Club Details

Traverse City Country Club

1725 South Union Street
Traverse City, MI 49684

This club uses CMAA's General Manager/Chief Operating Officer Concept.

Age of Club	Number of Members	Average Age of Members	Club Ownership
109	570	62	Member-Owned
Gross Dollar Volume	Annual Dues Volume	Annual Food Sales	Annual Beverage Sales
$6,300,000.00	$8,772.00	$1,340,000.00	$727,000.00

Golf Facilities

18 hole course, par 71, designed by Tom Bendelow

Undergoing Golf Course Improvement Plan for 2025/2026

Tennis Facilities

2 outdoor Hard courts
Hard courts

Swimming Facilities

Outdoor

Other Athletic Facilities

Fitness Facility and Motion Studio

Dining Facilities

1 Member's Grill that seats 70
1 Casual Dining Room that seats 60
1 Formal Dining Room that seats 46
1 Ballroom that seats 160
1 Snack Bar that seats 150

Special Club Features

Since 1915, we have been one of Northern Michigan’s finest family golf and country clubs. While we encourage an exclusive and tailored experience, we proudly offer something for everyone in an inclusive, family-friendly environment. Within minutes of downtown Traverse City, our members can golf, swim, gather and dine while enjoying our newer, modern amenities.

Club is open 7 days per week, 12 months per year.

Job Details

Date Posted

11/16/2024

Job Title

Executive Chef

Brief Job Description

The Executive Chef is responsible for all culinary operations at Traverse City Country Club. Responsibilities include: developing standard recipes and techniques for food preparation and presentation; maintaining the highest quality of food products; planning menus for all food outlets, member social events, banquets and golf events; scheduling and coordinating the work of the entire culinary team; training of the entire culinary team to ensure that food preparation is technically correct; developing and monitoring food and labor budgets for the department; approving product purchase specifications; and being highly visible during times of high business volume.

Candidate Qualifications

Bachelor’s degree in Culinary Arts and/or other Hospitality Management degree and eight years food production and management experience; or 15 years relevant experience; or any equivalent combination of experience and training that provides the required knowledge, skills and abilities.

Educational Requirements

Date Position Available

January 1, 2025

Salary Range

$90,000.00 to $109,999.00

Other Benefits

Major medical, dental and life insurance. 401(k) plan with matching funds. Performance bonus. Vacation and other benefits afforded to management level employees.

Please send resumes to:

Guy J. Guarino, CCM, CCE
GM/COO
1725 South Union Street
Traverse City, MI 49684
PHONE: 231-947-9140, ext. 121
guyg@tcgcc.com