Executive Chef opportunity with North Shore Country Club – Glenview, IL

About the Club: Nestled in the northern suburbs of Chicago, Illinois, North Shore Country Club has been providing premier services and facilities to its members and their families since 1900. As a traditional, invitation-only private club, our members and families enjoy a home away from home experience that is unique, exquisite, and rich with history in a relaxed, family-friendly environment.

Merely seventeen miles north of downtown Chicago, our well-manicured tree-lined property creates a picturesque backdrop for the many amenities we offer, including golf, tennis, platform tennis, swimming, dining, and various social engagements throughout the year. North Shore Country Club is a gathering spot for every occasion.

Summary: The successful candidate must demonstrate values, conduct, and integrity consistent with the caring philosophy in place. The candidate must approach the position with humility and care. This individual should value the formation of lasting professional relationships and become an active member of the Management team.

Position Specific: The primary focus of this position is simple; “Consistently delivering the Best, Diverse and Progressive Cuisine on Chicago’s Northshore”. To achieve this objective, it is extremely important that the chef is visible and attuned to membership expectations. To be successful, organization and strong leadership skills are required, coupled with a hands-on approach to assure that consistency is realized. Key to one’s success is the ability to further develop a competent and engaged staff while overseeing administrative functions including sourcing and all purchasing requirements.

Initial Focus:

1. Staff Development – Focus on recruiting, hiring, cross-training,professional development and scheduling. Works “hands on” with the staff and has the ability to mentor the sous chefs to ensure alignment and accountability. Bring the culinary team together and provide direction and leadership.
2. Get to Know the Membership – Interact with members by being visible and engaging. Listen to members about their likes and dislikes while learning about the culture of the club.
3. Create New Menus – The Club is looking to upgrade its culinary program.The new Executive Chef will bring creativity to the menus and the food elevating the quality and variety.
4. Evaluate Systems & Controls – Develop systems and provide training and procedures to the culinary team to establish food service consistency.Teach staff to work with a sense of urgency, making sure every plate is perfect, holding staff accountable.
5. Work as a “TEAM” – Be respectful and collaborate with FOH team. Build a relationship with the food and beverage leadership team that is solid and based upon building a personalized family club dedicated to service and the pursuit of excellence.

NOTE FROM MANAGEMENT – North Shore’s diverse membership ranges in age and club utilization, requiring a personalized experience. Quality is essential in our competitive market. The culinary team is loyal and long-tenured, while the leadership team is high-performing and driven for continuous improvement.

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 Department Heads.
• Is highly organized with their time and consistently meet all deadlines, including menu planning, event timelines, weekly features, and other culinary deliverables, to ensure efficient and effective operations.
• Is approachable, adaptable, respectful of others regardless of position/experience with the ability to solve problems.
• The Executive Chef evaluates the job performance of culinary staff; coaches and counsels to ensure staff is on track. Rewards and disciplines staff in a fair and appropriate manner.
• 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 new Chef is hands-on ensuring consistency in every dish through effective planning, ingredient sourcing, and meticulous attention to detail. Maintain high standards of food quality and presentation.
• The Executive Chef is expected to maintain visibility by walking through the dining rooms and making him or herself available to the members.
• The Executive Chef is expected to attend Committee meetings to receive feedback and provide informative updates as needed.
• The Executive Chef is responsible for submitting the culinary department’s draft budget based on board-approved assumptions aligned with strategic goals. Ensures adherence to the approved budget, maintains regular communication, and contributes to variance reports.

Additional Information:

• Annual food sales $2.2MM; Total F&B Sales $3.4MM. In the most recent FY, NSCC subsidized F&B ($1.3MM)
• The Club currently has a 37% food cost and the food cost goal at 37% with a sales mix of 52% A La Carte and 48% Banquet.
• There are approximately 25 culinary staff and 6 stewards.
• There are two (2) Sous Chefs, and the Chef does the purchasing.
• NSCC supports two (2) Kitchens, 1st Floor Member Dining 2nd floor Banquet & Prep kitchen. Management rates the condition as a 4 out of5. The Kitchen is spaced out well, the club has always invested in capital improvements for the kitchen as needed.
• North Shore CC has one 60,000 sq. ft. clubhouse with 521 members whose average age is 56.
• The Club operates (11) months annually and closes Mid-January to Mid-February. Busy months are May – December.
• The Executive Chef reports to the General Manager and works closely with the Assistant General Manager, Food & Beverage Manager, Catering Manager, Men’s Locker Room Manager, Director of Racquets and Membership & Communications Manager.
• The previous Chef was with the club for 7 years.

Dining: (A La Carte Outlets)

• The Grille – Casual with 96 seats, serving Lunch & Dinner, six days/week.
• North Shore Room – Formal with 60 seats, serving Dinner, three days per week.
• Grille Terrace (Seasonal) – Casual with 120 seats, serving Lunch & Dinner, six days per week.
• Snack Shop (Seasonal) – Casual with 25 seats, serving Lunch & Dinner, six days per week.
• Men’s Locker Room – Casual with 40 seats, serving Breakfast, Lunch & Dinner, six days per week.
• Men’s Grille – Casual with 40 seats, serving Lunch & Dinner, three days per week.
• Private Parties – The Club has six (6) private rooms seating from 20 to 200 guests. The largest sit-down event the Club can accommodate is 300 members/guests.

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