Caring work environment | Great benefits | Excellent opportunity for growth

Maryland Golf and Country Clubs is a member-owned private country club and is widely considered the premier hospitality establishment in Harford County, MD. The membership enjoys first-class golf, pool, tennis, dining, and beverage facilities and services. Each area is led by an experienced and talented group of managers and professionals. The club is open year-round, 6 to 7 days per week, including major holidays. To learn more about the club, please visit www.marylandgcc.org. The club is currently undergoing a multimillion-dollar renovation to cement its status as one of the top hospitality establishments in the Greater Baltimore area.

ABOUT THE POSITION

This is a tremendous and unique opportunity to lead the culinary team at one of the Baltimore area’s premier golf and event destinations. This full-service facility services over 650 member families and offers many venue options that can accommodate up to 300 guests for catering functions. The F&B revenue volume is upwards of $3M and has been steadily growing over the past several years. We provide gracious service in an inviting family-centric, and relaxing atmosphere.

We are seeking an experienced and talented Executive Chef to take responsibility for the entirety of culinary operations, including fine dining and catering operations. The Executive Chef is a hands-on position responsible for managing and leading a culinary team of up to 20 people. The Executive Chef will provide the culinary department with training, coaching, and counseling to create highly competent employees who offer the best possible quality food and outstanding service.

Although preference will be given to local candidates, this is a nationwide search, and we may offer relocation assistance for the right candidate.

WHAT WE OFFER

• Extensive training, tools, and support to ensure your success.
• A caring, safe, secure, and harassment-free work environment.
• Considerations to provide work-life balance
• Opportunities for growth
• Competitive Salary
• Simple IRA Matching
• Health & Vision Benefits
• Paid Time Off
• Free Meals
• Education allowances

WHAT YOU MUST BRING TO THE TABLE

• Strong honesty and integrity
• Impeccable professional and personal verifiable references
• Desire to provide extraordinary service to our members
• Self-motivation
• Great communication skills
• Ability to work with others
• Be a quick study

REPORTS TO:     General Manager

 SUPERVISES:      Culinary Team (20 people)

HOW TO APPLY: Please submit your resume along with a carefully written cover letter to Mr. Boris Gradina, MCM,CCE at bgradina@marylandgcc.org, clearly articulating why you would like to be considered for this position at this stage of your career and why Maryland Golf and Country Clubs will be beneficial to you, your family, your career, and the Club if selected. No phone calls or recruiters, please.

QUALIFICATIONS

• Culinary Arts Degree or BS Degree – Food Service or Hospitality Management Program and/or five (5) years of culinary experience in a multifaceted luxury hotel and/or private club.
• CCE (Certified Executive Chef) designation or towards one is a distinct plus.
• Expert knowledge of food and catering trends with a focus on quality, production, sanitation, food cost?controls, and presentation.
• Experience in the development and control of the overall Food and Beverage operations (both revenue and expense), including design and scripting of all concept menus, special events, and remote dining events.
• Proficient written and verbal communication skills with subordinates and superiors.
• Proficiency with financial statements, scheduling, payroll, accounting, and progressive discipline.
• Must be able to work weekends and holidays.
• Impeccable professional and personal verifiable references.
• The club will consider candidates currently employed in an Executive Sous Chef role at top hospitality establishments (private clubs) well mentored by reputable Executive Chef.

RESPONSIBILITIES

• Creative Seasonal Menu Design
• Procure, manage and maximize inventory
• Lead, train and motivate the culinary team.
• Work very closely with management staff to make memorable dining experiences.
• Strong interpersonal, communication, and organizational skills.
• Have a working knowledge of liquor, beer, and wine.
• Provide excellent service in a fast-paced environment.
• A positive attitude and ability to work well under pressure with staff.
• Able to perform high-quality work while unsupervised.
• Ability to lift 20 lbs or more.
• Willing to stand or walk for extended periods.