MCA/DMA uses a personalized approach to fulfilling hiring requirements. The process includes:
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Completing an analysis worksheet of the Club's facilities and expectations.
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Developing an environment assessment of systems, equipment, and logistics to gain valuable insight towards making an ideal match.
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Developing a position profile outlining the professional skills, employment experiences, and interests matching the business needs.
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Testing of candidates using our unique Chef Strength Analysis.
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Checking references thoroughly.
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Presenting candidates for consideration after substantiating the individual’s experiences, character and career goals. |
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Credentials and personal history background checks are verified by a regarded, outsourced agency further substantiating maturity and recorded public records. |
A real sense of urgency is practiced throughout the process to ensure a timely and successful conclusion to the search.
WHY YOU SHOULD USE MCA/DMA FOR YOUR CHEF SEARCH….
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David Meyers, the firm's President, is a former private club Executive Chef and General Manager. Supported by Master Club Advisors, clubs are assured of having the complete support and expertise of individuals with 100-years-plus operational experiences.
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The firm limits the number of active searches at any given time. We use an individualized approach to each search assignment; David serves as the club's direct contact throughout the entire process.
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MCA/DMA uses a fee for performance-based approach to each assignment. Using a unique retained-contingent agreement, Managers and Boards are assured that MCA/DMA has the club's business interest in mind. A minimal engagement commitment is due upon the assignments' commencements.
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A proprietary candidate screening method called the Chef Strength Analysis, a testing system developed through a collaborative alliance with Master Club Advisors, is administered to all prospective candidates to substantiate skills and interests.
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David Meyers has earned the faith and confidence of culinary industry leaders. His network of professional contacts spans the private club, hotel, and restaurant communities and leading colleges, including the Culinary Institute of America and Johnson & Wales University.
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MCA/DMA services provide clubs immediate and lasting value! Our unique Pay for Performance approach to recruiting is also competitively priced as compared to the prevailing 25%-33% charged by agencies and retained concerns. Placements are guaranteed for a full year. |
CHEF STRENGTH ANALYSIS
The Chef Strength Analysis is an evaluation tool to assist in finding the ideal match. The CSA includes a series of questions and practices that pertain to menu writing, food cost & labor management control, sanitation, reaction to working under pressure, cooking knowledge, etc. The CSA is administered to candidates prior to recommendation for a position. Your time is valuable and that is why we only recommend candidates whom we believe will be a good match.
ON-SITE EVALUATION AND TESTING
As an optional service, the On-Site Evaluation and Testing includes supervision of a Final Tasting exercise, challenging the Chef candidates’ skills and composure. Each candidate receives a "mystery basket" filled with foods representing ingredients commonly found on club menus. These “tasting materials” are presented in the rough form requiring the candidates to break-down the products demonstrating their technical abilities. Candidates are required to write a menu then prepare a four-course meal within a defined period. The club’s committee size determines the number of portions to be presented, consumed and evaluated in a roundtable forum.
This most revealing process provides House Committee and Board Members the abilities to taste, evaluate and interview firsthand Executive Chef finalists.
FINANCIAL OBLIGATION
A partial fee is charged to initiate the search. MCA/DMA completes the Job Description and Position Announcement documents, then concentrates on identifying and screening candidates. When the candidates list is presented and approved, a second payment becomes due. The remaining fee is paid on a contingent basis if the Chef is retained. Our clients find the process invaluable and cost-effective for most club budgets. |
