Executive Chef, The Kirtland Country Club – Willoughby, OH

About the Club: The Kirtland Country Club began as Leo Doro Farms, the estate of Mrs. Henry A. Everett – including the stone mansion built in 1910 that is now the Clubhouse. The property was purchased by stockholders in 1920 and the Club formally opened on July 9, 1921 with 233 members.

Between 1921 and 1922, there was construction of a river dam, four Tennis Courts, Polo Fields, Swimming Pool and Men’s Lockerhouse. The Golf Course, designed by internationally known English architect Captain C.H. Allison, opened in 1922 as well. A massive fire completely destroyed the Clubhouse building in 1975; and, the new Clubhouse was constructed and reopened in 1976.

Position Specific: Kirtland Country Club is looking for an Executive Chef who will always look for improvement while continuing to maintain the standards of excellence already in place. The ideal candidate will possess a true passion for professional cooking and have a proven and stable track record of culinary excellence.

The Executive Chef will maintain extremely high standards and a presence, working and supporting all areas of operations. He/she is a positive “cando” type of individual supported by a calm demeanor.

This individual should be an effective communicator who is mature and poised in dealing with conflict and feedback and has a reputation for team-building and exceptional culinary skills, whether it’s preparing comfort food or gourmet cuisine.

Initial Focus:

1. Develop Rapport w/Membership – Take time to understand the culture of the Club and staff. Interact with members, listen to them, and learn what they want. Be visible and engaging with the membership and serve as KCC’s ‘Ambassador of Culinary’.
2. Team Building – Make sure the Club has the right team in place. Inspire the team and build a strong culinary culture, driven to excellence. Serve as a coach and mentor and lead by example while ensuring the team has what they need to be successful.
3. Observe before Changing – Use this as an opportunity to evaluate and learn. The new Chef needs to strike a balance between “new and improved” and familiarity and consistency. Instead of revamping, ‘Improve without overhauling.’
4. Lead by Example – Ensure your leadership aligns with Club’s Mission, Vision, and Values. KCC needs a Chef who understands the private club sector and is driven by pride, member satisfaction, and teamwork.

NOTE FROM THE GENERAL MANAGER – The team here is strong and loyal to the club, but they’re missing consistent leadership and would really benefit from positive reinforcement to help them grow and stay motivated. The members themselves are incredible — supportive, engaged, and loyal to the staff. They genuinely care about knowing the team and building those connections, and I can honestly say they’re the best club members I’ve ever had the privilege to work for.

Candidate Qualifications:

• The Executive Chef is responsible for providing overall leadership and management for all food production and presentation. He/she demonstrates good judgment, problem-solving, and decisionmaking skills.
• 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. Working knowledge of food and wine pairings is a plus.
• The Executive Chef will provide mentoring leadership and foster a culture of continuing education and development of future, up-and-coming culinarians.
• The Executive Chef evaluates 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 Executive Chef should have management and administrative skills with the ability to communicate with staff, other department heads and membership.
• The Executive Chef will participate in the Budget process and is responsible for developing and monitoring.
• The Executive Chef attends Committee meetings representing the Culinary staff.
• The Executive Chef interacts enthusiastically with and is visible and engaging with the membership. The Executive Chef authors newsletter articles, walks the dining rooms and creates a ‘Chef Table’ experience for the membership.
• Ensure that the highest standards of sanitation, cleanliness, and safety are maintained throughout all food service areas at all times.

Additional Information:

• Annual food sales $1,1MM; Total F&B Sales $1,7MM. In the most recent FY, the Club subsidized F&B ($130,000).
• The Club currently has a 41% food cost and the food cost budget at 39% with a sales mix of 55%, A La Carte and 45% Banquet.
• There are (10) culinary employees and (2) stewards supported by a $555,000 labor budget.
• There is one (1) Sous Chef, and the Chef does the purchasing. There are three (3) Kitchens: Main Clubhouse, Men’s Locker House, Pool Snackbar. Management rates the condition as a 4 out of 5. Equipment is replaced as needed.
• The Club has one, 40,000 sq. ft. Clubhouse with 400 members whose average age is 56.
• The Club operates for eleven (11) months annually and closes the month of January. The busy months are May-October and December.
• The Executive Chef reports to the General Manager/COO and works closely with the Assistant General Manager, Catering Manager, Clubhouse Manager, Asst Clubhouse Manager, Men’s Locker House Manager and Building Engineer.
• The previous Chef was employed by the Club for three years.

Dining (A La Carte Outlets):

• Club Room (Pub) – Casual with 30 seats, serving lunch and dinner Tuesday
• through Sunday.
• Grill Room – Casual with 65 seats, serving lunch and dinner Tuesday
• through Sunday.
• Covered Pavillion – Casual with 80 seats, serving lunch and dinner Tuesday through Sunday.
• Men’s Locker House – Casual with 100 seats, serving lunch only Tuesday through Sunday.
  
• Private Parties – The Club has five (5) private rooms seating from 40 to 200. The largest sit-down event the Club can accommodate is 400 members/guests.
• Overnight Guest Rooms – The Club has two (2) rooms

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