Chef Placed

Chef de Cuisine, Detroit Athletic Club, Detroit, MI

Chef de Cuisine, Detroit Athletic Club, Detroit, MI

Founded in 1887, the DAC continues to play a major role in the history of Detroit and the great state of Michigan. Its first clubhouse was located on Woodward Avenue and was replaced in 1915 with great fanfare by a magnificent and current clubhouse on Madison Avenue. Members today celebrate more than a century of leadership.

DAC needs a Chef de Cuisine with strong cooking skills based on solid fundamentals; has complete understanding of traditional, classical and modern methods. He/she has experience in all aspects of the kitchen as evidenced with a strong resume having spent time in quality kitchens “training under great chefs”. Beyond cooking – skilled administratively managing personnel budgets along with accuracy in purchasing and maintaining food inventories and cost control.

The Position: The Restaurant Chef de’ Cuisine is responsible for The Grill Restaurant’s entire culinary operation. He/she will adhere to established traditions and standards while adding their influence to the menus. He/she is professional, works with attention to detail and is able to produce globally-inspired cuisine.


Primary Functions and Duties:

  • Works in partnership with Executive Chef advancing standards, menu evolution, innovation and overall sanitation standards.
  • Chef de Cuisine is the culinary advocate at the Club and expected to be dynamic, fully engaged with culinary team and visible to the Club’s membership.
  • A team player with great communication skills.
  • Chef de Cuisine is responsible for staff development, team building and positive interaction with FOH team.
  • Prepares and/or supervises the production of all food items. Inspects the quality and plate presentations.
  • CDC should have at least 10 years’ experience with three years as a Chef de Cuisine or comparable.

Initial Priorities:

  1. Focus on re-opening the Grill Room and operate on a consistent basis. The Grill Room seats 200 and is open Monday – Saturday.
  2. Develop new menus with innovative creative cuisine that excites the membership.
  3. Develop team members’ skills and abilities to create a culture among the staff that encourages creativity and passion for the work that they perform.
  4. Be a “Culinary Ambassador” and the “Face of the Restaurant” that communicates food culture and develops relationships with membership.
  5. Maintain quality while achieving cost control and projections. Summary: The Grill Restaurant is DAC’s flagship restaurant with food that is member-focused and innovative with the simplicity of perfect cooking. DAC offers a vibrant, world-class experience for members and guests to connect and experience culinary excellence in a historically significant space.

Additional Information:

  • Annual food sales at $7.8M; total F&B Sales $12.2M
  • Overall sales mix is 43% ala carte and 57% banquet; Food cost is 36%.
  • There are 70 total kitchen employees supported by a $ 2,602,966 Labor Budget.
  • The Club is 180,000 sq. ft. and has 5,000+ members whose average age is 54.
  • There are (5) well-maintained kitchens. Three (3) are full-service kitchens and two (2) auxiliary kitchens used seasonally.
  • The Club operates twelve (12) months. The Club’s busy months are Oct – Jan and April – July.
  • The position reports to the Executive Chef who has been with the Club for 25 years.

The Club offers a compensation package including a competitive base salary commensurate with experience and skill, ACF dues & Convention, health & life insurance and 401k. A (CEC) is preferred. Interested individuals should send a well-conceived cover letter and Portfolio in strict confidence.  Click Here to upload your professional information:

Interested?   Work with DMA, a team of proven culinary professionals to help advance your career. Click Here to upload your professional information:


J.G. Ted Gillary, Executive Manager

”A DAC leader puts the highest priority on member satisfaction and that of the associates within their area of responsibility. Member satisfaction can be achieved only when Club personnel work in harmony. The first task of DAC leadership is to focus on the performance and well-being of their associates. Only then are we prepared to meet our ultimate purpose of serving members. To accomplish these objectives, the DAC leader adheres to the highest level of personal accountability and virtuous traits of character.”

A DAC Leader is:

  1. truthful and trustworthy
  2. takes initiative
  3. always respectful and polite
  4. a team member who works well with others
  5. dependable
  6. at their best and expects the best from associates
  7. honorable in speech and does not use profanity
  8. a peacemaker
  9. positive and possesses a good sense of humor
  10. an adherent of the Consistent Performance Process
  11. dedicated to developing associates
  12. a believer that others come first before self
  13. dedicated to providing excellent service
  14. a clear communicator
  15. customer focused
  16. decisive and confident in action
  17. loyal to authority and those in their care
  18. an active listener of associates and the customer
  19. goal-orientated and vision inspired
  20. recognizes and encourages associates
  21. inspirational and projects health and vitality

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