Job description

THE EXECUTIVE CHEF OPPORTUNITY AT WEXFORD

Wexford is looking for an established and experienced Executive Chef (EC). The Executive Chef position at Wexford is an amazing opportunity to be a part of a high-performing leadership team; in an active, food-focused club, offering a variety of a la carte, private dining, and event venues. Successful candidates will have a track record of hands-on, exemplary leadership skills; excellent organizational skills ensuring quality and consistency throughout all culinary operations; and complex F&B operations leadership experience; and recruiting, mentoring, and engaging all levels of staff; and they exude a professional yet engaging personable demeanor. The successful candidate will be excited about being part of a synergistic leadership team that prides itself on hospitality excellence.

THE CLUB & COMMUNITY

Nestled on Hilton Head Island in the heart of South Carolina's Lowcountry is the exclusive private waterfront community known as Wexford. Boasting a remarkable inland harbour that is the seafarer's dream, Wexford's facilities and amenities rival only the most high-end of private yacht and country clubs.

Beyond the luxurious amenities, the lifestyle here is one of community, camaraderie, and charm. As inviting to retirees as it is to young families, our tight-knit community shares a common goal of living life to the fullest with an array of activities and events designed to bring neighbors together. With stunning views overlooking the harbour, our elegant Clubhouse offers space to spend time with family, friends and fellow owners. With an extensive wine list and locally sourced, seasonal menus, our exceptional chefs are sure to please any palate. Our Pool Complex is enjoyed throughout the year. Our attendants are on-site and attentive, offering resort-style service including towels, chairs, food, and drinks for the perfect pool day.

The club is entering an exciting time as they embark on an Amenities Enhancement Plan focusing on the Clubhouse and Harbour Center. The EC will have the unique opportunity to collaborate with the team to re-design the main kitchen.

WEXFORD BY THE NUMBERS:

• 460 owners
• $1.18M Food and $731K Beverage
• 80% a la carte; 20% banquet
• 115 employees in season
• 16 total kitchen employees in season
• 2010 date of last kitchen renovation
• 2 kitchens (one main clubhouse & one Waves pool bar)
• 55-60 average member age

FOOD & BEVERAGE OPERATIONS

The Wexford Culinary Team is responsible for all food and beverage operations at the club and throughout the community. This includes the Main Clubhouse Dining- closed Monday, open Tuesday through Sunday. The Club offers lunch service Tuesday through Saturday from 11:00 am – 2:30 pm, Sunday brunch from 11:00 – 2:30 pm and dinner Thursday through Sunday from 5:00 pm – 8:30 pm.

The Waves Pool Bar is open 5 days a week in the summer for food and beverage service from 11:00 am to 8:00 pm and offers an amended pool-centric menu.

ORGANIZATIONAL STRUCTURE

The Executive Chef position is a full-time position. The Executive Chef reports to the Clubhouse Manager or their designate. There is approximately 16 kitchen staff at Wexford in season including two sous’ chefs. The Executive Chef works closely with the Clubhouse and Food & Beverage Managers.

WEXFORD WEB SITE: www.wexfordhiltonhead.com

EXECUTIVE CHEF JOB DESCRIPTION

The Executive Chef at Wexford is accountable for directing and maintaining the administration, organization, and development of the culinary department for the club. The EC is responsible for advancing consistent interaction with the clubs’ members while demonstrating a hands-on, leadership style, to manage, motivate, and lead his/her team.

The EC stays current on culinary trends and is well-versed in finding creative ways to accommodate a variety of member requests, food allergies and intolerances. The EC trains all staff in the proper handling of specialty dishes related to these topics.

The EC has a demonstrated ability to provide consistent high-quality presentation across all staff including recipes, photos, tastings, trainings and ensures all food is consistently outstanding from standard club fare to innovative offerings and special culinary events throughout all dining venues.

The EC is the face of culinary operation and needs to be comfortable conversing and interacting in both the kitchen and dining rooms as they interface with multiple and diverse constituencies (owners, staff, vendors, etc.) throughout the day. The EC is visible, present, always approachable, and enjoys owner interactions.

The EC is responsive to club owner and team member requests and strives to find creative ways to accommodate reasonable requests, welcoming others’ opinions, suggestions, and feedback while maintaining the highest level of quality and standards.

The EC creates and updates menus (restaurant and banquet), seasonally, and incorporates daily specials, and develops and documents recipes and controls to ensure consistency. Creativity (not just variety), flexibility, and adaptability are essential for success.

EC is a hands-on team builder who mentors kitchen staff and develops a pipeline of talented and creative individuals and interns by building a reputation as an excellent learning and training ground for up-and-coming culinarians, leveraging relationships with culinary institutions, and maximizing creative staffing initiatives (in cooperation with Human Resources). The EC shows a genuine interest in the future and personal growth of the staff.

The EC treats all employees with respect, empathy, and dignity, valuing each person for the unique strengths they bring, while also holding all staff accountable for maintaining the highest level of professional and culinary skills.

The EC achieves the objectives set by the GM and Board through the creation of kitchen policies and procedures, as well as staff training, mentoring, and coaching.

The EC leads the initiatives relative to accident prevention, training, and retention of staff, as well as sanitation and safety standards. The kitchen must always be extremely organized and clean: from walk-ins to mise en place.

Ultimately, the EC is an important and positive face of the culinary operations. He/she is an integral part of the overall success of the operations and is a strong influencer on each constituency with whom he/she interfaces. The responsibility to lead this facet of the organization from a passionate, creative, supportive, progressive, and team-focused perspective is of critical importance for long-term success. The EC is a team player that is interested and engaged in making the club a great place to be and work.

CANDIDATE QUALIFICATIONS

The successful candidate:

• Has a proven track record of high-level country club relationship dining expertise. Private club experience required with five (5)+ years’ culinary experience and three (3)+ years in a managerial role.
• Preferred - Has earned certification through the American Culinary Federation (ACF) or a bachelor’s degree in culinary arts with relevant experience.
• Be an individual with unquestionable character.
• Has exceptional experience with providing high-quality a la carte and banquet food offerings.
• Has experience working with local and seasonal produce and makes connections with vendors.
• Has strong financial acumen, experienced in budget management and forecasting as well as managing food and labor costs daily.
• Is an active listener with well-developed verbal and written communication skills.
• Is experienced with technology including POS system Jonas, and Microsoft Excel, Word, Outlook, etc.
• A strong relationship builder with a history of collaboration with their GM, clubhouse manager, the committees with which they interface, and other departmental leaders.
• Acutely aware of the delicate menu balance that exists between offering standard club fare for tenured owners and providing innovative options for those that belong to a younger demographic.
• Finally, the ideal candidate should be at an appropriate point in his or her professional trajectory – accomplished, yet well-positioned to learn and grow and reach the pinnacle of his or her career while in the club’s employ.

EMPLOYMENT ELIGIBILITY VERIFICATION

In compliance with federal law, all persons hired will be required to verify identity and eligibility to work in the United States and to complete the required employment eligibility verification form upon hire.

EDUCATIONAL & CERTIFICATION QUALIFICATIONS

• A culinary arts degree from an accredited school preferred.
• Certified Executive Chef (ACF) or Pro Chef (CIA) certification is preferred.
• Certification in food safety is mandatory.

SALARY AND BENEFITS

Salary will commensurate with qualifications and experience. The club offers an excellent bonus and benefits package.

INSTRUCTIONS ON HOW TO APPLY

Please mail a resume and cover letter, addressed to Patrick McGuire, General Manager, Wexford, P.O. Box 4100, Hilton Head Island, SC 29938.

OR

All resumes and cover letters can be sent via email to Laurie Von Minden, Human Resources Manager at lvonminden@wexfordhiltonhead.com.

You must apply for this role as soon as possible but no later than Friday May 5, 2023. Candidate selections will occur in mid-May_ with the first Interviews expected in late-May. The new candidate should assume his/her role in early June._

If you have any questions, please email Laurie Von Minden: lvonminden@wexfordhiltonhead.com

Job Type: Full-time

Benefits:

• 401(k)
• 401(k) matching
• Dental insurance
• Health insurance
• Paid time off
• Vision insurance

Shift:

• 12 hour shift
• Day shift
• Night shift

Weekly day range:

• Monday to Friday
• Weekend availability

Work setting:

• Fine dining restaurant

Ability to commute/relocate:

• Hilton Head Island, SC 29928: Reliably commute or planning to relocate before starting work (Required)

Experience:

• Executive Chef: 10 years (Preferred)

Work Location: In person

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