Founded in 1898, Atlanta Athletic Club (AAC) outgrew its original downtown location and at its former East Lake property. As the Club’s membership gradually moved northward during the late 1960’s and early 1970’s, the Club moved with them to its current location in Johns Creek. The history of AAC is synonymous with Championships. Most recently, the Club hosted the 20th Arnold Palmer Cup in 2017, the 114th U.S. Amateur Championship in 2014, and the PGA Championships in 2011, 2001 and 1981, the U.S. Junior and Women’s Amateurs, a U.S. Open, the Mid-Amateur, the Junior World Cup, and the 1963 Ryder Cup Matches. Additionally, AAC has been the host site for several championship tennis events throughout the years.
Three Golf Courses w/ 59,000 Golf Rounds Annually
Today, AAC boasts two Championship golf courses, a nine-hole par 3 course, a 42,000 sq. fitness center and spa, four indoor and twelve outdoor tennis courts, four pickle ball courts, a significant multi-pool complex and a magnificent museum-like traditional clubhouse with multiple dining and meeting spaces.
Position Specific: Atlanta Athletic Club is looking for an Executive Chef (EC) who will communicate and work hands-on with staff and at the same time gain their respect as the executive in the kitchen. He/she has the ability to motivate, cultivate and lead staff. Is a communicator both verbally and written with peers and membership. A Self-motivated individual with a passion to enhance operations (improve) without being requested. He/she is a “Leader” for its culinary team operating in a firm but fair manner holding staff accountable.
The new Executive Chef must be passionate about food; will keep-up with the latest food trends, ethnic cuisines and products and will have a strong understanding of, and be responsive to, organic, gluten free and other possible member requests. Is able to create and cost out menus that are both a value to the membership yet cost effective.
The Executive Chef will always look for improvement while continuing to maintain the high standards of excellence already instilled into the kitchen operation. The ideal candidate will have a proven and stable track record of culinary excellence in large scale, high-volume club’s or high-volume restaurants coupled with large scale banquets that drive the need for a dynamic leader.
Merion Room
The Royal Troon Grille
Initial Priorities:
- Staff Development – Hires, trains, motivates, and develops a high performing team. Serves as coach and mentor; leads by example in all ways. Works on employee retention with goal to reduce mid-level supervisor turnover.
- Menu Development – Evaluate menus and develop the culinary program with evolving menu programming that pique member interest in ala carte dining and member events.
- Food/Labor Cost Control – The new (EC) is expected to evaluate current operations and staffing and provide recommendations for enhanced systems, control, product procurement and services in all areas. Adheres to budgeted food and labor cost.
You Should Know: Atlanta Athletic Club is deserving of its consistent ranking as one of the Top Ten Clubs in the United States. The greatest amateur golfer of all time, Robert Tyre Jones, Jr., called AAC his home club and served as its President in the mid-40’s. John Heisman, for whom the Heisman Trophy is named, was an early athletic director at the Club. Plus, a number of well-known names in golf and tennis have called AAC their home and have added to the legendary history of the Club.
The Interlachen Lounge
- A skilled communicator, professional with personable demeanor and approachable manner are important pre-requisite qualities.
- The Chef works with Club Manager to develop operating expenses portion of the budget, and work to forecast revenue of events and a la carte dining rooms.
- The new (EC) will actively engage with the membership through newsletter articles, Chef Dinners, cooking classes, occasional presence in the dining room and at member events. Responds promptly to emails of feedback or questions/suggestions.
- Has the ability to lead the culinary team through vision and passion and align the culinary team with Club goals. Is a savvy skilled operator who will develop a culture of high standards and excellence.
- The Executive Chef will attend all Executive Staff meetings and is expected to maintain a professional relationship with all personnel.
- Working knowledge of food and wine pairings is a plus.
Pool Pavilion
Additional Information:
- Annual food sales $3.7 MM; Total F&B Sales $5.5 MM.
- Annual combined food cost 42% with a sales mix of 54% Banquets and 46% A la Carte. (Food Cost Goal 40%)
- There are 60 culinary employees supported by a $1.8 MM labor budget.
- The Club maintains several kitchens. Two in the main clubhouse, one in HWH, at the Aquatics Center and in the tennis center. Management rates kitchens at 4.5 out of 5. Life Cycle replacement plan in place, based on manufacturers expected useful life of equipment.
- The Club has two (2) Sous Chef’s; (Executive Sous and Sous Chef), a Pastry Chef, Banquet Chef, Chief Steward and Purchasing Manager.
- There is (1) one 120,000 sq. ft. Clubhouse supported by 1,500 members whose average age is 58.
- The Club is open 12 months annually. (Closed two weeks in January)
- The (EC) reports to the Club Manager and works closely with the Director of Catering, F&B Director and Director of Youth Activities
- The previous Chef was employed by the Club for 4 years.
Club Dining (Six A la’ Carte Outlets)
The Royal Troon Grille – Casual with 165 seats, serving Breakfast, Lunch & Dinner, six days/week.
Merion Room – Upscale dining with 125 seats serving Breakfast & Lunch four days per week.
Halfway House – Casual with 30 seat capacity.
Aquatics Café – Operates seven days, May – Sept. 250 Ave daily covers.
Tennis Center – small kitchen operation with ‘grab and go’, freshly made salads and sandwiches
Fitness Center –completely ‘grab and go’ operates 7 days/week.
Private Rooms – The Club has six (6) Private Rooms with seating capacity ranging from 2 to 400 guests. 350 maximum guests for a sit-down event. Atlanta Athletic Club hosts over 2,000 private events annually.
The Club offers a generous compensation package including a base salary based on experience and skill, performance bonus based on pre-agreed goals and objectives, health, dental & life insurance, 401k with match, dining allowance, ACF dues and convention plus other standard perks. Relocation allowance negotiable. The Club prefers a CEC. Interested individuals should send resumes, a well-conceived cover letter, and supporting information (a digital Portfolio is encouraged) in strict confidence). Contact Bill Schulz, MCM, Dan Hugelier, CMC, or David Meyers, President by Clicking Here.
Interested? Work with DMA, a team of proven culinary professionals to help advance your career. Click Here to upload your professional information.
Bobby Jones statue at entrance to the AAC
Also view these links to learn more of the club’s heritage and standards.
https://www.youtube.com/watch?v=1F6xDiT9GQo
https://www.youtube.com/watch?v=u2kTm4-uTfw