Company Overview
Founded in 1968, Harper Associates is one of Michigan’s most respected and well-established recruitment firms. As a boutique placement agency led by President Ben Schwartz, we specialize in both Contingency Recruitment and Executive Search services, offering personalized, high-quality solutions for our clients.

What sets Harper Associates apart is the industry experience of our consultants. Each member of our team brings hands-on expertise in the specific sectors they recruit for, allowing us to deeply understand the unique needs of both employers and candidates. This insider knowledge, combined with our extensive professional network, results in highly effective and efficient placements.

Harper Associates is proud to represent a long-standing private country club client in search of a talented and hands-on A La Carte Dining Chef. This opportunity offers the chance to work closely with a highly skilled Executive Chef in a fast-paced, dynamic kitchen environment serving a discerning membership base.

This prestigious and well-established private golf and country club boasts not only busy member grille rooms but also expansive banquet facilities that host weddings, private events, and seasonal celebrations such as graduation parties. The ideal candidate will bring creativity, strong leadership, and a commitment to excellence in a la carte dining, while also assisting with the club’s special events and banquet service as needed.

Position Highlights:

Lead and manage the a la carte dining operations in the member grille rooms
Collaborate with the Executive Chef to develop and present creative daily and weekly chef specials
Engage with club members to personalize and elevate the dining experience
Support the execution of private events including weddings, member functions, and seasonal parties
Maintain high standards of kitchen organization, cleanliness, and food presentation
Ensure consistency, quality, and efficiency in all aspects of food production

Schedule & Work Environment:

Typically a 5-day work week (approximately 50+ hours/week)
Days off are usually Monday and Tuesday
Typical start time is between 12:00 PM and 1:00 PM
During peak summer season, an occasional sixth day may be required
Work in a spacious, modern, and fully equipped kitchen
Supportive environment focused on both performance and work-life balance

Preferred Qualifications:

A Culinary Degree from an accredited institution or ACF Certification
Proven ability to lead high-volume a la carte service in a club or fine dining setting
Strong organizational skills and attention to detail
Passion for culinary creativity and member engagement

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Senior Sous Chef

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