Executive Chef, DOC, Detroit Athletic Club – Detroit, MI

History

The DAC has shaped more than a century of Detroit history since it was established in 1887. The original Club, founded by a group of privileged young men under the spell of amateur athletics sweeping the country at the time, was later reborn in 1913 by a group of the city’s prominent automotive and industrial leaders. They reorganized the DAC and commissioned famed architect Albert Kahn to design the magnificent new Clubhouse. Today, the DAC sits at the very center of the sports and theater district in Detroit stands a magnificent seven-story Clubhouse, ready to greet its members. While its members call this iconic landmark home, they are truly about the family within. What has set DAC apart over the years is that they are about more than our amenities and an impressive facade.

Chef Position Specific

The Detroit Athletic Club (DAC) is seeking a hands-on culinary leader who cooks or directly supervises the cooking of items that require skillful preparation. This individual can compassionately lead, motivate, and mentor a dedicated and well-functioning staff. He/she is a good communicator, appears at specialty dinners and during regular à la carte service to provide conversation and food commentary. A positive “can-do” type of individual who is equally passionate about developing people as delivering an exceptional dining experience. The ideal Executive Chef is a coach and mentor who establishes clear expectations, holds the team accountable, and maintains high standards of excellence while creating a positive, respectful kitchen culture.

The Culinary Director will provide vision and direction for the culinary program while demonstrating an ownership mentality—identifying challenges, developing solutions, and bringing thoughtful ideas and recommendations to the General Manager. The Chef should care as much about the overall member dining experience as the presentation on the plate and build strong collaboration between front- and back-of-house staff and managers.

The successful candidate is strategic-minded, continuously looking for opportunities to enhance the culinary operation through people, systems, menus, programming, equipment, and thoughtful investment rather than maintaining the status quo. As the “Culinary Ambassador,” the face of the culinary operation, the Executive Chef will be visible and accessible to the membership at appropriate times.

Note From the General Manager

The team is highly dedicated to our current Executive Chef, Shawn Loving, and the entire DAC philosophy. The culture of the DAC is among its greatest strengths. This is a highly people-oriented organization, with focus on members, guests, and employees, all at a high and important level.

The membership is diverse in every sense. Our culinary program is equally diverse, on any given day, serving two hundred hot dogs at one event and the Chef participating in a Michelin-quality cuisine Wine Dinner … and everything in between! There is no such thing as a boring day at the DAC. The Club wants and needs a culinary leader who is both functionally solid, a great ‘Culinarian’ and with a visibly engaging personality.

Candidate Qualifications:

• The Culinary Director of the DAC is a celebrated person as the Club frequently markets/communicates using the Chef and all things Culinary. The Chef is successful by being present in restaurants and at events as members love seeing, speaking, and interacting with Chef as much as appropriate.
• The position requires someone who understands the private club sector and is driven by pride, member satisfaction, and teamwork. This individual is an engaged, hands-on leader with a strong culinary vision who will drive dining offerings while ensuring quality, consistency, presentation, and delivers with a sense of urgency.
• The Chef should continuously look for opportunities to improve the culinary operation and maintain high standards of excellence. He/she is passionate about all things culinary. He/she keeps up with the lasted trends and equipment and produces new house-made items, creative buffet presentations, and evolving menus.
• A proven developer of people who takes pride in recruiting, teaching, mentoring, and retaining culinary staff. The Chef establishes clear expectations, provides accountability and feedback, recognizes talent, and creates opportunities for employees to grow into future culinary leaders.
• Possesses the culinary versatility to execute Club favorites at a consistently high level while introducing contemporary cuisine, seasonal offerings, and creative specials. Stays current with culinary trends, ingredients and techniques and demonstrates creativity in accommodating allergies, dietary preferences, and member requests.
• Creates menus for private functions, member events and golf guest days and is hands-on in planning and executing Club and private events. The Chef should be capable of delivering outstanding wine dinners and other Chef-led culinary dining experiences.
• The Chef/DOC works collaboratively with the Controller and Executive Manager and presents the annual culinary budget and identifying appropriate capital expenses in the culinary operation.
• Builds productive vendor relationships and regularly evaluates product quality, specifications, pricing, and purchasing practices to improve value without compromising quality.
• Ensures the highest standards of sanitation, cleanliness, organization, food safety, and workplace safety are maintained throughout all food service and production areas.

Initial Focus

1. Acclimation to the Club – Take time to understand the culture of the Club, and facilities. Interact with members, listen to them, and learn what they want. Develop a rapport with the membership by be visible and engaging. Learn the facilities; use Director of Facilities for a (BOH) tour, review vendors, maintenance agreements, and required permits.
2. Evaluation of Kitchen Team and Structure – The Executive Chef assesses the structure and individuals on the culinary leadership team. Build and develop a strong culinary team that is quality driven and works with a sense of urgency. The new Chef will serve as a teacher and mentor and help build a strong culinary culture driven to excellence. The Executive Chef leads and supports the team. Meet with Human Resource Director to discuss and review culinary staff.
3. Ensure a Quality and Consistent Culinary Operation – Evaluate and set appropriate and enhanced standards of operation, execution, and delivery within the culinary operation. Work closely with the Executive Manager/CEO to ensure a cohesive experience. The goal is for the Club to become the members, Number #1 Dining Destination in the city.
4. Become the Club’s ‘Culinary Ambassador’ – The Chef is expected to become the visible leader of culinary for all DAC members by ‘creating excitement’ for the culinary program by being visible and personable with members and their guests. Take time to understand the members’ needs and their culinary likes and dislikes. Respond to culinary feedback which is both positive and constructive.
5. Coordinate Re-opening Stadium Club Restaurant – The Stadium Club restaurant is currently scheduled for a major refresh. The Chef will oversee the project from an operational standpoint and be available to assist as required.

 Additional Information:

• Annual food sales $10.7 MM; Total F&B Sales $16.2 MM.
• The Club currently has a 41% food cost with the food cost budget at 39% and a sales mix of 46%, A La Carte and 54% Banquet.
• Signature food items include Fried Lake Perch, Lobster Bisque and Rice Pudding.
• There are 64 Culinary Staff and 40 Stewards supported by a $ 5,473,000 Labor Budget.
• There are six (6) Sous Chefs, the Executive Sous, five (5) Sous Chefs for outlets/banquets, a Pastry Chef, Banquet Chef, Chief Steward, Purchasing Manager and Administrative Assistant.
• There are five (5) well-maintained kitchens. (1 Main Kitchen, 3 Outlet Kitchens, 1 Outdoor/Seasonal Kitchen). Management rates the condition as a (5) out of (5). DAC completed a $8.6M renovation of the Main Kitchen in 2024; other kitchens receive annual investment as needed. There is a Capital Replacement Plan in place.
• The Clubhouse is 220,000 sq. ft. and has 5,550 members whose average age is 53.
• DAC has (29) Guest Rooms with ten as Suites. Room service is available.•The Club operates for twelve (12) months annually. The Club’s busy months are September – December and the Club has generally less business during the Summer season.
• The Chef reports to the Executive Manager/CEO and works closely with the AGM, F&B Director, Director of Catering and Special Events, Purchasing Director, Banquet Director and Facilities Director.
• The previous Chef was with the club six (6) years.

Dining: (various a La Carte Dining)

• The Gallery and The Fresco – Upscale with 200 seats, serving breakfast, lunch and dinner, Mon. – Sat.
• The Stadium Club – Casual with 150 seats, serving lunch and dinner, Monday – Saturday
• The Abbey – Casual with 110 seats, serving lunch and dinner during the season, Monday – Saturday
• Madison Cafe – Grab & Go with 20 seats, serving breakfast and lunch, Monday – Saturday
• The Tap Bar – Casual with 50 seats, lunch and dinner service, Monday – Saturday
• Pavilion – Casual with 250 seats, serving lunch and dinner, Seasonal/Intermittent, Monday – Saturday
  
• Private Parties – The Club has fifteen (15) private rooms seating from 6 to 310. The largest sit-down event the Club can accommodate is 400 members/guests

The Club offers a competitive base salary, performance bonus and benefits package including a 401k plan, health, life & dental insurance, ACF Dues and Conference. A (CEC) or (CMC) is preferred. Relocation is available. Interested individuals should send resumes, a well-conceived cover letter, and supporting information (a digital Portfolio is encouraged).