Little Harbor Club, a platinum-level family club, is seeking a talented, innovative, and enthustiastic individual to guide our culinary operations during our high-volume summer season. 

About Little Harbor Club:

Established in 1930, Little Harbor Club is located on the shores of Lake Michigan in Harbor Springs, Michigan. Its 650 members enjoy an active club schedule during the season, mid-June, through early September. The beautifully appointed clubhouse overlooks picturesque Little Traverse Bay in the northern, lower peninsula of Michigan. The Club’s main dining facility offers casual and formal fare, private parties, and off-property catering. Other facilities include a quick-serve casual outlet, tennis courts, and swimming pool. Member activities include classic dining, family dining with tremendous support for children’s programs, specialty buffets, and a traditional July 4th celebration. The Club is well known for a long-standing tradition of providing platinum-level services to the discerning membership. The Little Harbor Club is proud to consider itself the member’s home away from home.

About the Area:

Harbor Springs is situated on beautiful Little Traverse Bay, Lake Michigan. The greater Harbor Springs community is close to Petoskey, Traverse City and Mackinac Island. Dense woodlands, rolling landscapes, and pristine beaches are all part of the natural beauty. Harbor Springs and the surrounding areas offer an unparalleled seasonal summer experience. Fine art galleries, unique apparel stores, intimate gift boutiques, and local specialty shops are all part of the experience.

Food and Beverage:

With sales averaging $2M during this short season, member activity accounts for nearly 80% of the sales volume, while club functions make up the other 20%. Member activity is concentrated and intense during the 13-week peak period, which kicks off with the July 4th holiday. Weddings are typically hosted in early summer or late season with private member functions occurring during the season. It is common to have large private functions running simultaneously during member dining. The Club provides service in dining rooms consisting of the Upper Dining Room (120), Porch (90), Outside Patio (120), Lower Outside Patio and a quick-serve casual beach club (170-270).

Signifying the Club's continuous commitment to excellence, a multi-year capital renovation of all clubhouse kitchens is approaching its final stages. All improvements will be completed for the upcoming season.

The Executive Chef will lead a culinary team of 25-30 and provide collaborative support to all department managers. The Executive Chef will report to the General Manager/COO.

About the Candidate:

The optimal candidate should possess a minimum of 3-5 years as Executive Chef in a high-volume, platinum-level culinary environment or five-star resort showing demonstrated kitchen management experience. The Executive Chef candidate will be considered by peers to have the utmost integrity and professionalism and incorporate the core values of successful innovative culinary/club management. A stable and verifiable work history is required. A strong upwardly mobile Executive Sous Chef/Sous Chef responsible for day-to-day operations in a high-volume facility will also be considered.

The successful candidate will have proven leadership qualities with ability to mentor, plan, coordinate and direct a diverse seasonal team. Developed and proven organizational skills are needed to successfully manage the high seasonal volume from mid-June through early September. The Club is open for roughly 14 weeks, with preparatory and closing tasks making this an on premise five-to-six-month commitment.

The ideal candidate must thrive and have the energy to maintain service levels in a fast-paced, high-volume environment. A leader who considers him/herself flexible and able to adjust daily operations depending upon changing weather and member expectations is an important part of the management culture of the Club. The Executive Chef will be in constant contact with the General Manager/COO and supporting managers, therefore a high level of communication skills must be possessed. A polished leader with the interpersonal skills to both relate to the Club’s membership and mentor a seasonal staff is essential.

The Executive Chef will be responsible for frequent menu development, incorporating innovative culinary style with a blend of traditional club cuisine to include formal dining, casual dining, waterfront buffets and cookouts. It’s not uncommon for members to enjoy multiple meals each day throughout the weeks. The Executive Chef will be responsible for preparing and maintaining all aspects of the kitchen budget. The Executive Chef will be considered hands-on in the kitchen, assisting as necessary to ensure the highest levels of service to the members. The Chef will be responsible for the hiring of the culinary team during the off-season.

Additional Qualifications

• Culinary degree from an accredited institution preferred. A “CEC” or working towards and desire to become a “CEC,” considered a plus.
• Impeccable and verifiable references required.
• Stable work history and desire to join a strong tenured team, considers him/herself a self-motivator.
• Must be able to support a drug-free workplace.
• Must have a collaborative management style allowing coordination between departments for all planning, scheduling, and execution of club dining and events.
• Must be able to balance culinary innovation with traditional club cuisine, with menus changing daily based upon club dining and events.
• Must have a strong command of oral and written communication skills relating to members, staff, vendor partners, and the community.
• Must have a strong understanding of technology relating to staff communication/social media, Word and spread sheets.
• A true working knowledge of POS systems--Jonas is a plus.
• Ability to develop and maintain respectful relationships with key vendors and community partners.
• Must possess the knowledge and skillset to purchase the most appropriate product for the club utilizing established vendors and sourcing the freshest ingredients locally when available.
• Proven understanding of culinary trends and related technical skills.
• Ability to understand/recommend changes to service operations to ensure smooth coordination between the culinary and service team while actively entertaining feedback.
• Foster an atmosphere of cooperation and mutual respect for all employees.
• Participate in daily line ups for the culinary and service staffs.
• Experience in the planning, coordination, and execution of member functions.
• Well-rounded knowledge of food and wine parings relating to menu development.
• Development and execution of culinary training program which focuses on safety and product excellence.
• Recognition as a skilled teacher and mentor with a verifiable record of staff development and promotion from within.
• Ability to enforce Federal and State employment practices, OSHA and State/Local Health codes.
• A true “people person” who enjoys hospitality and making the Club feel like a second home to the membership and staff alike.
• This position is ideal for a professional who takes pride in being a team player and promoting and participating in long-term success.

You must be eligible to work in the United States.

LHC does not participate in the H2B visa program; no H2B sponsorship is available. 

Please provide a resume with qualifications and work history. 

About Little Harbor Club

Established in 1930, Little Harbor Club is platinum level, family-oriented, private club located on the shores of Lake Michigan in Harbor Springs, Michigan. Our 650 members enjoy an active club schedule during the season, mid-June, through early September. The beautifully appointed clubhouse overlooks picturesque Little Traverse Bay in the northern lower peninsula of Michigan. The Club’s main dining facility offers casual and formal fare, private parties, and off-property catering. Other facilities include a quick-serve casual outlet, tennis courts, and swimming pool. Member activities include classic dining, family dining with tremendous support for children’s programs, specialty buffets, and a traditional July 4th celebration. The Club is well known for a long-standing tradition of providing platinum-level services to the discerning membership. The Little Harbor Club is proud to consider itself the member’s home away from home.

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