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Executive Chef
at Oakland Hills Country Club
Bloomfield Hills, MI

Executive Chef
at Oakland Hills Country Club
Bloomfield Hills, MI

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Description

Location: Bloomfield Hills, Michigan, 48301, United States
Posted: 2019-09-05
Position Title: Executive Chef
Company Name: Oakland Hills Country Club
Sector: Chef/Cook


OAKLAND HILLS COUNTRY CLUB

Job Posting: Executive Chef

Send most current Resume and Cover Letter to sdittrich@oakland-hills.com

Job Summary:

The Executive Chef of Oakland Hills Country Club is a member of the Senior Leadership Team, and manages all Culinary operations of the Club under the supervision of the General Manager/COO. The EC manages a culinary staff of 75+ annually and all culinary spaces/programs, including providing unforgettable event cuisine for our 8+ banquet spaces and fresh, innovative, and exquisite dining in our 5+ a la carte dining spaces.

About us:

Oakland Hills Country Club is a historic, Platinum Level Country Club located in Bloomfield Hills, MI. With a privileged position in the history of golf, and a rich legacy of hosting tournaments and championships, our south course "The Monster" (undergoing architectural renovation in 2020 under Gil Hantz) has seen the triumphs of golf legends Rory McIlroy, Tiger Woods, Arnold Palmer, Jack Nicklaus, Gary Player, and Ben Hogan over its 100 years of existence. Our club boasts a total of 36 holes of golf between our North and South courses, along with world-class dining and banquet facilities, comprehensive swim/tennis/paddle programs, and a membership of 850 strong.

The ideal candidate will possess the following credentials/experience:

ACF certified and / or Bachelors degree or similar in Culinary Arts preferred. Culinary Degree required.

Private Club Experience Required

10+ yrs culinary experience, at least 5 yrs supervisory experience in a professional kitchen

General Job Duties:

A hands-on working chef that leads by example while managing, motivating, and leading BOH staff and operations.

Works closely with FOH staff to ensure quality, consistency and innovation in the delivery of all culinary services, products and offerings to members and guests.

Achieves the objectives set by the GM/COO and EC through the creation of kitchen policies and procedures, and staff training and coaching.

Ensures all food is consistently outstanding - from standard club fare to innovative offerings and special culinary events throughout all dining venues.

Creates and updates menus (restaurant and banquet) often, incorporates daily specials, and develops and documents recipes and controls to ensure consistency. Creativity (not just variety), flexibility and adaptability are essential for success.

Responsive to members' allergies, dietary needs, and special requests, and strives to find creative ways to accommodate these challenges.

A team builder who mentors kitchen staff and develops a pipeline of talented and creative individuals through leveraging relationships with culinary institutions and maximizing creative staffing initiatives (in cooperation with Human Resources).

Treats all employees with respect and dignity, valuing each person for the unique strengths they bring, while also holding all staff accountable for maintaining the highest level of professional and culinary skills required by the OHCC culinary department. Does not yell, demean, or participate in negative gossip or bullying.

Ensures all local, state and federal food safety standards are followed.

Actively engages with the membership by walking through the dining rooms and being visible during special events, as well as organizing special venues to interact with the members such as orchestrating cooking demonstrations or cooking classes for members.

Shares information with teammates and peers gladly, is responsive to all requests for assistance, returns emails, voice mails, texts, etc. proactively, and considers the culinary function of the Club to be one of many intertwined areas of operations which need to work together for the overall success of the Club.

Controls food and labor costs, minimizes waste, and takes corrective action as needed to ensure that financial goals are met.

Provides quality and healthy employee meals throughout the mealtimes specified, keeping the level of food served appropriate to the volume of employees, even if the items may vary.

The EC is competent in organizational skills, time management, displaying good judgement, problem solving and decision making.

Initial Priorities Upon Hire

Develop a culinary plan for the upcoming fall / winter season to provide new and exciting culinary experiences for the members and guests in both a la carte dining and member events while embracing traditional club favorites.

Find and maintain a balance among member dining needs from classic country club fare to new, innovative dining options. The executive chef will need to offer menu options that appeal to tenured members as well as newer, more active, younger members.

Evaluate and set appropriate and necessary standards of operation, execution and delivery within the culinary operation; taking ownership for the entire experience from production to final delivery of the end product, while working closely with the FOH management team.

Manage to budgeted goals.

Deliver consistency and high quality in a la carte, banquet, and catering operations.

Learn staff and member names and culinary and dining requirements (allergies, etc.) and preferences.

Provide creative plate and buffet/action station presentations as well as deliver value to the membership.

Cover letter should include the following:
  • Tell us a little about yourself
  • Tell us why you are interested in this position
  • Tell us about the strengths/experience/skills that make you a strong candidate for this position
  • Where do you see yourself in 5 yrs?

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