EXECUTIVE CHEF PROFILE SANKATY HEAD GOLF CLUB

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1 The Club EXECUTIVE CHEF PROFILE SANKATY HEAD GOLF CLUB Nantucket, Massachusetts Sankaty Head Golf Club, designed by Emerson Armstrong, opened in It is perched on the eastern bluff of Nantucket Island in Siasconset, Massachusetts. It is one of the few true world-class links-style golf courses. The famous Sankaty Head Lighthouse looms over the front nine and shines brightly over the Atlantic Ocean. Sankaty is a private golf club with tennis, swimming and dining and provides its members and their families with first-rate recreational and social activities in an understated and informal environment. The Club prides itself on the diversity of its membership, drawing on a wide range of Nantucket s population, from summer and part-year residents to year-round Nantucketers. The Club and its camaraderie play an important part in the Nantucket experience of its members, and the Club sees itself as an island resource. It is a responsible member of the Nantucket community by sharing its facilities with year-round residents and island visitors in the off season and by offering the use of its facilities to island charities and organizations. Sankaty has an open and relatively informal environment unfettered by excessive rules and regulations. The Club provides a relaxed atmosphere, seeking to preserve the best of its past traditions while transitioning given the demands of modern times. The Clubhouse and Beach Cub facilities are functional and comfortable and their maintenance and modernization are managed in such a way as to preserve their historical character. For more information about Sankaty Head Golf Club visit: Although limited by its facilities to an overall membership of 550, the Club has, historically, maintained open admission to qualified sponsored new member applicants. Sankaty is an affordable club, not because of the economic limitations of its membership, but by preference. An effort has been made to keep the Club from being financially exclusionary. To preserve this characteristic in today s more expensive and demanding environment and to maintain the high quality of its facilities and services, the Club has spread the costs of its operations and capital improvements relatively evenly over its membership. Page 1

2 Sankaty seeks to be an outstanding family golf club with a unique layout and active social program in a summer recreational setting. The goal is to strike the right balance between innovation and tradition, and in so doing, to increase the enjoyment of the membership year after year. Food & Beverage Program One of the strengths of Sankaty Head Golf Club is the numerous opportunities for social interaction. While buffets have been popular in the past (most specifically Bingo Night, Steak Buffet and Clam Bakes), a focus for the future culinary program is more emphasis on healthy and fresh, farm-to-table cuisine; balancing creative alternatives with traditional club favorites. More a la carte dining options will be introduced in the 2015 season as well. Sankaty Head Golf Club by the Numbers 550 members in all categories $6M in total operating revenue $1.05M in F&B revenue 2 Clubhouses $75,000 initiation fee for full membership 7 months per year the club is open 6 months F&B operations 80% a la carte; 20% banquet business 2 kitchens: Main Clubhouse and Beach Club 14 kitchen employees in season 24,000 cover per year 16,500 rounds of golf per year 65 average age of membership Last season the Main Clubhouse was open for lunch from 11:30 AM 3:00 PM and the bar was open from 11:00 AM 6:00 PM. The Beach Club was open for lunch from 11:00 AM 3:00 PM. Dinner was served on select nights and Thursday nights were reserved for Steak Night buffet. A la carte dining will be expanded in 2015 to include additional nights of service and expanded hours. Sankaty Head Golf Club is open seven months per year from May through October. The main clubhouse seats 170 diners and the Beach Club seats approximately 200. Executive Chef Position Description The Executive Chef (EC) at Sankaty Head Golf Club is responsible for all food Back-of -the-house (BOH) operations while working closely with Front-of-the-House (FOH) staff to ensure the delivery of quality and innovative services, products and offerings to members and their guests. The EC is a working chef who leads, manages, motivates and directs kitchen staff to achieve the objectives set by the General Manager and House Committee Chair. The EC creates the standards for kitchen policies and procedures, communicates these policies and ensures that the policies are adhered to by all BOH staff. The EC is responsible for ensuring that all food is consistently outstanding from standard golf club fare to innovative offerings and special culinary events throughout all dining venues. The EC understands that quality and consistency in producing and delivering popular club events such as Steak Night is just as important to the member experience as producing complex wine dinners, and memorable special events; and is responsible to ensure that his/her team approaches each activity with identical focus. Because of the seasonality of the Club, the EC must be someone with an exceptionally strong work ethic in season, and who recognizes the need to effectively plan, evaluate, recruit and retool in the off season. The EC at Sankaty Head is a team builder who mentors kitchen staff and develops a pipeline of talented and creative individuals and interns by building a reputation as an excellent learning and training ground for up and coming culinarians. Additionally the EC is a hands-on leader and working chef who leads by example and will step in to work any place on the line as needed. The EC leads the BOH initiative relative to accident prevention, training and retention of staff, and sanitation and safety standards. The EC pays sharp attention to detail, enforces the highest standards of sanitation and safety, and ensures that all BOH staff approach the standards with the same level of focus. Page 2

3 The EC has a proven track record of controlling food and labor costs. He or she is adept at creating and managing a budget and provides food purchase specifications to control food quality and costs. The EC purchases food product and manages storage areas for quantity and quality. The EC is responsible for leading the product knowledge training for FOH personnel through daily pre-meal meetings and special food knowledge training programs. The EC creates and updates menus often, incorporates daily specials, and develops and documents recipes and controls to ensure consistency. Creativity, not just variety, is essential in planning menus for the members of Sankaty Head Golf Club. The EC is someone who looks at mistakes as opportunities for improvement, and instills this mindset and outcome into his/her team, while at the same time epitomizing the perspective of being readily open and embracing of input The EC is approachable by both members and staff. The EC is responsible for providing employee meals for approximately 75 staff members. The EC is an energized, positive presence who recognizes that during the height of season, personal balance is clearly in favor of the Club. The position requires a highenergy, committed, and dedicated professional who recognizes the alternative personal and family balance comes in the off season when a much less intense schedule and time commitment is required. Sankaty Head Golf Club is perched on the eastern bluff of Nantucket Island Ultimately, the Executive Chef of Sankaty Head Golf Club is a critical and positive face of culinary operations at the Club. He or she is an integral part of the overall success of the operation, and is a strong influencer on each constituency he or she interfaces with while performing his or her duties. The responsibility to lead this facet of the organization from a passionate, creative, supportive, progressive and team focused perspective is of critical importance for long-term success. Initial Priorities of the Executive Chef Evaluate and set appropriate and necessary standards of operation, execution and delivery within the culinary operation prior to the start of season; including hiring, evaluating and training staff (including international staff), planning and testing menus and specials, and planning member dining events for the season to increase member engagement in the Sankaty Head dining experiences at both dining venues. Plan and implement ways to better utilize the Beach Club from June August and the Main Clubhouse from June October. Create an innovative, relevant, consistently interesting a la carte menu that provides members with competitively priced and desirable options that are reflective of the majority of members interests and tastes. Continue to raise the bar with member events by infusing some creativity and variety into club favorites such as Steak Night, Clam Bakes, Family Dinner, and Sunday Brunch. Organizational Structure Sankaty Head Golf Club operates under the General Manager organizational structure. The Executive Chef reports directly to the General Manager and works closely with the House Committee Chair. In season a total of 14 members of the culinary team work at the two clubhouses. Page 3

4 GM Profile Al Antonez, CCM, CCE, recently joined the Sankaty Head Golf Club team as General Manager in July of Prior to joining Sankaty Head, Mr. Antonez was the GM/COO of Rochester Country Club in Rochester, NY for over 13 years. He has also served as GM at Redding Country Club and Salem Golf Club and as AGM at Meadow Brook Club. Mr. Antonez is a graduate of Skidmore College and is an active member of the Club Managers Association of America (CMAA) and the National Club Association (NCA). He is past president of the New York State Club Managers Association of America and is currently on CMAA s National Certification Committee. Mr. Antonez earned the title of Central and Western New York State s Club Manager of the Year in 2007 and he has built a solid reputation on leading successful club operations and mentoring and developing talented associates and managers. Candidate Qualifications The successful candidate: Is a strong and passionate leader and culinary professional with a proven track record of providing high-level services with a personality that is commensurately appropriate to Sankaty Head. Has a minimum of four years prior management experience as an Executive Chef and at least five years of diversified kitchen and hospitality industry experience including banquet and restaurant operations. Has successfully led dynamic culinary operations. Additionally those with success in farm-to-table, locally grown or procured provisions, and with a proclivity for healthy menus are likely to be favored. Has the ability to consistently define and achieve goals and objectives. This includes proven and verifiable leadership qualities with demonstrated ability to direct, coordinate and control all facets of an active, seasonal culinary operation. Has strong management skills with verifiable strengths in inspirational leadership, financial performance, and people skills. Must have computer skills including but not limited to Microsoft Outlook, Word, and Excel. This position also requires technical skills to effectively manage multiple restaurants in multiple locations. Experience with POS software is a plus. Traits, Skills and Competencies The EC must understand and practice the member service philosophy at the Club and be fully engaged in and fulfilled by providing members with consistent, high quality food and innovative plate presentations. The EC is an innovative leader in all aspects of the position. Is creative with menu design both menu selections and daily specials as well as the physical look of the menu; tries new and different ways of displaying items on buffet tables and stations; and is innovative when planning events in less than ideal conditions (such as outdoors) to ensure that the preparation and delivery are of the highest quality and seamless to members and guests. The EC is a visionary and trend setter yet understands and is respectful of longstanding Club culinary traditions and is able to balance both in creating menus, specials, and banquet offerings. In addition to being a visionary, pays close attention to details. The EC handles and prioritizes multiple functions and responsibilities simultaneously and manages multiple site locations efficiently and effectively. The EC is meticulous about food handling, cleaning, and organizing the kitchen and insists that all BOH staff do the same. The EC continually looks for opportunities to improve BOH service and must be willing to listen to staff and members for input. The EC understands that the entire BOH department is there to fulfill members needs. The EC is a well-respected, pro-active member of the management team and is able to generate thoughts and ideas that result in increased sales and improved member satisfaction. The EC is very organized and possesses exemplary technical skills to successfully manage multiple kitchen operations, culinary skills, and people efficiently and effectively. The EC understands that flavors and consistency are key drivers of the private club experience in all food offerings. He or she is just as passionate about producing the best Crispy Chicken Fingers as preparing the most complex dishes and exploring the latest culinary trends. Page 4

5 Educational Qualifications Sankaty Head Golf Club: Executive Chef Profile Culinary arts degree from an accredited school or equivalent experience. Certified Executive Chef designation is desirable. Must be certified in food safety. To Apply for this Position Interested candidates should submit a resume and a thoughtful, detailed cover letter describing their alignment with the qualifications outlined in this profile and the reason for their interest in the Executive Chef position at Sankaty Head Golf Club. For directions on how to upload your resume and cover letter, click here. To apply click here to upload your resume and cover letter (in that order). The resume and cover letter should be saved separately in Word or PDF files prior to uploading. (480) nan@kopplinandkuebler.com Compensation is commensurate with qualifications and experience. The Lead Search Executive on this search: Lisa Carroll lisa@kopplinandkuebler.com Page 5