EXECUTIVE CAREER SERVICES (ECS) JOB OPENING LISTING  Henry W. Sweren, CCM, ECS Chairman tel (413)684-2864 email ecs@necma.org web www.necma.org

UNIVERSITY CLUB OF BOSTON, Boston, Massachusetts
EXECUTIVE CHEF

FACILITIES DESCRIPTION: The University Club of Boston celebrates its 120th anniversary this year and has been located in its current prime Back Bay location since 1926. Affectionately referred to as the “UClub” by its members, the UClub is Boston’s premier private social/athletic club – with nearly 1000 members - with an average length of membership of 10+ years, but including members with more than 60 years of membership. The UClub recently completed a $5 million dollar renovation. Athletics is important at The University Club; long recognized as a Squash leader in the Northeast with six international singles courts, two doubles courts and nearly 500 active players of all levels including an active juniors program. The University Club also boasts the largest private indoor saline pool (4 lane/25 yards) in the city as well as well-equipped fitness facilities for strength and conditioning, group fitness, and cardio training.
The members of the UClub are very social and they dine in their popular Dining Room and enjoy cocktail/meal service in The Tap Room bar/lounge and in their locker rooms. Additionally there are two meeting rooms and a business lounge with four workstations. Annual food and beverage revenues are in excess of $1.6 million. Additionally, the membership has a monthly food minimum. The Club has approximately 10 managers and 80 staff (1/3 FT 2/3 PT). The Club is open 7 days a week, year-round, except closures for some major holidays.
Generally the Club serves food & beverage for lunch and dinner Monday through Friday throughout the year. From mid-September through mid-May we also serve a casual lunch on Saturdays. We are open for dinner on about a dozen Saturday nights per year, but otherwise closed on Saturday nights and all day on Sundays – save Mother’s Day. Note: other than for a possible special booking we do not serve F&B on the weekends during the summer.

POSITION DESCRIPTION: We are looking for an Executive Chef to work closely with our F&B Director and be directly responsible for all culinary operations including purchasing. We’re looking for our own in-house celebrity chef. This is your chance to be a part of an active boutique private club where you can be creative, develop a kick butt team, interact with the members and create a long-term ‘home’ for yourself.
The chef we’re looking for will be an enthusiastic, positive, teacher, coach, team player who is organized and reliable with a vision of the big picture and capability to get to the desired results. Must be able to explain and direct team with passion, compassion, understanding and patience. Our new chef must have a desire to ‘mingle’ and teach staff and members alike including hosting cooking classes, wine dinners and other member culinary social events.
This position generally oversees weekday lunch, dinner and function service. We expect our Executive Chef to have a calm disposition and a natural ability to develop and nurture positive relationships with the membership and all club staff and quickly become part of the club culture - we are looking for someone who is effective both in and out of the kitchen. Our next chef must be able to take member feedback in a constructive manner and have no problem with custom orders.

CANDIDATE QUALIFICATIONS: Our ideal candidate will be a very reliable, smart, quick with a smile, cool under pressure, grounded manager who is focused on details, food consistency, member and staff relations and teamwork. A sense of humor is a plus. This position reports directly to the F&B Director, indirectly to the General Manager, and works alongside the F&B Manager and service team. All applicants should be proficient in Word, Excel and Outlook and have solid time management and organizational skills as well as excellent interpersonal and communication skills.
Qualified candidates will have previous culinary management experience in a high quality private club, restaurant, hotel or resort with a proven track record in managing, leading, training and development of a ‘team’. A culinary degree is preferred but not required. A track record in menu development, purchasing, production and pricing is a must. Candidate must have a professional appearance, strong communication and organizational skills with an engaging personality. Experience using the JONAS POS system is desirable, but not required; though being comfortable using computers is required.
If to any extent, you have a ‘not-my-job attitude’ or have a ‘big ego’ or have ‘anger management issues’ – do not apply – this is not the job or place for you.

JOB VALUE/COMPENSATION: Salary of $60,000 and up commensurate with experience and references. Position benefits include highly discounted medical and dental insurance, Safe Harbor 401k plan with club match, educational/association monies, 3 weeks annual vacation, 10 paid holidays, and 5 days personal time allowance. UClub management personnel generally work 5 day work weeks. The UClub has no F&B operations presently on most holidays including Thanksgiving, Christmas, New Year’s Eve, Memorial Day, Independence Day and Labor Day.

DEADLINE: Open. Application deadline: July 15th

EMAIL RESUME AND COVER LETTER TO BOTH:
Boyd Holk, CCM                    Kevin Emlinger, CCM
General Manager                  Food & Beverage Director
bholk@uclub.org                  kemlinger@uclub.org
Website: www.uclub.org
EOE. No phone calls please.