Brief History: Indian Hill Club was established in 1914 and had originally been the Winnetka Country Club. In March 1914 the Board of Governors had concluded that the name was inappropriate because Hill Road was the southern boundary of Winnetka, and the Club grounds were not in the village. During construction of the golf course, there was evidence that concluded that a large village of Miami Indians once existed on the grounds. It made sense to give the Club an Indian name so the Board submitted the name “Indian Hill”. It was inspired because there had been an Indian lookout station on the elevated area around the 10th tee.
The mound where the Club’s flagstaff is located was the site of an Indian lookout tower. The mound was artificially constructed by the Indians and that lookout station is the source of our Club’s name: Indian Hill Club. Then came the question of what the motto would be for the Club. After deciding on several mottoes for the Club, one stood out, “Omnia paria apud undevicesimum cavum,” which meant “All Square at the Nineteenth Hole.”
The quality of the Membership at Indian Hill Club is fundamental to the strength of the Club and will determine its future. Membership in the Club is by invitation extended by the Board of Governors.
Key Expectations and Goals:
- The Club needs a Chef (Leader) who will add consistency and variety to the Ala Carte dining operation. Must have a strong culinary vision.
- Uses logic and reason to identify solutions and alternatives for a successful outcome in many situations.
- The ideal candidate must understand and embrace Club dynamics.
- Evaluates current practices and processes; recognizes ways to improve current business methods, quality of products and services provided to the members.
- Is flexible when needed and assist the workload of others.
- 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.
- Has an engaging, outgoing personality – one that both staff and membership can relate to and rally around.
- The Executive Chef evaluates job performance of culinary staff; coaches and counsels to insure staff is on track. Rewards and disciplines staff in a fair and appropriate manner.
- Develops recipes and techniques for food preparation and presentation which help to assure a consistently high quality product.
- Works to minimize food costs exercising portion control over all items served. Assists in establishing menu selling prices.
- The Executive Chef will attend all staff meetings where practical and is expected to maintain a professional relationship with all employees.
- Interacts enthusiastically with, and is visible to, the membership.
Position Summary: Responsible for all food and pastry production, including that sold in restaurants, banquet functions and other outlets. Develop menus, food purchase specifications and recipes. Supervises production and pastry staff. Develop and monitor food and labor budgets for the department. Maintain highest professional food quality and sanitation standards.
It will be important that the new professional align him or herself with, and embrace the Club’s culture that values respect and good fellowship. 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.
Job Requirements:
- Organized and detail-oriented without an ego driven approach.
- Hands-on, leader in their own field, being able to mentor, coach and direct employees. Employees need to feel empowered under his/her leadership.
- A team player who leads by example.
- Someone who understands the private club sector and is driven by pride, member satisfaction and teamwork.
- The 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.
- Excellent written and verbal skills for effective communication.
- Knowledge of wine and beverage pairing with food.
Additional Information:
- Annual food sales at $1.4M; total F&B Sales $2.2M.
- The desired Food cost is 36% with a sales mix of 62% a la carte and 38% banquet.
- There are 14 kitchen employees supported by a $665,000. labor budget.
- The Club supports three (3) kitchens; Clubhouse, Lodge and Summer House.
- The Executive Chef is supported by two (2) Sous Chefs.
- The main Clubhouse is 32,000 sq. ft. and supported by 650 total members whose average age is 55.
- The Club operates full-time ten (10) months and two (2) months with limited service. The Club is busiest May through December. (The Clubhouse is closed February and March.)
- The Executive Chef reports to the General Manager works closely with the Clubhouse Manager and Assistant Clubhouse Manager.
- The previous chef was with the Club for eleven (11) years.
Dining Facilities: The Club serves lunch and dinner.
- The Grill – An intimate, semi-formal dining area with 32 seat capacity.
- Centennial Room – Is a bright, sunny informal dining room with 60 seat capacity.
- Terrace – This is an informal, outdoor dining area with fantastic views of the golf course and pond. 180 seat capacity.
- The Lodge – A full service casual dining facility located near the paddle courts open October through April.
- The Summer House – A casual dining facility located next to the pool. (50 seats in dining area and 80 seats on the Veranda. In season lunch and dinner Tuesday through Sunday. Off-season service is Wednesday through Sunday.
- Private Member & Club Events – Beautiful Clubhouse and event spaces offer incomparable views of the golf course. Serving banquets up to 220 guests.
The Club offers a competitive compensation plan including a competitive base salary based on experience and skill, Employee Bonus, 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.