Executive Chef, Manufacturers’ Golf & Country Club, Fort Washington, PA by DZA

Another remarkable Executive Chef opportunity with Manufacturers’ Golf & Country Club, Fort Washington, PA exclusively conducted by DZA.

Club History:  Over one hundred and twenty years ago, a group of industrial leaders founded the Manufacturers’ Club of Philadelphia. The membership was made up largely of textile manufacturing executives from the area, hence the club’s unique name. Desiring a country club and golf course, the membership would relocate to a beautiful location in the nearby suburbs. In 1923, the Club purchased Ridgewood Farm, and then officially opened their new doors in May 1925.

Mission Statement: “Manufacturers’ Golf and Country Club follows our original 1887 charter offering fellowship and hospitality in an unparalleled estate setting. With an eye to the future, we look to our second century providing a memorable country club experience for our members and guests.”

Guiding Principles – Fellowship, Excellence, Stewardship, Team, Sportsmanship, and Integrity.

Position Specific: Manufacturers’ Golf and Country Club is a longstanding club offering a unique opportunity to build and design the culinary program from the new Chef’s expertise combined with the vision from the Membership. The Club is looking for an inspiring and driven culinary professional who is a leader and lifelong learner. The Executive Chef oversees all culinary operations of the Club including a la carte and banquets. He/she is a well-respected, proactive member of the management team and is able to generate thoughts and ideas that result in improved member satisfaction.

Initial Focus:

1. Team Building – Re-establish a team mentality with the kitchen crew. Inspire the team and build a strong culinary culture driven to excellence.
2. Food Quality & Consistency – Focus on overall food quality and presentation consistency for both a la carte and banquets.
3. Menu Development – Build seasonal a la carte menus and offer daily/weekly specials using member and management feedback.
4. Food Cost Control – The new Executive Chef will collaborate with AGM to evaluate purchasing and receiving and provide recommendations for enhanced systems, controls and product utilization. Initiates changes that archives the budgeted ‘food cost’ goal.

Candidate Qualifications/Job Responsibilities:

• The ideal candidate will be a dedicated and accomplished culinary professional that will provide visible and hands-on leadership to the Club’s culinary program.
• The position requires an engaged leader with a growth mindset and culinary expertise, professionalism, communication skills, action-oriented and accepting of feedback.
• The new Executive Chef will focus on balancing a casual menu in the new bar with improved options for the traditional restaurant goers and member requests for more seasonal specials.
• The Executive Chef works well as part of a team, treats staff with respect and works within the culture of the club.
• The Executive Chef will work on the budget collaborating with AGM and GM/COO to review historical data, trailing 6-12 months actuals, and make recommendations for changes in expenses.
• Executive Chef attends weekly leadership meetings and monthly House committee meetings.
• On occasion, the Executive Chef walks the dining room and is present at member events. Authors newsletter article and provides cooking that have not taken place previously.
• Implements safety training programs for staff and ensures Club is following all food safety procedures.

Additional Information:

• Annual food sales $1.8 MM; Total F&B Sales $3 MM.
• The Club currently maintains a 40% food cost with a sales mix of 40% A La Carte and 60% banquet. Food Cost goal – 40%
• There are 12 culinary staff and 5 stewards supported by a $760,000 Labor Budget.
• Executive Chef direct reports include Restaurant Chef, Events Chef, and Dish Team.
• The Club supports (2) Kitchens – 1 Main Kitchen in clubhouse and new pool cafe kitchen for pool season (three months annually) Management rates the condition as a 5 out of 5, The main kitchen was updated in 2021 with all new state-of-the-art equipment.
• The Club has one (1) 50,000 sq. ft. Clubhouse with 660 members whose average age is 48.
• The Club operates (11.5) months annually and is closed the first two weeks of January. Busy months are May-July and September-December.
• The Executive Chef reports to the Assistant General Manager and works closely with the General Manager/COO, Director of Events, Food & Beverage Management, Head Golf Professional and Director of Racquets.

Dining Facilities: Manufacturers’ Golf and Country Club offers a variety of dining options and features three-member dining areas.

Grille Room – Casual/formal with 70 seats. Open for lunch & dinner Tuesday through Sunday.

Main Bar – Casual with 60 seats. Open for lunch & dinner Tuesday through Sunday.

Outdoor Terraces (2) – Casual with 50/60 seats. Open for lunch & dinner Tuesday through Sunday.

Private Parties – The Club has five private rooms seating from 12 to 250 guests. The largest sit down the club can accommodate is 250.

A compensation package that will include a generous base salary and performance bonus. Benefits include medical insurance, dental insurance, 401K with match, vacation, and ACF Dues and Conference Allowance. Relocation allowance is negotiable.   Interested individuals should send resumes, a well-conceived cover letter, and supporting information (a digital Portfolio is encouraged)  Click Here to upload your information. 

Advantage your career by working with Denise Zanchelli and her team of proven culinary professionals.

Contact Daniel Hugelier, CMC, chefdancmc@charter.net  Bill Schulz, MCM​ bill@waschulz.com  or Denise Zanchelli directly at denise@dzallc.com

We welcome your reaching out and making a personal connection with TeamDZA by writing either Daniel Hugelier, CMC, chefdancmc@charter.net  or Bill Schulz, MCM​ bill@waschulz.com  or Denise Zanchelli denise@dzallc.com