Executive Chef Adam Deviney, CEC, joined The Country Club of North Carolina (Pinehurst, N.C.), in 2022. In 2023, he signed on for an additional three years. As part of the first-ever C+RC Salary Survey in Club + Resort Chef‘s November issue, we caught up with Deviney—and his club’s Chief Operating Officer, Don Hunter, CCM—about the move.
Club + Resort Chef (C+RC): Can you share the terms of your new contract and what went into your decision to sign?
Adam Deviney (AD): My contract with the club is a three-year agreement. This choice provides the club with continuity and stability, and it gives me peace of mind that my position is secure, even as board members change over time. Some of the key terms include:
- Base salary: The contract outlines a competitive base salary that reflects my experience and expertise in the culinary field.
- Performance metrics: We’ve set clear performance metrics and goals that, when achieved, will result in salary growth. These metrics help ensure that both the club and I have a shared understanding of expectations.
- Job security: The contract specifies job security, which is particularly crucial in our industry, given its inherent challenges.
- Benefits: Comprehensive benefits, including healthcare, retirement plans, and other perks, are included in the package.
- Flexibility: We’ve also negotiated some flexibility in my work hours to help maintain a healthy work-life balance.
In the end, this contract benefits both parties, as it provides the club with a skilled and dedicated chef while offering me security and the potential for growth.
C+RC: What advice might you give a club chef who’s negotiating a contract?
AD: For chefs negotiating a new contract, I would advise starting with a clear vision of your long-term goals. It’s essential to understand that you may not get everything you’re asking for right away, but this doesn’t mean you can’t attain it in due course. Negotiating change is a process that often requires demonstrating your value to the organization over time.
Here are some specific negotiation tips:
- Research: Understand industry standards and salaries for your level of experience and the region. This data will provide a solid foundation for your negotiations.
- Clearly define expectations: Make sure both parties have a clear understanding of your role, responsibilities, and performance metrics. This reduces misunderstandings down the road.
- Negotiate holistically: Consider the entire compensation package, including base salary, benefits, work hours, and any other perks. It’s not just about the money.
- Be patient: Negotiating significant changes takes time and patience. It might require proving your worth over an initial period.
- Document everything: Keep records of all discussions and agreements, so there’s a clear record of what was promised.
- Seek legal advice: If the contract is complex, consider consulting with an attorney to ensure you’re protected. Remember, successful negotiations benefit both you and your employer. It’s about finding a mutually beneficial arrangement that supports your career growth and the club’s objectives.
C+RC: How was your base salary set?
AD: My base salary was established through discussions with the club during the initial interview. We mutually agreed on a figure that satisfied both parties and set clear goals for me to achieve, which would subsequently lead to salary growth.
C+RC: Does it surprise you that 86% of C+RC Salary Survey respondents didn’t negotiate separation terms?
AD: It doesn’t surprise me. Negotiating separation terms can be a complex and often emotional process. Many chefs may not prioritize it, or they might assume that it will be handled fairly if the need arises.
C+RC: Do you see opportunity for growth at The Country Club of North Carolina?
AD: Yes, I do. Given the club’s current growth in revenues and the utilization of our food and beverage facilities, I believe there will be opportunities for a culinary director position in the near future.
C+RC: What do you like or dislike most about your current role?
AD: I absolutely love my job. I work with a food-and-beverage-focused GM, Don Hunter, as well as an amazing executive-level staff that is very supportive of all the changes we are making. The club’s operational structure allows me to have a dedicated, year-round professional culinary staff, which, in turn, enhances my quality of life.
C+RC: What would make the club culinary industry better for its workers?
AD: The industry could be improved by offering flexible schedules, better pay, shorter work hours, paid benefits, and housing or rental stipends for staff.
C+RC: How do you think the future of club culinary jobs will change, especially in pay and roles?
AD: I anticipate that clubs will need to increase food and beverage subsidies to offer better wages and remain competitive with other professions. The days of offering unlivable wages for experience are fading. To attract talent, we need to improve quality of life and monetary compensation.
C+RC: How do you connect with industry peers?
AD: I connect with industry peers through social media and by attending [events] like Chef to Chef. These connections provide opportunities for knowledge exchange and professional growth.
C+RC: What would make you stay at your club or in this industry longer?
AD: I will continue in this industry as long as the salary, benefits, and quality of life continue to improve within the club industry.