THE EXECUTIVE CHEF OPPORTUNITY AT BEECHMONT COUNTRY CLUB

Beechmont Country Club is seeking a dynamic and experienced Executive Chef. The ideal candidate must possess strong leadership experience, an extensive and verifiable record of success in culinary operations and a demonstrated ability to deliver exceptional cuisine in a premier golf and country club setting. As the senior leader of the culinary team, the successful candidate will foster a culture that consistently creates opportunities to exceed member experiences through outstanding food and beverage occasions across all dining areas - and mentor the brigade to achieve their best.

BEECHMONT COUNTRY CLUB

With its Centennial anniversary in 2023, Beechmont Country Club is the premier private golf and country club in greater Cleveland where the individual attitudes, values, and interests of the Members come together to create a warm and comfortable gathering place to call home. A very traditional Jewish Club offers endless opportunities to connect with friends and family, whether on the challenging Stanley Thompson designed golf course, in our state-of- the- art fitness center or over a delicious lunch on the patio after a game of tennis. The social calendar is always active with themed dinners, tastings, holiday celebrations, family events and more. The camaraderie, friendships, and memories created at the Club are the center of the Beechmont experience. 

www.beechmontcc.com 

CONFIDENTIAL PROCESS

The Club understands the confidential nature of this process and the information received from all interested parties will be kept in the strictest confidence.

POSITION OVERVIEW

The Executive Chef’s mission is to consistently provide exceptional culinary experiences to the members in a home away from home upscale casual atmosphere. “Great Jewish style club food” is the winning recipe in this role.

KEY RESPONSIBILITIES

Ensure delivery of exceptional culinary experience to membership and guests across all areas of Beechmont Country Club (BCC), at all times Identifies, recruits, and retains best in class culinary leadership to deliver Memorable. Member. Moments. as part of every food and beverage experience at BCC Ensures excellence in culinary execution through ongoing, measurable development, training and advancement of all food and beverage (F&B) team members. Inspires the entire culinary team and drives accountability for ongoing improvement of food product and experiences by all culinary team members. The Executive Chef (EC) takes personal ownership of ensuring members’ and their guests’ delight in all dining experiences. The EC actively seeks opportunities to personally and directly address members’ and their guests’ feedback related to their dining experiences. The EC personally communicates, oversees, and follows through on service recoveries, as appropriate. Sets standards for, and ensures accountability of, all systems to achieve the highest level of quality, consistency, and controls across all culinary operations to include, but not limited to: Food safety and cleanliness across all food and beverage areas to exceed sanitation regulations and follow industry best practices. Financial and cost controls to ensure achievement of budgetary objectives. Training systems to drive operational success and team growth. Recipes to ensure food consistency and streamline training. Operational systems to support oversight and measurement of culinary operations by culinary management team. Labor management to ensure proper staffing levels to drive consistency and achieve budgetary objectives. Procurement systems to ensure the highest standards of ingredient quality, food safety and eliminate out of stocks. Oversees and actively reviews all scheduling and payroll for culinary team. Oversees culinary compliance with BCC and Troon human resources, corporate and facility requirements, and policies. Seeks out, and provides, constructive, critical feedback from, and to, senior management to foster ongoing personal and operational improvement across the food and beverage organization. Uses feedback to drive measurable improvement. Supports and collaborates on annual budget development. Supports and collaborates on short and long-term capital planning. Works with DFB to develop and implement new and revised food and beverage concepts. Seeks opportunities for personal and professional growth through ongoing learning opportunities. Proactively works with Human Resources and F&B leadership to ensure proper staffing structure at all times, across all culinary operations. Leads culinary team to promote team members from within the culinary team. Work with Troon leadership to identify and encourage culinary team member’s advancement and promotional opportunities throughout the Troon organization through constant succession planning and team development. Oversees and ensures compliance of all regulations pertaining to culinary operations. Provides direct oversight, development, feedback, and performance evaluations for the culinary team. Additional tasks as seen as appropriate to drive Member and guest delight or as may be assigned as needed by the DFB.

CANDIDATE QUALIFICATIONS AND EXPERIENCE

Motivator and leader who can bring out the best in others by setting clear goals and expectations, holding them accountable for outcomes, providing consistent feedback, and support and through respectful interaction and professionalism. Proven experience managing or supervising a team. Able to work well under pressure and balance multiple priorities and assignments. Strong team-building skills including the ability to lead, cooperate, motivate, and contribute as part of a team with representatives from multiple disciplines. Excellent verbal and written communication skills. Verifiable strength in working closely with management to develop and execute the club's vision. Exhibit excellent organizational, technological, and time management skills. Experience in leading successful culinary operations at a private club or similar. Member-focused; delighted to meet the expectations and requirements of members and their guests. Possess high energy and genuine desire to interact actively with the membership on a professional and hospitable level. A keen eye for detail and driven by data. Works well and is well respected by others. Career-driven and enthusiastic about the industry. Strong operational management record. Mentors staff successfully. Entrepreneurial spirit to create innovative programs while respecting current desires and traditions.

EDUCATION AND CERTIFICATION

Bachelor’s degree from four-year college or university, preferably in a hospitality or culinary program; or five years related experience and/or training; or equivalent combination of education and experience.

REPORTS TO

The Executive Chef Reports to the Director of Food & Beverage (DFB)

DIRECT REPORTS

Direct reports include Executive Sous Chef and Sous Chef with oversight responsibilities of the entire culinary team.  

PHYSICAL DEMANDS

Regularly stand, walk, and sit. Occasionally climbs or balances; stoops, kneels, crawls or crouches. Frequently uses hands; reaches with hands and arms. Frequently talks or hears, tastes or smells. Occasionally lifts up to fifty pounds.

JOB KNOWLEDGE, SKILL, ABILITY PREFERENCES

Ability to read and speak English is required in order to perform the duties of the job (e.g., the associates are required to communicate with English speaking customers or co-workers, the manuals for the equipment the associates may use are in English). Knowledge of Microsoft Office applications. Experience with computerized POS systems.

KEY SELECTION PROCESS CRITERIA

In addition to the professional qualifications outlined above, the successful candidate will be expected to function as an effective ambassador for the Club and exude a professional demeanor by modeling a natural ability and desire to deliver and promote “joyful service” in his/her daily interaction.

COMPENSATION AND BENEFITS

Joining a terrific, results-focused, member-centric, caring, and fun team in delivering consistent “5 Star” experiences to a dynamic, engaging, and sophisticated membership. Competitive salary commensurate with experience and qualifications. Comprehensive benefits package administered by Troon that includes, among others, options for medical, dental, vision, supplemental medical, basic life & AD&D insurance, and 401(k) plan. Paid Time Off (PTO) per company policy Professional development allowance Cellphone allowance Relocation allowance, if needed

INSTRUCTIONS ON HOW TO APPLY

Prepare a thoughtful cover letter addressed to Michael Putnam, Director of F&B of Beechmont Country Club, and clearly articulate your alignment with this role and why you want to be considered for this position at this stage of your career, and why BCC and the Cleveland, Ohio area will be beneficial to you, your family, your career, and the Club if selected. 

You must apply for this role as soon as possible but no later than October 31, 2024. Candidate selections will occur on an ongoing basis.

Resumes with cover letters can be submitted electronically. No telephone calls please. All candidates will be subject to a background review.

Michael Putnam

mputnam@beechmontcc.com

Beechmont Country Club

29600 Chagrin Blvd

Orange, Ohio 44122