The history of Dunwoody Country Club is a rich one – Dunwoody Country Club received its charter from the State of Georgia on March 21, 1969. Formerly named the Ansley Golf Club, the 200+ acre tract of land on which the Club sits was purchased from Mr. G. Thomas Bailey. Plans for the Golf Course were completed in November of 1965, construction was completed by Dalon Contracting Company and the course was open for limited play in the fall of 1966.
In 1969 the Ansley membership voted by a narrow margin to sell the Country Club. An organizational meeting was held at The White House a few weeks later. Ninety-two Charter Members agreed to fund a new corporation and form the Dunwoody Country Club.
Today – Dunwoody has grown from a short-lived idea of a golf course out in the suburbs to one of the most prestigious country clubs in the South. It is a vibrant, social, family – oriented Country Club with a full range of services and facilities. This would not have been possible without the dedication of the original Charter Members, all the Boards of Governors, Board Committees, and volunteers that have overseen the governing of one of Atlanta’s finest Country Clubs.
Position Specific: The Executive Chef is responsible for the consistent preparation of innovative and creative cuisine of the highest quality and presentation for the dining rooms, banquets and other food facilities, resulting in outstanding member satisfaction. The Executive Chef must have a positive attitude, be adaptable to different demands from a diverse membership, lead by example and provide continual training and feedback for the staff.
The Executive Chef will be a creative, strong leader who drives the team and culture, and takes ownership of all culinary development. Above all, the Chef must always be willing to help create the best working environment for all team members. Good judgment needs to be exercised in delegating authority and responsibility, while delivering first class cuisine and remarkable hospitality.
Job Requirements:
- Train, develop and motivate culinary staff to meet and exceed established food preparation standards on a consistent basis.
- Display exceptional leadership by providing a positive work environment, counsel employees as appropriate and demonstrate a dedicated and professional approach to management.
- The new Executive Chef will be a positive presence and be able to engage the membership; and be creative with member events. Dunwoody Country Club’s greatest pride is to consistently exceed members expectations.
- The Executive Chef prepares the initial labor budget; then works with the Clubhouse Manager in finalizing the budget and projecting food revenue. The Chef is responsible for controlling food cost.
- The Executive Chef participates in the House Committee Meeting providing education on occasion and updates working in tandem with the Clubhouse Manager.
- Create more shareable food items. Members are being more social and large groups coming for dinner is commonplace. They are looking to order several menu items that can be shared.
- The Executive Chef is visible to the membership when time permits. (Provide bi-monthly Newsletter article, cooking classes, private “Chef Tables” and several formal Wine Dinners where the Chef is expected to speak at)
Initial Priorities:
- Team and Morale Building Amongst Culinary Staff- Hire, train, motivate and develop a high performing team. Serves as coach and mentor; lead by example in all ways. The goal being adopting an approach that creates a sense of unity with the ‘Culinary Culture’ and teamwork.
- Ensure Consistency in A La Carte Service – Evaluate current operations and staffing and provide recommendations for enhanced systems, controls, product and services in all a la carte dining to assure consistent service and product.
- Develop New Banquet Menus and Pricing – Evaluate menus and develop the culinary program that generates business. Willingly provide members with Club favorites and continually interject fresh ideas and products.
- Ongoing Staff Training – The new Executive Chef will be a positive presence who will initially retrain the staff then set the bar high to achieve and maintain high expectations. He/she will be teacher and trainer and follow-up will become part of the kitchen environment.
Additional Information:
- Annual food sales $1,85MM; Total F&B Sales $3MM.
- Annual combined food cost 38% with a sales mix of 60% a la carte and 40% banquet. The Club subsidized ($42,000) in recent FY.
- There is an average of 22 kitchen employees supported with a $750,000 labor budget.
- The Club maintains five (5) kitchens, (Grill Kitchen (Recent $1M renovation), Banquet, Men’s Lounge & Tennis Pavilion have a small Galley Kitchen, Small Kitchen in Pool Snack Shack. Management rates the kitchens a 4 out of 5 and a replacement plan is in place.
- The Club has two (2) Sous Chefs, a Banquet Chef, Chief Steward and Purchasing Manager.
- The Club has 1,090 members with an average age of 54 years.
- The Club is open 12 months annually; busiest months April – June and end of August – January. (Closed the first two weeks in January)
- The Executive Chef reports to the Clubhouse Manager and works closely with the General Manager, Assistant Clubhouse Manager, Catering and Social Directors, Restaurant and Banquet Managers.
- The previous Chef was with the Club for five (5) years.
A la Carte Dining:
The DCC Grill – Upscale Casual with 250 seats, serving Breakfast, Lunch & Dinner Tuesday – Sunday (No dinner Sunday).
Men’s Lounge – Casual with 75 seats, serving Lunch only, Tuesday – Sunday
Tennis Pavilion – Casual with 60 seats, serving Lunch and Dinner Monday – Sunday.
Half-Way House – Quick Service with 275 seats, serves Lunch & Dinner Tuesday – Sunday.
Snack Shack (Seasonal) – Quick Service, serving Lunch & Dinner Tuesday – Sunday
Private Parties/Member Events – The Club has six (6) Private Rooms with a seating capacity from 10 to 375 guests. The largest sit-down event the Club can accommodate is 375 guests.
A compensation package that will include a respectful base salary and 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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