Another exceptional culinary career opportunity exclusively conducted by DZA.
Culinary Mission Statement – “To be recognized as a premier professional kitchen that provides our membership with the finest dining experiences while supporting the constant growth of our team and CULINARY PRIDE.”
Country Club of Detroit is a private club located in Grosse Pointe Farms, Michigan. The Country Club of Detroit was founded in 1897 and is nestled on 212 acres. In 2017 the club completed their 9-million-dollar renovation of the clubhouse which now includes a 6-lane bowling alley and new 4,000 sq. ft. fitness center. Other amenities offered to the members include 6,916-yard, par 72 18-hole golf course, 8 tennis courts, and a swimming pool.
Meet Brian Beland, CMC, Executive Chef / Director of Food and Beverage
“A Certified Master Chef (CMC), graduate of The Culinary Institute of America. For the past ten years Brian has also taught as an Instructor at the Schoolcraft Culinary College. The kitchen is not only focused on the cuisine, but also the development of the individual team members.
Culinary Vision: “To be our Members FIRST choice for all dining opportunities.”
Position Specific: Country Club of Detroit is seeking candidates who desire to succeed in a kitchen that is recognized for its commitment to culinary excellence. Our kitchen is not only focused on the cuisine, but also the development of the individual team members that support our vision for being the member’s first choice for all dining opportunities.
The candidate to fill the position will need a strong cooking foundation with culinary experience in all aspects of special events and banquet services. To support the culinary aptitude; effective leadership, communication, and organizational skills are required to lead the Culinary Banquet Team. High energy and a true enjoyment of cooking and hospitality are additional key traits.
Duties and Qualifications:
PARTNER: Lead and manage the Club’s Culinary Banquet Operations with support from the Executive Chef with the Chef in managing and overseeing daily kitchen operations, including food preparation, production and plating.
COLLABORATE: With the Culinary Banquet Team to develop creative and seasonal menus that meet the diverse preferences of our Members/Guests’ events.
BUILD: Supervise and train kitchen staff, ensuring adherence to quality standards, food safety regulations, and sanitation practices.
MENTOR: Exhibit strong leadership skills, fostering a positive and collaborative work environment and promoting professional growth among team members.
RESULTS FOCUSED: Work to achieve high levels of personal and organizational performance to meet or exceed objectives; Set challenging goals and prioritize tasks; Overcome obstacles; accept accountability; Set team standards and responsibilities; Provide leadership and motivation.
Lead and manage the Club’s Culinary Banquet Operations with support from the Executive Chef.
- Be a well skilled Culinarian with a developed palate.
- Have a strong understanding and ability to execute the various fundamental cooking methodologies used in the professional kitchen.
- Ability to cook and deliver banquet services offered at the Club. Intimate private events to large events upward of 750 people or more.
- Possess refined food presentation skills.
- Manage Banquet Event Board, including the creation, posting and communication of production tasks as well as timely updates of event changes and pop ups.
- Inspect and correct, if necessary, delegated tasks for accuracy and timeliness.
- Maintain organization of the kitchen, the coolers, and storage spaces under supervision of the Culinary Team.
- Completion of daily reporting
- Menu development for weekly events that are “Chef’s Choice” and special events.
- Ability to write production lists, recipes, business correspondence, and procedure manuals.
- Maintain and update Kitchen Operations Manual & Recipe Manual.
- Attend and participate in department related meetings.
- Inventory management including daily ordering and month-end inventory counts.
- Mentor / Teach / Develop Others
- Protect the Kitchens Assets: Ensure the kitchen is in safe and sanitary working order.
- Create a positive work environment culture.
- Should have knowledge of Microsoft Office Spreadsheet software and Microsoft Office Word Processing software.
- Ability to read, analyze, and interpret general culinary periodicals, recipes, and technical procedures.
- Ability to effectively present information and respond to questions from groups of managers, clients, customers, and the general public.
Initial Focus:
- Learn the Property – Adopt an approach that facilitates communication. Understand the Club Culture and be someone who understands the private club sector and is driven by pride, member satisfaction, and teamwork.
- Learn the Position – Study, listen and learn every aspect of the position. Communicate with others and allow them to share their knowledge with you.
- Phase into Full Oversight of Position – Inspire the team and build a strong culinary culture driven to excellence. Serve as coach and mentor and lead by example.
- Build the Program into Yours under CCD’s Umbrella and Culture – Make it your own and take pride in everything you do!
Additional Information:
- Annual food sales $3.5 MM; Total F&B Sales $5.5MM.
- The Club currently has a 42% food cost with a food cost goal at 41% with a sales mix of 50% A La Carte and 50% Banquet.
- There are 50 kitchen staff supported by a $1,750, 000 Labor Budget.
- There are (3) Sous Chef’s (Restaurant CDC, Banquet/Special Event CDC, Seasonal Restaurant) Pastry Chef and Banquet Chef. The Chef de Cuisine – Special Events assists with the Purchasing.
- The Club supports three (3) Kitchens, 1 Main Kitchen (Banquets & Main dining Room) 2 Seasonal. Management rates the condition as a 4.5 out of 5. Always rooms for improvement and desire to spend more capital, however we are well supported. Capital Replacement Plan in place.
- Country Club of Detroit has one 72,000 sq. ft. Clubhouse with 1,034 members whose average age is 59.
- The Club operates (12) twelve months annually and closes in the first week in February. The busy months May – September, Thanksgiving – Christmas. Reduced Dinner & Banquet service first 2-plus weeks of February & one week in March.
- The Executive Chef de Cuisine – Special Events reports to the Executive Chef and works closely with the Chef de Cuisine, Pastry Chef, Seasonal Restaurant Chef, Catering Team, Culinary and Stewarding Team.
Job Summary:
Be the daily Culinary Leader for Banquet and Special Event Services. By embracing the Culinary Team’s mission, vision and core values. The Chef de Cuisine-Special Events is responsible for ensuring the standards of service are met daily by working collaboratively with the team.
Dining Venues:
There are 3 a la Carte venues including seasonal outlets. Room Service is available to overnight guests.
Take out (Food To Go) is available off premise annual Food Sales $500,000.
Private Events/Banquets: CCD has eight (8) private rooms seating from 15 to 200 guests. The largest sit-down Banquet/Event the Club can accommodate is 850 guests.
Guest Overnight Rooms: The Club has six (6) overnight Guest Rooms.
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. Interested individuals need to send a current resume, a well-conceived cover letter, and supporting information (a digital Portfolio is encouraged) Click Here to upload your information:
State-of-the-Art Kitchen
Interested? Work with a proven team of professionals as only Denise Zanchelli and Team DZA can provide, proven culinary professionals to help advance your career.
Contact Daniel Hugelier, CMC, Bill Schulz, MCM or Denise Zanchelli directly noting we welcome your reaching out and make a personal connection with TeamDZA by writing either Daniel Hugelier, CMC or Bill Schulz, MCM or Denise Zanchelli