The Executive Chef position at North Hills Country Club is an exciting opportunity to be part of a caring and driven team at a classic Long Island Club.
NORTH HILLS COUNTRY CLUB WEBSITE: www.northhillscc.com
NORTH HILLS COUNTRY CLUB FOOD AND BEVERAGE OPERATIONS
North Hills Country Club has two main kitchens. The upstairs kitchen services The Governors Room and Bar, both of which have golf course views and stretch along the clubhouse. The upstairs dining also includes The Patio Room, Grand Ballroom and Terrace and the Arthur Russell room, all of which can be used for private dining or larger parties. The downstairs kitchen services the Men’s Grille, which is open six days a week for men only, and open from 7 AM through 5 PM. There is also a kitchen down at the Pool that services the Snack Bar, which is open from Labor Day through Memorial Day.
The Executive Chef reports directly to the General Manager and is responsible for supervision of the entire culinary team including two sous chefs.
EXECUTIVE CHEF POSITION OVERVIEW
The Executive Chef at North Hills Country Club is responsible for all food production, including that sold in restaurants, bars, and for Member events. 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, creative, and beautifully presented ensuring that the consistency and quality of food is just as important for Members dining for a casual lunch time as it is for more formal a la carte dinners. The Executive chef should have experience at a similar size club, hotel, resort, or restaurant and be driven by building deep and long-lasting relationships with a tenured, passionate, and caring team of employees.
EXECUTIVE CHEF JOB DESCRIPTION
The Executive Chef (EC) at North Hills Country Club is accountable for directing and maintaining the administration, organization, and development of the Culinary Department for the club. He or she is responsible for the creative development and implementation of all menus, food production, and presentation. He or she is also accountable for the financial performance of their department while maintaining the highest professional food quality and sanitation standards. He or she is also responsible for the overall morale of kitchen staff.
The EC will be an excellent and proactive communicator to all interested parties within the club. They should be used to planning, providing detailed instructions for the team and exciting menu descriptions for Members.
The EC is responsible for ensuring that all food is consistently outstanding. The EC knows that quality and consistency are essential to successful culinary operations and understands that consistently producing the poolside salads and burgers is just as important to the member experience as producing an elegant, a la carte dinner.
The EC is responsible for inspiring culinary pride in the meals that the team produce and approaches each item on the plate with equal motivation and focus.
The EC and his or her team create and update menus daily and weekly, incorporating daily and weekly features, and develop and document recipes and controls to ensure consistency. Creativity, not just variety, is essential in planning menus and events for the Members of The North Hills Country Club. With excellent resources at the culinary team’s disposal, thinking “outside-of-the-box” for Member dining experiences and events is welcomed and encouraged!
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 kitchen must always be extremely organized and clean: from walk-ins to mise-en-place.
The EC stays current on culinary trends and is well-versed in accommodating a variety of food allergies and intolerances. The EC incorporates gluten-free and healthy items on the menu and trains all staff in the proper handling of gluten-free dishes and requests.
The EC is the face of culinary operations and needs to be comfortable conversing and interacting in both the kitchen and dining rooms as he or she interfaces with multiple and diverse constituencies (members, staff, vendors, etc.) throughout the day. The EC is visible and always approachable.
The EC is responsive to club member and team member requests and strives to find creative ways to accommodate reasonable requests. He or she welcomes others’ opinions yet holds his or her ground to maintain the highest level of quality and standards. The EC welcomes feedback, constructive criticism and suggestions from members and staff.
The EC is a hands-on team builder who mentors kitchen staff and develops a pipeline of talented and creative individuals and interns by building a reputation as an excellent learning and training ground for up-and-coming culinarians. The EC shows a genuine interest in the future and personal growth of the staff.
The EC leads a trained and respectful staff. He or she teaches and mentors the staff but is also teachable. The EC realizes that he or she can learn from every team member (kitchen and FOH staff). The club also fully supports ongoing education and professional development for its EC and culinary team.
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 pre-meal meetings and special food knowledge training programs.
The EC works as a cohesive team player with the managers and staff of North Hills Country Club to develop information sharing, good communication, superior internal and external customer relationships and high-performance teamwork to achieve club objectives.
The EC is responsible for providing quality employee “family” meals and recognizes that the care and attention put into family meals directly impacts the team morale and care and attention the team put into producing Member meals.
Ultimately, the executive chef of North Hills Country Club is an important and positive face of culinary operations. 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. The EC is a team player that is interested and engaged in making North Hills Country Club a great place to be and work.
Build strong relationships with the team from day one. Work alongside, assist, and understand the operations as well as evaluate and continue to develop, train and mentor the culinary team while promoting fairness and consistency.
Be present, available and build a strong foundation of communication within the culinary, front of house and club team members.
Learn Members’ names and culinary and dining preferences. Understand the Members to meet their requirements and understand what matters most to them. Earn member trust by instilling confidence through continued enhanced operations and visibility.
Continue to focus on delivering consistency and the highest quality in a la carte dining.
Build relationships with local vendors, fishers, etc., to continue the club’s strong focus on locally sourced, quality ingredients.
Evaluate and set appropriate and necessary standards and systems 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 and positively with the FOH leadership team.
The successful candidate:
Has a degree in Culinary Arts and/or other Hospitality Management focus.
Has 10 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.
Is experienced with technology including POS systems such as Jonas, and Microsoft Excel, Word, Outlook, Avero, Cheftech, etc.
Is an effective and passionate leader and culinary professional with a proven track record of providing high-level services with a personality that is commensurately appropriate to The North Hills Country Club. Previous private club and/or luxury hotel, high end restaurant experience is desirable.
Is a confident, proactive team builder who has a history of attracting, developing, and retaining high performing staff.
Has strong leadership skills with verifiable strengths in inspirational, hands-on leadership, financial performance, and people skills. He or she has a passion for excellence that is contagious to all that serve with him or her and is a lifelong learner with a calling to serve others.
Has strong communications skills; both verbal and written and a track record of communicating clearly and often with staff and other departments.
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
Prepare a thoughtful cover letter addressed to Mr. Kevin O’Brien, General Manager and clearly articulate why you want to be considered for this position at this stage of your career and why North Hills Country Club 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 October 28, 2021. Candidate selections will occur immediately with first Interviews expected in October 11, 2021
DEPARTMENT: Food and Beverage
REPORTS TO: General Manager
POSITION: Executive Chef STATUS: Exempt
The Executive Chef directly supervises kitchen and catering personnel. The Executive Chef is expected to modify and create new menus as needed so that they remain effective for the purposes of the restaurant. This person may also be called upon to create a wide variety of new dishes for his or her kitchen.
The Executive Chef plans and implements budgets, hires, trains, and supervises kitchen personnel and ensures that the wants and needs of Club members and guests are consistently exceeded. Everything that goes out of the kitchen is the responsibility of the Executive Chef.
Recruits, trains, schedules, supervises, and evaluates all Club kitchen staff in accordance with Club policy and procedures as well as approved budgets.
Assures that all standard operating procedures for sales, labor, and cost control are in place and consistently utilized.
Coordinates with the Clubhouse Manager staff menu education and preparation for all food and beverage outlets.
Ensures that all legal requirements are consistently adhered to, including wage, hour, state, federal, and local laws.
Plans menus for all restaurant outlets in the Club considering guests, marketing conditions, popularity of various dishes, holidays, costs, and a wide variety of other factors,
Conducts daily walk-throughs of the kitchen, walk-in cooler, walk-in freezer, line, and storage.
Schedules and coordinates the work of cooks and other kitchen employees to assure that food preparation is economical and technically correct.
Ensures that high standards of sanitation and cleanliness are always maintained through the kitchen areas.
Establishes controls to minimize food and supply waste and theft.
Safeguards all food preparation and presentation which help to assure consistently high quality and to minimize food costs. Exercises portion controls over items server and assists in establishing menu selling prices.
Consults with the Food and Beverage staff about food production aspects of the Club’s special events being planned.
Cooks or directly supervises the cooking or items that require skillful preparation.
Evaluates food products to ensure that quality standards are consistently attained.
Interacts with management to ensure that food production consistently exceeds the expectations of members and guests.
Plans and manages the employee meal program.
Develops ongoing training programs for food production and kitchen sanitation personnel.
Researches new products and develops an analysis for the quality and cost/profit benefits.
Conducts monthly inventory.
Meets with other Department Heads to discuss long-range planning, including new menus, equipment, budget planning, calendar planning, renovations, and special events.
Adheres to budget.
Responsible for the Take-out food program.
Education and/or experience that demonstrates excellent culinary and management skills.
Leadership ability to supervise and motivate people.
Possesses team building capabilities.
Certified member of the National Registry of Food Safety.
Recognized as a culinary instructor, teacher, or mentor.
Measurements of Performance:
Member trends and satisfaction
Quantity and quality of work
Quality of food and beverage product
Attainment of budget goals
Executive Sous Chef
All kitchen and sanitation personnel, including line coo
The Club is situated on the North Shore of Long Island with the main clubhouse situated on 130 acres, Robert Trent Jones Golf Course. The club boasts a pool, tennis, and fitness center with some of the best kept courts in South New York. This legacy club promotes a culture of family with both its members and team, and the successful candidate will embrace respect and invest the longevity of both constituents.HISTORY OF NORTH HILLS COUNTRY CLUB Founded in 1927 on Long Island’s Gold Coast, North Hills Country Club was originally located in Douglaston. The club was organized by former members of Bayside-based Belleclaire Country Club who were joined by members of Whitestone-based Clearview Golf Club and purchased by the City of New York circa The Great Depression. Babe Ruth was among the club’s early members.In 1959, amidst the post-World War II push eastward by Long Islanders, the club began a reorganization. North Hills commissioned renowned architect Robert Trent Jones, Sr. to design a new course on the Allen-Boggs-Levitt estates in Manhasset through which ran a stretch of the historic Vanderbilt Motor Parkway.The golf course sits at 6730 yards and features an array of oaks, birch...es, and tulip trees to provide plenty of privacy. It’s just a 20-minute drive from the JFK airport and is near various accommodations for easy travel.NORTH HILLS COUNTRY CLUB MISSION North Hills Country Club of New York was established in 1927 to offer exceptional amenities, top-notch service, and an overall value that no other club can match with a family-oriented environment that ensures lasting memories. At the core of the Club’s mission is our commitment to members who seek the shared values of integrity, friendship, family traditions, loyalty to staff, and love of a timeless, understated New York experience. The Club’s mission is supported by a staff dedicated to delivering excellent service to members, their families, and guests NORTH HILLS COUNTRY CLUB BY THE NUMBERS35,000 sq. ft clubhouse550 Members57 Average age of Members50 FT employees and 61 seasonal3 Kitchens15 Culinary employees26,528 Covers per year$7.1 Million gross revenue$1.7 Million F&B revenue NORTH HILLS COUNTRY CLUB WEBSITE: www.northhillscc.com