Chef Placed

Glen View Club

Glen View Club was the inspiration of William Caldwell, a Scotsman on the faculty of Northwestern University.  He proposed the need for a club of suitable privacy and superb conviviality to a group of businessmen in February of 1897.  The following month, the Glen View Golf & Polo Club was incorporated. By year’s end, Glen View’s first hundred members were enjoying Chicago’s second 18-hole golf course.

The original property was purchased from the Dewes family, who immigrated from Yorkshire, England, and homesteaded the land in the early 19th Century. On the site selection committee was Daniel H. Burnham, renowned urban planner, who convinced noted landscape architect. O.C. Simonds, to become a member and lay-out the grounds.  The task of designing the first clubhouse was assigned to member, William Holabird, of the prominent architectural firm, Holabird & Roche.  (That first clubhouse was destroyed by fire in 1921.)  Today’s nearly 200 acres of rolling beauty stand as testament to these early visions.

Overview: Glen View Club is a premier private country club with a distinguished heritage and membership that offers programming and amenities for members of all ages. Established in 1897, the Club is located 15 miles north of Chicago in Golf, Illinois on 186 rolling acres traversed by a branch of the Chicago River. This family-centric club continues to grow its extensive family and youth activities to serve its members who come from many surrounding North Shore communities as well as the city. Members include many of Chicagoland’s business and civic leaders and through the years have included two US presidents, a vice president and renowned amateur golfer, Chick Evans. The Club has hosted important championships in the early days of American golf, including the first Western Open and Western Amateur tournaments in 1899, the 1902 U.S amateur and 1904 U.S Open. The golf course today continues to be recognized as one of the finest in the Chicago area.

Position Specific: The Executive Chef will be responsible for the entire culinary operation of GVC. Duties will include, but not limited to, staff recruitment and development, frequent menu design, food production and cost control. He/she needs to be a very effective communicator and must maintain the highest set of standards for food quality and sanitation. Someone that is very ”hands-on” with his or her signature on every plate.

The Club is seeking an individual that is visible, approachable with excellent leadership skills. Someone that embraces the rich traditions and culture of GVC . 32% of the membership lives in the city and this individual needs to produce a special experience that makes it desirable to leave the city. GVC possesses a very affluent and sophisticated membership with very diverse pallets.

We want to find a quality leader that is always looking for new ideas and concepts. Someone that purchases only the freshest, seasonal products. A true foodie mentality with a pulse on the most current trends, in addition to, paring food and wine,  preparing the best comfort foods and other Club favorites that the membership is accustomed to. We want GVC to become one of the member’s top 5 choices when it comes to dining out. 

Job Requirements:

• Organized and detail-oriented without an ego driven approach.
• A collaborative Leader who communicates a compelling and consistent vision for the culinary operation.
• Is comfortable around members and interacts on a regular basis.
• Maintains awareness of current culinary trends and interjects new ideas and products into the operation.
• Exudes professionalism on all levels including, when working and communicating with subordinates, peers, and members.
• Someone who understands the private club sector and is driven by pride, member satisfaction and teamwork.
• The successful candidate must be a good fit for the culture of the Club.

Key Expectations and Goals:

• With this appointment the Club is looking to evolve and elevate the club’s food programs.
• The Executive Chef will be self-motivated, able to work in a multi-cultural environment, possess a creative approach to menu planning and continually be able to offer unique and distinctive dining experiences on a consistent and reliable basis.
• The successful candidate will be a motivator committed to professionalism and staff development through hands-on training and coaching.
• Periodically visits the Dining Room and speaks to the Members to ensure that their needs and expectations are being met and exceeded.
• Engages in a weekly competitive bidding process, menu costing, inventory and cost control.
• Ensures that high standards of sanitation, cleanliness, and safety are maintained throughout all kitchen areas at all times.
• Competent in organizational, time management skills. The ability to demonstrate good judgment, problem solving, and decision-making skills.

Additional Information:

• Annual food sales at $1.4M; total F&B Sales $2.1M.
• The Food cost is 42% with a sales mix of 40% a la carte and 60% banquet.
• The Executive Chef is supported by one (1) one Sous Chef and a Pastry Chef. There are 14 total kitchen employees.
• The Executive Chef does the purchasing.
• There is (1) one Clubhouse, 50,000 sq. ft. supported by 575 members whose average age is 56.
• There is (1) well-maintained kitchen with a Capital Replacement plan in place.
• The Club operates eleven (11) months with the majority of business in June – August and December.
• The Executive Chef reports to the General Manager/COO and works closely with the Clubhouse Manager and Director of Private Events.

Dining Facilities:

• Trophy Room/Grill Bar – Lunch and dinner service five days per week Winter, six days in season.
• Porch – Sport coat required. Lunch and dinner service five days per week Winter, six days in season.
• Terrace – Lunch and dinner service six days in season only.
• Pool – Lunch and dinner service six days in season only.
• Men’s Pub – Lunch only six days in season.
• Banquets & Catering – The Club offers 12 private rooms with capacity from 4 up to 400 guests.

Note: There are (2) two overnight rooms for members or guests.

The Club offers a compensation package including a competitive base salary commensurate with experience and skill, Performance Bonus incentive, ACF dues and Convention, dining allowance, health & life insurance and 401k. There is opportunity to apply for scholarship money to further your education or that of a family member through the Clubs Scholarship program. The Club prefers a (CEC) certification but not required.  Interested individuals should send resume, a well-conceived cover letter and supporting information. (A Personal Portfolio is encouraged) in strict confidence. Click Here to upload your information: