Executive Chef, Rochester Golf and Country Club, Rochester, MN

In September of 1915, an avid group of golfers took over a lease of one hundred acres of land from Mayo Clinic doctors E.S. Judd and D.C. Balfour. Harry Turple, a Red Wing Course Golf Professional, was brought in to lay out a nine-hole golf course – and Rochester Golf Club was born. The members desired a more challenging golf course and as luck would have it, a Mayo Clinic physician married the daughter of noted golf course architect A.W. Tillinghast.

Tillinghast had become the pre-eminent golf course architect of his time by designing courses such as Winged Foot, Baltusrol and the San Francisco Golf Club. In 1916, Rochester Golf Club became incorporated and changed its name to the Rochester Golf & Country Club.

A new state-of-the-art practice facility was built in 2016, followed by work over the next 4 years of a new Aquatics Facility, Fitness Center, Trackman Golf Simulator Lounge, Kids Club, complete renovation of the entire Clubhouse, expansion of the restaurant outdoor dining patio and pool patio, construction of a new 10th Tee Snack Bar, 4 on-course bathrooms, and an outdoor event lawn space to accommodate up to 300 guests.

Position Specific: Rochester Golf & Country Club is looking for an Executive Chef who has experience in a private club kitchen with the ability to recognize individuals’ talents and build a team around them. He/she should be a skilled culinarian who makes great food but is a great teacher of his/her team. Someone who is ready to invest their time and talents in developing a strong culinary program at RGCC.

This individual should understand healthy cooking with complimentary food options.  Rochester (home to the Mayo Clinic) is very health conscious but it is still the Midwest where traditional food items such as Walleye Meuniere, and Cheese Curds are also enjoyed. Control and maintaining food costs while providing the highest level of quality products is important. The new Executive Chef is a leader and active in continued education and professional organizations.

Initial Focus:

1. Team building – Build a positive rapport with team members while showing oneself as a leader and mentor. Inspire the team and build a strong culinary culture driven to excellence. Use exceptional culinary skills to execute consistent basics and create enticing new dishes.
2. Develop New Private Event/Banquet Menus – Create innovative, relevant, consistently interesting Banquet and Party Menus that change at least seasonally while maintaining those “must keep” member favorites. Create new “signature menus” that become standards.
3. Food/Labor Cost Control – The new Executive Chef is expected to evaluate current operations and procedures focusing on fiscal responsibility. Monitor labor costs and operating expenses. Develop and maintain proper inventory and controls for all food items.
4. Create Operational Plan for 2025 – The new Executive Chef will be directly involved in kitchen future capital spending. Along with the General Manager together they will develop a ‘kitchen master plan’ for capital improvements.

In The GM’s Own Words: I accepted the role of GM at RG&CC two months ago. My sixty day assessment is simple. “Build a team of committed individuals that will create consistency and help advance the culture of the staff and enjoyment of the membership”. Membership has continued to invest in the Club financially but needs help from the professional team to define and commit to the direction of the Club. For the new Executive Chef, it is a clean slate and the right person will make a huge impact immediately. I feel the membership have accepted mediocrity from their culinary program for many years. The Club is not the first place members go to dine in Rochester. This needs to change!

Candidate Qualifications:

• Practice and preach a “Member First” philosophy.
• The Executive Chef is ‘hands-on’ and lead by example and not an iron fist. The right person who has built a solid foundation in his culinary and leadership skills could be a ‘Rock Star’ at RG&CC.
• Develop recipes, standards and techniques for food preparation and presentation. Be a great teacher and make everybody better around you through dedication and passion for making great food.
• 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 new Executive Chef will have an opportunity to grow their team but the Club does have staff who are committed and have been with the Club for awhile that should be evaluated first.
• The Executive Chef is expected to maintain visibility in the Dining Rooms and produce weekly Specials for the newsletter published every Monday. In addition, he/she will write an article “what’s happening in the kitchen” once a month.
• The Executive Chef engages in the budgeting process. He/she will help create an annual budget, with guidelines from the GM, Finance Committee and Board of Directors. To include a detailed plan of execution and KPI to help in making decisions and meeting the budgeted goals.
• 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 $ 1,240,000 MM; Total F&B Sales $ 1,940,000 MM.
• The Club currently has a 45% food cost with a food cost goal at 40% with a sales mix of 55% A La Carte and 45% Banquet.
• There are 12 culinary staff and 3 stewards supported by a $671,000 Labor Budget.
• Currently there is (1) Sous Chef and a Banquet Chef. A second Sous Chef has been approved to hire. The Chef does the Purchasing.
• The Club supports two (2) Kitchens. Main Kitchen & Pool Kitchen. New Executive Chef and GM will develop a ‘kitchen master plan’ for capital improvements. Note: The Club has been reactive instead of proactive in replacing equipment in the past. Management rates the condition as a 4 out of 5.
• RG&CC has one (1) Clubhouse with 550 members whose average age is 53.
• The Club operates (12) twelve months annually. Note: Open 12 months with reduced hours of operations in January – March. The busy months are June, July, August & December.
• The Executive Chef reports to the General Manager and works closely with the Clubhouse Manager, Events & Catering Director, Controller, Bar Manager, Golf Professional and Grounds Superintendent.
• The departing Executive Chef had been with the Club for three years.

Dining: (A La Carte Outlets)

Tillies (East & West) – Casual with 100 seats, serving Lunch & Dinner, Tuesday – Sunday.

Shawnee Dining Room – Formal with 30 seats, Lunch & Dinner, Tuesday – Sunday.

Tillies Patio – Casual with 70 seats, serving Lunch & Dinner, Tuesday – Sunday.

Snack Shack- Pool – Casual with 100/120 seats, serving Lunch & Dinner seven days per week.

Private Parties – Rochester Golf & Country Club offers more than just a beautiful setting for the members’ special events. With four private rooms they have facilities suited to host intimate gatherings of 10 or large celebrations of 300.

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. A (CEC) is preferred. Interested individuals should send resumes, a well-conceived cover letter, and supporting information.

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