Executive Chef, Forest Creek Golf Club, Pinehurst, NC by DZA

Another highly desirable culinary career opportunity exclusively presented and conducted by DZA.

Forest Creek is uniquely situated in Moore County, in the heart of the Sandhills region of North Carolina that’s widely known as the Home of American Golf ®. The club sits just minutes in either direction from the Village of Pinehurst, one of the nation’s premier golf destinations, and Southern Pines, a charming town full of restaurants and shopping and a horse mecca for both the amateur and professional equestrian alike.

Forest Creek Golf Club has a rich history that dates back to its founding in the late 1990s. The club was established by a group of visionary individuals who recognized the potential of the Pinehurst area as a golfing destination and sought to create a world-class golf club in the region. From its inception, Forest Creek Golf Club aimed to provide an exclusive and high-quality golfing experience. The club’s founders wanted to create a private club that would attract avid golfers and offer them exceptional amenities and services. The club’s commitment to excellence in course maintenance and service has been a hallmark of its identity since its early days.

Position Specific:

Forest Creek Golf Club (FCGC) is looking for an Executive Chef with private club experience who exhibits a passion and desire to mentor and train the hourly team for growth. The Club needs a flexible problem solver who thrives in a collaborative environment – A person who does not think in terms of back and front of the house, has an organic “whole team” mindset and is happy when providing exceptional experiences for the membership and the team, especially when it requires novel ideas. Must oversee a disciplined and orderly kitchen with a team that has sharp appearance standards. FCGC requires an Executive Chef who is comfortable with frequent vegan and vegetarian requests. There is a desire for healthier items, more seafood entrees and less fried foods.

Initial Focus:

1. Team Player – Someone who understands the private club sector and is driven by pride, member satisfaction, and teamwork. Stabilize the kitchen team through mentoring and holding staff accountable.
2. Engage staff – Inspire the team and build a strong culinary culture driven to excellence. Serve as coach and mentor and lead by example.
3. Planning – The Executive Chef will develop a 2024 Business Plan for the culinary department. He/she will also participate in the budget process by submitting Kitchen CAPEX requests.
4. ‘It’s all About the Food’ – The Executive Chef will concentrate on upgrading food quality and product. He/she will create new menus; both a la carte and banquet and be the ‘foodie’ FCGC is looking for.
5. Looking Forward – The Executive Chef can expect a busy fall season, and executing many large high-profile events which are very important to the Club.

Candidate Qualifications:

• The Executive Chef is someone who will be an immediate presence as the team and membership needs an exceptional Leader in the culinary department.
• He/she has flexibility as the business levels vary greatly from busy to slower seasons.
• The selected individual has culinary expertise and abilities to upgrade a la carte food quality and variety as this area needs immediate attention. Chef who can create memorable ‘Wine Dinners’.
• The Executive Chef has experience in developing teams via Training, Delegation and Accountability.
• Has the ability to interact daily and positively with FOH managers and is eager and receptive to change.
• Prepares efficient work schedules, task lists, order lists, repair lists and a la carte and special event menus.
• The Executive Chef is visible to the members and has direct communication. He/she will listen to feedback and respond to questions and suggestions accordingly.
• Note: The Club has 12 Overnight Guest Rooms, no room service, take-out available.

Additional Information:

• Annual food sales $990,000; Total F&B Sales $1.9MM.
• The Club currently maintains a 47% food cost with a sales mix of 47% A La Carte and 53% banquet. Budgeted Food Cost – 47%
• There are 6 culinary staff and 4 stewards with a labor budget of $369,000. There is one Sous Chef’s and a (PT) Pastry Chef. The Chef does the purchasing.
• The Club supports (2) Kitchens, Main Kitchen and Pool/Pastry Kitchen. Management rates the condition as a 3 out of 5. (FCGC has been investing in the kitchen for the last 2 years, new refrigeration suite of equipment in 2023. Half of the hot line has been upgraded. There are capital funds available)
• FCGC supports one Clubhouse (1) 25,000 sq. ft. Clubhouse with 560 members whose average age is 59.
• The Club operates (12) twelve months annually. Closed Mondays in July, August, December, January, February.
• The Executive Chef reports to the Director of Clubhouse Operations and works closely with the Assistant General Manager, Director of Facilities and Assistant Clubhouse Manager.

Dining Outlets

Grill Room – Casual with 24 seats, serving lunch seven days per week, dinner Wednesday through Friday and breakfast as needed.

Main Dining Room – Formal with 80 seats, serving lunch seven days per week, dinner Wednesday through Friday and breakfast as needed.

Patio – Outdoor casual with 100 seats, serving lunch seven days per week, dinner and breakfast as needed.

Men’s Lockerroom – Casual with 40 seats, Opens at  6:30 AM, Lunch seven days and dinner Wednesday – Friday.

Private Parties/Member Events – There are three (3) Private Rooms seating from 12 to 180. The largest sit down the club can accommodate is 220.

A compensation package that will include a competitive base salary and bonus based upon agreed upon goals. Benefits include medical insurance. 401K , vacation, and ACF Dues. Relocation allowance is available. Interested individuals should send resumes, a well-conceived cover letter, and supporting information (a digital Portfolio is encouraged) Click Here to upload your information.

Start a conversation in strict confidence by sending resumes, a well-conceived cover letter, and any supporting materials and information (a digital Portfolio is encouraged) by Click Here to upload your information:

Work with Denise Zanchelli and her team of proven culinary professionals to help advance your career.

Contact Daniel Hugelier, CMC, chefdancmc@charter.net  Bill Schulz, MCM​ bill@waschulz.com  or Denise Zanchelli directly at denise@meyersassociates.com