Executive Chef, Governors Club – Chapel Hill, NC

About the Club: Nestled in the picturesque town of Chapel Hill, NC, Governors Club is an exceptional gated community designed for those seeking an active and refined lifestyle. This exclusive neighborhood boasts 1,220 single-family detached resale homes, each offering unique charm and character. The Club is ranked among the top 5% of Clubs worldwide and is the Triangle’s only gated golf community and private club.

Residents of Governors Club enjoy access to a wide array of top-tier amenities, fostering both community spirit and personal wellness. The elegant clubhouse serves as a hub for social gatherings and events, while the fitness center caters to those maintaining an active routine. Tennis enthusiasts will appreciate the well-maintained courts, perfect for recreation or competitive play. The gated entrance ensures privacy and security, making it a serene yet connected haven for homeowners.

Position Specific: The Governors Club is looking for an Executive Chef who is experienced and confident in his/her abilities. This individual needs exceptional leadership ability with managing and retaining a well-trained culinary team. The Executive Chef possesses a true passion for cooking and practices a “hands-on” approach. He/she is able to produce a quality product and get it out of the kitchen with a sense of urgency on a consistent basis. This individual communicates well and has an infectious positive attitude.

Initial Focus:

1. Training/Delegation- Take time to understand the culture of the Club and staff. The Executive Chef evaluates the job performance of culinary staff; helps to develop and train them and hold staff accountable. The goal is to build a great team through teaching them and allowing them to thrive under his/her leadership
2. Build New Culinary Team and Structure – Rebuild a culinary team with thoughtful management strategies and passion to be the best culinary program in the Carolinas. The successful candidate will be a motivator committed to professionalism and serve as a mentor leading by example. He or she should be able to recruit, coach/counsel and motivate staff. The Executive Chef should review staff structure including the possibility of adding a Purchasing Manager.
3. Review of Menu’s and Food Quality – Implements dynamic and innovative menu development programs balancing current trends and Club classics.
4. Review Systems and Controls – The new Executive Chef is expected to evaluate current operations and provide recommendations for enhanced systems, controls, cost and quality of product and services. Reviews inventories and vendors and ensures the Club is getting quality products at the best price possible.

NOTE FROM THE GENERAL MANAGER – Governors Club is an inviting atmosphere with a mix of long tenured and new staff. A large portion of our membership is very serious about food. We currently have a few “Clubs within a Club” that focus on culinary experiences, and the members take these events very seriously. We also have a vibrant a la carte operation. Half our members want to sit and eat upscale coursed meals while the other half want a quick dinner and we have to do all at the same time. We are a gated community, so we are one of the only options for our members to have weeknight dinners. Our F&B staff is dedicated, but would thrive under an Executive Chef with a sense of calm leadership.

Candidate Qualifications:

• The Executive Chef is responsible for providing overall leadership and management for all food production and presentation. He/she demonstrates good judgment, problem-solving, and decisionmaking skills.
• 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.
• The Executive Chef will provide mentoring leadership and foster a culture of continuing education and development of future, up-and-coming culinarians.
• The Executive Chef should have management and administrative skills with the ability to communicate with staff, other department heads and membership.
• The Executive Chef will participate in the budget process and is accountable for food costs and pricing of member events. The Chef is accountable for creating a list of capital requirements.
• The Executive Chef attends Committee meetings to represent the Culinary staff. Presents menus for the “Clubs within the Club,” which include monthly dinners featuring upscale food and wine events for around 80 people at each dinner.
• The Executive Chef interacts enthusiastically with, and is visible to, the membership. The Executive Chef is available for consultation on menus for private and/or Club events. Conducts Cooking Classes.

Additional Information:

• Annual food sales $1,985,000 MM; Total F&B Sales $2,764,000 MM. In the most recent FY, the Club subsidized F&B ($685,000).
• The Club currently has a 48% food cost and the food cost budget at 48% with a sales mix of 59%, A La Carte and 41% Banquet.
• There are (25) culinary employees and three (3) stewards supported by a $900,000 labor budget.
• There are two (2) Sous Chefs (Executive Sous & Chef de Cuisine.) The Chef does the purchasing.
• There are three (3) Kitchens; Large Main / Small Banquet /Seasonal Pool. Management rates the condition as a 4 out of 5. (The Main kitchen received $1M upgrade this year. Banquet Kitchen is adequate, Pool kitchen is in need of renovation but serviceable.)
• The Club has one, 40,000 sq. ft. Clubhouse with 690 members whose average age is 68.
• The Club operates for twelve (12) months annually and closes the first two weeks of January. The busy months are April-June / October – December.
• The Executive Chef reports to the Assistant General Manager and works closely with the General Manager, Director of Catering / Special Events, CFO, Clubhouse Manager and F&B Manager.
• The previous Chef was employed by the Club for fifteen years.

Dining (A La Carte Outlets):

• Club Room+Bar – Casual ‘ish’ with 94 seats, serving lunch six (6) days per week and dinner five (5) days per week.
• Nicklaus Room – Semi-Formal with 42 seats, serving dinner, five (5) days per week.
• Lakeview Terrace – Casual ‘ish’ with 78 seats, serving lunch six (6) days per week and dinner five (5) days per week.
• Private Parties – The Club has three (3) private rooms seating from 10 to 50. The largest sit-down event the Club can accommodate is 250 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 available. A CEC is preferred. Interested individuals should send resumes, a well-conceived cover letter, and supporting information (a digital Portfolio is encouraged).