Chef Placed

Executive Chef, Sunset Ridge Country Club, Northfield, IL

Executive Chef, Sunset Ridge Country Club, Northfield, IL

About the Club: Sunset Ridge Country Club was created in 1923 by a group of young men all in their thirties. In May 1923, the sale was finalized for the property and construction began on May 7th. The original membership was limited to 250 members and all memberships were sold.  The Inaugural Dinner Party was July 3, 1924.  On July 4, 1924 the first foursome consisting of Forest Lowrey, President; Howard Walton, Vice-President; Bob Pirie, Club Professional; and William Diddel, who designed the golf course, teed off.  The Club was officially open.  Like any other organization, the Club experienced some crises.  The depression years from 1929 to 1933 devastated the country and affected the Club’s membership.  Finances were severely strained during these years, but the Club survived.

During World War II the Club membership dropped from 300 to 130 due to many members serving in the Armed Forces, rationing of gasoline, food and other restrictions.  The Club survived even though austerity and concentration on the war took a grave toll on the Club’s income.  In 1953, Dutch elm disease hit the golf course and the Club lost 150 large Elm trees, threatening the beauty and integrity of the golf course.  Dominic Grotti, the long standing Golf Course Superintendent, started a tree planting program and almost 700 trees were planted.  Today, Sunset Ridge has roughly 580 member families and a vast offering of amenities; an 18-hole golf course, practice range, swimming complex, tennis courts, a skeet & trap ranges and six platform tennis courts. The Club hosted the 1972 Western Open and the Women’s Western Open in 1935, and it will host the 2018 Western Amateur next August.

Position Specific: The Club is looking for a Chef with diverse knowledge of various cuisines and can produce casual to progressive menu programing.  Is a passionate culinarian who strives to continually improve his/her skills, experiment with trends, and evolve the menus offerings with frequency. It will be important that the next Executive Chef have the ability to build a strong team and keep them engaged.

The Club is interested in Chef’s with previous Club experience and/or a “high-end” Hotel industry background. He/she understands that flavors and consistency are key drivers of the private club experience in all food offerings and is just as passionate about producing the best hamburger as preparing the most complex five–course Wine Dinners  and exploring the latest culinary trends. Has in-depth culinary understanding, business savvy, is a team builder that is results-oriented with the ability to think on their feet. Excellent communicator and promoter of club services. The club has a great membership that truly appreciates the staff, and wants to make a connection too.

Initial Priorities:

  • Develop relationships with members, staff, and vendors in order to better understand their needs, resulting in high satisfaction for all constituencies.
  • Develop team members’ skills and abilities and continue to create a culture among the staff that encourages creativity and passion for the work that they perform.
  • Continue to exceed member expectations for quality, presentation, creativity and value on a consistent basis.
  • Learn and understand the diversity of member dining preferences for each demographic and in each dining venue and continue to develop the culinary program and offerings to meet member needs.

Key Expectations and Goals:

  • The Executive Chef has a strong work ethic and will be actively engaged in the entire F&B operation.
  • This individual is organized and detail-oriented and works without an ego driven approach.
  • Has the ability to lead, motivate and mentor aspiring individuals.
  • The successful candidate will be a committed leader able to develop a strong culinary team and maintain a positive Team Spirit.
  • Proven team builder; outside the box thinker with a can do attitude. Has high expectations of self as well as the team.
  • The executive chef will be highly involved in the budgeting process, and will be responsible for labor projections and food cost.
  • Executive Chef will be active in promoting culinary through the newsletter as well as visibility walking the dining rooms.
  • The Executive Chef participates at the House Committee (F&B) meeting as needed.
  • Implement’s safety training programs and related aspects of kitchen safety along with sanitiation practices and health inspectyion scores.
  • Competent in organization and time management skills.
  • The Executive Chef will assist the Catering Director Assist Catering Director as needed on member and sponsored functions.
  • Ensures that high standards of sanitation, cleanliness, and safety are maintained throughout all kitchen areas at all times.
  • The Executive Chef would play a big part in constructing long range plan regarding maintenance and capital improvement.

Additional Information:

  • Annual food sales at $ 1,652,077; total F&B Sales $ 2,629,563. (The Club budgets to break-even in F&B operations.)
  • The Food cost is currently 42% with a sales mix of 48% ala carte and 52% banquet.
  • There are 17 kitchen employees funded by a $605,000 labor budget.
  • The Executive Chef is supported by (2) two Sous Chefs. The Chef does the purchasing.
  • The Club maintains (2) two Kitchen’s, the Main kitchen and Snack Bar kitchen.
  • The Club is supported by 580 members whose average age is 54.
  • The Club operates eleven (11) months annually with high activity from May through September. Closed the month of January.
  • The Executive Chef reports to the General Manager/COO and works closely with the Clubhouse Manager, Catering Director, Building Engineer and Controller.

Dining Facilities: Sunset Ridge Country Club offers a variety of dining options and features four member dining rooms. 

  • Grille Room – Casual service open 5/6 days per week with a 110 seat capacity.
  • Pub – Casual service open 5/6 days per week with a 38 seat capacity.
  • Patio – Casual service open 5/6 days per week with a 70 seat capacity.
  • Red Room – Casual service open 5/6 days per week with a 52 seat capacity.

Private Parties – The Club accommodates small intimate events to larger events up to 300 guests.

Summary: The Executive Chef Is a well-respected, proactive member of the management team and is able to generate thoughts and ideas that result in increased sales and improved member satisfaction. Is visionary and trend setting yet understands and is respectful of long-standing club culinary traditions.

The Club offers a competitive compensation package including a base salary based on experience and skill. A Performance bonus up to 10% of base salary. 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.

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