Executive Chef, Glen Ridge Country Club – Glen Ridge, NJ

Glen Ridge Country Club is a modern facility that was founded in 1894 and features amenities that are seamlessly blended into the sophistication of a classic country club with a family-friendly ambiance. Conveniently located in the heart of Essex County, it boasts stunning skyline views of Manhattan.

The Club has completed a full-campus transformation and has been recognized as a “Club of the Year” by the New Jersey PGA for their exceptional golf programming. Glen Ridge Country Club features an extensive range of amenities, including an 18-hole 6,123-yard Par 71 championship golf course, a golf practice area and driving range, a pool facility, four Har-Tru tennis courts, and a fitness center.

Glen Ridge Country Club also specializes in special events, including weddings, corporate functions, and golf outings.

Position Specific: Glen Ridge Country Club is looking for an Executive Chef who is able to lead and motivate the team and displays culinary excellence. The new Chef is a communicator who has business acumen and will focus on providing exceptional food and service to the membership. Knowledge of Dietary Restrictions and maintaining high standards of hygiene and safety are a must.

This individual has the ability to take full ownership of the food operation, building trust within the culinary team creating a work environment of mutual respect. The Chef enjoys building the team with high standards set on appearance, hospitality, service, and cleanliness of the kitchen facilities and leads them to significant, positive membership satisfaction outcomes. The Executive Chef must demonstrate values, integrity, excellent judgment and possess the calm and inspired demeanor of a true leader.

Initial Focus:

1. Create an Environment of Positivity – Focus on the goals of the Club and its membership by exhibiting positive and professional standards at all times.
2. Provide a Sense of Calmness and Support to the Staff – Inspire the team and help build a strong culinary culture driven to excellence. Serve as Coach and Mentor. Foster a culture of ‘One Team – One Goal’ and strive for daily success.
3. Implement and Enforce Kitchen Policies and Procedures – Become familiar with all Kitchen SOPs and Club policies and lead by example, train and mentor the team to ensure all team follows the best example. Ensure Consistent Processes in Daily Operations.
4. Meet and Start Rapport with Membership – Get to know the membership and the culture of the Club. Take the time to meet and learn about the members and their wants and desires. The goal is to serve, meet and exceed member expectations.

In The GM’s Own Words: Glen Ridge Country Club is fortunate to have a well-balanced mix of tenured staff and energetic seasonal employees. Our staff is diverse, and the ideal candidate must be
progressive, understanding, and capable of fostering harmony within the team. We seek someone attuned to contemporary management practices and adept at leading a diverse group. GRCC has a diverse membership as well. The sense of community at the Club is unparalleled. The Club is a central hub for social interaction, providing a warm and inviting atmosphere. This strong sense of community sets our Club apart, making it a place for recreation and a cornerstone of local social life. Our Members are neighbors; their children attend the same schools, and they form friendships both inside and outside of the Club. Our Club is a fun and welcoming environment, and our Members highly value the contributions of our Team. They support the staff and genuinely wish for their success and growth. This is a unique and special place that our Members consider a home away from home.

Candidate Qualifications:

• The four main areas of opportunity for the Executive Chef are: Consistency, Quality Control, Team Development, and Leadership.
• The position requires an engaged leader with a strong culinary vision who will drive dining offerings and consistency in a la Carte dining.
• GRCC is seeking an Executive Chef who can handle a call for “back to basics” as well as satisfy members who are foodies and want innovative menus.
• The Executive Chef will have …
• Superior organizational and time management skills
• Is focused on attention to details and high-level standards of quality
• Is a strong communicator with a deep understanding of proper HR management tools.
• Maintains high energy with a ‘Big’ personality
• Is proactive and positive in handling challenges of daily operations.
• Have a strong understanding of financial operations, including budgeting, inventory management, staffing, etc., and the use of culinary and kitchen technology to improve kitchen operations and member experience.
• The Executive Chef will attend meetings to provide updates on member satisfaction, menu changes, and culinary team staffing.

Additional Information:

• Annual food sales at $2M; total F&B Sales $3M
• The Club currently maintains a 42% food cost with a sales mix of 35% a la carte and 65% banquets. Food cost budget 42%.
• There are 18 culinary staff and 6 stewards supported by a $1,000,000 labor budget.
• Ther is one (1) Sous Chef primarily focused on the 1894 restaurant. In addition a Banquet Chef, Chief Steward and Administration Assistant. The Chef does the purchasing.
• There is one (1) 30,000 sq. ft. Clubhouse with 590 members whose average age is 54.
• There are three (3) well-maintained kitchens. 1894 A La Carte Kitchen / Main Level Banquet Kitchen / Pool Pavilion. The main level banquet kitchen with attached snack bar kitchen was fully renovated in 2012. The lower level 1894 a la carte kitchen was constructed in 2016 part of the master plan transformation. Management rates the kitchen a 4 out of 5. A Capital Replacement Plan is in place.
• Club is open 10.5 months of the year. The club is closed January 2 to February 13.
• The Executive Chef reports to the General Manager and will work closely with the Banquet Chef, Sous Chef, Director of Food & Beverage, Director of Events and Events Manager.
• The previous Chef was with GRCC for two years.

Dining: (A La Carte Outlets)

The 1894 Restaurant – Casual dining. Serves as the Club’s main restaurant. 140-230 seats with indoor and outdoor dining serving lunch and dinner Wednesday – Sunday

Tiki Bar – Pool-Side Dining with 72 seats serving lunch and dinner Wednesday – Sunday.

Pool Snack Bar – Casual with 40 seats, serving lunch and dinner Monday – Sunday.

Pro Shop Snack Bar – Casual Patio with 28 seats, serving lunch and dinner, Mondaty – Sunday.

Halfway House – Casual with 25 areas serving breakfast and lunch Monday – Sunday.

Private Parties/Member Events – The Club has four (4) Private Rooms with a seating capacity from 16 to 200 guests. The largest sit-down event the Club can accommodate is 200 guests.

The Club offers a competitive base salary, generous performance bonus and benefits package including a 401k, health, life & dental insurance, ACF Dues and Conference and dining allowance. Relocation is available. A (CEC) is preferred. Interested individuals should send resumes, a well-conceived cover letter, and supporting information (a digital Portfolio is encouraged).

Work with Denise Zanchelli and Team DZA, a team of proven culinary professionals to help advance your career.