Executive Chef

EXECUTIVE CHEF AT EDINA COUNTRY CLUB

The Executive Chef opportunity at Edina Country Club in Edina, MN, offers an outstanding chance for candidates with a proven track record of leadership and culinary skills to lead the culinary team in serving members at one of the premier private clubs in the area. The club's newly renovated kitchen, diverse dining venues, high-end banquet spaces, and busy a la carte dining require candidates with experience in high-quality and high-touch environments frequently enjoyed by the membership.

This role best suits candidates with exceptional organizational skills, steady and thoughtful leadership, and effective communication skills for consistent execution. The Executive Chef will work closely with the well-respected executive team within an exceptional club culture to ensure culinary offerings align with the club's standards of excellence and contribute to an exceptional dining experience for members and guests alike.

If you have a passion for culinary innovation, a commitment to delivering high-quality cuisine, and the ability to lead a dynamic culinary team within an exceptional club environment, we invite you to explore this exciting opportunity at Edina Country Club.

EDINA COUNTRY CLUB: www.edinacountryclub.org

EDINA COUNTRY CLUB FOOD AND BEVERAGE PROGRAM:

CHESTER'S: family dining restaurant offering a spectacular view overlooking the golf course.

THE TERRACE: this beautiful deck, located off Chester’s, overlooks the golf course and is a one-of-a-kind place to enjoy anything from hors d’oeuvres to full menu service.

THE LANDING: the newest addition to Edina Country Club’s dining lineup. It features classic fare that changes with the seasons in a casual, nautical-themed family dining oasis, at the pool, on the course, or simply anytime.

PUB: the social hub of the club. Fashioned after a neighborhood watering hole you might find on the streets of Edinburgh, Scotland, it is a favorite of the members. The Pub features twelve rotating beers on tap, barrel-aged cocktails, and a robust wine list paired with a classic pub-inspired menu. The Pub is the only adult-only dining area in the club.

PUB PATIO: renovated in 2018, the Pub Patio is an outdoor dining destination all to its own. With two stunning fireplaces and elegant landscaping, the Pub Patio is outdoor dining at its best where many of the club’s summer events like Margarita Madness Golf Social and Octoberfest are held.

POOL SNACK BAR: featuring kid’s fare, fresh summer delicacies, and a full bar for adults.

EXECUTIVE CHEF - POSITION OVERVIEW

The Executive Chef (EC) is a key leader within the food and beverage team who is responsible for the execution of cuisine to the well-traveled club membership. This role demands seamless and consistent standards for culinary excellence. The Executive Chef reports to the General Manager and oversees an Executive Sous Chef, Sous Chefs, and a Pastry Chef plus the entire culinary and stewarding team.

KEY PRIORITIES

LEADERSHIP

Be a collaborative team player who is willing to work with and train the team each day doing whatever it takes to deliver the best Member experience.

Empower the culinary team and delegate appropriately, so they can focus on growth; be confident that the operation can run well in EC’s absence.

Be a focused and consistent evaluator of personnel, ensuring that standards of conduct and delivery are met; this includes oversight of high standards of appearance, hospitality, service, and cleanliness of the kitchen facilities.

Maintain existing operating standards for personnel in areas of responsibility and consistently evaluate knowledge, understanding, and execution to these high standards.

Work closely with the front-of-house food and beverage managers to ensure a cohesive experience that continually exceeds the expectations of Members and guests.

Engage with, observe, learn, and listen to the Members and staff. Earn Member trust by instilling confidence through continued enhanced operations, interaction, visibility, and consistency.

Remain current and continue education regarding diverse and new culinary trends and cuisines.

Maintain physical presence during times of high business volume.

Create a welcoming, approachable, and inclusive kitchen atmosphere for all club staff based on mutual respect.

OPERATIONS

• Maintain existing standard recipes and techniques for food preparation and presentation that help to assure consistent high-quality food.
• Evaluate food products to ensure that quality standards are always attained.
• Maintain opening and closing cleaning checklists for each area/station within the kitchen and develop a weekly/monthly cleaning checklist.
• Safeguard all food-preparation employees by implementing training to increase their knowledge about safety, sanitation, and accident-prevention principles.
• Maintain safety training programs; manage OSHA-related aspects of kitchen safety and maintain MSDSs in an easily accessible location.

FINANCIAL

• Plan menus for all food outlets in the Club and special occasions and events. Schedule and coordinate the work of chefs, cooks, and other kitchen employees to ensure that food preparation is economical and technically correct, and within budgeted labor cost goals.
• Consistently monitoring payroll and labor resource allocations to ensure they are in line with financial forecasting and goals, the Club has a strong finance department that provides monthly and bimonthly updates to the EC.
• Prepare necessary data for applicable parts of the budget; project annual food, labor, and other costs and monitor actual financial results; take corrective action as necessary to help assure that financial goals are met.
• Review and approve product purchase specifications.

CANDIDATE QUALIFICATIONS

• Has a proven track record of high-level restaurant, resort, hotel, or country club dining expertise. 8 years of culinary experience and 5 years in a managerial role.
• Successful experience in both a la carte and banquet operations in previous hotels, clubs, or resorts.
• Is a strong and passionate leader and culinary professional with a proven track record of providing high-level services. The EC must be passionate about their craft and inspire those around him or her.
• The EC is a lifelong learner and instills that characteristic into his or her team.
• Is extremely organized to successfully manage and lead multiple a la carte and banquet venues simultaneously as well as prepare for and execute successful banquet events.
• Has a successful track record of controlling costs, standardizing recipes, and planning budgets and has the skills necessary to perform all kitchen tasks and train those to properly execute those tasks. The EC leads by example.
• Is a visionary and trendsetter yet understands and respects the club’s long-standing culinary traditions and can balance both in creating menus, specials, and banquet offerings.
• Must have computer skills including but not limited to Microsoft, experience with Club essential POS is a plus.
• A strong relationship builder with a history of collaboration with their GM, Food and Beverage Manager, and other departmental leaders.
• Acutely aware of the delicate menu balance that exists between offering traditional club fare for tenured members and providing innovative options for members that belong to a different demographic.

EDUCATIONAL & CERTIFICATION QUALIFICATIONS

• A culinary arts degree from an accredited school is preferred.
• Certified Executive Chef (ACF) or Pro Chef (CIA) certification is preferred.
• Certification in food safety is mandatory.