Executive Chef, Walnut Creek Country Club – South Lyon, MI

About the Club: In 1955, the original owners constructed the Farmington Country Club at the corner of Haggerty and Twelve Mile Roads. By 1960, the club had grown to 245 members. After a member vote in 1982, the club was renamed to Farmington Hills Country Club. Due to the road widening of Haggerty and Twelve Mile Roads in 1983, the membership considered a property exchange to the north side of Twelve Mile Road. This move never came to fruition because of conflicts with property developers.

By 1987, the existing 133+ acre property was sold off in parcels and the Club purchased its current location, Godwin Glen, a 27-hole golf course in the Charter Township of Lyon. The Club also purchased an adjacent 89+ acres for future expansion. By the end of the year, the Club was renamed to Walnut Creek Country Club. In 1988, the membership voted to increase the number of Regular Members to 375. In 1990, the bylaws were amended to provide for 399 Regular Members. In 1989, the clubhouse was built for Walnut Creek.

Position Specific: Walnut Creek Country Club is looking for an Executive Chef who is experienced and confident in his/her abilities. This individual needs exceptional leadership ability with managing and retaining a well-trained culinary team. The Executive Chef possess a true passion for cooking and practices a “hands-on” approach. He/she is able to produce a quality product and get it out of the kitchen with a sense of urgency on a consistent basis. This individual will need to communicate well and have an infectious positive attitude.

Initial Focus:

1. Get to Know the Members and Facilities – Take time to understand the culture of the Club. Engage with members getting feedback to understand the wants and needs of the membership.
2. Evaluation of Kitchen Team and Structure – The Executive Chef is a committed leader able to develop a strong culinary team and maintain a positive ‘Team Spirit’. The Executive Chef evaluates the job performance of culinary staff; coaches and counsels to ensure staff is on track.
3. Review of Menus and Food Quality – Implements dynamic and innovative menu development programs balancing current trends and Club classics. The members embrace doing things just a little bit differently and the Chef should be the leader in culinary trends.
4. Review Systems and Controls – The new Executive Chef is expected to evaluate current operations and provide recommendations for enhanced systems, controls, cost and quality of product and services. Reviews inventories and vendors and ensures the Club is getting quality products at the best price possible.
5. Setting Standards/Communication of Vision – The Executive Chef is a high-energy individual with a strong work ethic and standards that work with others promoting a vision of excellence throughout the Club.

Note From The General Manager – As the General Manager, I have been on property for a year and a half. When I arrived, the culture among the team was broken, and the experiences we were delivering — for both members and staff — were falling short of expectations. My primary goal since then has been to rebuild that culture and restore pride in who we are and what we do. Today, we are moving in a positive direction across many areas of the Club. We’ve made strategic changes to elevate the experience for our members and create an environment where our employees can thrive. While the progress has been significant, there is still work to do — and our Kitchen is one area that remains a key focus. My commitment is to ensure every department leader has what they need to deliver the level of experience our membership expects and deserves. I see myself as an advocate for our team just as much as for our members. Walnut Creek Country Club has so much untapped potential — we are poised to become the Club to belong to, in our community. Our next Executive Chef will play a vital role in making that vision a reality. Our members warmly welcome new employees and take pride in fostering a fun, inviting atmosphere. Walnut Creek is a refined Club, but never stuffy — we like to do things just a bit differently. Whoever steps into this role will have every opportunity to do remarkable things and build a rewarding, lasting career here.

Candidate Qualifications:

• The Executive Chef will assist in changing the culture of the Club that promotes hospitality at its finest. Demonstrate good judgment, problem-solving, and decision-making skills.
• The position requires an engaged leader with a strong culinary vision who will drive dining offerings and ensure quality control and consistency of menu items.
• The Executive Chef will provide mentoring leadership and foster a culture of continuing education and development of future, up-and-coming culinarians.
• The Executive Chef should have management and administrative skills with the ability to communicate with staff, other department heads and membership.
• The Executive Chef will participate in the budget process using a baseline from prior year with goals of change working with the controller to make the appropriate adjustments for a successful kitchen operation.
• The Executive Chef attends the House Committee meeting and provides general updates on the kitchen and menus. In addition he/she provides guidance to the Dining Committee on the direction to proceed in the kitchen.
• The Executive Chef should welcome feedback with an open mind, use it constructively, and confidently make any necessary adjustments.
• The Executive Chef interacts enthusiastically with, and is visible to, the membership and available for consultation on menus for private events. Being open, honest, and engaging with the membership and committees will help drive success in many areas.

Additional Information:

• Annual food sales $1.8MM; Total F&B Sales $3MM. In the most recent FY, the Club subsidized F&B ($650,000).
• The Club currently has a 47% food cost and the food cost budget at 42% with a sales mix of 44%, A La Carte and 56% Banquet.
• There are (20) culinary employees and (8) stewards supported by a $1.4MM labor budget.
• There is one (1) Sous Chef and a Banquet Chef. The Chef does the purchasing.
• There are three (3) Kitchens; two in the Main Clubhouse and one at the pool. Management rates the condition as a 3 out of 5. (The Main Clubhouse Kitchens were renovated in 2016, and equipment is replaced as needed)
• The Club has one, 36,000 sq. ft. Clubhouse with 656 members whose average age is 55.
• The Club operates for ten (10) months annually and closes the months of February and March. The busy months are May – September & December.
• The Executive Chef reports to the General Manager and works closely with the Banquet Manager, Restaurant Manager, Membership Coordinator, Executive Assistant and Facilities Manager.

Dining Venues:

• 10 South – Semi-Formal with 75 seats, serving Dinner only, Thursday – Sunday.
• The Creek Pub – Casual with 88 seats, serving Breakfast, Lunch and Dinner, Tuesday – Sunday.
• Pool – Casual with 40 seats, serving Lunch and Dinner, Tuesday – Sunday in-Season.
  
• Private Parties – The Club has six (6) private rooms seating from 16 to 250. The largest sit-down event the Club can accommodate is 250 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 and Dining allowance. Relocation is available. A CEC is preferred. Interested individuals should send resumes, a well-conceived cover letter, and supporting information (a digital Portfolio is encouraged).