Executive Chef at Menlo Circus Club – Atherton, CA

About the Club: In 1920, a group of young girls gathered on Atherton Estate to play and ride their ponies. As young children will, these girls formed a “club” and decided to give a circus for the enjoyment of their parents, friends and neighbors. Mrs. W. B. Weir, the mother of one of the girls, suggested that the proceeds of this circus be given to the Stanford Convalescent Home (now called Lucile Packard Children’s Hospital).

The first circus was held in the summer of 1920 on the W. B. Weir property at Middlefield Road and Glenwood Avenue. Youngsters performed on their ponies and horses while others brought pet cats, goats and dogs which they had taught to do stunts. The first circus raised $500 for the Stanford Convalescent Home.

The following year, the circus grew. Adults promoted the circus into a social event, drawing people from as far north as San Francisco and as far south as San Jose. The third year, the circus became even larger, as did the social event, and it became obvious to parents the circus had outgrown the two fields. In the fall of 1922, land was purchased for the development of Menlo Circus Club, which was incorporated the following year.

Over the years, the Club has been the scene of outstanding horse shows, polo matches, swimming events, tennis tournaments and gala parties. While the present Menlo Circus Club has evolved from its simple family beginnings–children’s parties, family picnics, trail rides, etc.–it has always been and continues to be a family club.

Position Specific: The Menlo Circus 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 has a true passion for food, with creative talent regarding menu development, ingredients, and presentation. To be successful, the EC is outgoing, energetic, with a member-facing personality. Strong interpersonal skills, with the ability to readily “connect” with members and build relationships is a must.

An important goal for all of our senior managers is to help with succession planning and career development for their reports. Team building, training, and managing better from a legal compliance perspective. California employment law is complex and requires constant attention to detail and solid documentation of employee performance.

Initial Focus:

1. Acclimate Quickly – Be open-minded, accessible and get to know not only the culinary team, but the membership as a whole. Hit the ground running considering the busy, holiday season is approaching.
2. Kitchen Renovation – The new Executive Chef will set up the operation of the temporary kitchen trailer beginning in February and re-opening of the NEW kitchen when completed.
3. Manage the Team for Success – Build chemistry with team, especially sous chefs, F&B, Catering and front of house team. Bridge any gaps between FOH and BOH.
4. Meet and Start Rapport with Membership – Get to know the membership and the culture of the Club. Take the time to meet and learn about the members and their wants and desires. The goal is to serve, meet and exceed member expectations.
5. Financial – Work with GM and Finance Committee on budgeting and event planning.

In the GM’s Own Words: “We are, fundamentally, a family club, for social and recreational purposes with a mission to provide an “atmosphere of congeniality, warm friendship and mutual respect. Our Rules & Policies expressly provide that members must treat one another and staff with the utmost respect. We have many staff members who have been with us for over 30 years and have known members since they were kids. Teamwork is highly valued, and, with the encouragement of the Board, management continues to focus on a “One Circus Club” mentality for all employees, regardless of their department or functional area. The current team in the kitchen is strong – as an aside, it is largely Hispanic, and some beneficial for potential candidates.”

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 regardless of position/experience with sensitivity to situations with the ability to solve problems. Has the ability to interface effectively with committees, including being approachable and open to new ideas.
• The new Executive Chef is passionate about all things culinary. With the influx of younger member families, food trends are focused on more casual events and service that are more family friendly.
• The Executive Chef has strong communication skills, both verbal and written and contributes a column in the bi-monthly newsletter, the ‘Poster.’ Will typically provide introductory remarks at select special events (wine tastings, chef’s table, and the Speaker Series).
• The Executive Chef is expected to attend meetings to provide Information on menu thoughts and ideas. The committee does not dictate menus; however suggestions are offered. Develop menu with a budget and theme for special events working with catering and Entertainment Committee. We debrief after events “how do we raise the bar for next year?”
• The Executive Chef works very closely with GM in developing F&B-related budgets and tracking P&L, monthly and with respect to individual events (internal and banquet).

Additional Information:

• Annual food sales $2.4 MM; Total F&B Sales $3.2 MM.
• The Club currently has a 44-49% food cost, food cost goal at 40% with a sales mix of 70% A La Carte and 30% Banquet.
• There are 14 culinary staff, and 4 stewards supported by a $1,100,000Labor Budget.
• There is (1) Executive Sous Chef and a second Sous Chef. The Chef does the Purchasing.
• The Club supports one (1) Main Kitchen and a small Snack Bar area in the same footprint. Management rates the condition as a 5 out of 5. Note:The kitchen and snack bar area will be remodeled and brand-new beginning in January. The Club is investing $3.25M in this new facility.
• The Menlo Club has three (3) Clubhouses (Main, Fitness, Equestrian) fora total of 35,000 sq. ft. There are 710 members whose average age is 62.
• The Club operates (12) twelve months annually and closes Christmas through mid-January and Mondays except holidays. The Club is busy during the summer season (except for July and August) and the end of October through December.
• The Executive Chef reports to the General Manager and works closely with Food and Beverage and Catering and other departments that host events.
• The previous Executive Chef has been with the Club for six years.

Club Dining:

• A La Carte Dining – Menlo Circus Club offers four A La Carte Outlets.
  The Main Dining Room – Located in the heart of our Clubhouse, this space offers views of the turquoise infinity pool and landscaped grounds. It features large French windows, chandeliers, and recessed lighting.
• Patio – Great views overlooking the Polo field.
• Polo Lounge – Features a mahogany bar, cozy fireplace, and natural light from windows overlooking the Polo Field.
• Pub – the busiest of all a la carte restaurants.
• Private Parties – The Club has five (5) private rooms with seating from 6 to 250 guests. 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, health, life & dental insurance, ACF Dues and Conference and dining allowance. Relocation allowance is negotible. Interested individuals 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.