The Opportunity The Executive Chef position at Interlachen Country Club is a unique opportunity to become an integral part of a club with a rich and storied history hosting eight golf championships and providing the best in food and beverage operations and service. The position became available when the previous Executive Chef was promoted to Assistant General Manager. The Club EXECUTIVE CHEF PROFILE INTERLACHEN COUNTRY CLUB Edina, Minnesota Since its beginning in 1909, Interlachen has been committed to excellence - from the quality of its timeless Donald Ross classic golf course to the prestige of the championships it has hosted. Course Tournament History 1914 Western Open 1916 Trans Mississippi 1930 US Open 1935 US Women's Amateur 1986 US Senior Amateur 1993 Walker Cup 2002 Solheim Cup 2008 US Women's Open 2016 Junior Ryder Cup The golf course is considered among Ross finest designs and consistently ranks among the best in the country. The Club has been an advocate of championship golf at the highest level and has been proud to host the most prestigious events in professional and amateur golf, including the 1993 Walker Cup, 2002 Solheim Cup, and the 2008 U.S. Women s Open. However, the 1930 U.S Open was the Club s defining moment. After having just won the first two legs of the Grand Slam in England, Bobby Jones U.S. Open victory at Interlachen gave him the third leg of the Grand Slam. Jones achieved the Grand Slam two months later by winning the 4 th leg at Merion and recorded one of golf s greatest achievements. This provided Interlachen Country Club national and international prominence and its well-deserved place in golf history. Interlachen Country Club is located in the upscale suburb of Edina, Minnesota, with easy access to downtown Minneapolis. The 50,000 square foot Tudor-styled clubhouse is grand in stature and elegantly situated atop the property's tallest hill overlooking the magnificent golf course and downtown Minneapolis to the northeast. The clubhouse features casual dining in the Bobby Jones Pub and upscale casual dining in the Fairway Dining Room, both with fantastic views of the golf course. The Grand Ballroom, hosting special occasions, is one of the most exquisite in the Twin Cities. It www.kopplinandkuebler.com Page 1
Interlachen Country Club by the Numbers 650 members in all categories $10M in total operating revenue $3.5M in F&B revenue $60,000 initiation fee for full membership 56% a la carte; 44% banquet business 125,000 covers per year 200 employees in the summer; 125 employees in the winter 54 average age of membership has panoramic views that overlook the golf course. Interlachen Country Club: Executive Chef Position Profile Interlachen's Wellness Center provides members with the latest in fitness equipment as well as all barber services and spa services The tennis facility provides members with seven Har-Tru clay and two Lay-Kold hard surface tennis courts combined with all of the services of a full tennis shop. The pool is a modern six lane, 25 yard pool with a 12 foot diving well. The pool program has a wide array of programs including swim team for juniors as well as lessons for all ages. In the winter, activities continue with a fantastic hockey rink and two pleasure rinks that are maintained by the Club s own Zamboni. Skiers and snowshoe enthusiasts can enjoy the beauty of the many trails throughout the rolling hills of the golf course. Interlachen enjoys a fine and proud heritage. Members of Interlachen take great pride in their association with the Club, its illustrious past, its enjoyable present, and the promise of the future. Executive Chef Position Description The Executive Chef (EC) at Interlachen Country Club is the leader of the culinary component of the food and beverage program while working closely with all club managers to create and maintain thriving dining and banquet operations and ensuring the delivery of quality and innovative services, products and offerings to members and guests. The EC is a working chef who leads, manages, motivates and directs kitchen staff to achieve the objectives set by the General Manager, Assistant General Manager, Executive Chef and the Board of Govenors. The EC creates the standards for kitchen policies and procedures, communicates these policies and ensures that the policies are adhered to by all heart of house 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 popular club menu items 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. The EC is expected to be a positive and regular face for culinary operations for the Club, and needs to be comfortable conversing and interacting in both front and heart of house settings as he/she interfaces with multiple and diverse constituencies (members, staff, vendors, etc.) throughout the day. The EC fosters a positive, goodwill environment within the kitchen and among all other departments at the Club. The EC is an important part of facilitating cooperation and communication between departments. He or she understands what the members desires and preferences are regarding food service at the Club. The EC seeks feedback and input from members and staff to establish new Interlachen has hosted the most prestigious events in professional and amateur golf, including the 1993 Walker Cup, 2002 Solheim Cup, and the 2008 U.S. Women s Open. www.kopplinandkuebler.com Page 2
food items and improve dining perception and service. He or she receives and resolves inquiries and complaints in a gracious and timely manner. The EC at Interlachen 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 who leads by example and will step in to work any place as needed. He or she participates actively in events and services offered at the Club. The EC coordinates the hiring, training, and supervising for all daily culinary operations. He or she reviews and documents culinary staff performance and analyzes and submits payroll information of culinary staff on a timely basis. The EC develops and adheres to a schedule based on planning and preparation to minimize overtime. The EC leads the heart of the house 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 heart of house staff approach the standards with the same level of focus. The EC is responsible for the financial and operational directives for culinary operations and 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. He or she conceives responsible budgets for capital and operational expenses. The EC engineers the menu design based on member preferences, cost effectiveness, and seasonality and creates and implements control systems to monitor food purchasing, waste and sanitation. The clubhouse has panoramic views that overlook the golf course. The EC has a leading role in the vision and marketing of culinary operations. He or she develops and spearheads marketing strategies for membership events and member-sponsored events with department heads to stimulate a la carte and banquet participation and usage. The EC is responsible for leading the product knowledge training for all positions including the front of the house 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 Interlachen Country Club. The EC works as a strategic and operational partner with the managers, staff, and House Committee of Interlachen 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. www.kopplinandkuebler.com Page 3
GM/COO Profile Eric Dietz, CCM, is the GM/COO of Interlachen Country Club. Eric Dietz has been in the club industry for the majority of his life and professionally for the past 33 years, first serving as a Head Golf Professional and later in the capacity of General Manager/COO of many fine clubs. Both a PGA Professional and a Certified Club Manager with the Club Managers Association of America (CMAA), Eric has served the memberships of Baltimore CC, Hunt Valley GC, Hershey CC, Lancaster CC, Ridgemark Golf & CC, Rochester Golf & CC, and Lakewood CC. Interlachen Country Club: Executive Chef Position Profile The EC is responsible for providing employee meals for 200 associates on staff. Ultimately, the EC of Interlachen Country 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/she interfaces with while performing his/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, including taking ownership for the entire experience from production to final delivery of end product, while working closely with the AGM and Front of the House team. Ensure that the a la carte operations, the backbone of the Club for its members, are consistently executed, and given similar focus and priority as are special events. Learn members names, interests and preferences. Ensure that culinary operations are ready for a busy season by evaluating current staff and hiring skilled additional staff as needed. Work closely with AGM and GM to plan and coordinate a new, year-round dining program. 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. Organizational Structure Interlachen Country Club operates under the General Manager/COO organizational structure. The EC reports directly to the Assistant General Manager and indirectly to the General Manager/COO. The EC also works closely with the House Committee. In season the kitchen staff totals approximately 35 team members including a chef de Active within the industry, both locally and nationally, Eric has been honored cuisine, sous chefs, banquet chef, chef de garde manger, pastry chef, line cooks and multiple times by the PGA of America warewashers. and most recently was honored by his peers with the 2012 Excellence in Club Management/Mead Grady Award, recognizing his excellence in private club The successful candidate: Candidate Qualifications operations and management which is sponsored by The McMahon Group Is a strong and passionate leader and culinary professional with a proven track and Club & Resort Business magazine. record of providing high-level services with a personality that is commensurately appropriate to Interlachen Country Club. Has a minimum of three years prior management experience as an Executive Chef and at least five years as an executive sous chef of diversified kitchen and hospitality industry experience including banquet and restaurant operations. Has successfully lead 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 prepare and executive high-level menus and dinners and is knowledgeable of modern trends and techniques with the ability to incorporate them into cuisine when appropriate. 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. www.kopplinandkuebler.com Page 4
Interlachen Country Club Mission Statement The mission of Interlachen Country Club is to create an exceptional experience for all our members and guests by continuing our rich tradition as one of the finest country clubs in the nation, providing a premier golf course/experience with outstanding programs in pool, tennis, fitness and other recreational activities, and an exceptional social and dining experience. Has a friendly and service-focused demeanor and style and 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 with the ability to speak and present to large groups of people. 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 provides the same level of service regardless of the number of members dining on any given night. From 4 covers to 50 covers, the level of service, quality, and enthusiasm is consistently high. The EC is an innovative leader in all aspects of the position. He or she 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 leader and trend setter yet understands and is respectful of long-standing Club culinary traditions and is able to balance both in creating menus, specials, and banquet offerings. The EC also 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 staff do the same. The EC continually looks for opportunities to improve heart of the house service and must be willing to listen to staff and members for input. The EC understands that the entire heart of the house department are 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 chicken fingers and hot dogs as preparing the most complex dishes and exploring the latest culinary trends. Educational Qualifications Culinary arts degree from an accredited school or equivalent experience. Certified Executive Chef designation is desirable. Must be certified in food safety. For more information about Interlachen Country Club visit: www.interlachencc.org www.kopplinandkuebler.com Page 5
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 Interlachen Country 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. (480) 443-9102 nan@kopplinandkuebler.com www.kopplinandkuebler.com Compensation is commensurate with qualifications and experience. The Lead Search Executive on this search: Lisa Carroll lisa@kopplinandkuebler.com 561.596.1123 Named after the famous golfer, the Patty Berg Room has a large picture window overlooking the terrace www.kopplinandkuebler.com Page 6