Executive Chef with Miramont Country Club – Bryan, TX

About the Club:

Owner and founder Donald A. Adam built Miramont Country Club to fulfill his vision for the Bryan-College Station community. Mr. Adam, Texas A&M Class of 1957, had long desired to provide the community with a country club and residential neighborhood of international stature for a growing population of educated, well-traveled citizens seeking a first-class, full-service and family-friendly club that could become a home away from home and a gathering spot for every occasion. His vision was fulfilled in 2005 when the golf course and Clubhouse opened, turning heads and generating rave reviews from local residents and guests from around the world.

Miramont is defined foremost by one word: lifestyle. From the pristinely manicured, Robert Trent Jones II-designed golf course to the tree-lined residential neighborhood, and from the European-inspired architecture of the 93,000-square-foot Clubhouse to the southern hospitality of their commitment to impeccable service, Miramont embodies a first-class, family-focused, refined, and exclusive lifestyle.

Chef Position Specifics:

Miramont Club is seeking an experienced, creative, and service-driven Executive Chef to lead the Club’s culinary operations. The Executive Chef is personable with the membership and has the gravitas to communicate well with ownership and provide all of the resources that ownership requests. (Note: on occasion the Executive Chef will cater birthday dinners or other events in the owner’s home). The Chef is responsible for delivering exceptional dining experiences for members and guests while maintaining the highest standards of quality, presentation, sanitation, and operational excellence. This individual should be mature and poised in dealing with people and have a reputation for bringing the team together versus creating a ‘we verse they’ mindset amongst supervisors.

The Executive Chef will understand member dining preferences and create menu variety and consistency. The Chef is expected to develop the culinary program that will meet and/or exceed members’ expectations. In summary, the Executive Chef understands the private club sector and is driven by pride, member satisfaction and teamwork.

Candidate Qualifications

• The Executive Chef is a team-oriented chef who will work with the team to build upon their skills, be open to feedback, and hold them accountable. A Chef who sets high expectations for the team and drives them to get there.
• He/she demonstrates good judgment, problem-solving, and decision-making skills. Be a leader in the kitchen who will inspire the team to always look for improvement.
• The Executive Chef is enthusiastic about all things culinary and can produce a quality product and get it out of the kitchen with a sense of urgency on a consistent basis. Working knowledge of food and wine pairings is a plus.
• Develop standard recipes and techniques for food preparation and presentation that help ensure consistent high quality. Work to minimize food costs; exercise portion control for all items served and assist in establishing menu selling prices.
• Provide mentoring leadership and foster a culture of continuing education and development of future, up-and-coming culinarians. The Chef will develop an annual training plan for the culinary and steward departments to include safety, food handling, food storage, and cleanliness as required by the health department.
• Evaluate job performance of culinary staff; coach and counsel to ensure staff are on track. Reward and discipline staff in a fair and appropriate manner.
• The Executive Chef has management and administrative skills with the ability to communicate with staff, other department heads, and membership.
• The Executive Chef has full responsibility in developing the F&B budget specifically to the line items for the back of the house. The Chef also has the responsibility to include and educate the Sous Chefs in the budgeting process.
• Maintain visibility to the membership by walking through the dining rooms during meal service. In addition, the Chef is expected to provide articles for the monthly newsletter once a quarter, commentaries at Wine dinners and cooking classes every other month.

A Note from the General Manager

Miramont is owned by the Adam family, and they have very high standards for quality for our amenities, assets, and financial stability. Our owner and members are very gracious and kind and we have a culture within the membership that values the ability to be members of Miramont. They enjoy the creative events that we schedule which are shown in the attendance of these events. The team across the board are servant leaders with a strong understanding of the hospitality and consistent amenities and service we are to provide each day. The culinary program touches every department in some form or fashion and having a team player mindset is going to be critical.

The ‘Best Advice’ I can give the new Executive Chef is the new Chef will have the ability to create special experiences for our members and ownership. Having said that, the advice would be to continue to elevate menus, special events …’status quo is not an option.’

Initial Focus

1. Staffing – Evaluate the skill set of entire culinary team. Build and develop a strong culinary team that is quality driven and works with a sense of urgency. The new Executive Chef will serve as a teacher and mentor and help in staff development. Inspire the team and help build a strong culinary ethic driven to excellence.
2. Develop Rapport w/Membership – Take time to understand the culture of the Club and staff. Interact with members, listen to them, and learn what they want. Be visible and engaging with the membership and serve as the ‘Ambassador of Miramont’s Culinary Operations’.
3. Create New Menus – The new Executive Chef needs to be creative in their menu writing in all areas and balance the menus between Club favorites and the latest in cuisines that can compete with the finest restaurants. The Chef should use local sustainable products when possible and adhere to purchasing the highest quality products.
4. Audit the Operation – The new Executive Chef is expected to evaluate the cost of goods and inventory. current operational procedures, systems, products, and controls, to ensure future sustainability in the clubs’ financial goals.

Additional Information

• Annual food sales are $ 1,730,855. Total F&B Sales are $ 2,755,795.
• The Club currently has a 50% food cost and the food cost budget at 46% with a sales mix of 65%, A La Carte and 35% Banquet.
• There are twenty (20) culinary employees and four (4) stewards supported by a $ 1,214,345 labor budget.
• There are three (3) Sous Chefs (Executive Sous Chef, Chef Tournant, Sous Chef) and a Pastry Chef. The Chef does the Purchasing.
• The Club will have three (3) kitchens, (Main Kitchen, Catering Kitchen, Pool Kitchen) Management rates the condition of all kitchens as a 5 out of 5. They operate under a 5-year rolling capital replacement plan for all departments.
• The Club has one (1) 93,000 sq. ft. Clubhouse, with 486 members whose average age is 56.
• The Club operates for twelve (12) months annually and closes on Mondays, Christmas Day, and New Years Day. The busy months are September through May.
• The Executive Chef reports to the General Manager/COO and works closely with the Clubhouse Manager, Director of Catering, Food & Beverage Director, Food & Beverage Service Manager, and the Banquet Captains.
• The previous Chef was with the Club for eight years.

Dining

• Mixed Grill – Casual with 80 seats, serving breakfast, lunch, and dinner Tuesday through Sunday.
• Portofino Prime – Formal with seats 70, serving dinner only Thursday through Saturday.
• Pool Cafe – Casual with 120 seats, serving lunch and dinner Tuesday through Sunday (Seasonal).
  
• Private Parties – The Club has four (4) private rooms with seating from 18 to 300. The largest sit-down event the Club can hold is 300 members and/or guests.

Lodging – The Club has fifteen (15) Overnight Guest Rooms (In-room food service is available)

The Club offers a competitive Base Salary and Annual Bonus based on Goals and Objectives. Benefits package includes a 401k plan, health, life & dental insurance, ACF Dues and Conference and dining allowance. A (CEC) is preferred. Relocation is available. Interested individuals should send resumes, a well-conceived cover letter, and supporting information (a digital Portfolio is encouraged).