Executive Chef

Built in 1890 as the summer home of Samuel Mather, the lakefront mansion serves as the main clubhouse for this Member-owned Club. Designed by noted architect Charles Schweinfurth, the 25-room mansion was restored to its original grandeur and is now the social quarters of the Club. The newly renovated third floor has five luxuriously appointed guest rooms for Members' out-of-town company.

Samuel and Flora Stone Mather were the owners until 1931. Samuel Mather was a Senior Partner of Pickands, Mather & Company, an iron ore and Great Lakes shipping firm, and a founding Director of U.S. Steel. From 1931 to 1990, there were approximately six subsequent owners. During prohibition, after the death of Mr. Mather, the new owners of Shoreby created a shoreline receiving spot for Canadian "deliveries" and lively parties.

• Built: 1890
• Architect: Charles Schweinfurth
• Origin: 25-room summer home called Shoreby (“by the shore”)
• Owners: Samuel and Flora Stone Mather until 1931
• Business: Senior Partner of Pickands, Mather & Company, an iron ore, and Great Lakes shipping firm, and a founding Director of U.S. Steel
• 1931-1990: Approximately six subsequent owners
• Lore: During prohibition, after the death of Mr. Mather, the new owners of Shoreby created a shoreline receiving spot for Canadian “deliveries” and lively parties!
• Groundbreaking: May 22, 1992
• Opening: May 8, 1993

Shoreby’s Fine Dining

Located in spectacular Bratenahl Village, Shoreby Club offers world-class fine dining, impeccably complemented by stunning views of magnificent Lake Erie. Our renowned culinary team prepares exquisite meals in our main formal dining room or one of many private dining rooms – perfect for private dinner parties and other special occasions.

Mather Mansion Dining

The historic Mather Mansion offers fine dining at Shoreby at its absolute best and features a picturesque view of Ohio’s beautiful Lake Erie.

The Harbor Grill

The warm and inviting Harbor Grill gives every generation of Shoreby Club Members a comfortable environment to unwind and enjoy good company.

EXECUTIVE CHEF – POSITION OVERVIEW

Leadership

• Take complete ownership of the culinary team; build trust with them by engaging, observing, learning, and listening to their wisdom, experience, and needs.
• Earn members' trust by instilling confidence through enhanced operations, interaction, and visibility.
• Create a fun, collaborative work environment while being "hands-on" when necessary but understanding when to step back and lead the team.
• Involve associates in the decision-making process of how "work gets done" and create a work environment of mutual respect in which people want to come to and participate every day.
• Be a focused and consistent evaluator of personnel, ensuring that standards of conduct and delivery are met; this includes oversight of high standards of appearance, hospitality, service, and cleanliness of the kitchen facilities.
• Be an active and dynamic recruiter of team members who inherently enjoys developing and building his/her team and leading them to significant, positive membership satisfaction outcomes.
• Establish and consistently enhance operating standards for personnel in areas of responsibility and consistently evaluate knowledge, understanding, and execution to these high standards.
• Work closely with the front-of-house food and beverage managers to ensure a cohesive experience that consistently exceeds the expectations of members and guests. 
• Hold daily/weekly staff briefings and line-ups with direct reports to inform them of necessary and relevant activities and expectations at the club. Assisted in planning and ensuring special club events were well-conceived and executed.

Operations

• Planned, organized, and ran a busy banquet operation with multiple events simultaneously across numerous locations and à la carte dining.
• Develop and maintain standard recipes and techniques for food preparation and presentation that help to assure consistent, high quality and minimize food costs.
• Ensure that high sanitation standards, cleanliness, and safety are consistently maintained throughout all kitchen areas. Establish controls to minimize food and supply waste and theft.
• Safeguard all food-preparation employees by implementing training to increase their knowledge about safety, sanitation, and accident prevention principles.
• Maintain safety training programs. Manages OSHA-related aspects of kitchen safety and maintains MSDSs in an easily accessible location.
• Continue maintaining the positive culture of healthy employee meals and understand their importance for the team's morale.

Financial

• Plan and assist with pricing menus for all club food outlets, special occasions, and events. Schedule and coordinate the work of chefs, cooks, and other kitchen employees to ensure that food preparation is economical, technically correct, and within budgeted labor cost goals.
• Consistently monitor payroll and labor resource allocations to ensure they align with financial forecasting and goals.
• Embrace systems (including regular inventory processes) and technology to assist in the kitchen's management and the operation's financial performance.
• Prepare necessary data for applicable parts of the budget; project annual food, labor, and other costs; monitor actual financial results; take corrective action to help ensure that financial goals are met.
• Maintain strong relationships with local vendors and identify new vendors to ensure the best prices for the best quality products.

INITIAL PRIORITIES

• Evaluate and set appropriate and necessary standards of operation, execution, and delivery within the culinary operation, taking ownership of the entire experience from production to final product delivery while working closely with the FOH leadership team.
• Be visible with the membership, engaging and acting as the face of Food & Beverage, actively building relationships with Members.
• Implement influential daily, weekly, and monthly communication across the culinary team.
• Establish a leadership and mentoring role in the kitchen and develop young talent while exposing the team to new ideas and techniques.
• Create an innovative, relevant, consistently interesting a la carte menu that provides Members with competitively priced and desirable options that reflect most Members’ interests and tastes.
• Continue to raise the bar with Member events by infusing creativity and variety into club favorites.

CANDIDATE QUALIFICATIONS

• Five years experience in a similar role with exposure to multi-outlet operations and banquet operations
• Degree in culinary arts and/or other hospitality management focus.
• Has ten years of food production and management experience.
• Is a dynamic, creative, empathetic, and caring individual who communicates well with staff and Members.
• Is a team player within the kitchen, with the FOH team, and with all club and team members.
• Is experienced with technology, including POS, and Microsoft Suite

EDUCATIONAL AND CERTIFICATION QUALIFICATIONS

• A bachelor’s degree with a focus on hospitality management or culinary is preferred.
• Instead of the degree, substantial culinary or hospitality experience will be considered.
• Has achieved or is working towards Certified Executive Chef (CEC) certification through the American Culinary Federation (ACF) or Pro Chef II certification through the Culinary Institute of America.
• Food Safety Certified
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