Executive Chef
THE COUNTRY CLUB OF BUFFALO
Williamsville, NY
http://www.ccofbuffalo.org/
About The Club: The Country Club of Buffalo, a “Platinum Club®” has been
an important part of the history of Buffalo as its members have provided
civic and business leadership throughout the community. The present
location of the Country Club of Buffalo is actually its third. The Club was
incorporated on February 11, 1889, and its first clubhouse, designed by
E.B. Green, was opened in August of that year. Three of the founders of
the Country Club were among the founders of the Buffalo Polo Club in
1878. Polo continued to be played on the Club grounds until 1935.
Position Specific: CCB is a traditional club with a respected culinary
reputation featuring a number of popular traditional dishes and
preparations. The need is to balance the menu to accomodate the
tried & true for the tenured members that dine regularly, and
simultaneously offer modern casual fare to capture a younger, more
dynamic, more social set in order to make the Club their destination of
choice as well.
In 1894, Club members placed an empty tomato can in the ground, and
thus was born the first golf hole in Western New York. The Club moved
from its city location at Elmwood and Nottingham in 1899 to make way for
the lavish Pan American Exposition. During this time, the clubhouse
became the Women’s Building and the center for all women’s activities.
The Club acquired land on the city line at Main and Bailey in 1900 and had
the new course ready for play in 1902.
The Dining Room
“The ideal formal setting for any special occasion”
During 1910 and 1911, Walter J. Travis revamped the course in
anticipation of attracting a major tournament, which turned out to be the
1912 U.S. Open. Acquisition of property in Williamsville began in 1922,
and the Donald Ross designed course opened in 1926. The clubhouse,
designed by Duane Lyman, opened in 1927. The United States Women’s
Amateur Championship was played on the new course in 1931, and the
Curtis Cup was contested in 1950, with the American women defeating
the British. The Carling Cup Matches between pro-amateur teams from
the U.S. and Canada were held in 1960, and in 1962, the National Junior
Girls Championship was played at the Country Club of Buffalo. In 2014, the
th
Club celebrated its 125 anniversary. With significant renovations and
improvements made to the golf course and facilities, the Country Club of
Buffalo is proud to offer an unparalleled blend of traditional elegance and
modern luxury to members for generations to come.
Front Entrance
The newly constructed "Club Room" lounge bar and renovated Terrace
Dining room opens in May 2017. The Club desires a new shared plates
menu, with flatbread pizza, cheese/charcuterie, creative & trendy
sharable warm appetizers, etc. The ideal candidate will be up-to-date
in cooking abilities and have a proven track record at a first class
facility. A formal culinary education and training, e.g. CIA, JW, etc. is
preferred. ACF Certification or on path to certification is desirable.
Job Requirements:
•
The Executive Chef has a strong work ethic and will be actively
engaged in banquet operations and expediting on busy a la carte
evenings.
•
Organized and detail-oriented without an ego driven approach.
•
The ability to lead, motivate and mentor aspiring individuals
throughout the organization. Have the ability to train staff.
•
Recruit’s and develops management staff and line employees in
food production. Makes kitchen staff selection decisions.
•
Must be a team player who leads by example.
•
Implements safety training programs and related aspects of
kitchen safety.
•
An Executive Chef that displays character, integrity, honesty and
trustworthiness.
•
Develops recipes, standards and techniques for food
preparation and presentation that will assure a consistently
high quality product.
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Six Private Party Rooms
Key Expectations and Goals:
•
The successful candidate will be a leader committed to educate and
train the culinary team members; both the formally trained and
locally developed.
•
With this hire, the Club is looking for an improved food cost and
departmental margins; however maintaining high quality, consistency
and timely a la carte delivery are key goals.
•
The membership enjoys interacting with the Chef when appropriate.
The Chef is expected to contribute to the newsletter 6-9 times
annually, host cooking classes in the off-season as a membership
relationship tool, and walk the floor during dining or events when
time and workload allows.
•
The Executive Chef will attend all House Committee and Executive
Staff meetings and is expected to maintain a professional relationship
with all employees.
•
The EC is actively engaged in the line by line development of a zero
based budget annually. Particular focus is on creating a detailed labor
forecasting/model.
•
Ensures that high standards of sanitation, cleanliness, and safety are
maintained throughout all kitchen areas at all times. This includes
daily site visits to all outlets.
Donald Ross designed Golf Course
The Game of Golf in western New York had its beginning at the Country
Club of Buffalo, the oldest and finest club in the area.
Additional Information:
•
Annual food sales at $1.5M; total F&B Sales $2.2M.
•
The Food cost is currently 45.4% with a goal of 42%. Sales mix of
40% a la carte, 40% banquet and 20% member events. The F&B
operation loss ($35,800) FY 16
•
There are 20 plus kitchen employees supported by a $590,000
labor budget.
•
The Executive Chef is supported by a Sous Chef (Currently
position is vacant); a Purchasing Manager and Pastry Chef.
•
The Club maintains two kitchens: Main Kitchen (5,000 sq. ft.)
renovated in 2002, Grille Kitchen on lower level for staging and
light a la carte service as needed when large banquets are on
main level.
•
The Clubhouse is 50,000 sq. ft. and is supported by 500 members
whose average age is 59.
•
The Club operates twelve (12) months annually. The majority of
members use the club May - Oct; December.
•
The Executive Chef reports to the General Manager and works
directly with Assistant Managers, Banquet Manager and Dining
Room Manager all very strong and well-respected in their
positions.
The Donald Ross Grille
Dining Facilities: (Four ala carte dining venues)
• North Terrace an upscale casual area with its beautiful view,
serves breakfast, lunch and dinner six days per week. 90 seat
indoor capacity. And/or, an open-air outdoor setting.
• Pine Room is a wood-paneled cozy casual room that is busy for
banquets and serves dinner only as needed, 50 seat capacity.
• Club Room/Bar is the perfect place for a pre-dinner cocktail, or
dinner itself with 32 seats.(Opens May 2017)
• The First Tee (outdoors) is a casual 80 seat capacity area serving
lunch and dinner daily during the active summer season.
• The Dining Room is the ideal formal setting for any special
occasion. With six private party rooms having a serving capacity
of 12 to 150 guests and 400 in tents; the Club is versatile.
The Club offers a competitive compensation package including a base salary based on experience and skill, ACF dues and Convention, dining
allowance, health & life insurance, 401k, relocation allowance and other standard perks. Interested individuals should send resumes, a wellconceived cover letter, and supporting information. (A Personal Portfolio is encouraged) in strict confidence. Click Here to upload your information:
Bill Schulz, MCM, Senior Culinary Associate
Email: [email protected]
Phone: 713-252-2753
Paul Sorgule, MS, AAC, Culinary Specialist
Email: [email protected]
Phone: 518-524-5906
David Meyers, President
Email: [email protected]
Phone: 512-388-4100
Bill Hunt, CEC, AAC, Culinary Specialist
Email: [email protected]
Phone: 412-770-6886
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Dan Hugelier, CMC, Culinary Specialist
Email: [email protected]
Phone: 810-569-1275
Patti Stanwood, Recruiter
Email: [email protected]
Phone: 281-686-1382
NOTES:
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