Executive Chef, Louisville Country Club – Louisville, KY

About the Club: Established in 1908 as a haven for social and recreational pursuits, the Club has evolved into a distinguished institution renowned for its commitment to excellence.

The visionary architects behind the design of the Louisville Country Club aimed to create a space that seamlessly blended with the natural beauty of its surroundings. John Russell Pope, the mastermind behind the Club’s architecture, envisioned a harmonious integration of classic elegance and modern amenities. The result is a timeless venue that not only caters to the leisure and sporting desires of its members but also stands as a testament to architectural brilliance.

Over the years, the Louisville Country Club has become a cherished institution within the Louisville community, fostering a sense of camaraderie among its members. The Club’s facilities, meticulously designed by John Russell Pope, reflect a commitment to providing an exclusive and refined experience.

Chef Position Specific: Louisville 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 primary focus of this position is simple; consistently delivering the best quality product. To achieve this objective, it is extremely important that the chef is visible and attuned to membership expectations. Success is measured by strong organization and leadership skills coupled with a hands-on approach to ensure 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. The ideal candidate will possess a true passion for professional cooking and have a proven and stable record of culinary excellence. He/she is a positive “Can Do” 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 is preparing comfort food or gourmet cuisine. The Executive Chef is responsible for all food and pastry production including the restaurants, banquet functions, and other outlets. Develops menus, food purchase specifications, and recipes. Creates and monitors food and labor budget for the department. Supervises and coordinates the work of the Sous Chef(s), cooks, and other kitchen employees. Maintains the highest professional food quality and sanitation standards.

NOTE FROM THE GENERAL MANAGER

We have a very welcoming membership, and the Chef is always embraced. As part of the LCC family, the management and staff are expected to treat each other with respect and maintain a positive “Can-Do” attitude. The culture at this Club is one with ambition and drive and supported by the board and membership. We take pride in taking initiative and making a difference in the smallest of things because they all add up to making a significant impact.

The best advice we can give to our new Executive Chef is to listen first before acting. Be open to feedback and constructive critique.

Candidate Qualifications:

• The position requires an engaged leader with a strong culinary vision who will drive dining offerings and ensure quality control and consistency. Getting a quality product out of the kitchen with a sense of urgency is a priority.
• An organized and detail-oriented individual with a passion for the profession; has solid culinary skills with a good foundation.
• The Executive Chef will always look for improvement and work to maintain a high standard of excellence in the kitchen operation.
• The Executive Chef will be passionate about food; will keep up with the latest food trends, ethnic cuisines and products and will have a strong understanding of, and be responsive to, organic, gluten free and other member requests.
• Creates menus for private functions, member events and golf guest days. The Executive Chef oversees and is hands-on in planning and executing all Club and Private Events. The Chef should be able to execute ‘outstanding’ Wine Dinners as LCC offers one of the finest wine selections within Louisville and our surrounding region.
• The Executive Chef will participate in the Budget process and is responsible for payroll, food cost, inventory levels, expenses/purchases such as supplies to manage the budget on daily/weekly basis so that the budget is met monthly.
• The Executive Chef attends Committee meetings and represents the culinary operation. He/she will review menu updates, introduce new seasonal ideas, explain the whys for occasional long ticket times, and discuss opportunities and vision for the future.
• The Executive Chef interacts enthusiastically with and is visible walking the dining rooms and engaging with the membership. The Executive Chef authors newsletter articles, walks the dining rooms and creates new culinary experiences for the membership.
• Ensure that the highest standards of sanitation, cleanliness, and safety are always maintained throughout all food service areas.

Initial Focus:

1. Assess the Culinary Team – The Executive Chef is able to develop a strong culinary team and maintain a positive ‘Team Spirit’. The Executive Chef evaluates the job performance of culinary staff; coaches and counsels to ensure staff is on track.
2. Understand the Club’s Culture – The new Executive Chef is expected to take time to understand the culture of the Club and staff.
3. Review Systems – The new Executive Chef is expected to evaluate current operations, the flow and timing of ala carte and banquets and provide recommendations for enhanced systems and how they can work better together.
4. Member Engagement – Engage with members to learn what they value and what they feel may be missing. Be accessible and available and listen and learn from member feedback.
5. Work as a “TEAM” – Be respectful and collaborate with the entire management team. Build relationships based upon improved communication, mutual respect and support.

 Additional Information:

• Annual food sales $1.9 MM; Total F&B Sales $3 MM. The Club subsidized F&B $450,000 in recent FY Year.
• The Club currently has a 43% food cost with the food cost budget at 45% and a sales mix of 60%, A La Carte and 40% Banquet.
• There are 25 culinary employees and four (4) stewards supported by a $1.1 MM labor budget.
• There are three (3) Sous Chefs and a Pastry Chef. The Chef does the purchasing.
• The Club has three (3) Kitchens (Clubhouse, The Golfer’s Turn, Pool Snack Bar). Management rates the condidition as a 4 out of 5. The Club continues to replace equipment and infrastucture as needed annually.
• The Club has one (1) 75,000 sq.ft. Clubhouse with 575 members whose average age is 58.
• The Club operates for eleven (11) months annually and three (3) weeks in January. The busy months are May, June, July, September, October and December.
• The Executive Chef reports to the Clubhouse Manager and works closely with the Banquet Manager, Directors of Racquets & Golf, General Manager and Controller.
• The previous Chef was with the club 18 years.

A La Carte Dining:

• Adult Grill – Formal with 53 seats, serving lunch and dinner, Tuesday – Sunday
• Family Casual – Casual with 45 seats, serving lunch and dinner, Tuesday – Sunday
• Golf Patio – Casual with 60 seats, serving lunch and dinner, Tuesday – Sunday
• Pool Patio – Casual with 30 seats, serving lunch and dinner, Tuesday – Sunday
• Four Bridges – Casual with 40 seats, serving lunch and dinner, Tuesday – Sunday
• The Library – Casual with 20 seats, serving lunch and dinner, Tuesday – Sunday

• Private Parties – The Club has four (4) private rooms seating from 20 to 125. 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, life & dental insurance, ACF Dues and Conference. A (CEC) is preferred. Relocation is available. Interested individuals should send resumes, a well-conceived cover letter, and supporting information (a digital Portfolio is encouraged).