THE EXECUTIVE CHEF OPPORTUNITY AT DES MOINES GOLF AND COUNTRY CLUB
Des Moines Golf and Country Club, a historic and family-focused club located in West Des Moines, Iowa, is searching for a hands-on executive chef to lead and grow its active culinary program. The next executive chef will join a high-performing, professional team at a club that is considered one of the finest in the Midwest. The club is undergoing major clubhouse renovations including a state-of-the-art kitchen in 2021. This is an exciting opportunity for the executive chef to have a major impact on rebranding the club’s member dining experience!
Successful candidates have experience positively leading active a la carte dining programs as well as banquet events simultaneously. If you have a track record of leading high quality, creative and consistent operations, as well as a passion for hospitality and training and mentoring future culinarians, look no further than this executive chef opportunity at Des Moines Golf and Country Club.
The executive chef (EC) is responsible for all food and pastry production sold in restaurants, banquet functions, and snack bar. The EC develops menus and creates and manages food purchase specifications and recipes and supervises production and pastry staff. The EC develops and monitors food and labor budgets for the department and maintains the highest professional food quality and sanitation standards.
The EC understands that all food is to be consistently outstanding and ensures that consistency and quality food is just as important in the snack bar as it is in high end wine dinners and events.
The executive chef:
Hires, trains, supervises, schedules, and evaluates the work of management staff in the food and pastry production departments.
Plans menus with the food and beverage director and the banquet and events coordinator for all food outlets in the club and for special occasions and events.
Schedules and coordinates the work of chefs, cooks, and other kitchen employees to ensure that food preparation is economical and technically correct and stays within budgeted food and labor cost goals.
Approves the requisition of products and other necessary food supplies.
Ensures that high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all times.
Establishes controls to minimize food and supply waste and theft.
Safeguards all food-preparation employees by implementing training to increase their knowledge about safety, sanitation, and accident-prevention principles.
Develops standard recipes and techniques for food preparation and presentation that help to ensure consistently high quality and to minimize food costs. The EC exercises portion control for all items served and assists in establishing menu selling prices.
Prepares necessary data for applicable parts of the budget; projects annual food, labor and other costs and monitors actual financial results. The EC takes corrective action as necessary to help ensure that financial goals are met.
Attends food and beverage staff and senior management meetings.
Cooks or directly supervises the cooking of items that require skillful preparation.
Evaluates food products to assure that quality standards are consistently attained.
Interacts with applicable food and beverage managers to assure that food production consistently exceeds the expectations of members and guests.
Plans and manages the employee “family” meal program.
Develops policies and procedures to enhance and measure quality. The EC continually updates written policies and procedures to reflect state-of-the-art techniques, equipment, and terminology.
Recruits and makes hiring decisions. The EC also evaluates job performance of kitchen staff and coaches, rewards, and disciplines staff in a fair and legal manner.
Recommends compensation rates and increases for kitchen staff.
Establishes and maintains a regular cleaning and maintenance schedule for all kitchen areas and equipment.
Provides training and professional development opportunities for all kitchen staff.
Ensures that representatives from the kitchen attend service line-ups and meetings.
Motivates and develops staff, including cross-training and promoting personnel.
Visits dining area to welcome members.
Reviews and approves product purchase specifications.
Establishes creative buffet presentations.
Maintains an active physical presence during times of high business volume. The EC at DMGCC is very hands-on.
Undertakes special projects as assigned by the GM/COO.
The successful candidate:
Has a Culinary Arts degree from an accredited school or apprenticeship program or equivalent experience.
Has a minimum of five years’ prior management experience as an executive chef and at least eight years of diversified kitchen and hospitality industry experience including banquet and a la carte operations. Executive sous chefs with successful track record at larger F&B programs and that are ready for their first executive chef opportunity may be considered.
Must be certified in food safety.
Is an effective and passionate, hands-on leader and culinary professional with a proven track record of providing high-level services with a personality that is commensurately appropriate to Des Moines Golf & Country Club.
Has successfully led dynamic culinary operations. Additionally, those with a proclivity for healthy, seasonally driven menus will be favored.
Has exceptionally strong culinary credentials, and most importantly, the ability to consistently define and achieve goals and objectives. This includes proven and verifiable leadership qualities with a demonstrated ability to direct, coordinate and control all facets of an active food and beverage operation. The EC has verifiable strengths in inspirational leadership, financial performance, and people skills.
Is a confident, proactive team builder who has a history of attracting, developing, and retaining high performing staff.
Is a team builder who mentors kitchen staff and develops a pipeline of talented and creative individuals by building on its reputation as an excellent learning and training ground for up and coming culinarians. He or she treats all staff with respect and, in return, requires that of the team. He or she also works to ensure that a positive working atmosphere is maintained throughout all F&B operations.
Takes tremendous pride in making members happy and exceeding their expectations and fosters that accountability among the team – both BOH and FOH.
Possesses strong written and oral communications skills.
Is organized as well as flexible. He or she proactively leads a la carte and banquet operations simultaneously and is also able to execute pop-up member events successfully. The number of covers fluctuates depending on the night and event so the executive chef must be flexible, organized and an exceptional planner.
Is knowledgeable about wine and wine and food pairings. He or she should also be comfortable with beer and spirits pairings.
Has solid computer skills including but not limited to Microsoft Outlook, Word, and Excel. This position also requires technical skills to effectively manage multiple restaurants in multiple locations. Experience with EZ Links software is a plus.
Has a successful track record of proactively managing food and labor costs, inventory, waste, etc.
Has a positive disposition and a sense of humor.
Embodies the club’s core values of respect, integrity, communication, honesty, quality, and teamwork.
HOW TO APPLY
For more information about the club, the position and instructions on how to apply, visit this page:
Additional Salary Information: Salary is open and commensurate with qualifications and experience. This position offers an excellent benefits package including professional development.
Internal Number: a0x0W000009xobjQAA
About KOPPLIN KUEBLER & WALLACE
KK&W is the leading recruiting and consulting firm in the private club sector and voted “Best Search Firm of the Year” every year since 2006 by The Boardroom magazine. We continue to lead the industry in the placement of executive chef, GM/COO, AGM/clubhouse manager, director of food and beverage, executive chef, director of golf/head golf professional, golf course superintendent/director of agronomy, director of tennis/director of racquets, fitness & wellness director, chief financial officer/controller, membership director and marketing directors for private, resort and developer owned properties, clubs and communities as well as senior living communities and property owners associations.
We are the leaders in executive placement by providing our clients with exceptional candidates who are ethical, competent and capable. The KK&W team possess more than 400 years of combined experience managing all areas of the club world. Our experience and expertise have provided us with a proven track record of placing candidates who possess integrity, competence, and compatibility with a club’s culture and environment.