Gibson Island Club
534 Broadwater Way
Gibson Island, MD 21056
The Executive Sous Chef at Gibson Island Club will have broad and deep experience in planning and preparing fine dining cuisine for members and their guests. Venues include a la carte dining, weddings, banquets, large private parties, luncheons, theme dinners, Chef Tastings, and picnic functions. Solid cooking techniques and standards are expected from the candidate filling this position. Reporting to the Executive Chef, the Executive Sous Chef will take a proactive leadership role in all aspects of commercial kitchen management in the Clubhouse, overseeing food preparation, plating, and training of other cooks and kitchen prep staff. The Executive Sous Chef is required to effectively manage all culinary services of the Club in the absence of the Executive Chef and participate in administrative functions such as inventory, ordering, and staffing support. This position will interface with food and beverage suppliers and front of the house management to plan and support dining needs of members and to prepare for special events. Effective managerial and communication skills are necessary to ensure the kitchen staff team is prepared for their role in delivering an exceptional fine dining experience for Club members.
Duties and Responsibilities
- Quick learner with ability to consistently follow recipes, repeat tasks correctly, and follow plating standards with minimal guidance
- Effective banquet preparation and execution
- Ability to work on multiple stations to prepare hot and cold food items and desserts
- Train staff on cooking techniques, standards, and methods such as sauce making, meat and fish fabrication, soup and stock production, and preparation for daily service
- Provide a safe and clean kitchen environment for all staff
Requirements and Competencies
- Leadership abilities to proactively get work done without being asked
- Is able to efficiently and effectively produce work product with minimal waste and in a timely fashion
- Must be able to demonstrate basic and advanced kitchen cooking skills and technical competencies
- Ability to problem solve and make effective adjustments to recipes, work methods, and cooking techniques when needed
- Demonstrate effective team building and support skills to help co-workers whenever needed, serving as a "go-to" resource
- Demonstrate effective communication skills to maintain a positive professional demeanor at all times and to remain calm and level-headed during the rush
- Ambition to learn and grow professional career in Club environment
- Creativity to recommend new menu specials and banquet offerings
- Sincere passion about cooking, people, and being of service to others
Will have solid and efficient work skills performing the following duties with minimal guidance:
- preparation of soups and sauces
- de-boning chicken; cutting whole filets and a variety of fish into proper portions
- grilling to customer expectations
- preparing appetizers, starches, vegetables, salads, and other side dishes
- Minimum of five+ years hospitality food and beverage preparation that includes management experience
- Associate degree or formal education/classes in Culinary Arts required
- 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
- Will have basic working knowledge of inventory, purchasing, scheduling employees, food storage, and food safety
- Professional Certifications a plus
- Ability to multi-task in fast-paced environment
- Ability to reach, bend, stoop and frequently lift up to 35+ pounds
- Be able to work in standing position for long periods of time
- Must be able to pass background checks and drug testing
Compensation, Benefits, and Hours
- Competitive salary commensurate with experience (range of $90,000 - $100,000), education, skills, and training
- Due to the nature of a Club hospitality environment, this full-time salaried position requires working 30-40+ hours per week depending upon the season. During the late spring, summer, and early fall seasons, the position must work up to 40+ hours per week. A full-time status of 30 hours will be maintained during the fall and winter months.
- Medical, dental, vision, 401K retirement plan with generous match, paid vacation and personal/sick days, holiday bonus, life insurance/accidental death benefit, ACF education and membership, and family meals
About Gibson Island
Gibson Island is a place of natural beauty surrounded by waters of the Chesapeake Bay and Magothy River in Anne Arundel County, Maryland. The Island is home to over 190 resident families living in a gated community with a nine-hole golf course and a brand-new Clubhouse. Other Island amenities include brand-new overnight cottage accommodations and a full-service marina with yacht yard provisions. The Gibson Island Club is a hub of sporting and social activities, including a swimming pool, croquet courts, tennis courts, first-class summer camp programs, a skeet range, and a beach/picnic area. Dining services offer members and their guests a spectacular view of the Chesapeake Bay.
ASSISTANT GENERAL MANAGER PROFILE: THE POINT RESORT
The Point Resort
222 Beaverwood Road
Saranac Lake, NY 12983
The Assistant General Manager is responsible for all aspects of The Point operations. The AGM must be a mentor of staff, follow the “lead by example” philosophy, and foster a team environment. Additionally, the AGM works hand in hand with the General Manager in accordance with resort standards and maintaining a Forbes 5-star level service. This “take charge” individual will strongly emphasize food and beverage training and service standards. The ideal candidate will be a creative, hands-on individual skilled in developing the team while supervising day-to-day operations and all department heads.
REPORTS TO: General Manager
SUPERVISES: Dining Room Staff, Housekeeping, Facilities, and Grounds
POSITION TYPE: Salary, Exempt
Essential Job Functions
· Anticipate guests’ needs, respond promptly, and acknowledge all guests, however busy and at whatever time of day.
· Seek ways to create magic moments for the guests and motivate your team to do the same.
· Resolve guest complaints, ensuring guest satisfaction.
· Greet guests and oversee actual service on a routine, random basis.
· Maintain positive guest and staff relations at all times.
· Be familiar with all Resort services/features and local attractions/activities to respond to guest inquiries accurately.
· Maintain complete knowledge of and comply with all departmental policies/service procedures/standards.
· Maintain complete knowledge of correct maintenance and use of equipment. Use equipment only as intended.
· Polished professional presence in the club – strong visibility to staff and members.
· Monitor and maintain cleanliness, sanitation, and organization of assigned work areas.
· Conduct pre-shift meetings with staff and review all information pertinent to the day's business.
· Inspect grooming and attire of staff; rectify any deficiencies.
· Constantly monitor staff performance in all phases of service and job functions; rectify any deficiencies with respective personnel.
· Inspect table set-ups; check for cleanliness and neatness; rectify deficiencies with respective personnel.
· Monitor and maintain cleanliness and working condition of departmental equipment, supplies, and work areas.
· Constantly monitor staff performance in all phases of service and job functions, ensuring that all procedures are carried out to departmental standards.
· Ensure that effective orientation and training for new staff and professional development activities for experienced staff are planned and implemented.
· Ensure that all new employees receive the appropriate safety instructions and training; establish and enforce all safety policies and procedures, including OSHA regulations, and ensure that appropriate proof of training is documented in the employee’s personnel files.
· Assist the General Manager in developing and implementing long-range (strategic) and annual (business) plans, operating reports, forecasts, and budgets.
Areas include the Great Hall, Guest Rooms, Dining Room, Kitchen/Stewarding, and The Point grounds. The job involves potentially working in the following conditions:
· Under variable temperature conditions (or extreme heat or cold)
· Under variable noise levels
· Around fumes, chemicals, and/or odor hazards
· Around dust and/or mite hazards
● High school graduate or vocational training certificate, some college.
● Minimum 18 years of age to serve alcoholic beverages.
● 6-8 years’ experience showing a history of progressive promotion.
● Food handling certification.
● Fluency in English both verbally and non-verbally.
● Provide legible communication and direction.
● Compute basic arithmetic.
● Familiarity with food and beverage cost controls.
● Bachelor’s degree in business and/or Hospitality Management.
● A minimum of 10 years of relevant experience or any equivalent combination of experience and training that provides the required knowledge, skills, and abilities.
● Previous guest relations training.
● Previous Culinary training.
● Certification of previous training in liquor, wine, and food service.
● Certification in CPR.
● Certification of previous training in an alcohol awareness program.
● Strong business and financial acumen – demonstrated a thorough knowledge of financial documents for a resort of this caliber. Additional skills in resort properties offering a unique set of amenities.
Salary & Benefits
· The Point Resort offers a competitive salary commensurate with experience, education, skills, and training in the $115,000 - $130,000 range, plus an annual performance bonus.
· Ability to work with partner properties worldwide to gain best practices. Travel included.
· Health, Dental, and Vision insurance provided at 80% employer cost.
· Paid holidays and New York State Paid Sick Leave (one hour accrued for every 30 hours worked).
· Simple IRA with a 3% maximum matching contribution from The Point.
About the Resort
The Point was designated as the first Relais & Châteaux member of North America 39 years ago and is the only Forbes Five Star property in Upstate New York. The Point was built by the Rockefellers as a woodland retreat during the heyday of the Adirondack Great Camps. Today, it is a marvelous union of rustic simplicity and extraordinary luxury with an impressive collection of art and antiques. The inviting guest rooms are housed in four log buildings on the peaceful wooded shore of Upper Saranac Lake. Our guests enjoy exceptional meals, blazing campfires at the edge of the lake, snowshoes and cross-country skis for exploring the magical white forest, gourmet picnic excursions, journeys through the rippling waters in gleaming mahogany boats, and a staff that organizes each day according to the pleasure of the guests.
The Point is a genuinely welcoming place to unplug, relax, and be uninterrupted. Nature is the backdrop and sets the tone for the seasonal activities. The limited wi-fi (except for our main office) clearly states that life can be beautiful, fun, laid back, and cherished once again. With fewer everyday distractions, the body and mind can take well-deserved time to reflect and refresh in a forested environment totally conducive to enjoying life’s pleasures.
Our tradition is to cater to guests 21 years & older on an inclusive basis with a unique combination of warm hospitality, blessed surroundings, special amenities, ultimate privacy, and unsurpassed comfort. From arrival at Reindeer Hall with a welcoming glass of champagne until the final gesture when writing a personal note in the guest book, guests will enjoy the party and the privacy and will surely be enticed to return. Many guests reserve their next stay before departing the property.
Please visit the website: www.thepointresort.com
International Country Club
13200 Lee Jackson Memorial Hwy
Fairfax, VA 22033
As the Executive Chef of International Country Club, the primary objective is to consistently deliver exceptional culinary experiences to our valued Members and guests in an environment that embodies the essence of a "home away from home" with casual elegance. This role requires the capacity to make crucial operational decisions, providing visionary leadership to the culinary team in ensuring our Membership enjoys extraordinary dining experiences.
The Executive Chef position demands a unique blend of talents, including robust administrative and financial management skills. Effectively controlling food and labor costs is vital while upholding unwavering standards of member satisfaction and operational excellence. Additionally, this role calls for a dynamic and polished leader who excels in fostering meaningful relationships and engages at the highest echelons within the Club. Upholding the utmost standards of service, integrity, and professionalism is of paramount importance.
Duties and Responsibilities:
· Emphasize a “Member First” service culture that ensures member utilization, 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 in relation to 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 monitors 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 Clubhouse Manager/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 standards of quality; control food and payroll costs to achieve maximum profitability.
· Evaluate food products to assure that quality standards are consistently attained.
· Ability to produce a high volume of work in a timely manner, which is accurate, complete and of high quality.
· Interact with food and beverage management to assure that food production consistently exceeds the expectations of members and guests.
· In conjunction with F&B management team, assist in maintaining a high level of service principles in accordance with established standards.
· Evaluate products to assure 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 with the ability to 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 dining area when it is open to welcome members.
· Assist in the planning of departmental annual operations and capital budgets including policies and procedures to ensure proper controls necessary to achieve the parameters established by 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 General Manager.
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 product 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 at all times and to remain calm and level-headed during the rush.
· Creativity to recommend new menu specials and banquet offerings.
· Sincere passion about cooking, people, and being of service to others.
· Bachelor's degree from four-year college or university; or 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.
· Will have basic 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, procedure manuals, and 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 fast-paced environment.
· Ability to reach, bend, stoop and frequently lift up to 35+ pounds.
· Be able to work in 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 salary commensurate with experience (range of $130,000 - $150,000), education, skills, and training.
· Benefits: Medical, dental, vision, 401K retirement plan with generous match, paid vacation and personal/sick days, holiday bonus, life insurance/accidental death benefit, ACF education and membership, and family meals.
· Due to the nature of a Club hospitality environment, this full-time salaried position requires working 30-40+ hours per week depending upon the season. During the late spring, summer, and early fall seasons, the position must work up to 40+ hours per week. A full-time status of 30 hours will be maintained during the fall and winter months.
Overview of International Country Club
Founded on July 1st, 1961, International Country Club was named in part because the future permanent site of the club was to be located near Dulles International Airport. The present 18-hole golf course was opened in 1961, but the first clubhouse there was not constructed until 1968. This was the same year that the club’s lease on the “town” course expired, at which time the “town” course and clubhouse were closed and all operations were moved to the present location. Later, in recognition of operating in only one location, the club began doing business as “International Country Club.” From the outset, it was clear that International was to be more than a golf course and a clubhouse. The first swimming pool at the club's present location was opened in 1970. The club's first tennis courts were opened in 1974. International’s golf course is widely recognized as one of the finest in Northern Virginia. In 2002, it was listed by the Virginia State Golf Association as one of the top 25 golf courses in the state of Virginia. Indeed, International was one of only four courses in Northern Virginia to be so highly regarded. In 1966, Golf Digest magazine included International among the nation’s 200 toughest golf courses. Over the years, International also has hosted numerous USGA, VSGA, Middle Atlantic Golf Association events, including U.S. Open and U.S. Senior Open qualifying and the Virginia State Open. The Clubhouse (2018) and Golf Course (2020/1) have had recent renovations and the Club continues to plan for future improvements.
Number of Members: 750 Families
Membership Categories: 6
Wait List: Class A and Social Weekday
Number of Employees: 175 in-season
Annual Gross Revenue: $12M
Annual Dues Revenue: $5.15M
Capital Revenue: $1.4M
Gibson Island Club, Gibson Island, MD
The Point Resort, Saranac Lake, NY
Tuckahoe Recreation Club, McLean, VA
The Point Resort, Saranac Lake, NY