Executive Chef, El Paso Country Club, El Paso, TX by DZA

Another quality culinary career opportunity as Executive Chef with El Paso Country Club, exclusively conducted by DZA.

El Paso Country Club was officially born on April 25, 1906, the vision of eleven men who shared a love of golf and a need for camaraderie. Over the next hundred years El Paso Country Club has become the most prestigious Country Club in El Paso and developed its reputation as one of the finest country clubs in the Southwest.

Tradition, Family and Excellence are the cornerstones of our proud legacy.  El Paso Country Club is a private, family oriented social club dedicated to providing our members with superior service, recreational amenities and social camaraderie.

Located near the Rio Grande as it meanders through the high Chihuahuan Desert, the river has given life to a path of lush, cool greenery and served for centuries as an oasis for travelers and settlers alike. Today, El Paso Country Club sits nestled amongst that greenery and the river, framed by the majestic Franklin Mountains. Unique in many ways, we invite you to join the select few who respect and enjoy these surroundings and the life that they provide.

Position Specific: El Paso Country Club is looking for an Executive Chef who is a strong leader and isn’t afraid to get their hands dirty while working with staff as opposed to dictating to them. Skilled at being a mentor with a goal to develop a successful and responsible team to grow the culinary department and reach new heights.  All the above, is open to try new things.

The new Executive Chef understands the culture of the Club and adapts accordingly. Is proactive and able to react in proper manner in pressure situations. Ability to elevate catering business with outstanding food and presentation This individual will be involved in upcoming capital expenditures and kitchen remodeling.

Initial Focus:

1. Revamp A La Carte and Catering Menus – Initiate changes that respond to the marketplace and members’ needs, both present and anticipated. Improve the menu with greater variety and substance,
2. Learn the Culture of the Club and City of El Paso- Interact with members, listen and learn from them. Be visible and engaging and serve as the face of Food & Beverage; work to exceed member expectations. Understand the Club’s culture, its history and traditions. Explore El Paso and experience all it has to offer.
3. Staff Training & Development – Inspire the team and build a strong culinary culture driven to excellence. Serve as coach and mentor and lead by example while at the same time, working within budget guidelines. Is a delegator that holds staff accountable.
4. Quality Control – The new Executive Chef is expected to evaluate current operations and provide recommendations for product control while providing a great product.

In The GM’s Own Words: EPCC has well-established leadership at the GM position to ensure the new Chef has all they need to succeed. The Club is hungry for a talented, hardworking individual to elevate our culinary experience and bring it to new levels of excellence. Members are down to earth and extremely supportive of their Club and excited about its recent improvements. Members understand staff challenges and are very respectful. The staff is spectacular with a friendly team-oriented spirit willing to do whatever it takes to please membership.

Candidate Qualifications:

• The new Executive Chef has Club experience, is a talented Chef but a better teacher and leader. Understands the importance of team and culture not only in the kitchen but as a total Club.
• Has the ability to demonstrate good judgment, problem solving, and decision-making skills.
• Develop recipes, standards and techniques for food preparation and presentation, and ensures the staff is trained to ensure a high-quality product is served on a consistent basis.
• The Executive Chef serves as a role model and sets the standard for culinary employees to maintain high-quality services and products in a consistent manner.
• The Executive Chef is expected to maintain visibility in Dining Rooms, Participate in Pre-Shift FOH meetings, author Newsletter Article and assist Catering Team/Members with Menu Planning.
• The GM submits a preliminary budget to review and approve or make changes accordingly. If changes are minor, they will be implemented in the new budget, if major, a personal meeting will be requested by GM to further examine.
• The Executive Chef participates in committee meetings to express and represent the department and has a positive attitude to try new things. (Non-Doers or procrastinators need NOT apply).

Additional Information:

• Annual food sales $2.2 MM; Total F&B Sales $4.2 MM.
• The Club currently has a 47% food cost with a food cost goal at 42% with a sales mix of 61% A La Carte and 39% Banquet.
• There are 24 culinary staff and 7 stewards supported by a $910,000 Labor Budget.
• There are (2) Sous Chef’s (Executive Sous and One A La carte Sous Chef) Pastry and Banquet Chef. The Chef does the Purchasing.
• The Club supports two (2) Kitchens, lower-level strictly for A La carte, Upper-level for catering and some a la carte social events. Management rates the condition as a 4 out of 5. Note: Capital Budget available annually to purchase all necessary tools for a Chef and Culinary team to succeed. Plans are in place to remodel the A La carte kitchen.
• El Paso CC has one 35,000 sq. ft. Clubhouse with 950 members whose average age is 53.
• The Club operates (12) twelve months annually. Closed Mondays, except Holidays. The Club is busy year-round.
• The Executive Chef reports to the General Manager and AGM, works closely with the Catering Director, F&B Director, Service Directors, Banquet Captain and Aquatics Director.

Dining: (A La Carte Outlets)

Terrace Room – Formal with 38 seats, serving Breakfast, Lunch & Dinner, Tuesday – Sunday

Club Room – Casual with 42 seats, Breakfast, Lunch & Dinner, Tues – Sun.

Mixed Grill – Casual with 50 seats, serving Lunch & Dinner, Tues – Sun.

El Paso Room – Casual with 20 seats, serving Lunch & Dinner, Tues – Sun.

Franklin Room – Casual with 30 seats, serving Lunch & Dinner Tues – Sun.

Outdoor Patio – Casual with 250 seats, Breakfast, Lunch & Dinner Tues – Sunday.

Private Parties – The Club has seven (7) private rooms with seating from 20 to 350 guests. The largest sit-down event the Club can accommodate is 650 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. Relocation allowance is available. Interested individuals should send resumes, a well-conceived cover letter, and supporting information (a digital Portfolio is encouraged)  Click Here to upload your information.

Interested?  Work with a proven team of professionals as only Denise Zanchelli and Team DZA can provide proven culinary professionals in helping them advance their careers.

Contact Daniel Hugelier​, CMC, Bill Schulz, MCM​ or Denise Zanchelli directly noting we welcome your reaching out and make a personal connection with TeamDZA by writing either Daniel Hugelier, CMC  or Bill Schulz, MCM​  or Denise Zanchelli

Contact Daniel Hugelier​, CMC, Bill Schulz, MCM​ or Denise Zanchelli directly noting we welcome your reaching out and make a personal connection with TeamDZA by writing either Daniel Hugelier, CMC  or Bill Schulz, MCM​  or Denise Zanchelli