Executive Chef, Hillcrest Country Club – Boise, ID

The journey began in 1925 as the Idaho Country Club, one
of just two golf courses in the Treasure Valley, blessed with Boise’s
ideal climate for year-round golf. However, the dream of a worldclass
club envisioned by its founders, Harry, and John Eagleson, faced
the harsh realities of the Great Depression. In 1935, a group led by
J.L. Eberle and Ernest Day transformed the property into the Boise
Country Club, which later became Hillcrest Country Club in 1940. By
the early 1960s, Hillcrest had evolved into a modern hub. It boasted
a full 18-hole course, a swimming pool, and an expanded clubhouse.

Throughout the 1960s and 1970s, Hillcrest further elevated its status through facility enhancements and hosting prestigious golf events, solidifying its reputation as one of the premier clubs in the Northwest.

Today, Hillcrest stands as a unique blend of historical charm, recreational excellence, vibrant social events, and exceptional service, including a three-decade association with the Korn Ferry Albertson’s Boise Open that has established it as a world-class venue. The Club has a very active membership.

Position Specific: Hillcrest Country Club is looking for an Executive Chef with proven experience in the Country Club environment that has been successful. A leader who will take ownership of the kitchen and team. An Executive Chef who can recruit and has connections to potentially use staff from the desert or other areas in which to recruit talent. Someone who will make it their own and create a culture that is centered on delivering a superior member experience! A (CEC) Certified Executive Chef is preferred.

The Executive Chef is responsible for ensuring that all food is consistent in quality and served with a sense of urgency.The Executive Chef understands that delivering a la’ carte food is as important to the member experience as producing complex Wine Dinners.

Initial Focus:

1. Food Quality and Consistency – 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.
2. Staff Training – Inspire the team and build a strong culinary culture driven to excellence. Be Someone who understands the private club sector and that it is driven by pride, member satisfaction, and teamwork.
3. Cost Control and Purchasing – Continue adherence to budgeted food cost while maintaining high-quality food options for HCC membership.
4. Be a Part of Club Culture – Interact with members by being visible and engaging. Listen to members about their likes and dislikes while learning about the culture of the club.
5. Menu Variety and Menu Rotation – Develop Innovative a la carte menus on a frequent basis. At minimum, change at least four times (seasonally) during the year.

Note From the General Manager: The Club offers a strong and supportive environment for the right culinary leader. The membership is engaged, family-oriented, and appreciative of quality and consistency in their dining experiences. The Club has made great strides in the past year to strengthen both operations and culture, with a solid leadership team in place and a capable front-of-house team who are new to the club. The culinary team has a good foundation but will benefit from renewed leadership, structure, and mentorship. This position represents a tremendous opportunity for a motivated and creative chef to shape the kitchen culture, elevate food standards, and build lasting trust with a loyal membership and staff who are ready for the right leader.

Candidate Qualifications:

• The Executive Chef is creative, hands-on, has high expectations for the culinary program and is able to work under pressure.
• The Executive Chef is able to delegate, train for consistency, establish procedures for departmental cost control and is an amazing cook.
• The Executive Chef ensures that the Club provides nutritious, flavorful, and appealing quality food and proper preparation in a timely manner.
• The Executive Chef commands the Kitchen, leads by example. Teaches by actions not by words and sets high standard and high expectations for the culinary program’
• The Executive Chef should display creativity in menu development but delivering food the members want to eat; not only what the chef wants to make.
• The Executive Chef will work directly with the Assistant General Manager to provide a schedule-based budget for labor and agree on capital needs.
• The Executive Chef should be active in communicating through the club newsletter, recipes, cooking classes and interacting with the membership in the dining room and visible during club events.
• The Executive Chef will ensure proper food handling and sanitation procedures are exercised and maintain an efficient, orderly and professional environment within the kitchen at all times.

 Additional Information:

• Annual food sales $1.5MM; Total F&B Sales $2.5MM.
• The Club currently has a 50% food cost with a food cost goal at 47% with a sales mix of 70% A La Carte and 30% Banquet.
• There are 22 culinary staff and 3 stewards supported by a $975,000 Labor Budget.
• There are (2) Sous Chefs, (Executive Sous, Sous) and a Banquet Chef. The Chef does the Purchasing.
• The Club supports three (3) Kitchens, Main Kitchen, 19th Kitchen and Patio Kitchen. Management rates the condition as a 4 out of 5. Note: In the Clubhouse, the Main kitchen and 19th kitchen are older but with newer equipment. The patio kitchen was built in 2021 and stands alone outside.
• HCC has one 45,000 sq. ft. Clubhouse with 600 members, average age is 57.
• The Club operates (12) twelve months annually and closed some holidays and the first two weeks of January. The busy months are May – October and December.
• The Executive Chef reports to the AGM and works closely with F&B Manager, Dining Room Managers, Private Events Coordinator, and Head Golf Professional.
• The previous Chef was with the Club for sixteen months.

Dining: (various a La Carte Outlets & Events)

• 19th – Casual with 48 seats; open 8am to 7pm Tues-Sun.
• Courtyard – Mixed Casual/Upscale with 52 seats; open 11am to 9pm Tues-Sun.
• The Main Bar – Casual with 32 seats; open 11am to 9pm Tues-Sun.
• ‘20th – Casual with 32 seats. Open as needed (overflow)
• Pool Snack Bar – Casual with 60 seats. Open Memorial to Labor Day.
• Patio – Casual with 110 seats. Open Wed-Sun Dinner only.
• Private Parties/Member Events – The largest sit-down event is 200. There are four (4) Private Rooms seating from 20 to 180.

Salary is open and commensurate with qualifications and experience. The Club offers a competitive base salary and bonus and benefits package including a 401k, health/life insurance, ACF Dues and Conference and Dining Allowance. Relocation allowance is available. (A CEC is preferred) Interested individuals should send resumes, a well-conceived cover letter, and supporting information (a digital Portfolio is encouraged)