About The Club: Evanston Golf Club, founded in 1898, occupies 150 acres nestled in Chicago’s historic North Shore. Pioneering Scottish designer Donald Ross personally crafted the golf course nearly a century ago, and the Club has taken care to preserve his design while carefully updating the course over the years to suit the modern game. While the Club is proud to provide a world-class golfing experience, the club offers much more than fairways and greens. The unparalleled blend of rich history, modern amenities, family activities and a truly welcoming atmosphere makes EGC a premier club for golfers and non-golfers alike.
The club offers tennis and paddle, along with shooting sports in the winter and family-friendly events all year long. The clubhouse is the perfect venue for receptions and special events, and members and guests enjoy fine dining on the spacious patio overlooking the course. The new Evanston pool complex opened in 2015 is among the finest in the Chicago area.
The facilities and amenities get plenty of attention, but what truly sets Evanston Golf Club apart is the relaxed, family-friendly and diverse atmosphere. Children have grown up and made memories there for generations, and women were encouraged to join and golf from the day they opened our doors. Social events & activities make sure members of all ages and interests are engaged and having fun throughout the year.
Key Expectations and Goals:
- Must use logic and reason to identify solutions and alternatives for a successful outcome in many situations, including cost/benefit analysis; service and product quality; and conflict resolution.
- Must evaluate current practices and processes; immediately recognize potential areas of conflict; and initiate ways to improve current business methods, quality of products and services provided to the members.
- Must be flexible and work overtime when needed and assist the workload of others.
Position Summary: Ensures that all kitchens provide nutritious, safe, aesthetic, properly flavored food. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.
It will be important that the new professional align him or herself with, and embrace, the Club’s golf culture, forging partner relationships with the membership, management and line personnel, all built on honesty, respect and dedication. The Executive Chef will always look for improvement while continuing to maintain the high standards of excellence already instilled into the kitchen operation. The ideal candidate will possess a true passion for professional cooking and have a proven and stable track record of culinary excellence at recognized properties.
Job Requirements:
- Organized and detail-oriented without an ego driven approach.
- Must be a team player who leads by example.
- The ability to lead, motivate and mentor aspiring individuals throughout the organization.
- Someone who understands the private club sector and is driven by pride, member satisfaction and teamwork.
- Ability to handle pressure, creativity to offer a diversity of items and an approach that facilitates communication and a sense of unity.
- Competent in organization and time management skills.
- The ability to demonstrate good judgment, problem solving, and decision-making skills.
- Sets the example for professionalism when working and communicating with the service and catering staff.
- Develops recipes, standards and techniques for food preparation and presentation that will assure a consistently high quality product.
Key Expectations and Goals con’t:
- The Chef serves as role model and sets the standard for all employees to maintain high-quality and consistent member service. This requires an advanced knowledge of industry best practices and member service.
- Develops operating plans for all food outlets, plans to include revenue projections, cost of products and expenses.
- This position requires a commitment to detail both verbally and non- verbally as the second-in-command to the General Manager, therefore, the Chef must encourage cooperative and consistent levels of communication with kitchen staff, front-end staff and management.
- Must understand and practice motivational management techniques.
- Must understand products and services, develop new prospects for opportunity, and understand member needs clearly. Must also possess substantial experience and remain current in state-of-the-art culinary methods.
- Must have experience and knowledge of budget analysis methods, general accounting skills and the ability to work in all areas of kitchen and dining areas relative to point-of-sale applications.
- Ability to rain service personnel regarding food preparation, ingredients, nutritional values and special dietary requests, such as low-fat, low-sodium, low-carb, vegetarian and low calorie meals.
Additional Information:
- Annual food sales at $1.4M; total F&B Sales $2.3M.
- The desired Food cost is 42% with a sales mix of 64% a la carte and 36% banquet.
- There are 67 total F&B employees supported by a $1.1M labor budget.
- The Club supports two (2) kitchens throughout property.
- The Executive Chef is supported by two (2) Sous Chef’s.
- The Clubhouse’s are 65,000 sq. ft. and supported by 450 members whose average age is 53.
- The Club operates full-time nine (9) months and three (3) months with limited service.The Club is used heavily Memorial Day through Labor Day.
- The Club hosts five (5) Monday Outings per year.
- The Executive Chef reports to the General Manager and Food & Beverage Director. This individual works directly with the Social & Catering Director, Clubhouse Manager, Director of Human Resources and Controller.
- The previous chef was with the Club for seven (7) years.
Dining Facilities:
- Mixed Grill & Patio – A casual indoor outdoor setting with a 100-seat capacity. Serving lunch & dinner.
- Men’s Grill – A casual dining room with 45 seat capacity. Serving breakfast, lunch & dinner.
- Snack Shop – Fast food averages 75 lunch and 50 dinner
- Gun Club – Lunch Buffet average 40 covers.
- Paddle Hut – BBQ Tuesday through Sunday November to March.
- Private Member & Club Events – Serving banquets up to 300 guests in the Ballroom. The Club offers various party rooms on property as booked.
Summary: The Club needs a Chef who is an Ala Carte specialist. The majority of food revenue is generated in the ala carte dining rooms.
The Club offers a competitive compensation plan including a competitive base salary based on experience and skill, ACF dues and Convention, dining allowance, health & life insurance, 401k and other standard perks. 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.