Argyle Country Club
14600 Argyle Club Rd,
Silver Spring, MD 20906
Overview:
The Executive Chef will be directly responsible for overseeing and supervising all aspects of the culinary operation and staff for the Club’s dining, social, and banquet operations while maintaining the highest level of member & guest satisfaction.
Duties and Responsibilities:
• Emphasize a “Member First” service culture that ensures member utilization and satisfaction, resulting in a positive club experience.
• Provide visionary culinary leadership, ensuring the creation of menus that reflect innovation, seasonal ingredients, and member preferences.
• Financial guidance and reporting for all culinary operations in accordance with acceptable accounting procedures, including supervision and employing best practices with proper ordering, receiving, inventory, storage, and distribution of food products.
• Monitor food costs, implement cost-effective measures, and develop strategies to achieve budgetary goals.
• Ensure that high standards of sanitation, cleanliness, and safety are maintained throughout all kitchen areas at all times. Support safe work habits and a safe working environment at all times.
• Establish 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.
• Develop standard recipes and techniques for food preparation and presentation which help to assure consistently high quality and to minimize food costs; exercise portion control for all items served and assists in establishing menu selling prices.
• Prepare necessary data for applicable parts of the budget; project annual food, labor, and other costs and monitor actual financial results; take corrective action as necessary to help assure that financial goals are met.
• Attend weekly food and beverage staff and management meetings.
• Consult with the Director of Club Operations/Food & Beverage Manager/Director of Catering/other related Department Heads about food production aspects of special events being planned.
• Directly supervise the cooking of items that require skillful preparation.
• Ensure proper staffing for maximum productivity and high-quality standards, control food and payroll costs for maximum profitability.
• Evaluate food products to ensure that quality standards are consistently attained.
• Ability to promptly produce a high volume of work that is accurate, complete, and of high quality.
• Interact with food and beverage management to ensure that food production consistently exceeds members' and guests' expectations.
• In conjunction with the F&B management team, assist in maintaining a high level of service principles in accordance with established standards.
• Evaluate products to ensure that quality, price, and related goods are consistently met.
• Develop policies and procedures to enhance and measure quality; continually update written policies and procedures to reflect state-of-the-art techniques, equipment, and terminology.
• Must have excellent people management skills and a firm yet fair management style that can develop, nurture, and retain seasonal talent.
• Provide training and professional development opportunities for all kitchen staff.
• Ensure that representatives from the kitchen attend service lineups and meetings.
• Periodically visit the dining area when it is open to welcome members.
• Assist in planning departmental annual operations and capital budgets, including policies and procedures, to ensure proper controls necessary to achieve the budget.
• Ability to come to work regularly and on time, to follow directions, to take criticism, to get along with co-workers and supervisors, to treat co-workers, supervisors, and members/guests with respect and courtesy, and to refrain from abusive, insubordinate, and/or violent behavior.
• Perform other duties as directed by the Director of Club Operations.
Requirements and Competencies:
• Proven experience as an Executive Chef in a high-end culinary environment.
• Culinary degree or equivalent certification is preferred.
• Exceptional creativity, leadership, and communication skills.
• In-depth knowledge of culinary techniques and trends.
• Strong organizational and problem-solving abilities.
• Commitment to maintaining the highest standards of food quality and safety.
• Ability to work efficiently in a high-paced, high-pressure kitchen environment.
• Efficiently and effectively produce work products with minimal waste and in a timely fashion.
• Ability to problem solve and make effective adjustments to recipes, work methods, and cooking techniques.
• Demonstrate effective communication skills to maintain a positive professional demeanor and remain calm and level-headed during the rush.
• Creativity to recommend new menu specials and banquet offerings.
• Sincere passion for cooking, people, and being of service to others.
Qualifications:
• Bachelor's degree from a four-year college or university; or a minimum of four years related experience and/or training; or equivalent combination of education and experience.
• Requires work experience that includes Club environment and/or food service at a hotel offering fine dining and large catered events and led banquet management functions.
• Effectively guides and directs others and has experience in training culinary staff.
• Working knowledge of inventory, purchasing, scheduling employees, food storage, and food safety.
• Ability to read, analyze, and interpret general business periodicals, professional journals, technical procedures, or governmental regulations.
• Ability to write reports, business correspondence, and procedure manuals, effectively present information, and respond to questions from groups of managers, committees, suppliers, members, and employees.
• Professional Certifications a plus.
• Ability to multi-task in a fast-paced environment.
• Ability to reach, bend, stoop, and frequently lift 35+ pounds.
• Be able to work in a standing position for long periods of time.
• Must be able to pass background checks and drug testing.
• Working knowledge of various computer software programs (Microsoft Office, etc.).
Compensation, Benefits, and Hours:
• Competitive compensation commensurate with experience, education, skills, and training. Total compensation range of $100,000 - $120,000.
• Benefits: Medical, dental, vision, 401K retirement plan with generous match, paid vacation and personal/sick days, annual bonus, life insurance/accidental death benefit, ACF (or similar) education and membership, employee meals, cell phone allowance, and uniform allowance.
• Due to the nature of a Club hospitality environment, this full-time salaried position requires working 40-50 hours per week based on seasonality; 40 during slower months and 50 during peak season.
Overview of Club:
Argyle Country Club provides a lifestyle for those seeking community and enriching activities. Nestled amidst picturesque grounds and a stately Clubhouse manor, Argyle exudes elegance and charm. Our commitment to excellence is evident in every aspect of the club, from our meticulously maintained golf course to our state-of-the-art facilities. With an overall membership of approximately 500 families today, Argyle Country Club provides first-class leisure and enjoyment in a family environment.
Members are invited to indulge in diverse events and activities designed to cater to various interests and preferences. Whether you are passionate about golf, tennis, swimming, or simply socializing with other members, Argyle provides ample opportunities for enjoyment. Spend time in our fully stocked fitness center with treadmills, free weights, stationary bikes, and more. Play a tennis match on one of our 5 Har-Tru courts, or challenge your friends to an exciting game of pickleball on one of our 2 courts. Cool down in our 25-foot pool and swim facility, which includes a Tiki Bar and a snack stand. Enjoy a cool, frozen drink or a freshly made sandwich to go!
We have three distinct dining environments, each with its own unique features. Grab a light lunch and chilled cocktail on our patio overlooking the eighteenth green. Enjoy a casual family dinner in the 1945 Grill Room or entertain important work colleagues in our stately Argyle Room. We also run a busy calendar of social events throughout the year, such as holiday brunches, beer and wine dinners, and members-only golf tournaments.
From the beginner to the most skilled player, Argyle Country Club offers a comprehensive golf experience for our members. The club has a premiere practice facility inclusive of a driving range, short game area, wedge range, and two practice putting greens. Our Professional Staff is available for individual instruction for all levels of players. Argyle’s Junior Program has developed some of the best amateur golfers in the area. Our male and female juniors have won state championships, competed in national championships, and played on some of the best high school and collegiate golf teams.
36 Granada
36 Granada St.
St. Augustine, FL 32084
JOB DESCRIPTION
Overview:
The French Pantry & Little Miss Ha restaurants are joining together to bring St. Augustine a premier new establishment. We are looking for an Executive Chef to lead the multi-concept venue. It is a chef driven position that will lead a central kitchen across different cuisines, dining rooms, and service styles. The operation is highly dynamic and will require a talented chef who excels in high volume upscale casual service and can plan/create additional menus and classes for private events. The Executive Chef position reports directly to the Director of Operations and the owners. It is the senior food leadership position in business and will oversee the kitchen leadership of both restaurants and further assist in programming and leading the execution of private events in Cache Cache (event space) and La Petite Kitchen (cooking class studio). The position will require detailed organizational skills, keen restaurant financial acumen, adaptable management capabilities, and a positive leadership philosophy to achieve success each day in the building.
Duties and Responsibilities:
· Lead kitchen operations across multiple concepts within the building
· Lead kitchen operations to drive sales and achieve EBITDA goals in line with our strategic plan
· Collaborate with owners to establish budget and sales targets
· Ensure Prime Cost goals are met by guiding labor, food, waste, and other controllable measures
· Uphold company standards, policies, and procedures within the operations team
· Coach and train leadership on standards and implement corrective actions when necessary
· Foster the growth and development of the management team and staff in efforts to ensure guest satisfaction is maximized
· Establish a company culture that aligns with our core values and promotes retention
· Manage schedules for key management staff
Requirements and Competencies:
· Executive Chef experience required
· Culinary Instruction experience preferred
· Extensive experience in high-volume restaurant management, preferably in a multi-concept setting e.g. hotel properties
· Menu item and recipe development
· Equipment and systems maintenance skills
· Proficiency in restaurant financial management, including budgeting, cost control, and revenue optimization
· Proper food handling and safety standards
· Experience managing and coordination of:
o Culinary Team
o Guest Service Managers
o Catering and Event Personnel
o Marketing Personnel
o Line Level FOH and BOH staff
· Excellent interpersonal and communication skills to build and maintain relationships with staff, vendors, and guests
· Demonstrate strong organizational skills to effectively manage simultaneous operations
· Utilize sharp financial acumen to monitor and optimize restaurant financial performance
· Foster relationships with staff, vendors, and guests to ensure a positive working environment and customer satisfaction
· Restaurant365 software knowledge is preferred
Qualifications:
· Highly organized and detail oriented
· Strong communication & decision-making skills
· Understanding of frequently used computer software and programs
· Ability to quickly adapt to change
· Ability to work independently in a fast paced and multilayered environment
· Strong sense of integrity
· Strong sense of Awareness
Compensation, Benefits, and Hours:
· Competitive salary commensurate with experience, education skills, and training. Range of $95,000 - $110,000.
· Profit share opportunity and performance incentives contingent upon sales and profitability
· Benefits include medical, dental, vision, 401k retirement plan, and life insurance policy. A portion of the health insurance premium will be paid by the company. Dental and vision insurance premiums are the employee’s responsibility.
· Paid time off and flexible schedules
Overview:
36 Granada is a culinary union steeped in global history that proudly serves our local community and our vibrant visitor base. Our guests can enjoy a variety of experiences under one roof. The unique dining rooms offer either top rated French cuisine or authentic homemade Vietnamese. These dining rooms are accompanied by a chef driven cooking class studio, and a cloistered bar and event space. The combination of these options under one roof creates a dynamic environment that provides efficiency in operations while offering a variety of options for our guests.
The business is designed to have multiple revenue centers operating independently. These revenue centers will operate concurrently without competing, rather complementing each other. The operational goal is to achieve harmonious autonomy. The competitive strength of each revenue center provides a matrix of sales that supports the business throughout the year. The operational efficiency of the shared kitchen and staff will lead to increased profitability above a traditional brick and mortar restaurant. The position will require detailed organizational skills, keen restaurant financial acumen, adaptable management capabilities, and a positive leadership philosophy to achieve success each day in the building. Restaurant venues include:
The French Pantry: will offer a morning coffee and pastry service, and will serve lunch and an approachable Upscale Chef Driven Dinner service. A few menu items are brand specific and inherited from the founder. These specials are focused on utilizing fresh and elevated ingredients with both Mediterranean and Asian influences.
Little Miss Ha: will feature authentic homemade Vietnamese recipes that are designed for sharing with unique menus for both lunch and dinner service. Each menu will focus on fresh and quality driven ingredients.
Le Petit Kitchen: a cooking class studio for guests to learn about different elements of cooking from professional chefs. This space will also be a select venue for private chef dinners featuring exclusive tasting and multi-course menus featuring signature wines for both public and private events. This versatile space is also intended to feature collaborations and Pop-up events with other Chefs. An emphasis on Culinary Instruction, personality, and the guest experience during events will be a key to driving the success of this revenue center.
Granada Bar: a full service bar featuring signature and classic cocktails as well as offering an elevated old world wine list. Guests at the Granada Bar and or dining in this area will also have access to order from either unique menu offered by The French Pantry or Little Miss Ha. This will also be the primary service bar for each of the unique dining rooms.
Cache Cache: A reservation only “speakeasy type cocktail bar” that offers classic cocktails as well as signature cocktails. This venue will also offer educational classes for our guests on Classic Cocktails as well as wine tastings specific to unique varietals and regions. Cache Cache will also have a curated food menu. The space will also function as a private event space for up to 75 people. Events could range from rehearsal dinners, plated dinner parties, corporate events, birthday parties etc. Chef will have the opportunity to design menus for all these event types for whatever the client desires.
1700 Army Navy Dr, Arlington, VA 22202
Army Navy Country Club, a full service, private member-owned club with two locations in Northern Virginia, is looking for an ambitious, ‘up & coming’ food and beverage professional to assist our experienced F&B Director in running the restaurants and banquet departments of the Arlington Clubhouse of this Platinum Club of America.
With annual F&B revenues in excess of $10 million this position helps to guide and direct our team of F&B supervisors and managers, oversees our training programs and active Wine Club with 400+ members. This position will be a perfect next step for someone who has worked in food & beverage for a number of years and wants to gain additional experience at one of the top clubs on the East Coast. Experience with Jonas Club Software and a good knowledge of beverage/wine programs will be a distinct plus.
The Club is looking for someone with verifiable ‘attention to detail’ and multi-tasking skill sets. The successful candidate will have a personable, outgoing style and must be comfortable working with colleagues to ensure a memorable experience. Competitive compensation, annual holiday appreciation fund, generous 401k match and health/dental plans, CMAA dues, and education package.
Essential Duties & Responsibilities
Required Skills & Abilities
Education & Experience
Compensation
This job is a civilian position and does not require military service (including commission and enlistment)
Please contact us at jobs@barmstrongconsulting.com for more information.
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