Since 1947, Excellence – Family – Friendship and Camaraderie – Civility and Mutual Respect – Integrity are the values Carmel Country Club has endeavored to achieve. The Club’s greatest pride comes from the family atmosphere and all the wonderful moments members have experienced and shared over the years. Carmel is a symbol of tradition in Charlotte, a place where the whole family loves to be, and everyone feels more at home.
Carmel has grown considerably in its 75 years and recently completed a multimillion-dollar expansion and renovation that includes an 8,000 sq. ft. fitness center, two ballrooms, and a variety of indoor and outdoor dining options ranging from family-friendly fast-casual to formal adult-only fine dining.
Carmel offers two championship courses each with its own distinct personality. The North Course features a traditional design adapted for today’s game which is a perfect complement to the bold, modern South Course. The Tennis Center provides an unparalleled tennis experience with 12 lit courts, locker rooms, a tennis lounge, multiple viewing decks and a well-stocked Pro Shop.
The heartbeat of Carmel’s summer is its “Resort Style” pool complex complete with a Cabana Bar and Grill. This spectacular complex was designed specifically to meet the needs of Carmel’s members and opened to record attendance in May 2008. Even today, it continues to be a model clubs around the country have attempted to emulate.
Carmel was also a pioneer in creating its own mobile food fleet that features a Pizza Truck, Trolley, and Ice Trike. These Club icons are utilized throughout the property to create unique outdoor dining experiences.
Overall, there is little in terms of amenities not included in the current spectacular offerings. Focus is just beginning on the next vision for the future and members have become accustomed to this trendsetting style and outcomes.
Position Specific: Carmel Country Club will select a culinary professional possessing a true passion for cooking using a “hands-on” approach. The club is looking for creativity and team leadership experience. This individual will have proven management abilities and a record of stable culinary excellence with recognized properties. Private club experience is preferred.
The selected individual has effective communication skills and the ability to connect with members and other staff. Has a proven track record of mentoring and developing kitchen staff at all levels, ability to manage multiple outlets at a comparable size and scale of CCC. The new Executive Chef is passionate about all things culinary and keeps up with the lasted trends with the ability to develop menus and deliver ‘top quality culinary fare’ ranging from kids’ meals to pub fare to fine dining.
Initial Priorities:
- Staff Culture/Training – rebuild a culinary team with thoughtful management strategies and passion to be the best culinary program in Charlotte. The successful candidate will be a motivator committed to professionalism and serves as a mentor leading by example.
- Understand Expectations and Culture – Meet with members and staff to get an idea of the club’s culture and policies. Embrace dining preferences and continue to develop the culinary program with evolving programing, always delivering a quality product on a consistent basis.
- Review Control and Operating Practices – The new Executive Chef is expected to evaluate current operations and provide recommendations for enhanced systems, flow, and product control and inventory usage in all areas. Implement written Standard Operating Procedures (SOPs) and documents including the Club’s recipes. The Executive Chef is also charged to evaluate the function and flow of all Club kitchens, refreshing practices as required.
- Collaboration Across F&B Outlets – Ensure all F&B outlets work in tandem to deliver an exceptional food and beverage experience.
Job Requirements & Desired Traits:
- The Executive Chef will create a kitchen culture that fosters professional development and promotion of staff from within.
- He/she displays exceptional leadership by providing a positive work environment, hire and retain staff that fit the culture, counsel employees as appropriate and demonstrate a professional approach to management.
- The position requires an engaged and high energy leader with a strong culinary vision who has the ability to execute an array of menus that compete with the best culinary choices in Charlotte, including the ability to access locally sourced food on a a seasonal rotation basis.
- To provide and oversee a close collaboration with all culinary efforts within the Club to include events, upstairs/downstairs and the pool grille. Skilled training of employees along with an understanding and coordination of the Club calendar is necessary.
- Menu diversity needs to consider increased demand for gluten free, vegan, and healthy food utilization of local ingredients and demand for more upscale casual dining.
- The Executive Chef participates in the House Committee Meeting, listens to feedback and provides his/her input when asked.
- The Executive Chef is expected to be visible and engaged with the members as often as possible and contribute by walking the dining rooms and providing Cooking Classes on occasion.
Additional Information:
- The Club maintains 3 Kitchens; The Main kitchen produces all upstairs production of a la carte to the 1947 Rooms and terrace, banquets, and employee meals. The Gaslight and Men’s Grille Kitchen and the popular Market outlets are on the lower level are very busy year-round. And the seasonally operated Pool Kitchen. Kitchens are good overall yet in some areas production needs to be evaluated and evolve and better align for the provided space and equipment. A Capital Replacement Plan is in place.
- The Club has multiple Sous Chefs/Supervisors including a Lower-Level Kitchen Sous Chef, a Banquet Sous Chef, an Upper Restaurant Sous Chef, a Pastry Chef, a Chief Steward, and Purchasing Manager.
- There is a plan for 32 FTE Culinary Employees and up to 9 Stewards supported by a $1.2MM. labor budget now being reviewed.
- Annual food sales exceed $5MM; Total F&B Sales $9MM.
- Food cost of late has been influx due to Actual food cost 58% with a sales mix of 60% a la carte and 40% banquet. (Food Cost Goal 45%)
- The Club has (1) one 95,000 sq. ft. clubhouse supported by 1,450 members with an average age of 52 years.
- The Club is open 12 months annually; busiest months April, May, June, September, October, December. (Summer months are quieter as numerous members leave town.)
- The Executive Chef reports to the Clubhouse Manager, with ultimate General Manager oversight and works closely with the Director of Catering and Event Coordinators, Restaurant Managers, Human Resources.
- The previous Chef was with the Club for 18 Years.
A la Carte Dining Venues:
Men’s Grille – Casual with 125 seats, serving Lunch & Dinner Tues-Sun.
The Gaslight Grille – Offers indoor and outdoor informal dining with 150 seats, serving Lunch & Dinner Tuesday – Sunday.
The “Nineteen Forty-Seven” 1947 Grill & Oak Room – modern adult dining with 275 seats, serving Lunch & Dinner Tuesday – Sunday.
Pool Grille/Seasonal – Casual with 80 seats, serving Lunch & Dinner Tuesday – Sunday.
Turn Rooms on Golf Course (two) – Casual serving Lunch & Dinner Tuesday – Sunday.
Private Parties/Member Events – The Club has six (6) Private Rooms with a seating capacity from 14 to 300 guests. The largest sit-down event the Club can accommodate is 300 guests.
A compensation package that will include a respectful base salary and performance bonus. Excellent benefits including medical & dental insurance, 401K, vacation, ACF dues & conference and dining allowance. Relocation allowance available. Interested individuals should send resumes, a well-conceived cover letter, and supporting information (a digital Portfolio is encouraged) in strict confidence. Click Here to upload your information:
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