Executive Chef opportunity with Fiddlesticks Country Club – Fort Myers, FL

About the Club: Fiddlesticks was established in 1982 with residents enjoying an upscale and active lifestyle in a relaxed and comfortable country club setting. FCC is member-owned, operated and debt free. Equity membership is mandatory for all residents, ensuring continued fiscal stability for generations to come. Club membership is limited to only 585 equity members, comprised of families of all ages with almost half of them at the club year-round. The membership is active, engaged, and energetic with record attendance at golf and social events.

Fiddlesticks offers an array of resort-style amenities including 36 holes of championship golf, a spectacular tennis complex with 7 Har-Tru courts, Pickle, Bocce, an elegant clubhouse for dining and socializing, and a 7,000 sq. ft state-of-the-art fitness center.

Summary: The Executive Chef maintains flexibility and is adaptable to make changes while being responsive to club and team member requests; always striving to find creative ways to accommodate member requests.

Position Specific: Fiddlesticks Country Club (FCC) needs a ‘Member Centric’ Chef who provides day-to-day leadership, supervision, direction, and management of all culinary operations. The Club’s Executive Chef must possess the talent to enhance member dining and catered events as well as be able to develop and execute member special events. He/she is engaging and is a Chef striving for excellence. Must possess a good sense of humor!

He/she is responsible for all food production and culinary services for the entire Club. Is responsible for menu development, recipe creation and consistent execution, and hiring and training of all kitchen staff. A professional chef who has good financial skills, is organized and is a life-long learner.

Initial Focus:

1. Leadership/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.
2. Organization – The Executive Chef is expected to evaluate the current kitchen operation and provide recommendations for enhancement.Create SOP’s and set the operation up for ongoing success.
3. Menu Variety – The Executive Chef will design and develop both new a la carte and banquet menus. He/she is expected to increase menu changes and variety focusing on delivering a consistent, timely, and flavorful dining experience while staying current with culinary trends and innovation. FCC being located in a gated community, the menu needs to change frequently.
4. Follow Up / Support A La Carte Dining – The Club is looking to create a consistent, high-quality and interesting a la carte food operation that provides variety and makes FCC the members restaurant of choice.
5. Execution of Events – The Executive Chef will oversee and be hands-on in planning, preparing and executing of all Club and Private Events.

Candidate Qualifications:

• The position requires an engaged leader with a strong culinary vision who will drive dining offerings and will hold his/her staff accountable to perform at the at a high level level of excellence.
• The Club’s dining program is highly seasonal with a busy calendar of events and member dining December – April.
• The culinary staff includes seasonal employees together with H2B staff members.
• Develop recipes, standards and techniques for food preparation and presentation, and ensures the staff is trained to produce a high-quality product is served on a consistent basis.
• The Executive Chef orders and serves fresh products, fish, local produce using local vendors when possible. The cabana location especially needs to improve menu offerings.
• The Executive Chef is expected to be visible and engage with the membership when possible. In addition he/she is expected to write an occasional newsletter article, provide cooking classes, walk the dining room and meet with members for large events.
• The Chef participates in the budgeting process and provides input on scheduling hours needed, pay rates and food cost.
• The Executive Chef will attend Committee meetings as the enthusiastic leader of the Culinary Program to provide a culinary update in regards to menus, events and staff and follow through on requests, be curious.
• The Executive Chef collaborates very closely with the Club Controller to insure an accurate food inventory. The EC monitors actual financial results with the ability to take corrective action as necessary to help ensure that financial goals are met.
• Ensures that the highest standards of sanitation, cleanliness, and safety are maintained throughout all food service areas. Practices and trains staff to maintain a clean and organized workplace.

Additional Information:

• Annual food sales $2.1MM; Total F&B Sales $3.2MM. The Club subsidizes its food operation annually.
• The Club currently has a 50% food cost, food cost goal at 46% with a sales mix of 77% A La Carte and 23% Banquet.
• There are 21 culinary staff, and 5 stewards supported by a $1,150,000 Labor Budget.
• There is (1) Executive Sous Chef and a second Sous Chef, Pastry Chef, Banquet Chef and Chief Steward. The Chef does the Purchasing.
• The Club supports two (2) Kitchens, the Main Clubhouse and Cabana. The management rates the condition as a 4 out of 5 with plans in development to redo the entire Clubhouse. Reconfiguration and new equipment is needed.
• Fiddlesticks has one 34,000 sq. Ft. Clubhouse with 585 members whose average age is 69.
• The Club operates (12) twelve months annually, May through September are slow. The busy months are December – April. Note: The club operates at a reduced capacity during the summer months, focusing on indoor dining and limited events.
• The Executive Chef reports to the General Manager and works closely with the Director of Food and Beverage, Events Manager, Director of Facilities, Controller and Director of Golf.
• The previous Executive Chef was with the Club for eight years.

Dining:

• A La Carte Dining: (In Season)
• Main Dining Room – Casual with 72 seats serving lunch and dinner Tuesday – Sunday.
• Pub/Patio – Casual with 132 seats serving breakfast, lunch and dinner Tuesday – Sunday.
• Men’s Locker Room – Casual with 54 seats serving breakfast and lunch Tuesday – Sunday.
• The Cabana – Casual with 73 seats serving lunch and dinner Monday – Sunday.
• Member & Club Events – The Club shas two private rooms seating from 12 to 220 guests.

The Club offers a generous base salary, performance bonus and benefits package including a 401k, health, life & dental insurance, ACF Dues, Conference and relocation allowance. Interested individuals, (a CEC is preferred) should send resumes, a well-conceived cover letter, and supporting information (a digital Portfolio is encouraged).