Executive Chef, Chenequa Country Club – Hartland, WI

“Chenequa Country Club is a unique community rooted in tradition, where multiple generations of members and staff share a deep appreciation for what makes the club truly special. Set quietly on the shores of beautiful Beaver Lake in the heart of Wisconsin, the Club feels almost surreal—peaceful, intimate, and timeless. While the Club is conveniently close to larger cities, Chenequa exists in its own world. It is not a high-traffic, high-noise environment, but rather a thoughtful, understated retreat that values quality, care, and connection above all else.

The Executive Chef they are looking for needs to be more than a ‘Good Cook.’ The Club is seeking an Executive Chef who understands and appreciates that Chenequa is not just another position, but a culinary home that deserves respect, creativity, and thoughtful leadership. This role calls for someone who values relationships, consistency, and craftsmanship—someone who recognizes that subtlety, restraint, and care can be just as powerful as innovation. Chenequa Country Club is an “island” in the best sense of the word: peaceful, purposeful, and deeply personal. It requires a chef who will treat it as such—protecting its culture, elevating its cuisine, and embracing the responsibility of leading in a place where people matter deeply.”

About the Club: Chenequa Country Club was founded on October 17, 1911. In the summer of 1912, a nine-hole golf course was completed. Renowned golf course architect Thomas Bendelow who also designed Medinah #3, is credited with laying out the original tract. The original bylaws of the Club limited membership to 75.

Over the years there have been many changes at Chenequa; additions to the course, physical improvements to the grounds and clubhouse and a gradual increase in the number of members who call Chenequa “My Club.” Today, the course covers 174 treed and rolling acres. Members enjoy playing off manicured bent grass fairways and greens outlined by bluegrass surrounds and Cedar Lake sand traps.

They enjoy playing tennis on four asphalt and three clay courts which some have called the “best clay courts in Wisconsin.” Enjoying quality food and drink in the recently renovated and expanded clubhouse. In the late afternoons members enjoy sitting with friends on the wide deck overlooking our restricted beach front and watching the afternoon shadows glide across their 1,000 feet of frontage on Beaver Lake.
A lot of golf, tennis, and swimming have happened since those early days at Chenequa. They have a great history in which they take pride, they also have a very promising future toward which we say that being part of Chenequa in its 114th year, there is an awful lot to enjoy.

Position Specific: Chenequa Country Club is looking for a new culinary leader to oversee all aspects of kitchen operations, including scheduling, purchasing, production, prep, and execution. He/she will earn the respect of an experienced, tenured, team and then take them to new heights. The Executive Chef will develop menus; write purchase specifications, standardize recipes, and purchase all food along with managing all business affairs of the culinary department. The Executive Chef must demonstrate values, integrity, excellent judgment and possess the calm and inspired demeanor of a true leader when finding peaceful respectful solutions to issues.

The Executive Chef includes staff input in decisions, making them feel as if they are part of the team and not just another worker. He/she should be a teacher and provide ongoing coaching, performance feedback, and professional development. Knowledge of dietary restrictions and maintaining high standards of hygiene and safety are necessary.

Note From the General Manager: The new chef will be welcomed by a tenured “core” team of individuals who care deeply about the Club and members. ‘The Member Experience’ is priority over reasonable cost controls. Chenequa is a special place for all members with multiple generations involved, we are the center of family milestone events. The club enjoys a substantial waiting list for membership and very solid financial position. We are eager to accommodate member requests and are proud of the sense of community we provide. While getting established, ask questions (key staff are an excellent resource)

The Best Advice I can give the new Chef “is to make others feel important to the club. Quality staff meals make a difference in general attitudes. Communicate and over-communicate as we are all here to focus on the members experience. We can do this best if we help each other and all work together.”

Candidate Qualifications:

• The position requires an engaged leader with a strong focus on the goals of the Club and its membership by always exhibiting positive and professional standards.
• The Executive Chef should be proficient in a la carte execution as many Club members love the food and what they already do. However, there is a growing desire for latest items/trends and fresh offerings. The Club does not need to have a huge menu, but everything must be the best it can be at what is offered.
• Being a skilled communicator, a professional with personable demeanor and approachable manner are important pre-requisite qualities.
• The Executive Chef develops standard recipes and techniques for food preparation and presentation that help ensure a consistent high-quality product.
• The Executive Chef evaluates job performance of culinary staff; coaches and counsels to ensure staff are on track. Team building and staff development are important traits with the ability to hire, train, coach, build and retain a strong culinary team.
• The Executive Chef manages food cost, labor cost and kitchen-related expenses, including ordering, inventory control, vendor relations, and waste reduction.
• The Executive Chef is visible to the membership and makes table touches on a regular basis, provide newsletter articles regarding items of interest, recipes, new menu items etc.
• The Executive Chef participates in the budgeting process by focusing on establishing and supporting changes in labor needs, adjustments to supply/equipment budgets and capital forecasting of major equipment.
• The Executive Chef may participate in committee meetings; however, involvement has been minimal for years.

Initial Focus:

1. Meet and Start Rapport with Membership – Get to know the membership and the culture of the Club. Establish credibility by meeting and learning about the members, their wants and desires. Should be a positive “can-do” type of individual supported by a calm demeanor
2. Develop New Menus – This is your opportunity to leverage ‘Culinary Expertise’ and develop menus with an emphasis on variety, seasonality, and high-quality ingredients. Has ability to design menus that are appealing to members and feasible with the space and team to execute well. Works with GM on pricing.
3. Assist, Pomote Events and Grow Interest and Excitement Amongst Members – The Executive Chef will introduce innovative ideas, and evnet presentations to create a continuity of innovation and a fresh culinary experience. Variability and flexibility, and a certain degree of “tactical creativity” is a must.
4. Team Development – The Club is looking for a passionate leader who is able to build and mold a team that reflects foundational values in cooking and dining as well as being the hands-on-culinary educator of the kitchen team. It is very important that the Chef have knowledge of recruitting and HR Policies to fill open positions and future team building.

 Additional Information:

• Annual food sales at $1.2 MM; total F&B Sales $1.7 MM.
• The Food cost is 40% with a sales mix of 74% a la carte ad 26% banquet revenues
• The culinary team is supported be a $737,000 labor budget and includes the Executive Chef, (2) Sous Chef, Baker, (6) Full Time Line Cooks, Various part time snack bar cooks/prep/dishwashers
• The Executive Chef ensures quality ingredient procurement.
• The Club has one (1) kitchen with a la carte line, Banquet area snack bar window. Management rates the condition of kitchen as a (4) out of (5). Current kitchen is maintained and equipment is up to date. The club is working with the Boelter Companies to enlarge and redesign the space as a major capital project within the next couple of years. The new chef will play a significant role in the final design.
• Chenequa CC has one 22,000 sq. ft. Clubhouse with 385 members whose average age is 67. (Chenequa has over 100 on the wait list to get in)
• The Club operates (11) eleven months annually and closes month of January. Serves dinner three nights Feb/Mar and gradually gears up to six days lunch /dinner during summer season. Service hours gear back down during the Fall and into the Winter.
• The Executive Chef reports to the Club Manager and works directly with the AClM, F&B Manager, Office Manager, and Maintenance Personnel.
• The outgoing Chef was with the Club twenty-five years.

NOTE: The successful candidate must be compatible with the nature of the Club. He or she must demonstrate values, conduct, and integrity consistent with the caring philosophy in place. The candidate must approach the position with humility and care for “others above self.” This individual should value the formation of lasting professional relationships and become an active member of the Management Team

Dining: (various a La Carte Outlets & Events)

• Board Room – Casual with 14 seats, serving Lunch and Dinner, Tuesday – Sunday.
• Heritage Room – Casual with 24 seats, serving Lunch and Dinner, Tuesday – Sunday
• Chenequa Room – Casual with 50 seats, serving Lunch and Dinner, Tuesday – Sunday.
• Beaver Lake Room – Casual with 80 seats, serving Lunch and Dinner, Tuesday – Sunday
• Main Dining Room – Casual with 80 seats, serving Lunch and Dinner, Tuesday – Sunday
• North Patio – Very Casual with 60 seats, serving Lunch, Tuesday – Sunday, Summer only
  
• Private Member & Club Events
  The Club supports four (4) private rooms with seating from 14 to 230. The largest sit down event can accommodate 300 guests.

The Club offers an attractive compensation package including a: competitive base salary, 401k plan, 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).