Executive Chef opportunity with Urbana Country Club – Urbana, IL

History/Founding: Urbana Country Club, an esteemed institution is steeped in history and prestige since its founding in 1922. Designed by renowned golf course architect Tom Bendelow, whose legacy includes several notable courses across the United States, Urbana Country Club’s layout reflects a harmonious blend of natural beauty and strategic challenge.

Nestled in the charming city of Urbana, Illinois, the Club was established with a vision to provide members with a sanctuary for leisure, recreation, and social camaraderie. Over the decades, Urbana Country Club has evolved into a cherished retreat, cherished for its timeless elegance and exceptional amenities.

Today, members and guests continue to enjoy the legacy of Bendelow’s design, as well as the modern amenities and impeccable service that define Urbana Country Club. From the meticulously maintained golf course to the exquisite dining options and vibrant social events, every aspect of the club reflects a commitment to excellence and a passion for creating unforgettable experiences. In addition, UCC has a ‘Full Service Spa’ located in the resort building. It should be noted that the Club recently completed a 10 million dollar Drew Rogers Golf Course Renovation that is slated for opening in May 2025. Celebrate the rich history and enduring legacy of Urbana Country Club, where tradition meets contemporary luxury in the heart of Illinois.

Summary: The Executive Chef will establish and maintain culinary standards. The goal is to build a dynamic kitchen team, lead and hold them accountable. Be a strong leader who communicates effectively, upholds a “people-first but tough-on-standards” philosophy to ensure excellence while fostering a positive work environment.

Initial Focus:

1. Staff Development – Focus on recruiting, hiring, cross-training,professional development and scheduling. Works “hands on” with the staff and has the ability to mentor, train and lead.
2. Get to Know the Membership – Interact with members by being visible and engaging. Listen to members about their likes and dislikes while learning the culture of the club.
3. Create New Menus/Quality Control – The Club is looking to upgrade its culinary program. The new EC will develop new recipes, plan menus and select appropriate plate presentations. He/she keeps up to date on the latest trends and products however, recognizes the need for traditional Club cuisine and member favorites on the menu.
4. Cost Control – The new Executive Chef is expected to evaluate current operations and staffing and provide recommendations for enhanced controls.
5. Food Safety/Sanitation – Ensure all permits and safety regulations are current. Maintain high standards of hygienic and kitchen safety standards throughout the kitchen at all times.

NOTE FROM MANAGEMENT – The new Chef will find that they will be working with a passionate and dedicated staff and a diverse appreciative membership, both of whom value exceptional dining and personalized experiences. Together we create a welcoming and serviced-focused community.

Candidate Qualifications:

• 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.
• The Executive Chef should have exceptional management and administrative skills with the ability to communicate with staff and Department Heads.
• Is highly organized with their time and consistently meet all deadlines, including menu planning, event timelines, weekly features, and other culinary deliverables, to ensure efficient and effective operations.
• Is approachable, adaptable, respectful of others regardless of position/experience with the ability to solve problems.
• The new Executive Chef is passionate about all things culinary.Keeps current with the latest trends and equipment. Is able to produce new house-made items, creative buffet presentations and evolving menus.
• The new Chef is hands-on ensuring consistency in every dish through effective planning, ingredient sourcing, and meticulous attention to detail. Maintain high standards of food quality and presentation.
• The Executive Chef is expected to maintain visibility by walking through the dining rooms and making him or herself available to the members.
• The Executive Chef is expected to attend Committee meetings to answer questions and give an operational update
• The Executive Chef plans and submits a proposed budget for the culinary department which includes staffing and equipment replacement needs etc. He/she will cost out menus and demonstrate strong and effective leadership with high quality management skills in controlling costs including labor costs.
• This individual will effectively delegate all kitchen tasks, including cooking, prep work, and cleaning duties. Ensure a clear division of responsibilities to maintain a spotless, well-organized kitchen.

Additional Information:

• Annual food sales $1MM; Total F&B Sales $1.50 MM. In the most recent FY, UCC subsidized F&B ($500,000)
• The Club currently has a 41% food cost, food cost goal at 35% with a sales mix of 60% A La Carte and 40% Banquet.
• There are 5 culinary staff and 2 stewards.
• There is an Executive Sous Chef, Purchasing Manager and Administrative Assistant.
• The Club supports two (2) Kitchens, main dining and banquet.Management rates the condition as a 4 out of 5. Equipment is purchased on an as needed basis.
• Urbana CC has one clubhouse with 309 members.
• The Club operates (12) months annually and closes the first two weeks of January for maintenance. Busy months are May – Sept and December.
• The Executive Chef reports to the Food & Beverage Director and General Manager. He/she works closely with the Resort Director, Events Coordinator, Controller and Director of Golf.
• The previous Chef was with the club for 15 months.

Dining Venues:

Three A La Carte Outlets)

• Kismet – Formal with 8 seats, serving Lunch & Dinner, six days per week.
• Jaguar – Formal with 35 seats, serving Lunch & Dinner, six days per week.
• Dining Room – Formal with 80 seats, serving Lunch & Dinner, six days per week.

Private Parties – The Club has three (3) private rooms seating from 2 to 35 guests. When closing the entire Clubhouse the largest sit-down event the Club can accommodate is 300 members/guests. Using the banquet/ballroom only, UCC can seat 150.

Overnight Guest Rooms – UCC has (8) eight overnight guest rooms with two rooms being Suites. Room Service is available.

The Club offers a competitive base salary, performance bonus and benefits package including a 401k, 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).