Executive Chef at Gibson Island Club – Gibson Island, MD

About the Club: The Gibson Island Club is a traditional, private club, owned and governed by a member-elected Board of Governors, and managed by a professional staff. Our traditions of personal service stem from a caring and friendly staff and outstanding amenities.

Situated on the western shore of the Chesapeake Bay at the mouth of the Magothy River, Gibson Island is an enchanting, two by three-mile private island located in Anne Arundel County, Maryland. The island is accessed by a private, manufactured causeway. The topography varies and includes low-lying, tidal wetlands, a 44-acre spring-fed lake, and rolling hills. Home sites account for about one third of the land, the remaining two thirds of land is devoted to open space, natural woods, bird sanctuaries and recreation.

The Gibson Island harbor is a broad cove of the Magothy River sheltered from all sides, offering safe anchorage to both power and sail boats. A place of natural beauty and with no Bay Bridge to cross, Gibson Island is less than an hour from Baltimore, Washington and Annapolis, and less than 25 minutes from BWI Airport and the train station, yet feels like it is worlds away.

Position Specific: Gibson Island Club is looking for an Executive Chef with drive and the ability to produce outstanding, high-end restaurant quality food for a la carte dining, special events and banquets. This individual engages with the members to understand their preferences and bring creative, fresh ideas while maintaining the club’s classic offerings. Focus on building a strong, cohesive culinary team and maintain open communication with all departments. Strong organizational and financial acumen is necessary.

The Executive Chef has expertise in both fine dining and banquet execution. He/she has knowledge of modern culinary trends but balances menu by maintaining classic favorites. The Club is fortunate to have seasonal and local ingredients (the bounty of the Chesapeake) literally at the front door.

Initial Focus:

1. Kitchen Organization/Execution – Study and understand layout of equipment, systems and personnel. Make adjustments as necessary to ensure kitchen operations run smoothly and efficiently.
2. Review and Cost-out Current Menus – The Executive Chef will design and develop new menus. He/she is expected to increase the menu variety focusing on delivering a consistent, timely, and flavorful dining experience while staying current with culinary trends and innovation.
3. Team Building – Focus on team development and training. Inspire the team and help build a strong culinary culture driven to excellence. Serve as Coach and Mentor and foster a team-first culture.
4. Engage with Members – Get to know the membership and the culture of the Club and to understand their dining preferences. Take the time to meet and learn about the members and their wants and desires.
5. Integrate with Other Departments – Build rapport with the kitchen team and other departments. Ensure BOH and FOH work together as one. Team growth and collaboration with other key management is important for success.

The Club Manager’s Own Words: ‘The Gibson Island Club is home to a close-knit community of members who value tradition, excellence, and a personalized club experience. Members span a range of ages, from families with young children to retirees who have long called the island their second home. The club prides itself on fostering a welcoming and family-oriented atmosphere, where long-standing relationships are cherished, and new members are quickly embraced. The staff at Gibson Island Club is equally dedicated, with many employees having worked at the club for several years, contributing to a strong sense of teamwork and loyalty. The culinary team is collaborative, passionate about their craft, and eager to bring creative ideas to the table. The new chef will be joining a club that values consistency, creativity, and quality, working closely with a team that is committed to delivering outstanding service and memorable dining experiences for its members.’

Candidate Qualifications:

• 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.
• Is approachable, adaptable, respectful of others. Focuses on building a strong, cohesive culinary team and maintain open communication with all departments.
• The Executive Chef has strong leadership skills and the ability to manage a large culinary team. Cost control, menu development,and team building are key focuses.
• The Executive Chef should be engaged and interact with members regularly, be visible in dining rooms, contribute to newsletters, and host cooking demonstrations or classes.
• The Executive Chef is expected to participate in Food & Beverage Committee meetings and provide/listen to feedback on culinary operations.
• The Executive Chef collaborates very closely with the Club Manager to budget and plan. Responsible for food inventory and monitoring actual financial results with the ability to take corrective action as necessary to help ensure that financial goals are met.

Additional Information:

• Annual food sales $1.5 MM; Total F&B Sales $2.2 MM. The Club subsidizes food by $840,000 in most recent FY.
• The Club currently has a 43% food cost, food cost goal at 40% with a sales mix of 60% A La Carte and 40% Banquet.
• There are 14 culinary staff, and 7 stewards supported by a $940,000 Labor Budget.
• There is (1) Executive Sous Chef and a second Sous Chef and Banquet Chef. The Chef does the Purchasing.
• The Club supports two (2) Kitchens that management rates the condition as a 4 out of 5. They have a capital budget of $200,000 to upgrade the kitchen in Q1 of 2025.
• Gibson Island has one Clubhouse with 1,800 members whose average age is 41.
• The Club operates (11) eleven months annually and closes the month of January. The busy months are June – October. Note: The club operates at a reduced capacity during the winter months, focusing on indoor dining and limited events.
• The Executive Chef reports to the Club Manager and works closely with the Catering Manager, Restaurant Manager and Human Resources.
• The previous Executive Chef has been with the Club for eight years.

Club Dining:

• A La Carte Dining:
  (Club members experience world-class dining overlooking the beautiful Chesapeake Bay)
• The Grill Room – formal with 120 seats serving Breakfast, Lunch and Dinner Tuesday – Sunday.
• Snack Bar Terrace – Casual with 85 seats serving lunch only Monday through Sunday.
• Private Parties – The Club has two (2) private rooms with seating from 2 to 20 guests. The largest sit-down event the Club can accommodate is 400 members/guests.
• Lodging – Gibson Island Club has 12 Overnight Guest Rooms, no room service.

The Club offers a competitive base salary, performance bonus and benefits package including a 401k, health, life & dental insurance, ACF Dues and Conference. Relocation allowance is negotible. Interested individuals, a CEC is preferred, 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.