The Club: The Idaho Country Club, forerunner to Hillcrest, began in the 1920s. Its founders had visions of grandeur typical of the Roaring Twenties, when optimism flooded the Boise Valley like it did much of the nation. Many Northwest developers dreamed of profits and possibilities seemed unlimited.
When Harry and John Eagleson formed the Idaho Country Club in 1925, only two courses existed in the Treasure Valley. The American Legion operated a nine-hole course in the Boise foothills off 8th Street, and the Plantation Golf Club had been in existence since 1917. Today Hillcrest Country Club is a retreat for members and their family to enjoy life and meet new friends. The Clubs mission is to provide exceptional quality golf, recreation, and social an environment for an active, private community of members, their families, and guests.
Dining: The club features four (4) restaurant outlets including the Main Dining Room, Bar area, 19th/Courtyard, and seasonal Pool Restaurant. The Club also has a beautiful Ballroom for banquets and Club events. Annual food sales are $940,000 with a reasonable cost of goods assuring best quality materials and scratch practices. (Sales mix is 68% ala carte and 32% banquet). The Club operates out of two (2) kitchens. The $428,000 budget supports a kitchen staff of 12/14.
Primary Responsibilities: The Executive Chef has direct oversight of a team of approximately 12 cooks and dishwashers, as well as the Sous Chef, and will work directly with the Clubhouse Manager and Dining Room Manager.
The Executive Chef is responsible for ensuring that all food is consistently outstanding- from standard golf club fare to innovative offerings and special culinary events throughout all dining venues. The Executive Chef understands that quality and consistency in producing and delivering popular club events is just as important to the member experience as producing complex wine dinners, and memorable special events; and is responsible to ensure that his/her team approaches each activity with identical focus.
The Executive Chef is someone who is open to feedback and is approachable by both members and staff. Needs to interact with House Committee and visit the dining rooms on a regular basis.
Essential Functions:
- Responsible for all food production including that used in a la carte dining, club functions, private parties and club sponsored events.
- Develops menus, food purchase specifications and recipes.
- Controls food and labor costs and maintains quality product within budgeted goals.
- Adaptive to changing membership and receptive to committee and membership input.
- Ability to evaluate talent, builds effective and efficient staff, and motivate for success.
- Ability to interact with staff and membership effectively.
- Intermediate computer skills, including word and number processing and ability to learn management software.
The Club is seeking a Chef who can provide a modern presentation to their food served in a healthy and fresh style. The members want upscale cuisine served in a casual atmosphere.
Salary and Benefits: The compensation package includes a respectful base salary plus excellent benefits including medical insurance program according to club policy; 401k program with employer match contribution; vacation; professional development and club-funded short-term disability.
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: