The Club:
The story begins in 1923 when Knollwood was 200-odd acres of lush, rolling countryside owned by A.C. McCord. As chronicled by Mr. Teter, “… prize herds grazed over the land that is now eighteen matchless fairways. The dairy barn once stood on part of the sixteenth fairway, and in (1950) became the fine Knollwood riding stables. Waukegan Road was Telegraph Road then, and the railway station at Waukegan and Rockland Roads was known as Creamer Corners.
The Club was incorporated April 26, 1924 and by December 31, 1926, there were about 300 members. Then came the crash of ’29 and the depression! Waiting lists of all Clubs dwindled or disappeared and many Knollwood members had to resign. As the Club emerged from the depression and the war years, problems became fewer and eventually disappeared. The Club began to prosper and hosted its first National Amateur Championship of the USGA in September 1956.
The initial modernization of the Club was made in 1959-1960 however, it was apparent to the membership that the Clubhouse, although still graced with charm, was in need of substantial repair and several additional renovations followed. In 1984, Knollwood Club embarked on a very ambitious Five-Year Plan to bring the facilities of the Club up to the same standard as the golf course. (Golf Course had been completely rebuilt previously) In the late 1990’s, it was decided that the Clubhouse needed to be rebuilt. A new Clubhouse was built on the same site, maintaining the traditional architectural style of the original, and blending beautifully with the landscape and existing buildings.
Dining:
The club features two (2) restaurant outlets in the main clubhouse including the Joan & Darby Room with 90 seats and an outdoor patio, the Men’s Grill with 45 seats inside and 45 on an adjacent patio. The Cabana Grill at the pool is a seasonal restaurant serving lunch & dinner. The Club also has a beautiful Ballroom and several other private dining rooms including a popular Wine Room. Annual food sales are $1.2M with a desired cost of goods at 45%. (Sales are a 40-60 mix of banquet and ala carte) The Club operates out of three (3) kitchens and supports a kitchen staff of 16 with a budget is $600,000.
Primary Responsibilities:
The Executive Chef runs the kitchen as he/she selects, administers, and develops all employees under his/her supervision consistent with Club philosophy and standards. The Executive Chef evaluates job performance of culinary staff; coaches and counsels to insure staff is on right track and rewards and disciplines staff in a fair and appropriate manner. Providing training and professional development opportunities for all culinary staff on an ongoing basis is important. He/she will coordinate the work of chefs, cooks, and other kitchen employees to ensure that food preparation is consistent with established standards in an efficient manner and completed within the constraints of the operating budget.
Key Expectations:
- The new Chef will focus on developing and maintaining consistency in product and presentation.
- Knowledge of current trends in Club industry while understanding traditions.
- Focuses on staff recruitment, retention and development building an effective Culinary Team.
- Maintains a team approach and works in coordination with other department heads.
- Sets the example for professionalism when working/communicating with the service and catering staff.
- Is comfortable around members and interacts on a regular basis.
Salary and Benefits:
The compensation package includes a respectful base salary plus excellent benefits including medical insurance program according to club policy; 401k program (401k vests immediately) with employer match contribution; vacation; and professional development.
Inquiries:
Interested individuals should send resumes, a well-conceived cover letter and supporting information including menu examples, pictures, personal website, etc., all in strict confidence. Click Here to upload your information.