Shannopin Country Club, nestled in the picturesque North Hills of Pittsburgh, PA, seeks a visionary culinary professional to join their storied legacy as Executive Chef. This experienced leader can seamlessly blend innovation, creativity, and trendiness with a deep respect for the cherished traditions and culture that define the Club. For over a century, Shannopin Country Club has been a cornerstone of the community, evolving from a golf-centric club to a family-oriented establishment. With an unwavering commitment to providing its members with excellent service, recreational amenities, and a vibrant social atmosphere, Shannopin CC continues to thrive and grow. As they look to the future, they seek a visionary culinary leader to redefine and elevate their dining experiences while upholding cherished traditions.

This presents an outstanding opportunity for the next Executive Chef to enhance the harmonious connection between the kitchen team and the cherished membership. The Executive Chef is a culinary professional with exceptional talents in innovation, creativity, and staying on-trend while demonstrating a deep appreciation for the Club's cherished traditions and culture. Shannopin Country Club’s members expect dining experiences that are both straightforward and imaginative, placing a premium on efficiency. Simultaneously, they anticipate exceptional culinary experiences during events, with a strong emphasis on remarkable presentation. The Executive Chef will be an active presence among the membership, actively engaging and hands-on during events.

The paramount requirement for this position is cultivating a 'mutual trust and respect' relationship fostered among the General Manager, Executive Chef, Food and Beverage Manager, and Banquet Manager. Key attributes include unwavering honesty, integrity, moral character, intestinal fortitude, and an unquenchable 'fire in the belly,' driven by a profound desire and passion for achieving the Club’s culinary goals.

• Operating the kitchen, managing menus, staff, and products weekly.
• Evaluating and developing a plan for staffing to ensure adequate coverage for the fall season and holiday events.
• Staying up to date with new food trends and products to enhance the banquet department.
• Learning and embracing member dining preferences and evolving the culinary program to pique membership interest in a la carte and event services.
• Leading by example, providing training, coaching, and professional development opportunities for kitchen staff.

• Hires, trains, supervises, schedules, and evaluates the work of management staff in the food and pastry production departments.
• Plans menus for all food outlets in the club and special occasions and events.
• Schedules and coordinates the work of chefs, cooks, and other kitchen employees to ensure that food preparation is economical and technically correct and within budgeted labor cost goals.
• Approves the requisition of products and other necessary food supplies.
• Ensures that high standards of sanitation, cleanliness, and safety are maintained throughout all kitchen areas.
• Establishes controls to minimize food and supply waste and theft.
• Safeguards all food preparation employees by implementing training to increase their knowledge about safety, sanitation, and accident prevention principles.
• Develops standard recipes and techniques for food preparation and presentation that help to assure consistently high quality and to minimize food costs; exercises portion control for all items served and assists in establishing menu selling prices.
• Prepares necessary data for applicable parts of the budget; projects annual food, labor, and other costs and monitors actual financial results; takes corrective action as necessary to help ensure that financial goals are met.
• Attends food and beverage staff and management meetings.
• Consults with the banquet function committee about food production aspects of planned special events.
• Cooks or directly supervises the cooking of items that require skillful preparation.
• Evaluates food products to ensure that quality standards are consistently attained.
• Interacts with applicable food and beverage managers to ensure that food production consistently exceeds the expectations of members and guests.
• Plans and manages the employee meal program.
• Develops policies and procedures to enhance and measure quality; continually updates written policies and procedures to reflect state-of-the-art techniques, equipment, and terminology.
• Recruits and makes selection decisions; evaluates job performance of kitchen staff; coaches, rewards, and disciplines staff fairly and legally.
• Recommends compensation rates and increases for kitchen staff.
• Establishes and maintains a regular cleaning and maintenance schedule for all kitchen areas and equipment.
• Provides training and professional development opportunities for all kitchen staff.
• Motivates and develops staff, including cross training and promotion of personnel.
• Reviews and approves product purchase specifications.
• Maintains physical presence during times of high business volume.
• Implements safety training programs; manages OSHA-related aspects of kitchen safety and maintains MSDSs in easily accessible locations.
• Understands and consistently follows proper sanitation practices, including those for personal hygiene.
• Undertakes special projects as assigned by the General Manager.

• The Executive Chef is hands-on and cooks or directly supervises the cooking of items that require skillful preparation.
• Organized and detail-oriented without an ego-driven approach.
• The ability to lead, motivate, and mentor aspiring individuals throughout the organization.
• Must be a team player who leads by example.
• Is a good communicator. Participates in newsletter articles and appears at specialty dinners to provide food commentary.
• Consult with GM, House and Social Committees, and other management about food production aspects of planned special events.
• Competent in organization and time management skills.
• Develops recipes, standards, and techniques for food preparation and presentation to ensure a consistently high-quality product.
• The role of the Executive Chef of SCC is to be entirely responsible for the opening, closing, and daily consistent execution of operational standards and culinary programs for all the food and beverage venues of SCC.
• The Executive Chef is a role model and sets the standard for all employees to maintain high-quality and consistent member service. This requires an advanced knowledge of industry best practices and member service.
• The successful candidate will be a motivator committed to professionalism and staff development through hands-on training and coaching.
• The Executive Chef interacts enthusiastically with and is visible to the membership and is available to the membership for consultation on menus for private events.
• The Executive Chef will attend all executive staff meetings and is expected to maintain a professional relationship with all employees.
• Works with the General Manager on the annual budget. Should know budget analysis, kitchen accounting, and kitchen and dining areas relative to point-of-sale applications.

• Candidates with Executive Chef experience.
• Candidates with a CEC accreditation or a CCC working towards CEC.
• Country Club experience.
• 5 years of experience with a proven track record of moving up towards an Executive Chef role.
• Jonas experience is a plus.

• General Manager

• Food and Beverage Manager
• Catering and Events Manager

Compensation is to be $95,000-$105,000 base salary commensurate with experience plus annual bonus potential. Benefits available to full-time employees:

• Medical, dental, prescription, vision, life, and disability insurance
• Simple IRA
• Employer-paid continuous learning and professional development/certification
• Paid holidays and vacation time

For 100 years, Shannopin Country Club has served golfing and dining needs in the North Hills of Pittsburgh. Since its founding, Shannopin has evolved from a golf-centered focus to a club with activities geared toward the entire family. However, Shannopin still holds golf close to its heart, hosting events regularly for the West Penn Golf Association. Located just 10 minutes north of Downtown Pittsburgh, Shannopin is centrally located between the airport, downtown, and Cranberry. Residing within the Ben Avon Heights community, Shannopin also boasts members from Sewickley, Pittsburgh, Ross Township, and Wexford. Our community continues to grow each year! Shannopin Country Club is a private, member-owned, full service, family-oriented club dedicated to providing Members with superior service, recreational amenities, and social community. A gathering spot for every occasion. In keeping with tradition, membership is by invitation only and subject to the normal membership process in accordance with the Club’s bylaws.

• 510 Members
• 48 Average age of Membership
• 60% a la carte/40 % banquet
• $2.3M Gross F&B Revenues
• 5 Dining Outlets
• Closed the month of January
• Website: https://shannopincc.com/

• The Executive Chef is hands-on and cooks or directly supervises the cooking of items that require skillful preparation.
• Organized and detail-oriented without an ego-driven approach.
• The ability to lead, motivate, and mentor aspiring individuals throughout the organization.
• Must be a team player who leads by example.
• Is a good communicator. Participates in newsletter articles and appears at specialty dinners to provide food commentary.
• Consult with GM, House and Social Committees, and other management about food production aspects of planned special events.
• Competent in organization and time management skills.
• Develops recipes, standards, and techniques for food preparation and presentation to ensure a consistently high-quality product.
• The role of the Executive Chef of SCC is to be entirely responsible for the opening, closing, and daily consistent execution of operational standards and culinary programs for all the food and beverage venues of SCC.
• The Executive Chef is a role model and sets the standard for all employees to maintain high-quality and consistent member service. This requires an advanced knowledge of industry best practices and member service.
• The successful candidate will be a motivator committed to professionalism and staff development through hands-on training and coaching.
• The Executive Chef interacts enthusiastically with and is visible to the membership and is available to the membership for consultation on menus for private events.
• The Executive Chef will attend all executive staff meetings and is expected to maintain a professional relationship with all employees.
• Works with the General Manager on the annual budget. Should know budget analysis, kitchen accounting, and kitchen and dining areas relative to point-of-sale applications.

About Shannopin Country Club

RCS provides a full array of award-winning strategic planning services, including club audits, competitive analysis, and membership surveys. We also have significant experience in hospitality training, executive search recruiting, and in planning for the expansion & development of club facilities.

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