Executive Chef, Ft. Wayne Country Club – Fort Wayne, IN

About the Club: The Fort Wayne Country Club traces its roots back to 1899 when a group of visionary individuals came together with a shared passion for leisure and camaraderie. Established to provide an exclusive retreat for Fort Wayne’s elite, the Club quickly garnered acclaim for its impeccable service and unparalleled facilities.

Founded in 1908 and situated on 355-acres in Fort Wayne, Indiana, the members enjoy an environment that blends tradition with innovation along with a commitment to delivering exceptional experiences across all aspects of club life.

Surrounded by meticulously manicured landscapes and offering a distinguished array of amenities, including championship golf courses, tennis courts, elegant dining facilities, an outdoor pool with Poolside Cafe, 18-hole golf course, state-of-the-art Golf Academy, year-round tennis and pickleball and Fitness Center. The Fort Wayne Country Club embodies the epitome of exclusive elegance and community engagement.

Position Specific: The Ft. Wayne Country Club is looking for a proven “Club Chef” with demonstrated ability to lead and train. This Chef can communicate effectively with the membership and staff and deliver culinary excellence on a consistent basis. The Executive Chef is responsible for developing and executing a premier dining experience that reflects the tradition, excellence, and hospitality of the Club.

The Executive Chef oversees all culinary operations, menu development, staff leadership, food quality, sanitation, cost control, and kitchen administration. The Executive Chef collaborates closely with the General Manager, Food & Beverage Director, and service staff to ensure the highest level of member and guest satisfaction across à la carte dining, banquets, and special events is achieved.

Initial Expectations:

1. Member Visibility – Be visible and engaging with the membership and serve as the Club’s “face” of the culinary operation. Take time to understand the members’ needs and their culinary desires.
2. Staff Training – 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. Develop Consistent A La Carte Operation – The Executive Chef needs to focus on the A La Carte operation to improve the ticket times and consistency of food served. Develop systems that allow staff to become more efficient and work with a sense of urgency.
4. Create the “Wow Factor” – Management’s desire is to transform the F&B operation into a destination dining operation. The Chef must be attuned to market demands and create a “food buzz” around the Club by consistently exceeding member expectations for product quality, taste, presentation, variety, and creativity.

NOTE FROM THE GENERAL MANAGER: At Fort Wayne Country Club, it really comes down to the people. Our members are friendly, welcoming, and take pride in being part of a long-standing community built on tradition and connection. They love great food, great service, and genuine relationships with the team that takes care of them. Our staff reflects that same spirit — hardworking, loyal, and passionate about what they do. There’s a real sense of family here, where everyone looks out for one another and takes pride in making the Club the best it can be. The next Executive Chef will be stepping into a supportive, team-oriented environment with people who truly care about excellence and about each other.

Candidate Qualifications:

• The position requires an engaged leader with a strong culinary vision who will drive dining offerings. Menus should be traditional items with the Chef’s modern twist.
• The new Executive Chef is passionate about all things culinary. He/she keeps up with the lasted trends and equipment and produces new house-made items, creative buffet presentations and evolving menus.
• 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 working closely with Assistant GM and General Manager to create a reasonable and attainable, yet slightly aggressive budget.
• The Executive Chef participates in Food & Beverage and House Committee meetings to report on culinary operation and after receiving feedback, explaining the ‘why’s’.
• The Executive Chef maintains a visible presence in dining room when possible. The Executive Chef provides email updates to the members on a regular basis.
• 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 $1,8MM; Total F&B Sales $3,4MM. In the most recent FY, the Club subsidized F&B ($100,000).
• The Club currently has a 44% food cost with the food cost budget at 40% and a sales mix of 60%, A La Carte and 40% Banquet.
• There are (18) culinary employees and (3) stewards supported by a $1 MM labor budget.
• There are two (2) Sous Chefs (Executive Sous, Chef de Cuisine), and a Banquet Chef. The Chef does the purchasing.
• The Club operates four (4) Kitchens; Banquet, A La Carte, Pool and Gazebo. Management rates the condition as a 4 out of 5. Equipment is replaced as needed.
• The Club has one (1) Clubhouse with 620 members whose average age is 55.
• The Club operates for twelve (12) months annually and closes the first two weeks of January. The busy months are May through September and Thanksgiving though New Years Day.
• The Executive Chef reports to the General Manager/COO and works closely with the AGM/F&B Director, Banquet and Event Coordinator, Controller, and Director of Marketing and Communication.
• The previous Chef was employed by the Club for one year.

Dining: (A La Carte Outlets)

• Pub and Porch – Casual with 150 seats, serving lunch and dinner Tuesday through Sunday.
• Pool Bar/Kitchen – Casual with 300 seats, serving lunch and dinner Tuesday through Sunday, Memorial Day to Labor Day.
• Gazebo – Casual with 50 seats, serving lunch and dinner Tuesday through Sunday, May through October (Seasonal).
  

• Private Parties – The Club has five (5) private rooms seating from 10 to 300. 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 plan, health with dependent coverage, life & dental insurance, ACF Dues and Conference. 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).