Hawthorn Woods CC is private gated community club owned by KemperSports. I was very pleased when I received approval to have David Meyers assist me with our search for an Executive Chef. David worked extremely well with our National F&B Director and my Executive VP. The tasting process David suggested was outstanding and enabled us to quickly choose the best candidate. He found both local and national talent that could meet my hiring deadline. Our new Executive Chef has brought our costs down while listening to the member’s needs and executing new ideas for these difficult economic times.
Dwight R. Jenson, CCM, CMCA
Hawthorn Woods Country Club, IL
As club and resort communities demand a higher level of culinary expertise due to increased expectations, leading properties call upon David Meyers Associates to secure top culinary expertise. With growing competition for the highest-quality culinary professionals coupled with changing economic conditions, management needs assurance they have retained the best match of talent and business-mindedness to achieve realistic business objectives. Securing an ideal match is a risk unless strategic systems and expert guidance are employed.
DMA uses a personalized approach to fulfilling hiring requirements. The process includes:
Throughout the selection process a real sense of urgency is practiced ensuring a timely and successful conclusion to the search.
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.
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 client's direct contact throughout the final selection process.
DMA uses a retained, fixed-fee, performance-based approach to each assignment. Our recruiting services are competitively priced compared to the prevailing 25%-33% other agencies charge. Placements are guaranteed for a full year. Managers and Boards are assured that DMA/MCA has the business' best interest in mind.
A proprietary candidate screening method called the Chef Strength Analysis, a testing exercise developed through a collaborative alliance with Master Club Advisors, is administered to all prospective candidates to substantiate skills and interests.
David Meyers has earned the faith and confidence of culinary industry leaders. His network of professional contacts spans the private club, hotel & resort, and restaurant communities as well as leading colleges, including the Culinary Institute of America and Johnson & Wales University.
Partner with the best as your industry peers have called upon DMA to solve advance their culinary Standards. You can see a list of our clients by visiting this link.
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 food cost & labor management control, menu writing, 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.
This most revealing process provides Management and Selection Committees the abilities to taste, evaluate and ultimately interview the Executive Chef finalist(s) firsthand.
Offered and administered by no other culinary recruiting firm, this proprietary tasting exercise was developed by a Certified Master Chef associate and David, geared uniquely to member owned Club expectations. 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 "basket of Ingredients" filled with foods representing unique and commonly materials 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 diversity of courses reflexive of their style within a defined period. The club’s committee size determines the number of portions to be presented, consumed and evaluated in a roundtable forum.
CULINARY INSTITUTE OF AMERICA SOCIETY OF FELLOWS — 2012
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