EXECUTIVE CHEF PROFILE: PALO ALTO HILLS GOLF & COUNTRY CLUB PALO ALTO, CALIFORNIA

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1 EXECUTIVE CHEF PROFILE: PALO ALTO HILLS GOLF & COUNTRY CLUB PALO ALTO, CALIFORNIA THE EXECUTIVE CHEF OPPORTUNITY AT PALO ALTO HILLS GOLF & COUNTRY CLUB Palo Alto Hills Golf & Country Club (PAHGCC) is looking for an exceptional Executive Chef. PAHGCC is one of the premier country clubs in the Bay Area. This private Club has 540 members and their families who look to the Club as their retreat and social gathering place a community where they feel comfortable, relaxed and well-served. It is an active, family-focused Club offering diverse activities including golf, pool, spa, fitness center, tennis, and dining. This is an amazing opportunity to be part of an innovative, multi-cultural club where diversity reigns and there is truly something for everyone. Palo Alto Hills Golf & Country Club was awarded the Distinguished Gold Club award by Boardroom magazine and America s Healthiest Clubs by Prevo Health Solutions. PALO ALTO HILLS GOLF & COUNTRY CLUB Nestled next to the protected open space of the Arastradero Preserve, Palo Alto Hills Golf & Country Club offers incomparable San Francisco Bay Area vistas. This welcoming and distinctive private club provides challenging golf, year-round recreation, and social activities for members, their families, and guests. PALO ALTO HILLS GOLF & COUNTRY CLUB VISION STATEMENT Our vision is for Palo Alto Hills Golf and Country Club to become the premier club of choice in the San Francisco Bay area for members who want a great private golf experience and a high quality, family and social atmosphere. PALO ALTO HILLS GOLF & COUNTRY CLUB MISSION STATEMENT Palo Alto Hills Golf & Country Club's mission is to provide a consistently premier country club experience for our members, their families and guests with exceptional golf, dining, aquatic, spa, and recreational amenities in a friendly family environment that fosters fun and camaraderie. Palo Alto Hills Golf & Country Club is committed to Members' satisfaction and warmly welcomes new Members into our community. PALO ALTO HILLS GOLF & COUNTRY CLUB BY THE NUMBERS: 1958 the year the club was incorporated 416 members, 175 social members $2.9M in F&B revenue 50% a la carte; 50% banquet volume 3 kitchens including the main kitchen, pool kitchen (seasonal), and snack bar for golf course 22 kitchen employees 160 total full- and part-time employees $900 F&B minimum fee every six months

2 FOOD & BEVERAGE OPERATIONS: The clubhouse is the centerpiece for social events such as winemaker dinners, bountiful crab feeds, children's Halloween party, holiday events and brunches, themed events, and outdoor barbeques. Palo Alto Hills Golf & Country Club has four dining venues. The culinary team is focused on quality and consistency with a farm-to-table approach. In the member dining room, the menu constantly evolves and changes to utilize the freshest, local ingredients. The Member Bar offers a separate menu as well as the full Dining Room Menu in a more casual setting. The patio off the Bar features a fire pit and spectacular Bay views. The dining room is open for dinner on Wednesday, Friday and Sunday nights; serves lunch Tuesday through Sunday; and breakfast on Saturday, Sunday and holidays. Outdoor dining is available year round at Pedro s overlooking the golf course and on the pool deck from Memorial Day to Labor Day. Pedro s is a favorite spot for golfers after their round or on the turn, while swimmers and sun bathers enjoy the convenient offerings of the Poolside Grill. The snack bar and pool are open in the summer through October and serve meals until 6:30 PM. Whether it is a wedding ceremony or reception, anniversary, bar or bat mitzvah, corporate meeting or any other private celebration, Palo Alto Hills Golf & Country Club is a superb venue tucked up in the hills with its serene setting and spectacular views for parties of two to 350. The club is closed for two weeks each year Monday through Friday, during the last week of September and the third week of March for club repairs and maintenance. For more information about Palo Alto Hills Golf & Country Club visit: EXECUTIVE CHEF JOB DESCRIPTION The Executive Chef (EC) at Palo Alto Hills Golf & Country Club is responsible for all food and beverage 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 guests. The EC 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 country club fare to innovative offerings and special culinary events throughout all dining venues. The EC understands that quality and consistency in producing and delivering the PAHGCC chargrilled hamburger is just as important to the member experience as producing a five-course wine dinner, and memorable special events; and is responsible to ensure that his or her team approaches each activity with identical focus. 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 and events for the members of Palo Alto Hills Golf & Country Club.

3 The EC is the face of culinary operations and needs to be comfortable conversing and interacting in both back and front of house settings as he or she interfaces with multiple and diverse constituencies (members, staff, vendors, etc.) throughout the day. The EC is visible and accessible. The EC is responsive to club member and team member requests and strives to find creative ways to accommodate reasonable requests. He or she believes in the service philosophy: the answer is yes, what is the question? The EC is a team builder who mentors kitchen staff and develops a pipeline of talented and creative individuals and interns by building upon its reputation as an excellent learning and training ground for up and coming culinarians. The Club fully supports ongoing education and participation in ACF competitions for its EC and staff. 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. 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 is responsible for leading the product knowledge training for FOH personnel through daily premeal meetings and special food knowledge training programs. The EC works as a strategic and operational partner with the managers, staff, and House Committee of Palo Alto Hills Golf & Country Club to develop information sharing, good communication, superior internal and external customer relationships and high performance teamwork in order to achieve club objectives. 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 up to 160 full- and part-time employees. Ultimately, the Executive Chef of Palo Alto Hills Golf & Country Club is an important 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 Provide new and exciting experiences for Palo Alto Hills Golf & Country Club members in both a la carte dining and member events. Increase banquet volume by engaging members with an improved culinary program and offering a greater variety of member events and member-sponsored events that are relevant to a diverse membership.

4 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 end product, while working closely with the FOH management team. Evaluate and continue to develop the culinary team. Provide stability for the culinary operation. Manage to budgeted goals. Learn members names and culinary and dining preferences. 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. Plan menu changes every three months with daily dinner specials and weekly lunch specials. ORGANIZATIONAL STRUCTURE Palo Alto Hills Golf & Country Club operates under the General Manager organizational structure. The Executive Chef reports directly to the GM. The EC also works closely with the House Committee Chair. The kitchen staff totals approximately 22 team members including an executive sous chef, AM sous chef, banquet chef, and sous/administrative chef (who also handles purchasing, and other administrative tasks). 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 Palo Alto Hills Golf & Country club. Previous private club experience is highly desirable. Has successfully lead dynamic culinary operations. Additionally those with success in farm-totable, locally grown or procured provisions, and a proclivity for healthy menus are likely to be favored. Has exceptionally strong food and beverage credentials, and most importantly, 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 food and beverage operation. Has strong management skills with verifiable strengths in inspirational leadership, financial performance, and people skills. Is a confident, proactive team builder who has a history of attracting, developing and retaining high performing staff. Must possess verifiably strong written and oral communications 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.

5 EDUCATIONAL AND CERTIFICATION QUALIFICATIONS Culinary arts degree from an accredited school or equivalent experience. 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 a la carte operations. Must be certified in food safety. SALARY & BENEFITS Salary is open and commensurate with qualifications and experience. The club, along with the typical ACF benefits, offers an excellent bonus and benefit package. INSTRUCTIONS ON HOW TO APPLY Please upload your resume and cover letter (in that order) using the link below. Note that you should have your documents fully prepared to be attached when prompted for them. IMPORTANT: Save your resume and letter in the following manner: Last Name, First Name Resume & Last Name, First Name Cover Letter (These documents should be in Word or PDF format) Note: Once you complete the application process for this search, you are not able to go back in and add additional documents. For directions on how to upload your resume and cover letter visit this page. Click here to upload your resume and cover letter. If you have any questions please Nan Fisher: Lead Search Executive: Lisa Carroll

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