Executive Chef, Doylestown Country Club – Doylestown, PA

About the Club: Formed in 1916 when Doylestown featured mostly farms and about 1,600 residents, five founders crafted the original vision of Doylestown Country Club. They secured 71 acres of farmland featuring streams, ponds, and rolling hills, establishing a 9-hole course where sheep and cows occasionally served as hazards. The Club purchased the property in 1945 and expanded to 18 holes in 1963.

More than a century later, Doylestown Country Club continues to honor its history while investing in its future. An $11 million clubhouse renovation and expansion completed in 2024 transformed the member experience with expanded and reimagined dining spaces, a new main bar, outdoor dining, golf simulators, Pro Shop, locker rooms, and improvements to the Club’s culinary facilities.

DCC is located in the heart of Bucks County, approximately one hour north of Philadelphia and two hours from Manhattan. Doylestown combines small-town charm with an affluent, highly educated community and a vibrant, walkable downtown featuring acclaimed restaurants, shops, museums, and cultural attractions. Today, Doylestown Country Club blends its more than 100 years of tradition with modern amenities and a continued commitment to providing one of the premier private-club experiences in Bucks County.

Position Specific: Doylestown Country Club is seeking a team-minded, hands-on culinary leader who is equally passionate about developing people and delivers an exceptional dining experience. The ideal Executive Chef is a coach and mentor who establishes clear expectations, holds the team accountable, and maintains high standards while creating a positive, respectful kitchen culture. The Club prefers a leader who can lead with a “velvet hammer” rather than an “iron fist” or “no questions allowed” mentality.
The Executive Chef will provide vision and direction for the culinary program while demonstrating an ownership mentality—identifying challenges, developing solutions, and bringing thoughtful ideas and recommendations to the General Manager. The Chef should care as much about the overall member dining experience as the presentation on the plate and build strong collaboration between front- and back-of-house staff and managers.

The successful candidate is strategic-minded, continuously looking for opportunities to enhance the culinary operation through people, systems, menus, programming, equipment, and thoughtful investment rather than maintaining the status quo. As the face of the culinary operation, the Executive Chef will be visible and accessible to the membership at appropriate times.

Note From the General Manager: We have a strong, dedicated culinary team with a mix of young aspiring cooks and more tenured team members. Two cooks have been with the Club for more than 25 years, with another at seven years. In addition, our Chef de Cuisine of 3.5 years has a strong culinary background, along with a “rising star” Sous Chef with significant potential for continued growth.

The Board is supportive of thoughtful investment in the culinary operation and equipment when justified. As a member-owned Club, member feedback and suggestions are important; however, the Executive Chef is empowered to lead the culinary program and maintains primary responsibility for menu development. Our members value and cherish their Club and view the dining experience as a cornerstone of the membership experience. While it may sound cliché, there is very much a “family” feeling among both members and staff, and we are looking for a Chef who will embrace and contribute to that culture.

The best advice we can give to our new Executive Chef is to “build the team first, learn the culture and foster its growth, and the rest will fall into place.”

Candidate Qualifications:

• The position requires an engaged, hands-on leader with a strong culinary vision who will drive dining offerings while ensuring quality, consistency, presentation, and a sense of urgency. The Executive Chef should continuously look for opportunities to improve the culinary operation and maintain high standards of excellence.
• A proven developer of people who takes pride in recruiting, teaching, mentoring, and retaining culinary staff. The Executive Chef establishes clear expectations, provides accountability and feedback, recognizes talent, and creates opportunities for employees to grow into future culinary leaders.
• An organized and detail-oriented professional with strong culinary fundamentals who develops systems and standards that produce consistent results. Maintains standardized recipes, preparation methods, plating and portion specifications, and production procedures across a la carte dining, banquets, and Club events.
• Possesses the culinary versatility to execute Club favorites at a consistently high level while introducing contemporary cuisine, seasonal offerings, and creative specials. Stays current with culinary trends, ingredients and techniques and demonstrates creativity in accommodating allergies, dietary preferences, and member requests.
• Creates menus for private functions, member events and golf guest days and is hands-on in planning and executing Club and private events. The Chef should be capable of delivering outstanding wine dinners and other Chef-led culinary experiences.
• Demonstrates strong financial and administrative acumen, including food and labor cost management, purchasing, inventory controls, scheduling, menu pricing, and capital planning. Works collaboratively with the Controller and General Manager in developing and managing the annual culinary budget and identifying appropriate investments in the operation.
• Builds productive vendor relationships and regularly evaluates product quality, specifications, pricing, and purchasing practices to improve value without compromising quality.
• Is a collaborative Department Head who develops a strong partnership between culinary and front-of-house leadership. Attends applicable Committee meetings, listens to member feedback and is visible and personable with the membership through table visits, Club communications, and Chef-led events (ex: Wine Dinners, Chef’s table, etc.). We’re not just looking for an “admin” chef but rather a face of the culinary operation.
• Ensures the highest standards of sanitation, cleanliness, organization, food safety, and workplace safety are maintained throughout all food service and production areas.

Initial Focus:

1. Evaluate & Develop the Culinary Team – Evaluate the culinary team, individual strengths, and opportunities for development, and whether employees are being utilized effectively. Establish clear expectations and accountability while building a positive team culture. Identify opportunities to mentor existing talent and strengthen the brigade where necessary.
2. Learn the Club’s Culture – Take time to understand the Club beyond the kitchen—its members, staff, traditions, and expectations. Build relationships, listen, and learn before making significant changes, and determine how the Chef’s leadership style and culinary vision can complement and enhance the Club’s culture.
3. Evaluate Menus & Culinary Programming – Review current menus, recipes, specials, pricing, and member preferences. Develop a thoughtful plan for fresh ideas, improved specials and seasonal rotations while preserving successful Club favorites. Menus should be operationally executable, accurately priced against current COG and meet or exceed member expectations.
4. Review Operations, Systems & Equipment – Evaluate a la carte and banquet operations, kitchen systems, purchasing practices, vendors, and equipment. Identify opportunities to improve quality, consistency, ticket times, efficiency, and cost control. Strengthen communication and execution between FOH and BOH and recommend equipment or operational investments needed for continued success.
5. Member Engagement – Be visible, accessible, and engaging with members. Learn what they value about the culinary program, what traditions and favorites are important to preserve, and where opportunities exist for improvement. Listen to member feedback while applying professional culinary judgment to thoughtfully evolve the program.

 Additional Information:

• Annual food sales $1,945,505; Total F&B Sales $3,144,565. The Club subsidized F&B $823,354 in recent FY Year.
• The Club currently has a 46% food cost with the food cost budget at 50% and a sales mix of 65%, A La Carte and 35% Banquet.
• There are (15) culinary employees and (5) stewards supported by a $851,000 labor budget.
• There are two (2) Sous Chefs. The Chef does the purchasing. Note: Mgmt is willing to expand brigade if justified.
• The Club has two (2) Kitchens (Main kitchen services Ala Carte and Banquets; second small kitchen services the pool) Management rates the condidition as a 4 out of 5. Renovation completed in 2024 which included a small expansion and redesign of the kitchen (added two new walk-ins, new dishpit area, etc). Equipment is upgraded or replaced as needed. Potential line upgrade in 2027 or 2028.
• The Club has one (1) 44,675 sq.ft. Clubhouse with 775 members whose average age is 58.
• The Club operates for twelve (12) months annually and is closed three weeks in January and most Mondays. The busy months are May, June, July, September, October and December.
• The Executive Chef reports to the General Manager and works closely with the Clubhouse Manager, Banquet Directoe, Director of Golf, Marketing Director, Controller and Director of Human Resources.
• The previous Chef was with the club 2.5 years.

Dining: (various a La Carte Dining)

• Main Bar / Dining Room – Casual with 138 seats, serving lunch and dinner, Tues – Sun, plus brunch on Sun
• Turn Grille / Lockerroom – Casual with 48 seats, serving lunch and dinner, Tues – Sun
• Lower Patio – Casual with 100 seats, lunch and dinner service April through Oct, Tues – Sun plus brunch on Sun
• Pool/Cabana – Casual with 100 seats, lunch and dinner service Memorial Day to Labor Day , Tues – Sun
  
• Private Parties – The Club has five (5) private rooms seating from 8 to 200. The largest sit-down event the Club can accommodate is 200 members/guests.

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