Executive Chef WILSHIRE COUNTRY CLUB Los Angeles, CA
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Executive Chef WILSHIRE COUNTRY CLUB Los Angeles, CA https://www.wilshirecountryclub.com About The Club: Wilshire Country Club has enjoyed a rich history as an Position Specific: The Club is looking for a personable professional to integral part of the City of Los Angeles. Located in the heart of the lead its culinary program with business sense and with passionate for Hollywood area, its golf and social membership have long included some of food and hospitality. An individual genuinely committed to services and the area’s most distinguished business leaders and citizens. Nearing its member satisfaction. A Chef who speaks Spanish is a significant plus as 100th Anniversary in 2019, the Club has played a prominent role in the there is a dedicated Hispanic Team in place, one the Chef can work with development of the prestigious Hancock Park neighborhood where it to developing their strengths and great dishes from their repertoire. As proudly originated in 1919. a result, with systems and a hands-on presence, the chef must be a strong team builder mentoring and staff development, using well- The Club is founded by a few prominent local Los Angeles businessmen on developed written and verbal communication skills to enhance land owned by G. Allan Hancock. The club house and golf course officially department standards. opened in December 1919. In 1925 Beverly Blvd. bisects through the center of the golf course dividing the front and back nine. An underground tunnel The Club requires an EC who is understands and respects member is built connecting the two halves of the golf course. The Los Angeles Open needs and basic “Club Traditions” along with the intuition to add selects Wilshire to host its professional golf tournament in 1928; the first of excitement to the menus and consistent. The EC is the positive face of four L.A. Open events to be held there. The Club and its golf course quickly culinary operations and an integral part of the overall club success. become one of the finest private establishments in the whole country. During 2019, Wilshire Country Club will celebrate its 100th Centennial Birthday, and looks forward to another successful 100 years of private golf enjoyment in the heart of Los Angeles. Member Dining The new EC will evaluate current operations and staffing, then provide recommendations for enhanced systems and controls. This individual will maintain a shared vision and actions with front of the house; is professional in all that he or she does, is respectful to others, honest Valentine Dinner and passionate and always listening. Job Requirements: Initial Priorities: · Evaluate and develop team members’ skills and abilities and continue · to create a culture among the staff that encourages creativity and The Executive Chef will be hands-on; directly supervises and cooks items that require skillful preparation while mentoring Team. passion for the work that they perform. · Sharp culinary acumen. Is “innovative, creative and trendy while · Consistently exceed member expectations for quality, taste, fully understanding and respectful of club tradition and culture.” presentation, variety and creativity. · A Team Leader, an excellent trainer and building an effective and · Is able to innovate great menus for Club events yet allows efficient kitchen team that works well together. “trademark items” to have their space and preparation methods, as · they have been prepared for years. Skilled administrator to accurately forecast, purchase, maintains inventories and track costs, with a keen and watchful eye on the · Responsible for entire kitchen budget and how it interfaces with the department goals and objectives. driving revenues and toward the budget. · Organized and detail-oriented with an inclusive approach. www.meyersassociates.com Job Requirements: Additional Information: · Organized and detail-oriented with a passion for the profession. · Annual food sales $2.1 MM; Total F&B Sales $3.3 MM. · The ability to lead, motivate and mentor aspiring individuals · Annual combined food cost 40% with a sales mix Sales of 42% (Ala throughout the organization. carte) and 58% banquet which includes member events. Food cost · Hires, trains, supervise, schedules and evaluate the work of goal 38/40%. management staff in the food and pastry production departments. · There are 28 kitchen employees supported by an $830,000 labor · A skilled communicator, professional and personable demeanor and budget. approachable manner are important prerequisite qualities. · The Club maintains two Kitchens. Management rates the Main a 4 out of 5. The Club is working on a plan to renovate and the new Chef will have input. The “In-Between” Grill serves golfers. · The EC is supported by two (2) Sous Chef’s (Ala Cate & Banquet) and is supported by a Purchasing Manager. · There is (1) one Clubhouse totaling 50,000 sq.ft. and supported by 700 members whose average age is 58. · The Club is busiest most months throughout the year. Business slacks off a bit in summer and winter seasons. · The EC reports to the Assistant F&B Manager and works closely with Assistant General Manager, Sales & Catering Manager, Controller, Director of Golf and Head Golf Professional. · The current Chef was with the Club for 2 years. Caroler’s Brunch · Evaluate and set appropriate and necessary standards of operation, execution and delivery within the culinary operation; taking ownership for the entire experience from production to final delivery of the end-product, always working closely with the Front-of-House team. · Develops policies and procedures to enhance and measure quality; continually updates written policies and procedures to reflect state- of-the-art techniques, equipment and terminology. · The new EC will actively engage with the membership through walking the dining rooms and visibility during special events. · Competent in organizational and time management skills. The ability to demonstrate good judgment, problem solving and decision-making 4th of July Celebration at WCC (click on to view) skills. Dining Facilities: The Club is open 12 months annually. The Library – Casual with 16 seats, serving Lunch & Dinner Windsor Room - Casual with 40 seats, serving Lunch & Dinner Grille Room - Casual with 100 seats, serving Lunch & Dinner Handcock I - Casual with 120 seats, serving Lunch & Dinner Handcock II - Casual with 180 seats, serving Lunch & Dinner ♦ Private Events/ Weddings - The Club has five (5) private rooms dining and banquet rooms and they are the Library, Hancock Ballroom, Windsor Room and Patios. Seating is from 8 to 120 and can accommodate a seated party up to 280 guests. Championship Golf Course The Club’s Annual 4th of July Celebration accommodates 1500 (Note: the famous Hollywood sign in the background) Guests!!! The Club offers a competitive compensation package including a base salary based on experience and skill, employee paid dental & life insurance, 401k with match and other standard perks. Interested individuals should send resumes, a well-conceived cover letter, and supporting information (a digital Portfolio is encouraged) in strict confidence. Click Here to upload your information: Bill Schulz, MCM, Senior Culinary Associate David Meyers, President Dan Hugelier, CMC, Culinary Specialist Email: [email protected] Email: [email protected] Email: [email protected] Phone: 713-252-2753 Phone: 512-388-4100 Phone: 810-569-1275 Paul Sorgule, MS, AAC, Culinary Specialist Bill Hunt, CEC, AAC, Culinary Specialist Rod Stoner, Regional Specialist Email: [email protected] Email: [email protected] Email: [email protected] Phone: 518-524-5906 Phone: 412-770-6886 Phone: 304-646-2575 www.meyersassociates.com NOTES: www.meyersassociates.com .