Chef Placed

Executive Chef, Hillcrest Country Club, Boise, ID by DZA

Hillcrest Country Club by DZA

Executive Chef, Hillcrest Country Club, Boise, ID by DZA


Another outstanding Executive Chef opportunity with Hillcrest Country Club, Boise, ID, exclusively conducted by DZA.

The journey began in 1925 as the Idaho Country Club, one of just two golf courses in the Treasure Valley, blessed with Boise’s ideal climate for year-round golf. However, the dream of a world-class club envisioned by its founders, Harry, and John Eagleson, faced the harsh realities of the Great Depression. In 1935, a group led by J.L. Eberle and Ernest Day transformed the property into the Boise Country Club, which later became Hillcrest Country Club in 1940. By the early 1960s, Hillcrest had evolved into a modern hub. It boasted a full 18-hole course, a swimming pool, and an expanded clubhouse.

Throughout the 1960s and 1970s, Hillcrest further elevated its status through facility enhancements and hosting prestigious golf events, solidifying its reputation as one of the premier clubs in the Northwest. Today, Hillcrest stands as a unique blend of historical charm, recreational excellence, vibrant social events, and exceptional service, including a three-decade association with the Korn Ferry Albertson’s Boise Open that has established it as a world-class venue. The Club has a very active membership.

Position Specific: Hillcrest Country Club is looking for an Executive Chef who has achieved success in a quality Club culinary operation. A leader who will take ownership of the kitchen and team. This individual should be able to recruit, hire and train staff to comply with Club standards. Someone who will make it their own and create a culture that is centered on delivering a superior member experience!

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 delivering a la’ carte food and popular club events is just as important to the member experience as producing complex wine dinners.

Initial Focus:

  1. Food Quality and Consistency – Adopt an approach that facilitates communication and a sense of unity. Purchase quality and drive consistency in presentation. Serve hot food hot and cold food cold.
  2. Staff Training – Inspire the team and build a strong culinary culture driven to excellence. Serve as coach and mentor and lead by example. Be Someone who understands the private club sector and is driven by pride, member satisfaction, and teamwork.
  3. Cost Control and Purchasing – The Executive Chef is expected to evaluate purchasing and receiving and provide recommendations for enhanced systems, controls, and product utilization. Initiates changes that achieve the budgeted ‘food cost’ goal. Organization and cleanliness are a priority.
  4. Change the Culture – The Executive Chef will get to know the members, learn their needs and culture. He/she will be responsive to feedback with the goal to “Excite Members” by providing menus and specials to their liking. Help them to “Love the Club Culinary Program.”

In GM’s Own Words – Being the new General Manager at HCC, this is what I see, “The membership is great but we have lost their trust in dining at the club because of the food quality and consistency. The leadership team that reports to the GM is strong and we have good front-of-house managers. The kitchen staff needs direction and I consider it a blank slate for the new person to mold or bring in the staff they want. We unfortunately have allowed ‘mediocracy’ to linger in the culinary operation which has affected it as a whole. I believe the right person can be very successful in creating positive change and have a long career at the club.”

Candidate Qualifications:

  • The Executive Chef will continue the ‘standard of excellence’ in all areas of culinary leadership.
  • The selected individual is creative, hands-on, able to work under pressure and has high expectations for the culinary program.
  • The Executive Chef is able to delegate, train for consistency, establish procedures for departmental cost control and is an amazing cook.
  • The Executive Chef ensures that the Club provides nutritious, flavorful, and appealing quality food and proper preparation in a timely manner.
  • Purchases food and supplies from outside purveyors, maintains, and controls kitchen inventories.
  • The Executive Chef should be active in communicating with the club newsletter, recipes, cooking classes and interacting with the membership in the dining room and during club events.
  • The Executive Chef will work directly with the General Manager to provide a schedule-based budget for labor and agree on capital needs.
  • The Executive Chef is someone who is visible to the members and needs to interact with the House Committee and visit the dining rooms on a regular basis. He/she is open to feedback and is approachable by both members and staff.
  • The Executive Chef will ensure proper food handling and sanitation procedures are exercised and maintain an efficient, orderly and professional environment within the kitchen at all times.


Additional Information:

  • Annual food sales $1.6MM; Total F&B Sales $2.6MM.
  • The Club currently has a 66% food cost with a food cost goal at 49% with a sales mix of 50% A La Carte and 50% Banquet. (Goal 70% A La Carte and 30% Banquet.)
  • There are 22 culinary staff and 2 stewards supported by a $950,000 Labor Budget.
  • There are (3) Sous Chefs, (Executive Sous, Sous, and Junior Sous) and a Banquet Chef. The Chef does the Purchasing.
  • The Club supports three (3) Kitchens, Main Kitchen, 19th Kitchen and Patio Kitchen. Management rates the condition as a 4 out of 5. Note: The Main kitchen and 19th kitchen are older and in the clubhouse the patio kitchen was built in 2021 and stands alone.
  • HCC has one 45,000 sq. ft. Clubhouse with 650 members, average age is 57.
  • The Club operates (12) twelve months annually and closed the first two weeks of January. The busy months are May – October and December.
  • The Executive Chef reports to the General Manager/COO and works closely with Clubhouse Managers (Dual Role as they have two), Private Events Coordinator, Dining Room Managers and Head Golf Professional.

Dining: (various a La Carte Outlets & Events)

19th – Casual with 48 seats

Courtyard – Mixed Casual/Upscale with 52 seats.

Main Bar – Casual with 32 seats

20th – Casual with 32 seats.

Pool – Casual with 60 seats.

Patio – Casual with 84 seats.

Private Parties/Member Events – The largest sit-down event is 200. There are four (4) Private Rooms seating from 20 to 180.

Salary is open and commensurate with qualifications and experience.  The Club offers a competitive base salary and bonus and benefits package including a 401k, health /life insurance, ACF Dues and Conference and Dining Allowance.  Relocation allowance is available. (A CEC is preferred) Interested individuals should send resumes, a well-conceived cover letter, and supporting information (a digital Portfolio is encouraged) Click Here to upload your information:

Interested individuals need to send a current resumes, a well-conceived cover letter, and supporting information (a digital Portfolio is encouraged)  Click Here to upload your information:

Work with Denise Zanchelli and Team DZA, a team of proven culinary professionals to help advance your career.

Contact Daniel Hugelier​ Bill Schulz​ or Denise Zanchelli directly at

We welcome your reaching out and make a personal connection with TeamDZA by writing either Daniel Hugelier, CMC,  or Bill Schulz, MCM​  or Denise Zanchelli



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