Position ProfileJune 26, 2013

Executive Chef; Loblolly, Hobe Sound, Florida

Position reports to: Brent Hanlon, General Manager

Position works closely with the Food and Beverage Director, Operation’s Managers and Sports Professionals.

"Loblolly is a private club established by its founders in the great tradition of the fine, enduring private clubs in this country. In the belief that members are the most important asset, the Club endeavors to select its membership with the utmost care. The Club possesses outstanding facilities offered in a surrounding that provides maximum pleasure to club members and their families. All such facilities shall be of superior quality and be maintained and operated at the highest standards. Loblolly appeals to those who value a fine golf experience, a choice of other quality recreational opportunities, as well as an active social life”.

Loblolly, a private club and community, was founded by several young couples from Chicago and Philadelphia who shared a passion for family, friends, and a healthy lifestyle. The southeastern coast of Florida, with its warm breezes and sunny skies, was their chosen location. The evolution of the Club was a thoughtful process. Taking the love of sports and family as their foundation, the original members also established the character of Loblolly -- family-oriented, unpretentious, gracious, hospitable, and fun! The founders began with the LoblollyBay Yacht Club and Marina where they could enjoy boating, swimming, sport fishing, and a pristine beach. The Club's appeal was far-reaching, with new members from many cities. Their enthusiasm for the game of golf led to the opening of Loblolly Pines Golf Club. The two clubs were then merged to create the 275-member-owned Club that we now call Loblolly. Because the clubs were established at different times, as separate entities, Loblolly's members enjoy amenities unusual in scope for a club of its size.The Club enjoys the distinguished “Platinum Club” status as well as being noted as one of “America’s Top Communities”.

Loblolly is seeking the consummate professional to lead the club’s culinary and support staffs. Potential candidates will be recognized in the industry and possess the appropriate combination of skills, leadership and personality best suited to the needs of the club. The expectation is that the quality and consistency of all culinary operations will rival or exceed those of comparable clubs in the area.

Club Information:

  • Food and Beverage revenues of $1.25million
  • Food a la carte of $700,000
  • Food banquets of $200,000
  • Beverage revenues of $350,000
  • Budgeted overall Food Cost of 47%
  • 6 member dining rooms.
  • 1 banquet room.
  • 3 kitchens.
  • Culinary staff of 16.

Duties for the position include but are not limited to:

  • The visible, highly professional and positive direction to the staff. The goal is to instill and nurture a positive attitude, professional demeanor and atmosphere of cooperation and camaraderie among the staff.
  • Strictly adhere to club policies and procedures and develop and implement departmental policies as needed.
  • Visible and engaging with members and their guests on a daily basis.
  • Responsibility for all culinary operations as well as off premise catering.
  • Responsibility for the development, pricing and execution of all menus; a la carte, banquets and social events. The emphasis on quality and consistency is paramount.
  • Prepare profit and loss statements for member and non member events and private parties.
  • Recruit, train, schedule and evaluate the culinary staff. Evaluations will be ongoing to include a formal “Annual Review” for all staff members. On a consistent basis, implement and enforce the employee policies in accordance with the “Employee Handbook.”
  • Responsible for a viable and attractive Intern/Extern Program with a close working relationship with the notable culinary schools nationwide.
  • Respond to member comments, complaints and requests in a timely and positive manner with the goal of maximizing member satisfaction.
  • Conduct monthly inventories and the appropriate organization of all food storage areas.
  • Direct supervision of the staff in the production of all menus to ensure the highest quality ingredients, proper equipment usage, consistency, portion control and garnishing.
  • Meet daily with the management and related staff as to the planning and preparation of all menus to include appropriate quantities and staffing.
  • Conduct daily line-ups for all meal periods in cooperation with the appropriate dining service managers.
  • Purchases as to product quality and standards, standardized menus and related cost controls and storage security.
  • Assist in the planning of annual operations and capital budgets to include policies and procedures to ensure proper controls necessary to achieve the parameters established by the budget.
  • Meet daily with the Clubhouse Manager, Catering and Events Director and Food and Beverage Operation’s Managers to discuss matters concerning each meal period and to foster an atmosphere of cooperation between the Kitchens and Service staffs.
  • Assure the consistent adherence to kitchen and storage area sanitation standards. Strictly adhere to the club’s “zero tolerance” policy as to critical violations for health department inspections.
  • Attends Committee meetings as directed.
  • Other duties as requested.

Requirement for the position include:

  • A minimum of five years as an Executive Chef, Executive Sous Chef or comparable in high volume, high quality venues; high-end private clubs, hotels and resorts.
  • A career path marked with stability and professional achievement.
  • Responsibility in operations with multiple facilities is a plus.
  • The “CEC”designation is preferred.
  • Recognition as a skilled teacher and mentor with a verifiable record of staff development and promotion from within.
  • A broad based culinary background. Knowledge of regional cuisines is a plus as well as a working knowledge of current culinary trends and cutting edge cuisines.
  • A friendly and outgoing personality with strong communication skills.
  • A culinary degree from an accredited institution.
  • A working knowledge of computer programs and POS (Jonas) systems.
  • An unswerving commitment to the profession.
  • Impeccable and verifiable references.

Loblolly will offer an attractive and very competitive compensation package to include:

  • A base salary and performance bonus.
  • Professional dues and expenses subject to the annual budget.
  • Standard benefits to include health insurance and participation in the club’s 401K plan.
  • Relocation assistance.

Professionals meeting or exceeding the stated requirements are encouraged to contact

GSI Executive Search, Inc.

Charlie Hoare, CCMRichard M. Farrell

850-997-6979727-873-7593

1