Another highly desirable culinary career opportunity with Sunset Ridge Country Club, exclusively conducted by DZA.
Sunset Ridge didn’t start off as a Country Club. Instead, it started out as an idea shared by ten young men more than 100 years ago. With a simple framework in mind, they set off on an adventure guided by their vision they called,
“THE IDEA”
- Development of a great golf course with facilities for other sports activities.
- Maintenance of a fellowship of congenial souls and their families.
- Establishment of an environment in which neither business gain, political bias, nor personal advantage can survive.
Today, Sunset Ridge has roughly 600 member families and a vast offering of amenities.
- 18-hole Golf Course, Driving Range, Short Game Practice Area, and an Indoor Golf Learning Center.
- Robust Racquets program including 6 Clay Tennis Courts, 6 Pickleball Courts and 6 Platform Tennis Courts.
- Swimming Pool and Winter Skeet & Trap Facilities.
The Club has completed award-winning renovations to the Clubhouse facilities and golf course including: (1) The 2006 Private Club Golf Course Renovation of the Year by Golf, Inc. magazine. (2) Club Management Magazine Design Showcase award winner in 2005.
In 2018 the dining facility, including a lively and social bar area was completely redesigned, with both casual and a bit more formal dining options including significant outdoor dining. In addition, the finishing touches on a brand-new, resort-style Bath and Pool House facility with state-of-the-art Fitness Center, opened in May 2023.
Over the last 15 years the Club has completed over $30 million in improvements including construction of a brand-new Pool/Fitness Center. The new facility will include a multi-season bar & dining area, with separate locker room areas for pool and tennis, overlooking the golf course.
Position Specific: The Club has a great reputation on the North Shore of Chicago for offering quality food and service. Sunset Ridge Country Club is looking for a passionate leader who has the energy and knowledge that will continue to serve quality food and elevate the culinary operation to an even higher level of excellence. The Executive Chef will be visible and develop good member relations. The Executive Chef purchases all food along with managing all business affairs of the culinary department. The business acumen aspect of this position is important.
The Executive Chef Is a well-respected, proactive member of the management team and can generate thoughts and ideas that result in increased sales and improved member satisfaction. This individual Is a visionary and trend setter yet understands and is respectful of long-standing club culinary traditions and Club Culture.
Initial Focus:
- Develop New Menus – The Executive Chef is expected to evaluate and increase the menu variety focusing on fresh farm-to-table and sustainable ingredients. He/she should focus on refining the menu at the new facility, 1923 Grill.
- Team Building- Re-establish a team mentality with the kitchen crew. Inspire the team and build a strong culinary culture driven to excellence. Serve as coach and mentor and lead by example.
- Food Cost Control – The new Executive Chef is expected to evaluate purchasing and receiving and provide recommendations for enhanced systems, controls and product utilization. Initiates changes that archives a budgeted food cost goal.
- Member Relations – The Executive Chef is expected to walk the dining room and be visible to the membership. The Chef will encourage member feedback and be engaging and genuine.
Candidate Qualifications:
- The position requires an engaged leader who operates with the motto, “If you don’t see it on the menu, ask. If we have the ingredients on hand, we’ll do our best to accommodate the request.”
- The Executive Chef is a multi-tasker, able to delegate, train for consistency, establish procedures for departmental cost control.
- The new Executive Chef will focus on casual entrees and a willingness to deviate from “standard fare.” At the same time values the importance of making a ‘Great Burger’ as well as a five-course Gourmet Wine Dinner. The Chef is knowledgeable of current food trends, the latest equipment and new cooking techniques and presentations.
- The Executive Chef works well as part of a team, treats staff with respect and works within the culture of the club. The inherited staff are mostly long tenured employees who work very well together with proper leadership.
- The Executive Chef will work directly with the General Manager to provide a schedule-based budget for labor and agree on capital needs. The Chef will review all things associated with restaurants, set labor budget and food COGS with input from GM.
- The Executive Chef is expected to attend committee meetings as the food expert. Listens to member feedback and respond accordingly.
- The Executive Chef walks the dining rooms, assists with banquet menu planning, authors newsletter article and provides occasional cooking classes.
Additional Information:
- Annual food sales $2.4 MM; Total F&B Sales $3.8 MM.
- Last fiscal year the Club maintained a 46% food cost with a sales mix of 54% A La Carte and 46% banquet. Food Cost goal – 43%
- There are 20 culinary staff and 6 stewards supported by a $845,000 Labor Budget.
- There are (2) Sous Chefs , (A la carte & Banquet) a Banquet Chef and an Administrative Assistant. The Chef does the Purchasing.
- The Club supports (2) Kitchens (Main Clubhouse A la Carte and Banquet) New Poolside 1923 Grill Kitchen opened summer of 2023. Management rates the condition as a 5 out of 5, Capital replacement plan in place.
- The Club has two (2) Clubhouses with 600 members whose average age is 53.
- The Club operates (11) months annually and is closed in the month of January. Very busy Memorial Day through Labor Day.
- The Executive Chef reports to the General Manager and works closely with the Clubhouse Manager, Director of Catering, Dining Room Manager, Assistant Catering Manager, Assistant Clubhouse Manager and Controller.
- The previous Executive Chef was employed for 6 years.
Dining Facilities: Sunset Ridge Country Club offers a variety of dining options and features four-member dining rooms.
Grille Room – Casual with 93 seats. Open for lunch and dinner Tuesday through Sunday.
Club Room – Casual with 52 seats. Open for lunch and dinner Tuesday through Sunday.
Library – 16 seats open for lunch and dinner as booked.
1923 Grill – Casual with 84 seats. Open for lunch and dinner Poolside during the summer season.
Private Parties – The Club has four private rooms seating from 12 to 300 guests. The largest sit down the club can accommodate is 360.
A compensation package that will include a generous base salary and performance bonus. Benefits include medical insurance, dental insurance, 401K with match, vacation, and ACF Dues and Conference. Relocation allowance is negotiable. A CEC is preferred. Interested individuals should send resumes, a well-conceived cover letter, and supporting information.
Interested individuals should send 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 her team of proven culinary professionals to help advance your career.
Contact Daniel Hugelier, CMC, chefdancmc@charter.net Bill Schulz, MCM bill@waschulz.com or Denise Zanchelli directly at denise@meyersassociates.com