Executive Chef at Northmoor Country Club – Highland Park, IL

About the Club: Established in 1918, Northmoor Country Club is a family-oriented private club, which for more than a century has endeavored to provide members and guests with uniquely friendly, uncompromisingly satisfying experiences with each and every visit. Building on its traditions since 1918, Northmoor features 27 holes of golf. Followed by a recent 2023 renovation of the White Nine golf course designed by Tyler Rae. Northmoor’s excellent racquet sports program is anchored by a tennis complex with ten tennis courts, four platform tennis courts, a platform tennis facility, and a recent 2021 addition of pickleball courts.

Northmoor offers a wide range of dining and entertaining options, with great food, indoor and outdoor dining, and menu options spanning from casual to fine dining. Northmoor regularly hosts special events of all sizes, from intimate private dinners to larger events including golf tournaments and weddings.

The Club also has a Junior Olympic sized pool, with lap and general swimming, a family-friendly shallow swimming area, an outdoor hot tub, and dozens of lounge chairs perfect for relaxing in the sun.

Position Specific: Northmoor Country Club is looking for a passionate leader who has the energy and knowledge that will run the culinary department to a high level of excellence. The Executive Chef will rewrite menus; write purchase specifications, standardize recipes, and purchase all food along with managing all business affairs of the culinary department.

This individual should have the ability to adapt, make better and, after learning the operation, not be afraid to make changes that improve the operation. The Chef will understand member dining preferences and continue to develop the culinary program and offerings to meet and/or exceed member needs.

Initial Focus:

1. Understand the Circumstances – In essence, the Executive Chef will be replacing a beloved Chef of 44 years who has retired. The new Chef should be understanding and earn the respect of the membership and staff. The staff is looking for a new Leader who ‘Strives for Excellence’ with the idea of building a consistent culinary program that exceeds members expectations.
2. Stabilize Staff by Focusing on ‘Team Building’ – Provide a sense of calmness and support to the staff – Inspire the team and help build a strong culinary culture driven to excellence. Serve as Coach and Mentor and foster a culture of ‘One Team – One Goal’ striving for daily success.
3. Get to Know the Membership – Interact with members by being visible and engaging. Embrace the culture of the Club and take the time to meet and learn about the members and their wants and desires. The goal is to learn what the members like and then, cook what they like.
4. Food Quality and Consistency – The Club is looking to continue its food elevation and is looking for a visionary leader with the personal and professional skill set to lead this traditional, yet forward-thinking culinary operation. A high-level of consistency and ability to execute private events flawlessly will be a key area of focus upon joining the team.

Note from the General Manager / COO:‘Northmoor is a special Club primarily because of the people. Both the membership and the staff. Regarding the staff, we have many tenured employees with some that have worked here for more than 3 decades. the environment lends itself to long-term working relationships because of the unique relationships that are forged between the members and the Team. At the same time, there is a youthfulness that also prevails throughout the Club as a result of the recent hiring of several key department heads. Northmoor is really a family atmosphere, and our membership will go out of their way to welcome a new Chef and make him/her feel at home.’

Candidate Qualifications:

• The position requires an engaged leader with a strong culinary vision who will drive dining offerings and ensure quality control and consistency of menu items.
• The Executive Chef should have exceptional management and administrative skills with the ability to communicate with staff and Dept. Heads.
• Is approachable, adaptable, respectful of others regardless of position/experience with the ability to solve problems.
• The new Executive Chef is passionate about all things culinary.Keeps current with the latest trends and equipment. Is able to produce new house-made items, creative buffet presentations and evolving menus.
• The Executive Chef is expected to maintain visibility by walking through the dining rooms on occasion. In addition is expected to write a bi-weekly newsletter article, provide occasional cooking classes and commentary at private/intimate Wine Dinners.
• The Executive Chef is expected to attend the House Committee meeting to answer questions and give an operational update
• The Executive Chef should demonstrate strong and effective leadership with high quality management skills in controlling costs including labor costs.
• This individual is business-minded and tuned into data management demonstrating emotional intelligence and excellent leadership skills while working in a hands-on manner.

Additional Information:

• Annual food sales $1.5 MM; Total F&B Sales $2.2 MM. In the most recent FY, NCC subsidized F&B ($950,000)
• The Club currently has a 43% food cost, food cost goal at 43% with a sales mix of 50% A La Carte and 50% Banquet.
• There are 10 culinary staff and 4 stewards supported by a $1,100,000 Labor Budget.
• There is an Executive Sous Chef and a Banquet Sous Chef. The Chef does the Purchasing.
• The Club supports one (1) Kitchen. The kitchen is in very good working order with several pieces of new equipment. Management rates the condition as a 4 out of 5.
• Northmoor CC has one 68,000 sq. ft. clubhouse with 800 members whose average age is 56.
• The Club operates (10.5) months annually and closes mid December through all of January. The busy months are May – through October.
• The Executive Chef reports to the Assistant General Manager and works closely with the Director of Catering and Special Events, Director of Communications, Chief Engineer, Banquet Manager and Director of Food and Beverage.

Club Dining:

• Sports Bar – Casual with 52 seats, serving Lunch & Dinner, Tuesday through Sunday.
• Outdoor Terraces – Casual with 80 seats, serving Lunch & Dinner, Tuesday through Sunday.
• Grill Room – Casual with 40 seats, serving Lunch & Dinner, Tuesday through Sunday.
• Summer Dining Room – Casual with 150 seats, serving Dinner only, Tuesday through Sunday.
• South Patio – Casual with 150 seats, serving Dinner only, Tuesday through Sunday.
• Private Parties – The Club has three (3) private rooms with seating from 12 to 75 guests. Using the entire Clubhouse the largest sit-down event the Club can accommodate is 1,000 members/guests.
• Overnight Guest Rooms – NCC has two Suites for members or their guests.

The Club offers a competitive base salary, performance bonus and benefits package including a 401k, health, life & dental insurance, ACF Dues and Conference. Relocation is available. Interested individuals should send resumes, a well-conceived cover letter, and supporting information (a digital Portfolio is encouraged).

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