THE EXECUTIVE CHEF OPPORTUNITY AT DELAIRE COUNTRY CLUB (DELAIRE)
An exciting opportunity exists for candidates with a successful tenured track-record of leadership and exceptional culinary operations management in private clubs. We are conducting the Executive Chef search for Delaire Country Club. With a vision to be the “most desirable boutique residential country club in South Palm Beach County”the Successful Executive Chef candidate for Delaire will have a tenured and proven track record of leading high quality, high touch a la carte operations as well as beautifully executed Member events. If you have experience leading high quality, flexible and consistent culinary operations, a passion for hospitality, building Member experiences and relationships then look no further than this executive chef opportunity at Delaire Country Club.
Since its incorporation in 1978, Delaire has evolved and grown to accommodate lifestyle trends and Members' expectations. The Club was purchased from its original developers in the early 1980s, when it became a private, Member-owned country club community. Delaire is governed by its member-elected Board of Governors. The Club is ideally located between two of the most stylish and sophisticated towns in South Florida, Delray Beach and Boca Raton. Both towns offer a variety of leisure activities for everyone to enjoy including boating, luxury shopping, gourmet dining, entertainment, sports, and more.
This private, boutique-style golf and country club community offers a casually elegant member experience featuring a recently renovated 27-hole Joe Lee designed championship golf course with walk-on golf, a full-service tennis facility with eight Har-Tru courts, a state-of-the-art fitness center, child-friendly pool and an enclosed playground and children’s fountain.
In addition to the athletic-related amenities, members also enjoy the benefits of Delaire’s Clubhouse with world class dining, a community atmosphere, a warm and friendly staff and a socially active membership.
The Club has earned the prestigious Distinguished Club award by BoardRoom magazine from 2014 to present.
DELAIRE COUNTRY CLUB MISSION
Excellent and innovative core activities that include, Dining, Golf, Tennis, Fitness along with Social and Cultural Experiences
Innovative non-core activities and programs
Delaire guides their Membership and team with the core values of Integrity, Excellence, Stewardship, Respect, Innovation, Culture and Philanthropy/Service at the heart of all they do.
Complementary Continental Breakfast - Monday through Sunday 7 am - 10 am
Lunch Service - Buffet & Ala Carte - Tuesday through Sunday 11:30 am - 2 pm (Sat-2:30 pm)
Grill Room, Lakeside Patio, Main Dining Room
Dinner Service - Buffet or Ala Carte - Wednesday, Friday, Sunday - 5:30 pm - 8 pm and Saturday (November – May)
Dinner Menus rotate weekly and nightly
Year-round Member and Private Events
The upcoming $8 million Clubhouse renovation will include three updated dining spaces, two new bars and kitchen update.
The Executive Chef reports directly to the General Manager/COO and is responsible for supervision of the entire culinary team including and Executive Sous Chef, Sous Chef and Pastry Chef
EXECUTIVE CHEF POSITION OVERVIEW
The executive chef at Delaire is responsible for all food production, including that sold in restaurants, bars, and banquets. He or she develops menus, food purchase specifications and recipes, and develops and monitors food and labor budgets for the department. The executive chef maintains the highest professional food quality and sanitation standards. He or she understands that all food must be consistently outstanding, innovative and ensures that the consistency and quality of food is just as important for Members dining at lunch time as it is in five-course wine dinners and special events. The Executive chef must have tenured experience at a similar size club and be driven by building deep and long-lasting relationships with Members and the team. The Executive Chef will need to balance innovating around new dining styles and long-lasting Member tradition and favorite staples on the menus.
The Executive chef will help lead the team through a full Clubhouse renovation planned for April – October 2022. The Kitchen will undergo phase one of renovation Summer 2021.
EXECUTIVE CHEF JOB DESCRIPTION
Be a collaborative team player who is willing to be “hands on” when necessary but understands when to step back and lead the team.
Be an active and dynamic recruiter of team members and someone who inherently enjoys developing and building his/her team and leading them to significant, positive membership satisfaction outcomes.
Involve associates in the decision-making process of how ‘work gets done’ and creates a work environment people want to come to and participate every day.
Have a passion and aptitude for teaching and training for all food service personnel, working, as necessary, with the staff directly responsible for operations.
Be a focused and consistent evaluator of personnel, ensuring that standards of conduct and delivery are met; this includes oversight of high standards of appearance, hospitality, service, and cleanliness of the kitchen facilities.
Establish and consistently enhance operating standards for personnel in areas of responsibility and consistently evaluate knowledge, understanding, and execution to these high standards.
Conduct and/or oversee training programs for food service personnel on various issues including service techniques, knowledge of menu items and daily specials, sanitation, team building, and conflict resolution; regularly test and evaluate knowledge and understanding of these expectations
Work closely with the front of house food and beverage managers to assure a cohesive experience that consistently exceeds the expectations of members and guests.
Hold daily/weekly staff briefings with direct reports to keep them informed of necessary and relevant activities and expectations at the Club. Assist in planning and be responsible for ensuring special club events are well-conceived and executed.
Cook or directly supervise the cooking of items that require skillful preparation.
Engage with, observe, learn, and listen to the members and staff. Earn member trust by instilling confidence through continued enhanced operations, interaction, and visibility.
Maintain physical presence during times of high business volume.
Develop standard recipes and techniques for food preparation and presentation that help to assure consistent, high quality and minimize food costs; exercises portion control for all items served and assists in establishing menu selling prices.
Evaluate food products to assure that quality standards are consistently attained.
Ensure that high standards of sanitation, cleanliness and safety are always maintained throughout all kitchen areas. Establishes controls to minimize food and supply waste and theft.
Safeguard all food-preparation employees by implementing training to increase their knowledge about safety, sanitation, and accident-prevention principles.
Establish and maintains a regular cleaning and maintenance schedule for all kitchen areas and equipment.
Implement safety training programs; manages OSHA-related aspects of kitchen safety and maintains MSDSs in easily accessible location.
Have a heart of hospitality, appreciate, promote, and elevate the culture of Delaire Country Club
Is visible and engaged with Membership throughout the F&B Outlets at the Club.
Welcome and encourage regular feedback from members.
Be responsive to members’ requests for menu selections, event planning, etc., and strive to find creative ways to accommodate reasonable requests; have a belief in a service philosophy of “the answer is ‘yes,’ what is the question?”
Consistently elevate and innovate around comfort stations and signature offerings at the Club.
Have extensive purchasing experience and be comfortable planning ahead and organizing all food purchases for the Club.
Clearly understand the metrics for successful attainment of financial goals and objectives in F&B operations, and consistently review these expectations with his or her direct reports to ensure understanding and ‘buy-in’ from those contributing to their attainment.
Plan menus with the general manager for all food outlets in the club and for special occasions and events. Schedule and coordinate the work of chefs, cooks, and other kitchen employees to assure that food preparation is economical and technically correct and within budgeted labor cost goals.
Consistently monitor payroll and labor resource allocations to ensure they are in line with financial forecasting and goals.
Ensure effective and efficient staffing and scheduling for all facilities and functions while balancing financial objectives with member satisfaction goals.
Embrace the use of systems (including regular inventory processes) and technology to assist in the management of the kitchen and the financial performance of the operation.
Prepare necessary data for applicable parts of the budget; projects annual food, labor and other costs and monitor actual financial results; take corrective action as necessary to help assure that financial goals are met.
Review and approve product purchase specifications.
Evaluate current operations and set appropriate and necessary standards of operation, processes, execution, and delivery within the culinary operation, taking ownership for the entire experience from production to final delivery of the product, while working closely and positively with the front-of-house team.
Review menu selections and elevate quality of product, increase rotation of offerings, refine club favorites, and add innovative fresh seasonal rotating offerings.
Be highly visible, engaging, and receptive to objective Member feedback daily.
Be focused on building strong Member relationships from day one.
Implement systems and standards to elevate consistency of food.
Work with the Front of House team and build upon a culture of “yes”
Evaluate the calendar and align with the Events Manager and GM/COO on enriching traditions, creating new experiences, and focusing the operation on a plan to stimulate excitement and patronage of the Hideaway dining alternatives.
The successful candidate:
Has a degree in Culinary Arts and/or other Hospitality Management focus.
Has 10 - 15 years food production and management experience in a similar role at similar club.
Has achieved or is working towards Certified Executive Chef (CEC) certification through the American Culinary Federation (ACF) or Pro Chef II certification through the Culinary Institute of America.
Has exceptional cooking skills.
Has experience planning and monitoring all food-production-related costs.
Successful experience with food purchasing
Has a proven track record of maintaining food quality and sanitation standards.
Is a team player, within the kitchen, with the FOH team and with all Club and team members.
Is experienced with technology including POS systems such as Northstar, and Microsoft Excel, Word, Outlook, Avero, Cheftech, etc.
SALARY AND BENEFITS
Salary is open and commensurate with qualifications and experience. The Club offers an excellent bonus and benefit package including professional development.
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.
Prepare a thoughtful cover letter addressed to Mr. Joseph Basso, General Manager, COO and clearly articulate why you want to be considered for this position at this stage of your career and why Delaire and the Delray area will likely be a “fit” to you, your family and the Club if selected.
You must apply for this role as soon as possible but no later than August 1, 2021. Candidate selections will occur in early August with first Interviews expected in mid-August 2021 and second interviews a short time later. The new candidate should assume his/her role in Mid-September
IMPORTANT: Save your resume and letter in the following manner:
“Last Name, First Name - Resume” &
“Last Name, First Name - Cover Letter - Delaire Country Club
(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.
Click here to upload your resume and cover letter.
If you have any questions, please email Holly Weiss: email@example.com
LEAD SEARCH EXECUTIVE
Annette Whittley, Search Executive
Additional Salary Information: Open
About Kopplin Kuebler & Wallace
KK&W is the leading recruiting and consulting firm in the private club sector and voted “Best Search Firm of the Year” every year since 2006 by The Boardroom magazine. We continue to lead the industry in the placement of executive chef, GM/COO, AGM/clubhouse manager, director of food and beverage, executive chef, director of golf/head golf professional, golf course superintendent/director of agronomy, director of tennis/director of racquets, fitness & wellness director, chief financial officer/controller, membership director and marketing directors for private, resort and developer owned properties, clubs and communities as well as senior living communities and property owners associations.
We are the leaders in executive placement by providing our clients with exceptional candidates who are ethical, competent and capable. The KK&W team possess more than 400 years of combined experience managing all areas of the club world. Our experience and expertise have provided us with a proven track record of placing candidates who possess integrity, competence, and compatibility with a club’s culture and environment.