-round quality clubhouse dining (and other outlets) experience for members and guests.
Effectively communicate and coordinate operational activities with key relationships in all areas of the Club in a timely manner
Handle personnel problems as they arise in the culinary area
Handle member problems and complaints as professionally as possible or refer to General Manager / COO for discussion.
Evaluate employee’s 60-day and annual performance reviews, supervise and lead the review process.
Make sure chemicals are appropriately labeled and stored; ensure OSHA standards and all other required safety (MSDS) information are appropriately displayed.
Assist with any special projects as assigned by General Manager / COO
EDUCATION, EXPERIENCE, AND ADDITIONAL QUALIFICATIONS
5-10 years previous experience as an Executive Chef at a private Club or high-end Restaurant, Resort, or Hotel.
Culinary Arts Degree from an accredited College / University apprenticeship program (Culinary Institute, Johnson and Wales, or European apprentice programs or University preferred).
Safe Serv Certified.
Requires a high degree of administrative and executive ability, especially in terms of problem-solving and decision making.
Must have the ability to communicate with excellent oral and written communication skills.
Must possess a working proficiency of computer skills and knowledge on all Vaquero Club Software – MS - Exchange, Word, Excel, PowerPoint, Recipe and Cost Control software, and POS / Club Software Programs (Vaquero Club uses Jonas POS / Club software).
Excellent human relations skills, with a talent for motivating staff and members
Good organizational skills with the ability to work independently as well as with a team.
Ability to function under pressure, set priorities, and adjust to changing conditions.
Has a demonstrated high work ethic, patience, coach training leadership style, with a sense of responsibility for the EC leadership position.
Applicant must possess a passion for providing high-quality member service and a commitment to exceeding expectations.
Employer will assist with relocation costs.
Additional Salary Information: SALARY AND BENEFITS
•This is a full-time salaried position with a complete benefits package.
•Paid time off
•Health, Dental, and Vision Insurance per Vaquero Employee Benefits Package.
•Health Savings Account
•Long-term and short-term disability
•Salary will be commensurate with qualifications and experience
Individuals who meet or exceed the established criteria as detailed in this position profile and posting are encouraged to send both a cover letter and resume.
Note: The preferred method of contact is email. Please send your cover letter and resume in PDF format, attached via email with the subject line: Executive Chef Search, Vaquero Club, Westlake, Texas.
If sending via regular mail, please mark – Executive Chef, Vaquero Club, Westlake, Texas – on the outside of your envelope. Thank you.
CONTACT INFORMATION, WHERE TO SEND ALL DOCUMENTS
Jay Salem, COO, GSI Executive Search: firstname.lastname@example.org
Robert Jones, CCM, CEC, President, GSI Ethos: email@example.com
GSI Executive Search
5429 LBJ Freeway, Suite 400
Dallas, Texas 75240
Internal Number: VC-2000
About GSI Executive Search - Vaquero Country Club
GSI Executive Search, an Ethos Club & Leisure Alliance company, is a full-service executive search firm serving the private club and hospitality industries throughout the U.S. The firm's hands-on, thorough, and results-oriented approach has led to successful placements for over 23 years with more than 1700 client clubs/organizations and over 900 search assignments.GSI can bring your club together with top professionals for relationships that stand the test of time. Our private club and hospitality credentials run deep…•We’re industry veterans with more than a century of combined executive search, club management, and association experience.•We understand the club, hospitality, and resort operations inside and out, having managed them ourselves.•We’re among our profession’s most established, respected, and skilled search professionals; we’ve placed successful professionals at hundreds of the most prestigious clubs and organizations throughout the U.S.•We recognize the crucial qualities that enable club professionals to succeed in their roles—we understand what you need, and we know how to achieve your goals.For more information, visit www.gsiexecutivesearch.com.