Executive Chef with Miramont Country Club – Bryan, TX

Owner and founder Donald

A. Adam built Miramont Country Club to fulfill his vision for the Bryan-College Station community. Mr. Adam, Texas A&M Class of 1957, had long desired to provide the community with a country club and residential neighborhood of international stature for a growing population of educated, well-traveled citizens seeking a first-class, full-service and family-friendly club that could become a home away from home and a gathering spot for every occasion.

His vision was fulfilled in 2005 when the golf course and Clubhouse opened, turning heads and generating rave reviews from local residents and guests from around the world.

Miramont is defined foremost by one word: lifestyle. From the pristinely manicured, Robert Trent Jones II-designed golf course to the tree-lined residential neighborhood, and from the European-inspired architecture of the 93,000-square-foot Clubhouse to the southern hospitality of their commitment to impeccable service, Miramont embodies a first-class, family-focused, refined, and exclusive lifestyle.

Miramont Club is seeking an experienced, creative, and service-driven Executive Chef to lead the Club’s culinary operations. The Executive Chef is personable with the membership and has the gravitas to communicate well with ownership and provide all of the resources that ownership requests. (

Note:

on occasion the Executive Chef will cater birthday dinners or other events in the owner’s home). The Chef is responsible for delivering exceptional dining experiences for members and guests while maintaining the highest standards of quality, presentation, sanitation, and operational excellence. This individual should be mature and poised in dealing with people and have a reputation for bringing the team together versus creating a ‘we verse they’ mindset amongst supervisors.

The Executive Chef will understand member dining preferences and create menu variety and consistency. The Chef is expected to develop the culinary program that will meet and/or exceed members’ expectations. In summary, the Executive Chef understands the private club sector and is driven by pride, member satisfaction and teamwork.

• The Executive Chef is a team-oriented chef who will work with the team to build upon their skills, be open to feedback, and hold them accountable. A Chef who sets high expectations for the team and drives them to get there.
• He/she demonstrates good judgment, problem-solving, and decision-making skills. Be a leader in the kitchen who will inspire the team to always look for improvement.
• The Executive Chef is enthusiastic about all things culinary and can produce a quality product and get it out of the kitchen with a sense of urgency on a consistent basis. Working knowledge of food and wine pairings is a plus.
• Develop standard recipes and techniques for food preparation and presentation that help ensure consistent high quality. Work to minimize food costs; exercise portion control for all items served and assist in establishing menu selling prices.
• Provide mentoring leadership and foster a culture of continuing education and development of future, up-and-coming culinarians. The Chef will develop an annual training plan for the culinary and steward departments to include safety, food handling, food storage, and cleanliness as required by the health department.
• Evaluate job performance of culinary staff; coach and counsel to ensure staff are on track. Reward and discipline staff in a fair and appropriate manner.
• The Executive Chef has management and administrative skills with the ability to communicate with staff, other department heads, and membership.
• The Executive Chef has full responsibility in developing the F&B budget specifically to the line items for the back of the house. The Chef also has the responsibility to include and educate the Sous Chefs in the budgeting process.
• Maintain visibility to the membership by walking through the dining rooms during meal service. In addition, the Chef is expected to provide articles for the monthly newsletter once a quarter, commentaries at Wine dinners and cooking classes every other month.