Executive Chef, Hermitage Country Club, Manakin Sabot, VA by DZA

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

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

Hermitage Country Club is a country club and private recreational facility located in Manakin Sabot in eastern Goochland County, Virginia, a suburb of the state capital of Richmond. Founded in 1900 in Richmond, it is one of the oldest golf clubs in Virginia.

Their plans began to unfold when they found a choice parcel of Construction of the Club’s first permanent home in the Lakeside section of Henrico County was completed in 1917. The golf course, originally designed by A. W. Tillinghast and remodeled in 1940 by Donald Ross, hosted the PGA Championship in 1949, the first and only time a men’s major championship was ever held in the state.

In the 1970s, the Club sold its old property to the county and moved to their current location in Manakin Sabot. Current amenities include two 18-hole golf courses, one of which was renovated by Arthur Hills in 2000, a fitness center, and dining facilities. Hermitage has a large pool, four indoor and eight outdoor tennis courts, two 18-hole golf courses (Manakin and Sabot), a full gym and weight room, and two dining rooms.

Position Specific: Hermitage Country Club is looking for an Executive Chef who is a leader with excellent management skills and a passion for food. This individual has an engaging, extroverted personality that both team and membership can relate to and rally around. The new Executive Chef has the experience and ability to handle high volume revenue, multiple outlets spread out over a large campus without becoming overwhelmed.

The ability to delegate is critical, as this job will be impossible for the “must do it yourself to get it done” type of Chef. Ideally, the Club needs an Executive Chef to hire quality talent, teach, set the vision, and inspect what they expect. In addition, having a vested interest in national food trends and the latest and greatest tech, kitchen toys, and equipment is a plus!

Initial Focus:

1. Learn Member Culinary Needs – Get to know the membership’s pallet and what has worked and hasn’t worked in the past. Discuss with GM and together create a program that caters to what is learned.
2. Team Building – Inspire the team and build a strong culinary culture driven to excellence. Don’t compromise when hiring talent! Foster an environment that is focused on learning and teaching, high standards and the pursuit of excellence. HCC standards should be consistent, not a moving target.
3. Evaluate Facilities & Equipment- The new Executive Chef is expected to develop a facility/equipment analysis that provides an idea of what it is going to take to the operation to a higher level of excellence. Ensure the pool kitchen operation is up to standard, (this is the newest addition as the Club has long-term plans and multiple uses for it). Work with GM to understand the ultimate vision.

In The GM’s Own Words: Hermitage Country Club is a big Club that has recently grown exponentially. Now one of the largest Club operations in Virginia. With 36 holes of golf and ever-expanding amenities, and a 46-person waitlist, we are in the transition of going from ‘good to great!’ Our members and leadership truly feel as though we are one of the best Clubs in the Mid-Atlantic region; we have our eyes on Distinguished and Platinum Club status over the next five years.

The members are casual and laid back in their demeanor and often say that HCC is the “fun” Club. The members are a lot of entrepreneurs and self-made people that like to have a good time. However, this does not mean that their expectations are any lower. The members adore the club’s employees, and particularly have loyalty to our service team. The leadership of the Club has a great deal of trust in Management, and as such, this is not a micro-managing or poor Club Governance environment. It is paramount that through this hire, we hit this out of the park and keep it that way. The department heads are incredibly talented and work together well. I would say this is a very close-knit team.

Candidate Qualifications:

• The Executive Chef runs the kitchen as he/she selects, administers, and develops all team member employees under his/her supervision. Understands the importance of team and culture not only in the kitchen but as a total Club.
• The Executive Chef will develop menus that appeal to two main groups, i.e, the younger members who prefer a casual yet fantastic experience with creative variety and beautiful plate presentations. And also, the older “steak-and-potato” crowd. Understanding how to optimize the menu to please both groups is paramount and will serve the new Chef well.
• The Executive Chef is expected to maintain members’ visibility in the Dining Rooms and participate more in weekly culinary videos that the communications team creates.
• The Executive Chef is responsible for the BOH Kitchen Budget. The GM and Director of Finance provide basic assumptions; however, the new Exec Chef will need to have experience in operations and capital budgeting.
• Ensure that the highest standards of sanitation, cleanliness, and safety are maintained throughout all food service areas at all times.

Additional Information:

• Annual food sales $2.4 MM; Total F&B Sales $3.9 MM.
• The Club currently has a 45% food cost with a food cost goal at 45% with a sales mix of 65% A La Carte and 35% Banquet.
• There are 45 culinary staff/10 stewards with a $1,040,949 Labor Budget.
• There are (3) Sous Chefs and Banquet Chef. (PM Sous Chef that will transition to a true ‘Executive Sous Chef’, Sous for the aquatics facility (new kitchen), a la carte Sous Chef that assists with banquets. The Chef does the Purchasing.

Kitchen: HCC has three (3) Kitchens, i.e., the Main Kitchen is undersized and serves a la carte dining and banquets. The Club recently renovated a small prep kitchen downstairs to facilitate banquet prep and family meals. Recently opened a 1,500 sq ft ‘state-of-the-art’ kitchen at Pool Restaurant. Note: The Club has invested $500,000 in equipment in the main kitchen over the last three years. Per facilities plan, the kitchen will also have a ‘facelift’ i.e., lighting, walls, flooring, etc. The current kitchen is confined, with management becoming creative by adding new spaces to spread out the culinary team. HCC has a robust capital fund, and the leadership of the Club is amenable to continuous kitchen facility improvement.

• There is one Clubhouse with 1,325 members whose average age is 59.
• The Club operates (12) twelve months annually. The Clubhouse is closed Mondays, however, parts of the Club operate 7 days per week. Peak season is April – July 4th, and in September/October.
• The Executive Chef reports to the General Manager and works closely with the Clubhouse Manager, Membership/Communications Director, and Director of Finance.

Dining: (A La Carte Outlets)

Galloway Grille – Upscale Casual with 75 seats, serving Lunch & Dinner, Tuesday – Sunday.

Tavern – Casual with 55 seats, Breakfast, Lunch & Dinner, Tuesday – Sunday.

Outdoor Terrace – Casual with 168 seats, serving Lunch & Dinner, Tuesday – Sunday.

Men’s Taproom – Casual with 70 seats, serving Lunch & Dinner, Tuesday – Sunday.

Pool Restaurant – Casual with 200 seats, serving Lunch & Dinner Monday – Sunday.

Private Parties – The Club has three (3) private rooms with seating from 20 to 70 guests. The largest sit-down event the Club can accommodate is 300 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) by Clicking Here to upload your information.

Work with Denise Zanchelli and Team DZA, a team of proven culinary professionals to help advance your career.

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

Always feel free to directly contact Daniel Hugelier​, CMC, Bill Schulz, MCM​ or Denise Zanchelli by writing  Daniel Hugelier, CMC  or Bill Schulz, MCM​  or Denise Zanchelli.

Executive Chef opportunity with Hermitage Country Club, exclusively conducted by Denise Zanchelli and TeamDZA