Unique Club/Facility Details

Golf Facilities

• 18 hole course, par 72, designed by Pete Dye
• 18 hole course, par 72, designed by Pete Dye

Racquet Facilities

• 8 indoor outdoor lighted Har-Tru courts
• 2 outdoor lighted Clay courts
• 5 indoor outdoor lighted Pickleball courts

Swimming Facilities

• 1 Outdoor
• 1 Outdoor

Other Athletic Facilities

Dining Facilities

• 1 Formal Dining Room that seats 75
• 1 Casual Dining Room that seats 120
• 2 Lounge/Bar that seats 75
• 1 Men's Grill that seats 45
• 3 Banquet Room that seats 325
• 1 Poolside grille that seats 80

The Executive Sous is a dynamic leader of the culinary experience who will partner with the Executive Chef to continue its very strong reputation at a club which is considered one of the finest and financially stable in the entire Midwest.  This is an excellent opportunity for an established professional or rising star who can own both a la carte operations and banquet functions while being a leader, mentor, and guide to the rest of their team.  As the current Executive Sous is being promoted to Executive Chef, this position is open immediately.

The 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.
• Be a partner with community culinary leadership, specifically, the Iowa Culinary Institute, which has a working relationship with DMGCC. 

The Must Haves and Initial Priorities

• 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.

Educational Requirements