GSI Executive Search, Inc. Position Profile January, 2014

Executive Chef The Buffalo Club Buffalo, New York

www.thebuffaloclub.org

Position Reports To: Daniel Franklin, CCM; General Manager

History

The Buffalo Club has a long and rich tradition as a leading private city athletic club since its founding in 1867. Among its original founders was former President Millard Fillmore and two other US Presidents, Grover Cleveland and Howard Taft, are past members as well. The club evolved from a dining and social club in bustling downtown Buffalo in the late 19th century to its current prominence as a state of the art city athletic club. The club has completed a $9 million renovation (Project 2013) and expansion of its fitness center and the addition of a spa facility and four overnight rooms. The project also added three new state of the art meeting rooms, a doubles squash court, a new ladies locker room, expanded men’s locker facilities. The Club currently has 940 members and their families in all categories and expects further membership growth with the completion of Project 2013. Current gross revenues are approximately $6.5 million with food and beverage revenues of $2.6 million. The F&B revenue breaks down as 63% banquet/events and 37% a la carte. The Buffalo Club is consistently listed among the top city clubs in the country by all industry publications. The greater Buffalo/Niagara area, located between Lake Erie and Lake Ontario, offers a very high quality of life with very affordable housing, excellent public, private, and parochial schools, and a vibrant social, cultural, and business community.

Facilities

The historic Buffalo Club building on Delaware Avenue in downtown Buffalo has three floors containing dining rooms, banquet facilities, meeting rooms, game room, library, barbershop, and an extensive athletic facility. The club also contains an expansive and exclusive art collection displayed throughout the club. Athletic facilities include a fitness center with cardio, resistance, and free weight equipment; swimming pool, locker rooms, massage therapy, and two international squash courts along with the new doubles court. The new spa facility, scheduled to open in February, 2014, includes four treatment rooms, a salon, manicure and pedicure stations. Breakfast, lunch, and dinner are served in the four club dining areas with formal and informal dining offered. The club also has outdoor patio dining and a To Go carry out service.

Position Description

The Buffalo Club seeks a dynamic and accomplished culinary professional to provide quality and hands-on leadership to a dedicated kitchen staff. With a history of culinary excellence and exacting standards, the professional must possess the background, skills, and creativity necessary to enhance member dining for all tastes as well as be able to develop and execute events, traditional club functions and holiday events. The ability to make critical choices in menu development, to work “hands on” with the staff, and to mentor, train and lead is essential. Strong administrative and financial management skills are also critical in controlling food and labor costs and producing consistent operating results. High energy, passion, integrity, vision, and superior communication ability are highly valued traits for the position. Club menus range from traditional club offerings to current ethnic trends. The Executive Chef will lead a team of roughly 30 food and beverage employees.

Duties include but are not limited to:

  • All culinary administrative functions; recruiting, hiring, cross training and scheduling of staff. Currently, the Club’s targeted Food Cost is 40% and Beverage Cost is 30%.
  • Timely and meaningful reviews for the staff in accordance with club policy.
  • Establishment of departmental operating policies to be coordinated with the club’s general operation policies.
  • Develop and introduce new menus for all dining areas ranging from club casual and formal dining as well as all banquet offerings; rotating menu offerings on a periodic basis. Particular current need for new healthy menu items to meet with culinary and industry trends.
  • Establish standardized recipes and specifications to insure a high level of consistency every day; oversee daily operations to insure quality as well as consistency.
  • Ensure a highly professional atmosphere in the kitchen and storeroom with an emphasis on cleanliness, order, sanitation, security and safety.
  • Establish and maintain effective cost control measures for both food as well as labor; again within the constraints of the budget.
  • Actively solicit the feedback of the kitchen staff, service staff and members as to all menu offerings. Foster an atmosphere of cooperation and mutual respect for all employees. Participate in daily line ups for the culinary and service staffs.
  • Attend and participate in Staff and Committee Meetings as directed.
  • Participate on a peer level with all Department Heads.
  • Work with the staff, members and Committees to plan and execute private as well as club events.
  • Undertake special projects as assigned by the General Manager.

Requirements

  • A minimum of five years as an Executive Chef or Executive Sous Chef in a high-end, high volume Platinum level private club, resort or hotel operation with F&B revenues in excess of $1.5 million and responsibility for multiple venues.
  • A thorough working knowledge of a variety of cuisines to include current and regional trends as well as traditional club fare.
  • A career path marked with stability and the logical progression of title and responsibility.
  • A career path marked with verifiable accomplishment as a team builder and leader.
  • A culinary or related degree is expected from a well-regarded culinary institution.
  • A CEC designation or the active pursuit thereof is strongly preferred.
  • Impeccable and verifiable references; all candidates will be subject to a comprehensive background review.
  • An appreciation and attraction for the culture of the Buffalo Club and the surrounding Buffalo region.

Compensation

The Buffalo Club will offer a very attractive and competitive compensation and benefits package to include:

§  A base salary and annual performance bonus.

§  Individual and family health insurance.

§  Disability insurance.

§  Participation in the club’s 401K Plan.

§  A full continuing education package to include dues and education expenses; to be determined in each year’s operating budget.

§  Paid vacation.

§  A “dining comparison” budget.

§  Limited club privileges.

§  Relocation assistance.

Professionals who meet or exceed the established criteria are encouraged to contact:

GSI Executive Search, Inc. Referrals are also welcome and appreciated.

Scott McNett Richard Farrell

314-854-1321 727-525-6562

Charlie Hoare, CCM

850-997-6979