EXECUTIVE CHEF PROFILE OLD TOWN CLUB Winston-Salem, North Carolina The Opportunity The executive chef position at the Old Town Club is an amazing opportunity to serve 550 member families at a 75-year-old private club in beautiful Winston-Salem. Since it s opening in 1939 members of the family-centric Old Town Club have enjoyed a warm, relaxing home-away-from-home, a superbly challenging golf experience (the ranked #27 in 2015 by Golfweek magazine) and an outstanding culinary program. The Club and Community Old Town Club provides an atmosphere of elegance and hospitality for its members and their guests. It is truly a family-centric club with 340 children under the age of 15 and an average membership age of 55. The Club features many amenities including an 18 hole golf course designed by famed architect Perry Maxwell. Over the years there have been several additions and improvements to the Clubhouse, including expanding the dining rooms, locker rooms, kitchens, and swimming pool area. Plans are in place to build a stand-alone fitness facility in the fall of 2015. The club also has first-class tennis facilities and programs. There are several beautiful stone bridges constructed at various points on the course. Old Town Club is on Golfweek magazine s Top 100 Classic Courses in America list and is the second-highest ranked course in North Carolina. Winston-Salem is a small yet beautiful college town -- the Club backs up to Wake Forest University and has a long relationship with the school. The residents call Winston-Salem a 10-minute town, as you can get anywhere within 10 minutes. It is the fourth largest city in North Carolina, has a great cultural vibe and a growing food scene. Winston-Salem is great place to raise a family; with parks, youth sports, endless activities for families, and safe surroundings, and the schools are in the Top 10 in the state. When people ask Old Town Club s GM if he misses Charlotte, he says we have everything here we had in Charlotte except for the traffic. www.kopplinandkuebler.com Page 1
Old Town Club by the Numbers 1939 is the year the club was established 555 members $5M in total operating revenue $1.4M in F&B revenue $45,000 initiation fee 45 % a la carte; 55 % banquet volume 3 kitchens including the a la carte, banquet and Men s Grill 16 kitchen employees 85 total employees $75 per month fixed service fee for a la carte dining 17,000 rounds of golf per year Old Town Club: Executive Chef Position Profile Food & Beverage Operations The Club s a la carte venues include a formal dining room, (seats 150), Men s Grill (seats 60), Family Grill/Terrace Room (seats 120), Patio dining (seats 50) and the pool pavilion snack bar (seats 75). Banquet rooms include the Reynolda Room (seats 60), Salem Room (seats 30), and Ballroom (seats 225). Approximately 45% of the food and beverage volume is a la carte and 55% is banquet and member events. Executive Chef Position Description The Executive Chef (EC) at Old Town 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 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 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 Old Town Club. 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/she interfaces with multiple and diverse constituencies (members, staff, vendors, etc.) throughout the day. The EC is visible and accessible. 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 leads the member service initiative in all F&B BOH areas and consistently strives for and exceeds higher scores in the member survey and in industry standards, than prior years. The EC is responsible for leading the product knowledge training for FOH personnel through daily pre-meal meetings and special food knowledge training programs. www.kopplinandkuebler.com Page 2
The EC works as a strategic and operational partner with the managers, staff, and House Committee of Old Town 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 85 employees. Ultimately, the Executive Chef of Old Town 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 Old Town Club members in both a la carte and member events. Currently the club is known as much for its culinary experience as it is for its golf experience. 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 banquets and special events. 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. 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. Organizational Structure Old Town 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 16 team members including an a la carte and banquet sous chef. 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 Old Town. 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. www.kopplinandkuebler.com Page 3
GM Profile Clint Wood, CCM, CCE, has a strong background in hospitality and club management and is passionate about service to members and guests. He has been the General Manager of Old Town Club for over seven years. Mr. Wood s previous club experience includes Myers Park CC, Coosaw Creek CC, Chapel Hill CC, Treyburn CC, Benvenue CC, Carolina CC, Country Club of Charleston, and North Ridge CC. He was also an owner/chef of an upscale gourmet market, deli and wine shop. Mr. Wood has a Bachelor s degree from North Carolina State University and has earned his Certified Club Manager (CCM) and Chief Club Executive (CCE). He is an active member of the Club Managers Association of America (CMAA) and currently serves as President of the Carolinas CMAA Chapter. 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 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. 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 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. www.kopplinandkuebler.com Page 4
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 Old Town 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 Chef s table is a member favorite. The Family Grill is a popular a la carte venue for family-centric Old Town Club. www.kopplinandkuebler.com Page 5