EXECUTIVE CHEF PROFILE:

WING POINT GOLF & COUNTRY CLUB

BAINBRIDGE ISLAND, WA

THE EXECUTIVE CHEF OPPORTUNITY AT WING POINT GOLF & COUNTRY CLUB

Located on Bainbridge Island, WA. Wing Point Golf & Country Club is looking for an energetic, organized and driven Executive Chef who can steer the food and beverage operation into its next phase.  This year-round golf club is family and community focused in a stunning location for a Chef who has a passion for the outdoors and the local seafood and seasonal products found in the Pacific Northwest.  The Chef should be approachable, fun, kind, and passionate about the people they serve and work with.  This is an excellent opportunity for a Chef who wants to create a program that sets the tone for dining on the Island and be the leader in a small close-knit approachable team and community.

WING POINT MISSION

To deliver high quality experiences through services focused on our core values and aimed at enriching the lives of each family member at Wing Point.

WING POINT OVERVIEW

Wing Point Golf & Country Club is a private club located on stunning Bainbridge Island.  The Club Members have enjoyed year-round, championship golf, tennis and social activities since 1903.

The game of golf remains central to the Wing Point Golf & Country Club Members. The 18-hole golf course layout  has undergone  a complete course remodel since the transition to an 18 hole course in the late 1980’s.  The course offers tree-lined fairways, classic bunkering, immaculate greens, golf practice and teaching facilities and some of the finest playing conditions found in the state of Washington.   The Club hosts several tournaments throughout the year, including the men's and women’s club championships, invitationals, as well as senior and couples’ tournaments.

Wing Point also provides Members with an outdoor pool which is open each year for members from Memorial Day through Labor Day and Tennis programing. The Club is highly social, and the restaurant and bar are gathering point for all club activities.

Wing Point is currently in the early stages of a club house renovation which will include the restaurant and kitchens which they aim to have underway by 2023.

WING POINT BY THE NUMBERS:

• 415 Equity Members
• 59 is the average Member age
• 12000 sq ft clubhouse
• $1.2 million annual gross volume food and beverage revenue
• $700k food revenue and $450k beverage revenue
• 40% food cost on target
• 90% a la carte dining 10% catering & events
• 16,125 covers per year
• 45 full time, part time and seasonal employees
• 1 kitchen last renovated in 2004
• The Kitchen is 1500 square feet
• Jonas Point of Sale (implementation early 2022)
• ForeTees reservation system
• Member owned Non-Profit Section 277
• The Club is closed the first two weeks of January
• Non-Profit 501 (c)(7) tax status

FOOD & BEVERAGE OPERATIONS

The Dining Room at Wing Point seats up to 180 Members and is open for Dinner Wednesday thru Saturday from 4 -7pm.  The dining room features floor to ceiling window views of the pool and golf course, along with a fireplace lounge seating and outdoor patio areas.

The Lounge and Bar area is a very popular meeting point pre and post golf and as a social hub for Members.  The bar and lounge seats 60 Members and is open for Lunch Tuesday thru Saturday 11 – 7pm and Dinner Wednesday thru Saturday 4 – 7pm.

The Social Lounge is open for Member events at seats 35. 

Events, the largest event each year is the Member guest invitational with 180 participants and 300 guests.  The Club can host events for up to 200 people and is the largest and most sought-after event venue on Bainbridge Island.

The Pool is open 12 – 7pm June thru August and has a small snack bar for grab n go items and a la carte service from the main dining room.

The Club is closed on Mondays, May thru September, and Monday and Tuesdays, November thru March along with Christmas, Thanksgiving and New Year’s Day.

Peak Season is May thru September, however Member’s golf 12 months a year

WING POINT GOLF & COUNTRY CLUB WEB SITE: www.wingpointgolf.com

ORGANIZATIONAL STRUCTURE

The Executive Chef reports directly to the PGA Director of Golf/Club Operations and is part of the senior leadership team.  The kitchen staff totals approximately 7 team members including a sous chef, line cooks and dishwashers who report to the Executive Chef.  While the club does not have a designated pastry chef, there are employees who take care of pastry for the club.  The Executive Chef will interact with the House Committee.

EXECUTIVE CHEF POSITION OVERVIEW

The Executive Chef at Wing Point is responsible for all food production, including that sold in the restaurants, events, pool and on the golf course. He or she develops menus, innovates around events, creates 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.

EXECUTIVE CHEF JOB DESCRIPTION

 Leadership

• Be a collaborative team player who is willing to be “hands on” and lead by example.
• 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.
• Have a passion for developing, 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.
• 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.
• 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.
• Assist in planning with the FOH and be responsible for ensuring Wing Point events are well- executed.
• Attend food and beverage staff, management meetings and daily pre-shifts.
• Engage with, observe, learn, and listen to the Members and staff. Earn Member trust by instilling confidence through continued enhanced operations, interaction, and visibility.

Operations

• Develop and maintain 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.
• Develop systems for station set ups, opening, closing and during shift checklists and side work for the team.
• 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.
• Maintain safety training programs; manages OSHA-related aspects of kitchen safety and maintains MSDSs in easily accessible location.
• Oversee the dessert and pastry menu and programs.

Membership

• Have a heart of hospitality, embrace, appreciate, promote, and elevate the warmth, fun and culture of Wing Point.
• Be visible and engaged with Membership throughout F&B at Wing Point.
• Welcome, encourage and engage in 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 with a “can do” approach
• Consistently innovate, elevate events, classes, wine dinners, and build a core selection of Wing Point favorites and signature dishes.
• Create seasonally appropriate menus that the Membership has a hard time choosing from with regular features and specials.

Financial

• Plan menus for all food outlets 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.
• 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) to assist in the management of the kitchen and the financial performance of the operation.

INITIAL PRIORITIES

• Evaluate the menu size, offerings, and variety across the club.
• Develop relationships with the team both front and back of house and embrace the culture of Wing Point.
• Be visible to Members in order to develop relationships and understand Member preferences and expectations.
• Establish relationships with local vendors and lay the foundation to build a culinary program that focuses on local and seasonal produce.
• Work closely with the Front of house leadership to plan upcoming banquet and Member events.
• Evaluate and implement new systems and standards in the kitchen.
• Encourage and promote a “can do” approach to hospitality and Member requests.
• Establish Wing Point as a top choice for Member when making dining decisions on Bainbridge Island.

CANDIDATE QUALIFICATIONS

 The successful candidate:

• Has a degree in Culinary Arts and/or other Hospitality Management focus.
• Has five years food production and management experience in a similar size club, hotel, resort or restaurant.
• Has exceptional experience with providing high quality a la carte and banquet food offerings while focusing on high quality staple items.
• Has experience working with local and seasonal produce and making connections with vendors.
• Is a team player and works with all departments and team members across Wing Point.
• Is experienced with technology including POS system Jonas, and Microsoft Excel, Word, Outlook, and Paylocity etc.

SALARY & BENEFITS

Salary is open and commensurate with qualifications and experience. Wing Point offers an excellent bonus and benefit package including ACF Membership and other 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.  Please be sure your image is not present on your resume or cover letter; that should be used in your LinkedIn Profile.

Preparing a thoughtful letter of interest and alignment, clearly articulating your “fit” with the profile and the above noted expectations and requirements is necessary.  Your letter should be addressed to Jeffrey D’Amico, PGA Director of Golf/Club Operations and clearly articulate why you want to be considered for this position at this stage of your career and why Wing Point and the Bainbridge Island, WA area will likely be a “fit” to you, your family and Wing Point if selected.

You must apply for this role as soon as possible but no later than February 1^st, 2022.  Candidate selections will occur in mid-February with first Interviews expected in late-February 2022, and second interviews a short time later.  The new candidate should assume his/her role in late March 2022.

IMPORTANT:  Save your resume and letter in the following manner:

“Last Name, First Name - Resume” &

“Last Name, First Name - Cover Letter, Wing Point Golf & 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: holly@kkandw.com

LEAD SEARCH EXECUTIVE

Annette Whittley, Search Executive

561-827-1945 (M)

annette@kkandw.com