Executive Chef – NORTH SHORE COUNTRY CLUB, Glenview, Chicago, IL
About the Club: North Shore Country Club (NSCC) is a highly respected, private, member-owned club located on Chicago’s North Shore. Support by 450 members NSCC is considered a premier country club in the Chicago market. The Club’s property includes an 18-hole championship golf course, an aquatic complex, tennis and platform tennis facilities, coupled with newly renovated clubhouse facilities and golf course make it one of the finest overall family centric facilities in the greater Chicago metro market. Club kitchens are modern, well equipped, centrally located and designed for high performance; compared to most, they are the envy of club kitchens.
Club Renaissance – Management Mission
As directed by Club Governance the club’s new General Manager, Kyle Ruch, CCM, is charged to rebuild a personnel culture that is becoming of excellence. As a result the Executive Chef’s role will assume many responsibilities requiring physical stamina and an ownership mind needed to recapture confidence of membership by leveraging the strength of an experienced culinary team along with recruiting a few new key hires to move the program and culture to next level. Specifically the Club is in search of a mature and progressive chef, one who takes great pride in their work and the building a unified team culture, treating the department responsibilities as if it was their own business and driven with the core purpose of pleasing a well-traveled, discerning and supportive membership.
The Club will hire an innate culinary force, a constant learner, leader and true professional possessing rounded technical experiences and production knowledge required of a top flight private club foodservice program. An a la carte expert by practice and scratch practitioner in all production methods and who understand the importance of great a la carte dining in a private club. Volume on-and-off premise catering experiences are critical too. Ultimately capable of pulling a team together, by mentoring, engaging and building team in all areas of the operation. All these technical and personal qualities coupled with the management sense to put in place the right personnel pieces and programing required to consistently delivering pleasurable dining experiences, in the various outlets and styled private events, to the pleasure of an adventurous membership.
About the Club’s Food & Beverage Model:
The Food and Beverage operations produce $2.3M in annual sales split equally between a la carte services and private banquets/club produced events. Menus are updated on a quarterly basis with the club’s main outlet, the “Grille Room” (and Terrace, seasonally) as the go to restaurant for lunch and dinner. Club foodservice program is offered year-round, with operations running six days a week in-season with varying schedules in place during the lower volume months; the Club is seasonally busiest between May and September and in December for club produced and private party events.
Core Requirements – Competencies, Experiences & Expectations
The Executive Chef is responsible for all food production including that used for restaurants, banquet functions and other outlets. Develop menus, food purchasing, product specifications and recipes standards. Supervise all staff and stewarding staff. Develop and monitor food and labor budget for Culinary Department. Maintain the highest professional food quality and consistency standard and sanitation records of very best practices.
- This position directly reports to the General Manager, a collaborative partnership evaluating current practices, processes and innovation; recognizing potential areas to strategically evolve programing and process; initiating ways to improve current methods, quality of products and services provided to the members in all areas. Raising the bar further, making the Club’s a la carte programs the envy of the North Shore.
- This is a very hands-on, working position leading, training and with presence, inspecting execution assuring highest quality standards.
- Possessing experiences and a manner becoming of an inclusive team leader. Organized, composed and approachable beyond measure – preferably earned at a top club and/or reputable restaurant and/or hotel(s).
- Volume a la carte experience, in all areas including refined dining, casual and garden-to-table style.
- Similar experience in quality volume catering setting including understanding of drop-off catering.
- Accountable, responsible, efficient along with willingness to learn and grown in a dynamic new culture.
- Systems and solutions orientated; Proven business and financial acumen; Strong written and verbal skills.
- Able to follow the longstanding traditions of the club and culinary team with longevity.
- Ability to lead a culturally diverse BOH team of 17 culinary and stewarding members.
- Developing systems as they relate to all catering, a la carte, daily and deep cleaning accountabilities.
- Work as team, always for the benefit our membership.
- Are you ready to become an impactful member of a high performing team? See website for additional detail.
Salary is commensurate with qualifications and experience. The club offers an excellent bonus and benefit package including educational allowance and cellular service. The club fully supports ongoing education and participation in ACF competitions for its culinary staff. Interested individuals should send resumes, a well-conceived cover letter, and supporting information. (A Personal Portfolio is encouraged) in strict confidence. Click Here to upload your information.
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