EXECUTIVE CHEF PROFILE:

SNOWMASS CLUB

SNOWMASS VILLAGE, CO

THE EXECUTIVE CHEF OPPORTUNITY AT SNOWMASS CLUB

Snowmass Club is a privately owned, premier club in Snowmass Village, Colorado.  They are looking for an organized, empathetic, and driven Executive Chef with progressive culinary skills and philosophies.  The appropriate candidate should have experience managing luxury, elegant and diverse food operations in a seasonal environment, along with planning and communicating clearly to all areas across the food and beverage department.  The next Executive Chef should be calm, fun, kind, and passionate about the people they serve and work with and embrace the outdoor lifestyle and local community that exists in Snowmass.  The next Executive Chef should have experience in modern American cuisine and current trends in dining. The successful candidate will be an integral part of a high-performing leadership team—one acknowledged for its innovations, collaboration, quality work environment, and emphasis on continually raising the bar for its members and staff.

Click here to view a brief video about this opportunity.

SNOWMASS CLUB OVERVIEW

Located 8,000 feet above sea level and nestled in the Colorado Rocky Mountains, the Snowmass Club has the perfect combination of tranquil and intimate seclusion while located only minutes from Aspen, the world’s most famous mountain town, globally recognized for Arts and Culture.  Offering its members, the epitome of alpine indulgence it is the only true four-season destination within the Aspen & Snow mass area.  Situated on 210 acres surrounded by its golf course, abundant hiking, Nordic trails, and spectacular views of Snowmass Village and the Elk Mountain Range.  The Snowmass Club provides an abundance of amenities for its members to enjoy throughout the year.  Members enjoy a variety of activities from skiing, snowboarding, and snowshoeing in winter, to golf, hiking, or biking in the summer.  The golf course is designed by award winning architect Jim Engh and the Club offers indoor and outdoor Tennis for a year-round experience. The Athletic Club and Spa has been recently renovated and includes 19,000 sq ft of equipment and classes as well as hot tubs, saunas, and steam rooms.

SNOWMASS MISSION & VISION

To Inspire Lasting Memories & Meaningful Connections with All the Comforts of Home

To Be the Club of Choice for Work & Play

 SNOWMASS CLUB BY THE NUMBERS:

• 1200 Members (all categories)
• 56 is the average Member age
• $1.7M food revenue
• $1M beverage revenue
• 40% food cost
• 75% a la carte dining 25% catering & events
• 15 full time, part time and approx. 10 -15 seasonal F&B employees
• 2 kitchens (Main Kitchen & Golf Course Kitchen)
• 200 total Employees in season
• Club POS system; Jonas
• Offsite housing is available for seasonal team
• 10 weddings per year (on average)
• Tax Status; Privately Owned, For Profit

FOOD & BEVERAGE OPERATIONS

Three Peaks Bar & Grille, located in the main clubhouse, Three Peaks functions as the primary restaurant during the winter season.  Open seven nights per week for dinner (4 pm – 9 pm last seating).  Open two nights per week for dinner in Summer.  The space is for banquets and events in the Summer.  Three Peaks has a direct view of the golf course and Snowmass Mountain range.

Black Saddle Bar & Grille, located on the golf course, Black Saddle is the primary restaurant during the summer.  Open seven days per week for Lunch & Dinner (11 am – 9 pm last seating).  Black Saddle has a stunning mountain view outdoor patio, wood fire grill and nightly live music.

Daly Beach Club, the pool café, is open Memorial Day thru Labor Day for Lunch daily from 11 am – 2 pm offering grab and go and ala carte selections.

SNOWMASS CLUB WEB SITE:   www.snowmassclub.com

ORGANIZATIONAL STRUCTURE

Snowmass Club operates under the General Manager/COO organizational structure. The Executive Chef reports to the Food & Beverage Director.  The kitchen staff currently totals approximately 15 year-round team members with the opportunity to grow the staffing levels in line with business (approx. 10-15 more in season) including Exec sous chef, sous chef, line cooks and dishwashers who report to the Executive Chef.

EXECUTIVE CHEF POSITION OVERVIEW

The Executive Chef is a hands-on leader responsible for all food production, including that served in the restaurants, events, employee dining room and other locations. 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 level of professionalism in culinary culture, food quality and sanitation standards.

EXECUTIVE CHEF JOB DESCRIPTION

Leadership

• 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.
• Have a passion and aptitude for teaching and training 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; regularly test and evaluate knowledge and understanding of these expectations. These should be extensive in pre-season and ongoing throughout the year.
• Work closely with the front of house food and beverage managers to ensure a cohesive experience that consistently exceeds the expectations of Members and guests.
• Assist in planning and be responsible for ensuring special Snowmass events are well-conceived and executed.
• Attend food and beverage staff and management meetings.
• 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.
• Evaluate food products to ensure that quality standards are consistently attained.
• Ensures that the quality and consistency of food in the employee dining room is a representation of the culinary team and is aware that this is an important cultural component to the overall moral at Snowmass Club
• 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 maintain MSDS sheets in easily accessible location.

Membership 

• Have a heart of hospitality; embrace, appreciate, promote, and elevate the warmth and culture of Snowmass Club
• Be highly visible and engaged with the members throughout the F&B outlets at Snowmass Club.
• 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, and build on a core selection of Snowmass Club favorites and signature dishes.
• Create seasonally appropriate menus that the members have a hard time choosing from with regular features and specials.

Financial

• Clearly understand the metrics for successful attainment of financial goals and objectives in F&B operations, and consistently reviews these expectations with his or her direct reports to ensure understanding and ‘buy-in’ from those contributing to their attainment.
• 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 the needs of the operation.
• Ensure effective and efficient staffing and scheduling for all facilities and functions while balancing financial objectives with 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.
• Assists the F&B Director in preparing 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.

INITIAL PRIORITIES

• Plan and organize menus, specials, and events, for the upcoming season.
• Develop standards and systems for opening, closing and station checklists, recipe cards, consistency, and communication across the culinary team.
• Develop relationships with the team in both front and back of house and embrace the culture of Snowmass Club.
• Be visible to Members in order to develop relationships and understand Member preferences and expectations.
• Provide innovative and exciting culinary experiences for Snowmass Club members and guests in both a la carte dining and member events.
• Promote a culinary culture of approachability, professionalism, fairness, teamwork, and work-life balance.
• Encourage and promote a “YES” approach to hospitality and member requests.

CANDIDATE QUALIFICATIONS

The successful candidate:

• Has a history of success
• Has a degree in Culinary Arts and/or other Hospitality Management focus.
• Bi-lingual Spanish speaker is a benefit but not required
• Has five years food production and management experience in a multi-outlet food and beverage operations.
• Has exceptional experience in providing high quality a la carte dining and multi outlet logistics.
• Has experience in a highly seasonal environment is a benefit
• Has experience planning and monitoring all food-production-related costs.
• Is a team player and works with all departments and team members across Snowmass Club.
• Is experienced with technology including POS system Club Essential, and Microsoft Excel, Word, Outlook, and Paylocity, etc.

SNOWMASS CLUB COVID REQUIREMENTS

The Club recommends that staff to be fully vaccinated against COVID 19 but does not require vaccination as a provision of employment and will follow state and local guidelines for employers as they are implemented. 

SALARY & BENEFITS

Salary is open and commensurate with qualifications and experience. Snowmass Club offers an excellent holiday bonus and benefit package including professional development.  The Snowmass club provides a ski pass, Golf, tennis & fitness club access and an employee dining discount as well as onsite parking. Insurance, 401K

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.

Prepare a thoughtful cover letter addressed to Mr. Matthew Stober, F&B Director and clearly articulate your alignment with this role and why you want to be considered for this position at this stage of your career and why Snowmass Club and the Snowmass Village, CO area will be beneficial to you, your family, your career, and the Club if selected.

You must apply for this role as soon as possible but no later than May 31^st.  Candidate selections and interviews will occur in mid-June, with second interviews a short time later.  The new candidate should assume his/her role in July 2022.

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

“Last Name, First Name - Resume” &

“Last Name, First Name - Cover Letter, Snowmass 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