A Family Tradition Since 1926 – Orchard Lake Country Club is dedicated to being the Midwest’s premier family focused club through the consistent delivery of the highest quality personal service, amenities and value, in a warm atmosphere of camaraderie, for the enjoyment of its Members and Guests.
History: Willis C. Ward had an idea of dedicating a club for the enjoyment of all members of the family. “…a club to be unique among clubs everywhere providing a wide variety of wholesome activities.”
Building on that idea, in 1926, Mr. Ward and his family donated 175 acres of rolling land nestled up to 200 feet of Orchard Lake lakefront for the purpose off establishing Orchard Lake Country Club. On May 5, 1926, OLCC came into existence as a corporate body. One year later, on May 25, the first stock certificate was issued to Willis C. Ward, who also served as the Club’s first president. The second certificate went to his son-in-law, Frederick S. Strong, Jr., as Vice President, and the third to Ward’s son Harold, who was Secretary and Treasurer. The membership grew by word of mouth through the bonds of friendship and mutual love of the natural beauties of Orchard Lake.
Position Summary: The Club is seeking an Skilled Craftsman and Savvy Business professional, one that is positive, enthusiastic, competitive and highly-capable of providing strong leadership running a close knit and regarded culinary program. The future Executive Chef must be able to demonstrate teambuilding skills, have a sound foundation with a focus on “Scratch” cookery, local products and proven skills relevant to achieving success in the changing club and culinary world. The Club prefers a (CEC).
Key Expectations and Goals:
- The new Chef will have the opportunity to coach & develop culinary staff. As a result, the culinary program will continue to evolve and advance to the pleasure of an appreciative membership.
- The position requires a proven ability to recruit, hire, and train a high-performing team, crucial to one’s success.
- The new Chef will evaluate current practices and processes and recognize ways to improve current business methods, quality of products, and services provided to the members.
- Develops culinary budgets in conjunction with GM; both capital and operating.
- The Executive Chef evaluates job performance of culinary staff; coaches and counsels to ensure staff is on track. Rewards and disciplines staff in a fair and appropriate manner.
- Develops recipes and techniques for food preparation and presentation which help to ensure a consistently high-quality product.
- Ensures that all employees maintain high standards of sanitation, cleanliness and safety throughout all kitchen areas at all times.
- Communicates a compelling and consistent vision for the culinary operation. Sets a high-standard for all food service.
- Has an engaging, outgoing personality – one that both staff and membership can relate to and rally around.
- Sets the example for professionalism when working and communicating at all levels within the club community.
- Periodically visits dining area when it is open to welcome and interact with membership.
Job Requirements:
- Hands-on, leader in the field, being able to mentor, coach, and direct employees. Employees need to feel empowered under his/her leadership.
- A proven record of success in building intern and apprentice programs, as well as the progressive development of supervisors is a must.
- Someone who understands the private club sector and is driven by pride, member satisfaction, and teamwork.
- The ability to handle pressure, creativity to offer a diversity of items, and an approach that facilitates communication and a sense of unity.
- The ability to demonstrate good judgment, problem-solving, and decision-making skills.
- Competent in organization and time management skills.
- The ideal Chef will have “Culinary flair” delivered with a personal touch.
- Willingly provides members with Club favorites menu items and interjects creative and fresh ideas and products.
Additional Information:
- Annual food sales at $1.5M; total F&B Sales $2.3M.
- Recent actual food cost has been at 47% with a desired food cost at 44%. The sales mix is 40% a la carte and 60% banquets.
- There are approximately 15 kitchen employees that work under a union contract.
- The Club supports four kitchens which includes the a la carte kitchen, banquet kitchen, Turn outlet and Lakehouse
- The Executive Chef is supported by two (2) Sous Chefs and a Pastry Chef. Currently the EC sources and procures all foodstuff while club is open to reorganizing that function.
- The Club is open 9 months per year and is closed mid-December to March 20th.
- The operation is supported by 650 total members whose average age is 57.
- The Executive Chef reports to the General Manager and works closely with the Clubhouse Manager, Banquet Manager and Housemen.
- The previous Chef was with the Club ten (10) years.
Peaked your interest? The Club offers a competitive compensation plan including a competitive base salary based on experience and skill, performance bonus, ACF dues and Convention, dining allowance, health & life insurance, 401k 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.