Executive Chef:

Norbeck Country Club is a private, family-oriented, full-service, member-owned club, which sits on 198- acres in Rockville, MD, just off Georgia Ave. With the recent development of the ICC and quick access to Interstate 270, Norbeck Country Club is minutes from Gaithersburg, Germantown, Bethesda, Silver Spring, and Olney.

Our 18-hole championship course was designed by the respected Alfred H. Tull and first opened for play in 1954. With its gently rolling fairways and small greens, Norbeck Country Club is one of the most beautiful and challenging courses in the Washington Metropolitan area. Norbeck Country Club is respected as a fine test of golf, having hosted many prominent events over the past 50 years. The 6,893 yard course offers five sets of tees and provides the expert player a challenging round, yet is still a fair test for the average golfer. The golf course is beautifully enhanced by the dogwoods and azaleas in the spring time, followed by the foliage turning into pampas grass in the summer. The smell of pine fills the brisk fall air; as the autumn leaves begin to change. The golf course offers many unmatched benefits to members, including ease of securing a desired tee time and easily completing a round of golf in just four hours.

The Executive chef is the most highly skilled member of the Culinary Team and is ultimately responsible for all activities in the kitchen. A Club Chef must be versatile, possess a sincere “love for the kitchen” with a dedicated desire to please the members. He/she must know how to control cost, meet deadlines, practice proper sanitation, relate to the club’s membership and provide leadership for the Culinary Team. The Executive Chef reports directly to the General Manager and supervises the Chef de Cuisine, Banquet Chef and Line Cooks.

Preferred Experience

 Five years’ experience as an Executive Chef for a quality Hotel, Restaurant, Country Club or Resort.

 Expansive knowledge of Food with the ability to effectively develop seasonal menus to include recipe book, costing and pictures of all menu items.

 Extensive knowledge of the market and national trends.

 Experience maintaining high levels of sanitation and knowledge of health codes.

 Strong computer skills in Word and Excel.

 Hiring, training, supervising, scheduling and all staff members

 Comprehensive understanding of food and labor cost  Experience in the competitive bidding to assure the lowest prices of commodities coming in the door.

 Planning and managing the employee meal program

Education and Certification

 Certified Executive chef preferred, but not required

 A culinary degree from accredited Culinary School

 ServSafe Food Protection Manager Certification required

All interested Chefs please send their resumes to Neil Griggs at [email protected]