Few, if any, private organizations have had a more turbulent history than the Des Moines Golf and Country Club. The Club has tenaciously fought its way through catastrophe, depression and the pains of progress to stand proud today in its rich history of golf and community. The Club is a strong, outstanding organization, loyally supported by its largest membership in history, and enjoying one of the Midwest’s largest and most beautiful clubhouses.
Founded in 1958, the club purchased 471 acres in Dallas County for initial constructing an 18-hole golf course, pool, tennis facilities and a clubhouse surrounded by homes. Instead, Club leadership opted to eliminate the homes, build two 18-hole championship golf courses, and launched a drive to double the membership. The first golf course opened in 1968 and the second in 1969. The original is the championship course that hosted the 1999 U.S. Senior Open. The Club’s three-level clubhouse opened in 1970.
As the club continued to grow and the suburban community of West Des Moines blossomed around it, club members decided it was time to shine a national spotlight on the club and the community by bringing a national event to Des Moines Golf and Country Club and in 2017, hosted the 2017 Solheim Cup.
Position Specific: Aligned with “Midwest values” this is a working, “Lead by Example” EC position that requires strong leadership skills and the ability to interact with membership and staff at all levels; a high-energy LEADER who communicates with their team on a regular basis. Someone the staff admires and respects who can develop a strong team.
The Executive Chef will work closely with Director of Clubhouse Operations and support staff to ensure that proper food and staff levels are coordinated to match club activities and events; thereby monitoring food and labor budgets.
The new EC will be passionate about food; keeps-up with the latest food trends and products and has the ability and knowledge to offer a superior product. In addition to being able to cook good food the EC needs to be creative in their menu writing in all areas and balance the menus between old Club favorites and the latest in cuisines that can compete with the finest restaurants.
- The previous Chef was with the Club for 31 years. The new EC should watch, listen and learn the operation and its culture.
- The new EC is expected to evaluate current operations and staffing and provide recommendations for enhanced systems, controls, product and services in all areas.
- Flexibility with the ability and willingness to adapt to change.
- Knowledge of food and wine pairings is a plus.
- Will work with the Purchasing Agent to evaluate all products and cost to insure the Club is getting best value and quality.
- Oversees the Employee Meal Program to insure a quality program is maintained.
- Understands the private club sector and is driven by pride, member satisfaction and teamwork.
- Makes changes that respond to the marketplace and to members’ needs, both present and anticipated.
- The EC is hands-on and cooks or directly supervises the cooking of items that require skillful preparation.
- Organized and detail-oriented with a passion for the profession.
- The ability to lead, motivate and mentor aspiring individuals throughout the organization.
- A team player and accomplished recruiter who leads by example developing a cohesive team.
- A skilled communicator, professional and personable demeanor and approachable manner are important pre-requisite qualities.
- Develops recipes, standards and techniques for food preparation and presentation, and ensures the staff is trained to ensure a consistently high-quality product.
- Ensures that the highest standards of sanitation, cleanliness, and safety are maintained throughout all food service areas at all times. Trains team in exemplary food service practices.
- The EC will maintain extremely high standards and a presence, working and supporting all areas of operations.
- Hires, trains, motivate, and develop a high performing team.
- The new EC will actively engage with the membership through email communications, cooking classes, walking the dining rooms, etc. Someone verses in social media that tweets, blogs a plus.
- Competent in organizational and time management skills. The ability to demonstrate good judgment, problem solving, and decision-making skills.
- Annual food sales $2.6M; Total F&B Sales $3.8M: F&B generated a profit of $615,000 in the most recent fiscal year.
- Annual combined food cost 44.4% with a sales mix of 60% a la carte and 40% banquet. Food cost goal 41.5%.
- There are 22 kitchen employees supported by a $855,000 labor budget. Note: The Club is known for long tenured employees and stability in the staff.
- The Club maintains three (3) Kitchens – The Main Kitchen serves all banquets and the small a la carte dining room. The 3-person kitchen serves a very busy casual dining room and the Cabana Kitchen serves the pool and tennis pavilion seasonally. An annual capital replacement/improvement plan is in place.
- The EC is supported by three (3) Sous Chefs and a Purchasing Manager.
- There are two (2) Clubhouses totaling 68,000 sq.ft. and supported by 1,570 members whose average age is 52.
- The Club operates twelve (12) months per year and operates 6 days per week – Closed Xmas Eve, Xmas Day & New Year’s Day.
- The EC reports to the Director of Clubhouse Operations and works closely with Director of Events, Clubhouse Manager, Assistant Clubhouse Managers (4) and General Manager.
“DMGCC recently announce that Boardroom Magazine named Des Moines Golf & CC a Distinguished Club with Elite status”
Dining Facilities: Three (3) Ala Carte Outlets
Continental Lounge – Casual Attire with 20 seats. Breakfast & Lunch service Tuesday through Sunday.
Candlelight Room– Upscale Casual, serving Dinner only Wednesday through Saturday with 75 seats.
Iowa Grille – Casual with 134 seats. Breakfast, Lunch & dinner service Tuesday through Sunday.
Banquets & Catering – The Club offers several un-paralleled venues for special occasions. The Ballroom can accommodate up to 200 guests for a seated dinner. Gage Room accommodates 32 and the Regency Room seats 48. The Club can accommodate up to 400 guests for a seated function.
The Club offers an extremely competitive compensation package including a base salary based on experience and skill, performance bonus, dining allowance, ACF dues and convention, health, dental & life insurance, 401k with match and other standard perks. Interested individuals should send resumes, a well-conceived cover letter, and supporting information. A Personal Portfolio is encouraged) in strict confidence. Click Here to upload your information:
Interested? Work with DMA, a team of proven culinary professionals to help advance your career.