Position Profile April 2013

Executive Chef The Kahkwa Club Erie, Pennsylvania

www.kahkwa.com

Position reports to: Brent Merrill, CCM; General Manager/COO

BACKGROUND

With a rich history dating to the late 1800’s, The Kahkwa club is an exclusive, member owned private country club serving 640 members and their families. Kahkwa is in Erie, Pennsylvania, an historical city in northwestern, PA with a population of 300,000 in the metro area located on Lake Erie. Erie is situated half way between Cleveland and Buffalo and two hours straight north of Pittsburgh. Erie was built on manufacturing and now includes plastics, insurance, and a large GE facility among its businesses along with four universities. The attractive downtown area is on a bay of Lake Erie created by Presque Isle, a peninsula extending into Lake Erie. The downtown includes shops, restaurants, a convention center, minor league sports, historical court buildings, and turn-of-the century mansions overlooking the bay. Erie boasts affordable housing, a good system of public and private schools, and an outdoor active lifestyle. Some of the best hunting and fishing in the country can be found in this region.

FACILITIES

The Kahkwa Club is clearly the number one private club in the area. The club’s very attractive facilities include a Donald Ross designed championship golf course that has hosted a US Women’s Open and a US Women’s Amateur, eight lighted tennis courts, a recently completed state of the art aquatics center with two pools and its own kitchen and dining area, and a beautiful 88,000 square foot clubhouse offering members inside and outside dining and banquet space as well as four overnight rooms. The club’s reputation for providing outstanding service is well established throughout the area. The membership is currently near capacity and the club is debt free. In the last year, the club completed a $1.2 million project that included a new casual dining room and casual bar along with an all new air conditioning system through the clubhouse. Food and beverage has increased by 50% in its first year with the new addition.

OPPORTUNITY

The Kahkwa Club is seeking the consummate professional to join their accomplished team and oversee all food production at the Main Clubhouse and the Aquatics Center kitchen. Potential candidates will possess the appropriate combination of skills, leadership and personality best suited to the needs of the club. The expectation is that the quality and consistency of all culinary operations will rival those of all comparable clubs in the region.

CLUB INFORMATION

  • Gross revenues of $5 million
  • Food and Beverage revenues of $1.7 million. A la carte 60%, banquets 40%
  • Budgeted overall food cost of 46%, actual food cost is currently 43%
  • Banquet space that accommodates up to 450
  • Five member dining areas
  • A full and part-time culinary staff of 30 employees in-season

REPORTING

The Executive Chef works closely with the Assistant Manager, Facilities Manager, all food and beverage Managers and the sports professionals to include the Golf Professional, Aquatics Manager, Swim Team Coach, Tennis Director, and Youth Director. The Executive Chef reports to the General Manager/COO and directly oversees the Executive Sous Chef, three cooks, three pantry staff, and six dishwashers in the clubhouse kitchen. At the Aquatics Center kitchen, the Chef oversees a Kitchen Manager, two cooks, and 14 window staff.

DUTIES: Include but are not limited to:

  • The visible, highly professional and positive direction to all kitchen staff. The goal is to instill and nurture a positive attitude, professional demeanor and atmosphere of cooperation and camaraderie among the staff.
  • Strictly adhere to club policies and procedures and develop and implement departmental policies as needed.
  • Visible and engaging with members and their guests.
  • Responsibility for the all culinary operations.
  • Responsibility for the development and execution of all menus that rotate on a seasonal basis: a la carte, banquets and social events. The emphasis is on quality, creativity and consistency.
  • Recruit, train, schedule and evaluate the culinary staff. Evaluations will be ongoing and include an “Annual Review”. On a consistent basis, implement and enforce the employee policies in accordance with the “Employee Handbook.”
  • Responsible for a viable and attractive Intern/Extern Program with a close working relationship with the notable culinary schools in the region.
  • Respond to member comments, complaints and requests in a timely and positive manner with the goal of maximizing and exceeding member expectations.
  • Conduct monthly inventories and appropriate organization of all food storage areas.
  • Direct supervision of the staff in development of all menus to ensure the highest quality of fresh ingredients, proper equipment usage, consistency, portion control and garnishing.
  • Purchasing of raw and fresh product of the highest quality within budget parameters.
  • Coordinate the schedules of the culinary team to assure that labor cost is appropriate and within budgeted goals.
  • Assist in the planning of annual food and beverage budgets to include policies and procedures to ensure proper controls necessary to achieve budget goals.
  • Meet daily with the clubhouse staff to coordinate each meal period and to foster an atmosphere of cooperation between the kitchens and service staffs.
  • Assure the consistent adherence to kitchen and storage area sanitation standards. Strictly adhere to the club’s “zero tolerance” policy as to critical violations for health department inspections.
  • Supervise and participate in daily food preparation-this is a “Working Chef” position.
  • Assist with maintenance, service, and purchase of all kitchen equipment.
  • Serve as a member of the House Committee.
  • Other duties as requested by the General Manager.

REQUIREMENTS

  • A minimum of five years as an Executive Chef, Executive Sous Chef or comparable in high volume, high quality venues; high-end private clubs, hotels and resorts.
  • A career path marked with stability and professional achievement.
  • Responsibility over multiple facilities and strong banquet experience is a plus.
  • The “CEC” designation or on track to achieve designation is highly preferred.
  • Recognition as a skilled teacher and mentor with a record of staff development and promotion from within.
  • A broad based culinary background. Knowledge of regional cuisines as well as a working knowledge of culinary trends and cutting edge cuisines. Known for using only fresh ingredients and scratch cooking.
  • A friendly, engaging and outgoing personality with strong communication skills.
  • A culinary degree from an accredited institution.
  • A basic knowledge of computer programs and POS systems.
  • Impeccable and verifiable references.

COMPENSATION

The Club will offer an attractive and competitive compensation package to include:

  • A base salary, performance bonus, and banquet incentive program.
  • Professional dues and expenses subject to the annual budget.
  • Standard benefits to include full family health insurance and participation in the club’s 401K plan.
  • Relocation assistance.

Professionals meeting or exceeding the stated requirements are encouraged to contact

GSI Executive Search, Inc. Referrals are also welcome and appreciated.

Scott McNett Richard Farrell

314-854-1321 727-873-7593

Charlie Hoare, CCM

850-997-6979

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