Established in 1912, Druid Hills has a rich tradition while offering the full array of services one would expect from a modern private club. Tucked away in the historic Druid Hills neighborhood, the members consider their club a sanctuary just minutes away from the hustle and bustle of downtown Atlanta.
Druid Hills offers members and guests the opportunity to golf, play tennis, swim or work out in their first class fitness center. For dinner, the dining rooms provide unique dishes that focus on seasonal, fresh, farm-to-table ingredients. DHGC is often referred to by the membership as “The best kept dining secret in Atlanta.”
The Annual Dogwood Invitational Golf Tournament – Recognized as an elite event ranked 29th in the world out of over 600 tracked by Scratch Players World Amateur Golf Rankings, the Dogwood seeks to perpetuate the tradition of competition, celebrate the game of golf, and encourage participation among amateur golfers, volunteers, club membership and sponsors.
Position Specific: The Club will select a culinary professional possessing leadership skills, the ability to see the big picture and be a communicator at all levels including membership, committees, line staff, and management team. Understanding the importance of cohesiveness from FOH to BOH is essential. This individual will have proven management abilities and a record of stable culinary excellence with recognized properties. Current or previous private club experience is preferred.
This is an opportunity for the right Executive Chef to take the operation to the next level and build the “Brand” as a culinary leader. All of the resources are available; The missing link is leadership and team development.
Initial Priorities:
- Staff Development – Hire, train, motivate and develop a high performing team. Serve as coach and mentor; lead by example in all ways.
- Continued Success with Culinary Offerings – Evaluate menus and develop the culinary program with evolving menu programing. Willingly provide members with Club favorites and interject fresh ideas and products.
- Confidence in Abilities but Understands where Improvement is needed – Evaluate current operations and staffing and provide recommendations for enhanced systems, controls, product and services in all areas to assure consistent service and product.
- ”Team Player” with Senior Staff – Adopt an approach that facilitates communication and a sense of unity.
- Leadership that Aligns with Cub’s Mission, Vision, and Values – Someone who understands the private club sector and is driven by pride, member satisfaction, and teamwork.
Job Requirements:
- Is self-motivated with the ability to lead, communicate to, inspire and mentor individuals throughout the organization.
- He/she is passionate about food; up-to-date with the latest food trends and products; creative in all types of cuisine from casual to contemporary.
- Communicates with Clubhouse Manager and GM to attain goals of the club without a personal agenda.
- The Executive Chef will work very closely with the Club Management to develop a Zero-Based Budget, building from needs on an annual basis, including supplies, labor, and trending COGS.
- The Executive Chef will participate in the House Committee Meeting and provide updates as appropriate.
- Competent in organizational and time management skills. The ability to demonstrate good judgment, problem-solving and decision-making skills.
- The Executive Chef should be involved with the membership as much as he/she would feel comfortable. Membership appreciates communication through videos, cooking classes, chef’s tables, and visibility for large functions.
Additional Information:
- Annual food sales $2.1MM; Total F&B Sales $4.2MM.
- Annual combined food cost 43% with a sales mix of 58% a la carte and 42% banquet. The Club subsidized ($681,124) in the recent FY.
- There is an average of 30 kitchen employees supported by a $1,250,000 labor budget.
- The Club maintains three (3) Kitchens, (Main A La Carte/Banquet Kitchen, Pool Snack Bar and Golf House Grill). Management rates the kitchens a 5 out of 5. The Club has a replacement plan in place.
- The Club is budgeted to have four (4) Sous Chefs including a Banquet Chef, Executive Sous Chef and Pastry Chef. There is a Purchasing Manager in place.
- The Clubhouse is 70,000 sq. ft. and is supported by 1,050 members whose average age is 54.
- The Club is open 11.5 months annually with the busiest months being March through December.
- The Executive Chef reports to the General Manager and works closely with the Clubhouse Manager, Director of Catering, Director of Human Resources, Director of Finance, Communications Director and
- Youth Activities Director.
- The previous Chef was with the Club 3.5 Years.
A la Carte Dining/Events:
The Dogwood Grill – Casual family with 150 seats, serving Breakfast on Sunday and Lunch & Dinner Tuesday through Sunday.
Lullwater Lounge – Adult casual with 50 seats, serving Dinner only Wednesday through Sunday.
Golf House Grill – At the Turn with 20 seats, serving breakfast on the weekends and Counter Service Lunch Tuesday through Sunday.
Men’s Grill – serving Lunch & Dinner Tuesday through Sunday.
Pool Snack Bar – 200 seats, serving Lunch & Dinner Tuesday – Sunday
Terrace Bar – Adult/Pool, serving Lunch and Dinner Tuesday – Sunday
Private Parties/Member Events – The Club has five (5) Private Rooms with a seating capacity from 4 to 310 guests. The largest sit-down event the Club can accommodate is 310 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. The Club has a preference for a (CEC). 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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