Kernwood Country Club | Salem, Massachusetts
Executive Chef

About the Club
Founded in 1914 by a group of Boston business leaders, Kernwood Country Club is rich in history with the likes of Walter Hagan, Francis Ouimet, and Donald Ross who were all present for the grand opening exhibition matches. Today, Kernwood Country Club remains one of the most beautiful and endeared clubs in the Northeast. The Club prides itself on being a premier family-oriented private club known for the camaraderie among its members and is located on the scenic North Shore of Massachusetts, just 35 minutes from Boston.

The Donald Ross-designed golf course is the centerpiece of the property, surrounded by the most saltwater frontage of any golf course from Boston to New Hampshire. The classically designed, 18-hole championship course boasts a slope of 130 and a par 70 layout. The course lies along the scenic Danvers River which ebbs and flows into the Atlantic Ocean. Kernwood Country Club has hosted the Massachusetts Open for the 4th time as well as The Massachusetts Golf Association’s Amateur Championship.

In addition to fabulous, scenic, and challenging golf, the club offers the 300+ members a casually elegant dining experience in the 24,000-square-foot clubhouse with stunning views of the river and the golf course. The grill room and the Donald Ross Lounge primarily service the daily routines of the membership with lunch served Tuesday through Sunday and Dinner served Wednesday through Sunday. The Main Dining Room services more formal large outside functions and member events for up to 300 guests. Members also enjoy a seasonal swimming pool, two clay tennis courts, and a very active social calendar that keeps the membership entertained year-round except January when the Club is closed.

Gross revenue exceeds $5 million with Food & Beverage accounting for $1 million (15% from F&B Revenue from private events) with an exceptional opportunity to grow the operation both physically and in terms of revenue. The are 128 staff members at the height of the season. The Club is closed from January through March.  April will start with weekend dinners and several weekday lunches.

About the Position
The Executive Chef reports to the General Manager and is responsible for the day-to-day operation of all culinary production at each dining outlet and for all special Club and private events. The Executive Chef will shape the culinary experience at the Club and work with the General Manager on the annual budget formulation and monitor, manage, and affect financial performance within the department. The Executive Chef will reformulate all of the processes and procedures within the department in order to meet the agreed upon goals and will be responsible for all menu development, recipes, and recipe masters, and ultimately responsible for all food and ingredient purchasing. Also critical is maintaining excellence in food quality, consistency, and variety following the needs and desires of the membership, and with the highest standards of kitchen cleanliness and sanitation. Lastly, the Chef will assimilate with the Front of House Team and provide regular education and training related to food, wine, and pairings.

About the Ideal Candidate
Ideal candidates should have 10+ years of progressively increasing responsibility and formal training as a Sous, Executive Sous Chef, and/or Executive Chef and experience in leading very well-regarded, multi-outlet culinary operations with both a la carte and events experience. Club experience is preferred yet not mandatory. He/she should have a professional career “track record” of achievement and leadership.

The selected candidate will have the ability to expertly present a range of styles/cuisines and an in-depth knowledge of culinary and industry trends. He/she will demonstrate constant research and development into food products and ideas to stay current and present a variety of menu options with and through the culinary team. It is important that the next Executive Chef demonstrates creativity and enthusiasm with menu development and understands the importance of dining programming that exceeds the expectations of the membership.

He/she should have equal strength in banquet and a la carte production with multi-outlet experience as well as experience with planning and executing large-scale events. The selected candidate will be a team builder and bridge-maker with the front-of-house and culinary staff; present a level-headed, approachable, and personable disposition with Sensitivity to people. The next Executive Chef will have strong communication skills, be open-minded and proactive, and have solid financial management skills. Formal culinary education is expected.

Apply for This Position
Interested candidates should complete the online candidate profile form and submit a compelling cover letter and resume for consideration to DENEHY Club Thinking Partners at http://denehyctp.com/apply-for-a-position/. If you have any questions or to recommend a candidate, please contact Karen Alexander at karen@denehyctp.com or 203.319.8228.