Executive Chef, New Orleans Country Club – New Orleans, LA

About the Club: Welcome to the epitome of Southern elegance and leisure, where charm meets luxury at the New Orleans Country Club in the heart of New Orleans, Louisiana. Nestled amidst lush greenery and steeped in history, this prestigious club offers a haven for those seeking a refined escape from the bustling city life. With a rich tradition dating back decades, experience the perfect blend of classic Southern hospitality and modern amenities.

Throughout the years, the New Orleans Country Club has witnessed the evolution of the city and its social landscape The New Orleans Country Club, a venerable institution that has become synonymous with Southern charm and leisure, boasts a captivating history that traces its roots to the early 20th century. Established in 1914, the club was envisioned as a haven for the city’s elite, providing an exclusive escape into the tranquility of its lush surroundings.

Today, the club stands as a testament to the enduring allure of Southern hospitality and remains a cherished destination for those seeking a refined escape in the heart of New Orleans.

Position Specific: New Orleans CC is primarily looking for a refresh and upgrade to its a la carte restaurant operations and menu offerings as well as improved consistency. A high-quality leader who can hold staff accountable and also develop his/her team to a higher level of performance. This individual is trustworthy, has humility and can work with staff across all departments.

The Executive Chef should be an effective communicator who is mature and poised in dealing with conflict and feedback, has a reputation for team-building and exceptional culinary skills. The Chef will understand member dining preferences and continue to develop the culinary program and offerings to meet and/or exceed member needs. He/she will always embrace constant improvement providing exceptional member-based food services.

Initial Focus:

1. Evaluate Culinary Team – Inspire the team and build a strong culinary culture driven to excellence. Work alongside staff to identify their strengths and weaknesses and give them the guidance to improve.
2. Review Menus and Product Quality – Review of ingredients and recipes. Bring creativity to the menus focusing on healthy menu options and “small plate” presentations. Maintain the quality and variety of the food already in place. Achieve a higher level of consistency in a la carte working with a sense of urgency.
3. Improve Communications – Adopt an approach that facilitates communication and a sense of unity. Bring together both FOH and BOH management to develop one ‘Team”
4. Sanitation & Hygiene – Develop a maintenance/cleaning program to maintain a clean well organized kitchen.

NOTE FROM THE GENERAL MANAGER – We feel we have outstanding members and staff at New Orleans Country Club. The Club has been a top 100 private country club over the past 30 years because of our people, both members and staff alike. We have a wonderful culture at the Club – our members treat our staff like family and in turn – our staff would do almost anything to please our members. We have numerous long term staff at the Club – it is truly a family culture.

Candidate Qualifications:

• With this appointment the Club is looking to evolve and elevate the Club’s food programs.
• The position requires an engaged leader with a strong culinary vision who will drive dining offerings and ensure quality control and consistency of menu items.
• An organized and detail-oriented individual with a passion for the profession; has solid culinary skills with a good foundation.
• This individual is a traditionalist with a solid culinary foundation but is also not afraid to push gastronomic boundaries.
• Is self-motivated with the ability to lead, inspire and mentor individuals throughout the food & beverage department.
• The Executive Chef should have management and administrative skills with the ability to communicate with staff and other Department Heads.
• The Executive Chef evaluates job performance of culinary staff; coaches and counsels to ensure staff is on track. Rewards and disciplines staff in a fair manner.
• The Executive Chef sets the labor budget and food cost budget for the year in collaboration with General Manager. He/she has input into food revenue projections.
• The new Executive Chef is passionate about all things culinary, and keeps current with the latest trends and equipment, and can produce new house-made items, creative buffet presentations and evolving menus.
• The Executive Chef is expected to maintain visibility by walking through the dining rooms interacting with the members when possible. The Chef authors a newsletter article.

Additional Information:

• Annual food sales $3MM; Total F&B Sales $4MM.
• The Club currently has a 42% food cost and the food cost budget at 42% with a sales mix of 50% A La Carte and 50% Banquet.
• There are approximately 23 culinary staff plus 8 stewards supported by a $1.2MM labor budget.
• There are two (2) Sous Chefs, (Ex Sous and A.M. Sous Chef) a Banquet Chef, Pastry Chef and a Chief Steward. The Chef does the purchasing.
• New Orleans CC supports two (2) Kitchens including the Main Clubhouse Kitchen and Banquet Kitchen Management rates the condition as a 5 out of 5. (The Main Kitchen was completely renovated several years ago – Banquet Kitchen is scheduled for renovation next year)
• The Club has a 55,000 sq. ft. clubhouse with 1,600 members whose average age is 52.
• The Club operates (12) months annually and closes Christmas Day, New Years Day, Mardi Gras Day, Tuesdays after Memorial Day and Labor Day plus all Mondays. The busiest months are January to June and October through December.
• The Executive Chef reports to the General Manager and works closely with the Clubhouse Manager, Food and Beverage Manager, Dining Room Manager and Catering Director.
• The previous Chef was with the Club for eight years.

Dining Venues:

• Oak Bar – Casual with 80 seats, serving Lunch and Dinner, Tuesday – Sunday.
• Garden Room – Casual with 60 seats, serving Lunch and Dinner, Tuesday – Sunday.
• The Grill – Casual with 75 seats, serving Lunch and Dinner, Tuesday – Sunday.
• Patio – Casual with 80 seats, serving Lunch and Dinner, Tuesday – Sunday.
• Wine Room – Formal with 50 seats, serving Lunch and Dinner, Tuesday – Sunday.
  
• Private Parties/Member Events – The Club has seven (7) private rooms seating up to 600. The largest sit-down event the Club can accommodate is 600 members/guests.

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