Executive Chef opportunity with Fairmount Country Club – Chatham, NJ

About the Club: Fairmount is a vibrant year-round country club with a welcoming, friendly atmosphere, casual and upscale dining, and active social, golf, racquets, and pool offerings in a resort-like setting. Members choose Fairmount for its unique combination of recreation and relaxation in a friendly environment that offers everything one seeks in a country club without a stuffy pretense.

The Club features a challenging, championship caliber 18-hole par 72 golf course, driving range, short-game practice area, and a state-of-the-art indoor practice facility with two simulators. The club recently held both US Open and Korn Ferry Qualifiers, and continues to grow in stature within the golf community. Beyond golf, the Club proudly offers a premier pool and racquets facility supported by a secondary Clubhouse situated in between the paddle courts and pool.

In the summer months Fairmount offers swim lessons and racquets clinics for junior and adult players of all levels as well as a competitive swim team and a robust swim camp alongside an active social calendar for both youth and adult demographics of membership. Membership is by invitation only.

Position Specific: Fairmount Country Club is looking for an Executive Chef who is creative and sophisticated with a proven track record of a high level of excellence. The Club is looking to commence the largest renovation in history including, a full renovation of the kitchen. FCC is looking for the right candidate to help deliver the “wow factor” and transform the food experience in tandem with the Main Clubhouse re-opening in November 2025.

The Club tends to execute larger events well, but falls short on consistency and details within the a la carte side. The Club is seeking an Executive Chef who can elevate the overall culinary services and deliver a food operation that is both exciting and consistent. The Chef is expected to lead the culinary operation and develop a vision for improvement knowing they will have full support from Club leadership to be able to execute to the high-standards the Club is looking to achieve.

Initial Focus:

1. Learn the Culture of the Club – Interact with members being visible and engaging. Understand the FCC’s culture, its history and traditions. He/she will be responsive to feedback in a positive manner.
2. Build a Strong Culinary Team – Inspire staff and build a strong culinary team that is culture driven to excellence. Serve as coach and mentor and lead by example while at the same time, work within budget guidelines.
3. Evaluate Clubhouses, Equipment & Products – The new Executive Chef is expected to evaluate current operations, while working in tandem with the GM to deliver a new vision and culture for the Culinary operation. He/she should assess equipment, meet with vendors to review product quality/availability and observe/assess the F&B operation and team.
4. Create New Menus – The Executive Chef will develop their own a la carte and catering menus – Evaluate all menus and develop the culinary program that interjects fresh ideas and products.

In the GM’S Own Words: Fairmount is a ‘special club’ which continues to grow in reputation and stature – I began my tenure almost three years ago and have a great team in place all of who play critical roles in the overall membership experience. FCC is currently in the process of the largest renovation in FCC history, and upon completion, our membership is looking forward to a new culinary experience. I’m excited to be a thought partner with the next Executive Chef, and look forward the opportunity to work with you.

Candidate Qualifications:

• The Executive Chef evaluates job performance of culinary staff; coaches and counsels to ensure staff is on track. Has the ability to demonstrate good judgment, problem solving and decision-making skills.
• The Club is looking to evolve its food elevation and is looking for a visionary leader who thinks out-of-the-box, “the sky is the limit” and can maintain traditional club favorites, yet is forward-thinking and can satisfy a younger demographic of diners.
• Develop recipes, standards and techniques for food preparation and presentation, and ensures the staff is trained to produce a high-quality product served on a consistent basis.
• The Executive Chef sets the standard for culinary employees to maintain high-quality services and products. He/she has the ability to command respect with the kitchen staff while doing so in a way that’s respectful and fosters a positive working culture.
• The Executive Chef is expected to maintain visibility in the Dining Rooms to touch tables and be a pro-active communicator. He/she should exhibit a willingness to engage with members via menu commentary at wine dinners and via member programming.
• The Executive Chef participates in the budgeting process by focusing on labor management and the achievement of the food cost goal. The FY is April 1st – March 31st and the budgeting process usually begins in early January. The Chef works closely with the Director of Finance to evaluate needs for the upcoming FY then assists the GM in presenting it to the Finance Committee.
• The Executive Chef attends the weekly management meeting and Food & Beverage meeting, occasionally attends the House Committee meeting.

Additional Information:

• Annual food sales $1.5 MM; Total F&B Sales $2.4 MM. Most recent FY the Club subsidized F&B by ($487,323).
• The Club currently has a 49% food cost with a food cost goal at 40/43% with a sales mix of 60% A La Carte and 40% Banquet.
• There are 15 culinary staff and 3 stewards supported by a $850,000 Labor Budget.
• There are (2) Sous Chefs (Executive Sous runs the secondary Clubhouse plus Sous Chef in MCH) The Chef does the Purchasing.
• The Club supports two (2) Kitchens. One in each Clubhouse (Halfway House standard) FCC is undergoing a transformational renovation slated to commence in November of 2024 includes a state-of-the-art expanded kitchen with a dedicated banquet side – Schematic plan attached – Approximate Budget $625,000 for new food service equipment.
• FCC has two Clubhouses (25,000 S.F. (Main) and Approx. 12,000 S.F. (Secondary) with 458 members whose average age is 51.
• The Club operates (12) twelve months annually. Main Clubhouse closes Jan – March. Busy months are May, June, July, Nov, Dec (Timmons House busy in winter with paddle tennis.).
• The Executive Chef reports to the General Manager and works closely with the Assistant General Manager, F&B Manager, Executive Sous Chef

Dining: (Post Renovation A La Carte Outlets (Scheduled to be completed by November 2025).

• New Main Bar – 58 seats dining plus 25 seats at bar, serving Lunch & Dinner, Tuesday to Sunday.
• Terrace Dining Room – 64 seats, serving Lunch & Dinner, Tuesday to Sunday.
• Mixed Grill – Casual with 58 seats, serving Lunch & Dinner, Tuesday to Sunday.
• Outdoor Patio – Casual with 55 (Approx.) seats, serving Lunch & Dinner, Tuesday to Sunday.
• Timmons – Casual with 62 seats, serving Lunch & Dinner, Monday – Sunday (Open with exception of the shoulder seasons)
• Private Parties – The Club has three (3) private rooms with seating from 20 to 220 guests. The largest sit-down event the Club can accommodate is 220 members/guests.

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