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Job Overview
Employment Type
Full-time
Work Schedule
Standard Hours
Job Description
Des Moines Golf and Country Club (DMGCC) is a prestigious private club known for its rich tradition, beautiful grounds, and commitment to providing an unparalleled member experience in the Midwest. Recognized as one of the finest and financially stable clubs in the region, DMGCC offers a blend of historic charm and modern amenities, making it a leading establishment in hospitality and culinary excellence. The club prides itself on a strong community culture based on Midwest values such as patience, empathy, and collaboration, fostering an environment where staff and members alike feel valued and supported. This commitment extends beyond the grounds... Show More
Job Requirements
- Culinary degree or equivalent professional experience
- minimum of 5 years in progressive culinary roles
- experience managing kitchen staff and operations
- knowledge of food safety regulations and sanitation standards
- ability to plan and execute both a la carte and banquet service
- strong leadership and mentoring skills
- willingness to work flexible hours including nights, weekends, and holidays
Job Qualifications
- Be a partner with community culinary leadership, specifically, the Iowa Culinary Institute, which has a working relationship with DMGCC
- A desire for continual development with the goal of becoming an EC in two years
- Put in the initial time to understand the program as quickly as possible to get up to speed
- Embrace a “first one in, last one out” mentality to establish leadership and instill trust with the team
- Once trust has been established, show a willingness to provide and live the “work-life balance” lifestyle which the membership desires for the staff
- A willingness to be a team player, not just within the culinary department, but with all departments, as the culture at DMGCC is currently very strong
- Exhibit Midwest values which include showing patience, empathy, compassion, and a willingness to help those throughout the membership and staff
- A demeanor which doesn’t accept shortcuts as a way to success
- Understands DMGCC is not a club whose goal for F&B is to make a profit, but to responsibly lose money while providing exemplary and memorable experiences
- Learning the culinary tastes and desires of the membership, thereby creating menus and dishes based on their wishes instead of the other way around
- Showing a willingness to experiment and fail, as the membership strongly supports culinary risk-taking and growth
Job Duties
- Fulfill the duties of the Executive Chef (EC) in their absence
- Assists in the hiring, training, scheduling, and supervising of the Sous Chefs, Executive Pastry Chef, and all other culinary professionals on staff
- Plans menus with the Executive Chef, Assistant General Manager (AGM) and the Director of Events (DE) for all food outlets, special occasions and club events
- Ensures that high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all times
- Establishes and maintains controls to minimize food and supply waste and theft
- Safeguards all food-preparation employees by implementing training to increase their knowledge about safety, sanitation, and accident-prevention principals
- Develops standard recipes and techniques for food preparation and presentation which meet consistently high standards
- Cooks and/or directly supervises the cooking of items which require skillful preparation
- Willingly and actively participates in the preparation of banquet and a la carte food when necessary
- Evaluates all food production to assure quality standards are consistently attained
- Interacts with applicable food and beverage managers to assure food production and service consistently exceeds the expectations of members and guests
- Plans and manages the employee “family meal” program, which is held to a high standard, given the importance the club puts on the well-being of its staff
- Recruits and makes hiring decisions
- The ES also evaluates job performances of kitchen staff while coaching, mentoring, and disciplining staff in a fair and legal manner
- Establishes and maintains a regular cleaning and maintenance schedule for all kitchen areas and equipment
- Provides training and professional development opportunities for all kitchen staff
- Establishes and ensures creative buffet presentations
- Maintains an active physical presence during times of high business volume
- The ES is very hands-on with a core-focus on banquet production
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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