Chef Placed

Executive Sous Chef, Skokie Country Club

Executive Sous Chef, Skokie Country Club

     Senior Sous Chef, Skokie Country Club   

About the Club: Skokie Country Club is a highly respected “Platinum Club of America” located on Chicago’s North Shore.  The Club is in search of a mature and progressive Senior Level Sous Chef to work closely with Richard Stanton, the club’s highly regarded Executive Chef, now searching for a new culinary partner as his protégé of recent years has ascended to a another similar caliber North Shore club.

The core objective of this hire is to place a true professional possessing rounded overall technical and production knowledge that is capable of working with a well establish and cohesive culinary team.  “An a la carte expert by practice and practice,” an innate culinary force and intuitive engaging team, ultimately fulfilling a unique and adventurous membership, consistently delivering pleasurable dining experiences in club’s various outlets.  Advancing a la carte offerings and overall menu programing aligned and to the pleasure of a supportive and well-traveled membership shall be the measure of one’s success.

About the Club’s Food & Beverage Model:  Skokie Country Club possesses one of the busiest Food & Beverage models for a single 18-hole golf course property in the Greater Chicagoland market!  Specifically, the club produces annual F&B sales of $3.8M with approximately 75% of all sales generated from a la carte sales at its eight (8) venues.  The club’s emphasis on remarkable cuisine is comparable to few other clubs nationally. Through a collaborative effort of club grounds and culinary teams, the club has three organic gardens producing various vegetables and herbs used in daily production.  Beyond a la carte excellence ranging from club favorites and traditional, to city center trendy, the club also produces remarkable special events executed with a la carte finesse.  Melding all these required attributes is the challenge, hence this is a position for the strong minded, determined, tireless and on the path to running their own club kitchen once mastering all disciplines and knowledge required to lead Skokie CC’s revered program.

   

Expectations, Core Experiences, Competencies & Expectations

  • This position directly supports the Executive Chef, evaluating current practices, processes and culinary culture; recognizing potential areas to gracefully 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 dining the continued envy of the area.
  • This is a very hands-on, working position leading, training and with presence, inspecting execution assuring highest quality standards.
  • Possessing experience becoming of a leader – organized, composed and approachable beyond measure – preferably a sous chef or chef de cuisine at a reputable club with multiple restaurant outlets.
  • High volume a la carte experience, in all areas including refined dining, casual and garden-to-table style.
  • Similar experience in volume catering including drop-on location understanding.
  • Accountable, responsible, efficient along with willingness to learn in a dynamic new culture.
  • Systems and solutions orientated; Proven business and financial acumen; Strong written and verbal skills.
  • Ability to lead team and develop staff that’s engaged and driven to excellence.
  • Able to follow the longstanding traditions of the club and culinary team with longevity.
  • Ability to lead multiple outlets and an overall team of 17 culinary team members.
  • Developing systems as they relate to all catering, a la carte, daily and deep cleaning accountabilities.
  • Work as a team, always for the benefit our membership.

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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