Founded in 1924, Knollwood Club is located on 240 rolling acres in Lake Forest, Illinois and is one of the premier country clubs in Illinois. Members and guests alike enjoy our wide array of traditionally elegant facilities blended with modern touches and a well-maintained campus. The centerpiece of the Club is the H.S. Colt and C.H. Alison designed golf course, chosen several times as a championship level course for USGA and PGA events. The members of Knollwood Club also enjoy a full calendar of dining and social events, active racquets and swimming programs, as well as wintertime skeet shooting and cross-country skiing.
The initial modernization of the Club was made in 1959-1960 however, it was apparent to the membership that the Clubhouse, although still graced with charm, was in need of substantial repair and several additional renovations followed. In 1984, Knollwood Club embarked on a very ambitious Five-Year Plan to bring the facilities of the Club up to the same standard as the golf course.
The new Clubhouse was built on the same site, maintaining the traditional architectural style of the original, and blending beautifully with the landscape and existing buildings. Upon completion, an Opening Gala was held in June of 2000 for members and guests. Since 2015, the Club has undertaken strategic capital projects refreshing the clubhouse, men’s locker building and pro shop, built a new racquets facility, “Wilson Lodge” and upgraded the golf course. The membership has fully embraced these projects and support the Club wholeheartedly.
Incredible Current Facilities
Position Specific: The Executive Chef runs the kitchen as he/she selects, administers, and develops all employees under his/her supervision consistent with Club philosophy and standards. The Executive Chef evaluates job performance of culinary staff; coaches and counsels to ensure staff is on right track and rewards and disciplines staff in a fair and appropriate manner. This is a high-touch, know the membership and learn their preferences and drive the culinary program to higher excellence.
He/she provides training and professional development opportunities for all culinary staff on an ongoing basis is important. The Executive Chef will coordinate the work of chefs, cooks, and other kitchen employees to ensure that food preparation is consistent with established standards in an efficient manner and completed within the constraints of the operating budget.
To achieve this objective, it is important that the Chef is visible and attuned to membership expectations and be a successful and strong leader, coupled with a hands-on approach to assure that consistency is realized by the workforce.
Wilson Lodge
Wine Dinners
Cooking Classes, with families
Initial Priorities:
- Learn About Knollwood Club – It is important for the new EC to align him or herself with, and embrace, the Club’s culture, forging partner relationships with the membership, management and line personnel, all built on honesty, respect and dedication.
- Gain the trust of the Membership – The new Executive Chef is expected to be visible and personable with members and their guests and foster good relationships.
- Enhanced Systems – The new Executive Chef will evaluate current operations and will provide recommendations for enhanced systems, controls to create efficiency within the kitchen.
- Staff Development and Team Building – The Chef recruits and makes hiring selection decisions; evaluates job performance of kitchen staff; coaches and helps to develop his/her staff. Goal, to build an effective Kitchen Team.
Job Requirements:
- A personable and likable Chef who is an accomplished professional who leads by example in developing a cohesive team.
- The Club is on the right trac as the previous Chef did a good job elevating the operation. Knollwood Club wishes to maintain this evolution and is looking for a capable Chef to continue to improve.
- Menu development diversity with clear expectations. Knowledge of regional cuisines is a plus as well as a working knowledge of current culinary trends while understanding traditions.
- A positive “can-do” type of individual supported by a calm demeanor and supports a quality work/life balance.
- Involved in the Budget Process and makes recommendations to General Manager and Clubhouse Manager.
- The new Executive Chef will actively engage with the membership through newsletter articles, walking the dining rooms, wine dinner presentations and cooking classes during the off season.
- Knowledge and willing to teach others and lead the team to understand how the culinary program fits into the overall Knollwood experience.
- The ability to demonstrate good judgment, problem solving and decision-making skills. A personable leader who is creative and organized, humble and is a good communicator.
- Working knowledge of food and wine pairings is a plus.
Additional Information:
- Annual food sales $ 1.7 MM; Total F&B Sales $ 2.8 MM.
- Annual combined food cost 41% with a sales mix of 49% (Ala carte) and 51% (Banquet). Food Cost Goal 40%
- There are approximately 20 kitchen employees supported by an $880,000 labor budget.
- The Club maintains four (4) Kitchens; Main/ Commissary, Pool (Summer seasonal), Paddle (Winter seasonal) and Grill (Golf seasonal). Mgmt. rates kitchen as a 4 out of 5. Capital Funds are available annually for capital requests.
- The Club has two (2) Sous Chefs and a Pastry Chef. The Executive Chef does the purchasing.
- There is (1) one 30,000 sq.ft. Main Clubhouse and multiple outlets in Locker Rooms, Pool And Wilson Lodge which are supported by 420 members whose average age is 58.
- The Club is open 12 months annually. (Reduced Hours February & March)
- The Executive Chef reports to the General Manager and works closely with the Clubhouse Manager, Events Coordinator, Maintenance Supervisor and Controller.
- The current Chef is moving on after five (5) years+ with the Club.
A la Carte Dining:
Joan & Darby (J&D) – Casual with 90 seats, serving Lunch & Dinner, Tuesday – Sunday
1924 Room – More formal with 40 seats, serving Dinner Only, Friday & Saturday.
Cabana Grill – Casual including Pool Attire; serving Lunch & Dinner, Tuesday – Sunday
Mens Grill – Casual with 40 seats, serving Lunch, Tuesday – Sunday and Breakfast on the weekends.
Wilson Lodge – Casual with 90 seats at the Paddle Courts, serving Lunch & Dinner, Friday – Sunday.
Private Parties – Knollwood Club has two (2) private rooms with seating from 5 to 40 guests plus the ballroom in which 275 is the largest seated event the club can accommodate.
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; and professional development. Relocation allowance available. A (CEC) Certified Executive Chef is preferred. Interested individuals should send resumes, a well-conceived cover letter, and supporting information (a digital Portfolio is encouraged) in strict confidence. Click Here to upload your professional information:
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