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 Chilton Club. Previous private club and/or luxury hotel experience is desirable.
Has successfully led dynamic culinary operations. Additionally, those with a penchant for fine dining, healthy offerings, and seasonally driven menus are likely to be favored.
Has exceptionally strong culinary credentials, and most importantly, the ability to consistently define and achieve goals and objectives. This includes proven leadership qualities with a demonstrated ability to direct, coordinate and control all facets of an active and growing food and beverage operation.
Has strong management skills with strengths in inspirational leadership, financial performance, and people skills.
Is a confident, proactive team builder who has a history of attracting, developing and retaining high performing staff.
Has an interest and experience in building an internship, externship and/or apprenticeship programs.
Is knowledgeable about wine and has extensive experience pairing wines, beer and spirits with menu items.
Has strong communications skills.
Has solid computer skills including but not limited to Microsoft Outlook, Word, and Excel. This position also requires additional technical skills to use and manage Club Essentials Software and back office website.
CHILTON CLUB FOOD & BEVERAGE OPERATIONS
A 45,000 square-foot clubhouse offers members and their guests dining and gathering spaces on multiple floors. The Chilton Club features a beautiful a la carte formal dining room which serves breakfast, lunch, and dinner, 9 private dining rooms, and 13 overnight guest rooms.
We offer room service, afternoon tea, in addition to a la carte offerings for our members to enjoy at home for the large holidays.
With over 100 member events annually, the Chilton Club offers something for everyone. From the twice weekly lectures on topics ranging from art to politics, classes and lessons in bridge, French language, art and needlepoint, not to mention the member socials, family friendly events, theme nights and wine dinners.
Members and visitors can also host private parties at the Chilton Club. From intimate dinners to galas and weddings, we can transform our spaces to host up to 300 people.
In addition to the Executive Chef, the Chilton Club has a culinary team of eight.
We have one main kitchen, a bakeshop, and Garde Manger / prep area. There are service pantries on most floors of the Club which are used for plating private events.
The Executive Chef at Chilton Club is responsible for all food production including a la carte, banquets, Club events, and room service.
He or she develops menus, food purchase specifications and recipes; trains, mentors and supervises production staff; monitors and manages food and labor costs for the department; and maintains the highest professional food quality and sanitation standards.
Leads, manages, motivates and directs kitchen staff to achieve the objectives set by the General Manager, Restaurant Committee and the Executive Chef.
Creates the standards for kitchen policies and procedures, communicates these policies, and ensures that the policies are adhered to by all BOH staff.
Responsible for ensuring that all food is consistently outstanding. Quality and consistency are essential to successful culinary operations and understands that producing the simplest of dishes is just as important to the member experience as producing a four-course wine dinner.
Ensure that the culinary team takes pride in the meals that they produce and approaches each item on the plate with equal motivation and focus.
Creates and updates menus often, incorporates specials, and develops and documents recipes and controls to ensure consistency.
Understands that creativity, not just variety, is essential in planning menus and events for the members of the Chilton Club.
Leads the initiative for the back of the house relative to accident prevention, training and retention of staff, as well as sanitation and safety standards.
Is mindful and enforces the highest standards of sanitation and safety, while ensuring all back of house staff approach the standards with the same attention.
Stays current on all culinary trends and is well-versed in accommodating a wide variety of food allergies, intolerances, and preferences. Incorporating vegetarian items in addition to gluten-free items on the menu while training all staff in the proper handling of gluten-free dishes and allergy requests.
As the face of culinary operations the Executive Chef needs to be comfortable conversing and interacting in both the kitchen and dining room as he or she interfaces with multiple and diverse constituencies (members, staff, vendors, etc.) throughout the day.
The Executive Chef shall be responsive to club member and team member requests and strives to find creative ways to accommodate reasonable requests. He or she believes in the service philosophy of yes.
He or she also understands that the club is continuously evolving and has to be able to deliver on the changing desires of the membership.
Approachable and visible by both members and staff.
Responsible for providing quality staff meals and understands that cultural diversity and food allergies may play a role in offerings.
A team builder who mentors kitchen staff and develops a pipeline of talented and creative individuals. The Executive Chef shows a genuine interest in the future and personal growth of the staff.
Is open to developing an internship, externship, or other like program by creating a reputation as an excellent learning and training ground for up and coming culinarians.
Leads a trained and respectful staff.
He or she teaches and mentors the staff but is also teachable. Understanding that he or she can learn from every team member (kitchen and front of house staff alike).
Welcomes feedback, constructive criticism and suggestions from members and staff.
The club also fully supports ongoing education and participation in the ACF and other professional development opportunities.
Has a proven track record of controlling food and labor costs. He or she collaborates with the Controller and General Manager in creating and managing a budget. Creates food purchase specifications to control food quality and costs.
The Executive Chef is responsible for leading the product knowledge training for front of house personnel through daily pre-meal meetings and special food knowledge training programs.
Works as a strategic and operational partner with the managers and staff of the Chilton Club to develop information sharing, good communication, superior internal and external customer relationships and high-performance teamwork in order to achieve club goals and objectives.
The Executive Chef is someone who looks at mistakes as opportunities for improvement and instills this mindset and outcome into his/her team, while being open and embracing of input.
Ultimately, the Executive Chef of Chilton 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 department he or she interfaces with while performing their duties. Leading this facet of the organization from a passionate, creative, supportive, progressive and team-focused perspective is of critical importance for long-term success.
INITIAL PRIORITIES OF THE EXECUTIVE CHEF
Provide new and exciting culinary experiences for Chilton Club members and guests in a la carte and member and private dining events.
Focus on delivering consistency and the highest quality in a la carte and banquet operations.
Learn members’ names and culinary and dining preferences. Understand the members in order to meet their requirements and understand what matters most to them.
Define culinary direction, update the menus, deliver new and creative dining options.
Earn member trust by instilling confidence through enhanced operations and visibility.
Gain the staff’s trust, as well as evaluate and continue to develop, train and mentor the culinary team while promoting fairness and consistency within.
Evaluate and set appropriate and necessary standards of operation, execution and delivery within the culinary operation.
Take ownership for the entire experience from production to final delivery of end product, while working closely and positively with the front of house management team.
Culinary Arts degree from an accredited school and an apprentice program graduate is preferred.
Has a minimum of five years’ experience as an Executive Chef at a comparable-sized club or luxury hotel.
Must be certified in food safety.
Certification and participation in the American Culinary Federation is desirable.
Additional Salary Information: The club offers a competitive benefits package including health insurance, 401K, ACF membership and professional development.
Flexible Monday – Friday schedule with most weekends off. The Chilton Club is open 11 months per year, and generally closed the month of August for annual maintenance.
About Chilton Club
The Chilton Club is a private social Club in the Back Bay of Boston. Founded in 1910 by ten prominent women from Boston and named after Mary Chilton who is believed to be the first woman to step off the Mayflower. With 860 members, a beautiful Clubhouse, thoughtfully appointed overnight sleeping rooms, private event spaces, and a beautiful dining room, the Chilton Club is rich in history and tradition.