Onwentsia Club – Executive Chef
About the Club: Founded in 1895, Onwentsia is one of the oldest country clubs in the country. Charles Blair McDonald, who went on to design the National Links of America on Long Island, designed the initial routing for the golf course. The golf course was substantially renovated in 1996, based on the design from Tom Doak and his team (Bandon Dunes) of Traverse City, Michigan.
The facilities and grounds are extensive and well maintained. The current Clubhouse was built in 1928 and was designed by the noted New York architect Harrie T. Lindberg. The membership has spent considerable sums upgrading and refreshing this wonderful building all the while respecting the original design. The newly renovated and remodeled Grill, Grill Bar and Pool Terrace are recent examples of Clubhouse upgrades. The Clubhouse has outstanding entertaining capabilities and the physical space to serve private parties of up to 300 people. The outdoor capacity, depending on the tent one is willing to construct, is much higher.
The Club’s Board of Governors has worked hard to avoid the trap of deferred maintenance, authorizing in recent years, of example, construction of the new Pool Terrace, renovation and remodeling of the Grill and Grill Bar, extensive renovations and improvements to the indoor racquets house, a new irrigation system of the golf course and systematic attendance to the needs of its 89 year old Clubhouse.
Requirements:
The ideal candidate will have a proven record of culinary excellence at recognized properties. A strong and diverse knowledge of a la Carte and banquet food preparation; some club experience is preferred. This responsibility requires a hands-on approach to the daily management of the kitchens. On average, the Chef will be required to devote his/her efforts toward food preparation, product and staff development with the balance of time allocated to administrative duties. The Club desires a professional with a genuine passion for cooking. Its objective is to have the highest quality and enjoyable dining experience of any club in Chicago.
Position Specific:
The new Executive Chef’s primary goal is as follows: Regardless of dining venue or menu complexity, the Club is looking for a high level of consistency and excellence throughout the Food & Beverage offerings.
This is a Working Chef position that requires strong leadership skills and the ability to interact with membership and staff at all levels. Effective leadership is demonstrated by a hands-on approach overseeing daily food production assuring a consistent quality product and ongoing staff development. The ultimate goal of the culinary team is to produce well-prepared cuisine and varied menu selections coupled with signature items of broad-based appeal go the entire membership. Proven management and communication skills are required to build a “cohesive culinary culture” while achieving realistic financial objectives.
Job Requirements:
- With this appointment the Club wishes to develop greater consistency in quality and getting the food out of the kitchen on a timely basis.
- Organized and detail-orientated without an ego driven approach.
- The ability to lead, motivate and mentor aspiring individuals throughout the organization.
- Must be a team player that leads by example.
- Is a good communicator. Participates with website article and appears at wine dinners to provide food commentary. Is visible to the membership.
- A thoughtful business approach coupled with a real sense of urgency.
- Knowledge of food & wine pairings is a plus.
- Chef must be good at Buffet set-up and design especially for traditional holiday gatherings.
Key Expectations and Goals:
- The new Chef is a capable administrator with abilities to produce reports, organize and maintain information files, standardize recipes & historical data.
- The successful candidate will be a motivator committed to professionalism and staff development through hands-on training and coaching.
- Maintains a thoughtful business approach coupled with a real sense of urgency.
- Ensures that high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all times. This includes daily site visits to all outlets.
- The Executive Chef is a well-rounded individual possessing a logical pattern of career advancements and added responsibility.
- The Executive Chef will attend all Leadership Team meetings and is expected to maintain a professional relationship with all employees.
- He/she is a master of a la carte food preparations; a technician of large, small and boutique banquet productions.
- This individual is a product of a stable home life and has a positive prospective to life.
Additional Information:
- Annual food Sales of $1.3M; total F&B Sales $2M
- The Food Cost is 37% with a sales mix of 51% a la carte and 49% banquets. The Club currently breaks-even in the F&B operations.
- There are 17 total kitchen employees supported by a $506,500 labor budget. The Club maintains two (2) kitchens, one of those is seasonal.
- The Executive Chef is supported by two (2) Sous Chefs and a Pastry Chef. The Executive Chef does the purchasing.
- The Clubhouse is 55,000 sq. ft. and is supported by 580 membership families.
- The Club operates eleven (11) months annually with usage throughout the year. The Club is closed during the month of March.
- The Executive Chef reports to the General Manager and Assistant Manager, with strong interaction with the Beverage Manager, Golf and Racquets Professionals and the Catering Assistant.
- The Previous Chef was with the Club for six (6) years.
Dining Facilities: (Two main a la carte outlets)
Red Bar – A more formal room with a 30-seat capacity. Serves lunch and dinner five days per week.
Library – Another more formal room with a 38-seat capacity. May serve lunch and dinner five days per week.
Sun Porch – A more formal room with a 50-seat capacity, often used for Club or Private Member events. Serves lunch and dinner five days per week.
Blue Room – An informal room with a 25-seat capacity, often used for a la carte or Private Member events. Serves lunch and dinner five days per week.
Grill Room – Newly renovated and remodeled, the Grill has two rooms, plus a new Bar. Total seating capacity is approximately 90 and it is the less formal member choice for a la carte dining. Serves lunch and dinner five days per week.
Pool Terrace – Newly renovated, open air dining area overlooking a beautifully landscaped pool area. The seating capacity is approximately 80 and is a member favorite on summer evenings. Serves lunch and dinner five days per week.
West Terrace – Outdoor formal dining option for members and their guests. The seating capacity is approximately 80 with lunch and diner served five days per week.
Private Parties – The Club has two (2) main private party rooms; the Living Room with a 140-seat capacity and the Dining Room with a seating capacity of 180 guests. The Club uses a tent to accommodate larger events such as weddings up to 350 guests.
Wigwam – The central summer season outdoor dining area. 140 seats and offers fine fare that differs from the Clubhouse menu. The Wigwam also serves 10 poolside tables during the summer months.
The Club is looking for a long-term match. A generous package includes a substantial base salary, performance bonus potential, excellent benefits including comprehensive medial insurance; 401k program with employer match; vacation time-off; professional development and dining allowances. A relocation allowance will also be provided. Candidate screening will be completed by early October 2017, followed by interviews and tastings with employment beginning by November. (A Personal Portfolio is encouraged) Apply in strict confidence.