Executive Chef

The Union Club of Cleveland, Cleveland, OH

Executive Chef, The Union Club of Cleveland, Cleveland, OH by DZA

Another quality culinary career opportunity as Executive Chef with The Union Club of Cleveland, exclusively conducted by DZA.


CLICK Here to take a 360* look inside 

The Union Club of Cleveland, Cleveland, OH by DZA

The Union Club of Cleveland is the Grande Dame of downtown clubs.  Founded in 1872, it traces its roots back to the 1830s when the first Union Club in Cleveland was a troop of armed farmers protecting the village from horse and cattle thieves.

Throughout the good times and bad, members saw themselves as stewards, responsible for preserving their cherished Club so entwined in Cleveland’s history. The clubhouse stands as a true testament to the past, present, and future of the membership as well as to the commitment of excellence the Union Club of Cleveland has always portrayed.

Today, members enjoy dynamic programming and events, a strong and diverse membership, three restaurants each with distinct cuisine, executive fitness center, 10,000 square feet total of private meeting spaces, ten overnight guest rooms, and reciprocity at over 140 private clubs across the world.

The Union Club of Cleveland, Main Dining by DZA
The Union Club of Cleveland, Main Dining by DZA

Position Specific: The Union Club of Cleveland is looking for an Executive Chef who can lead a team and build a culture of excellence in the kitchen.  The Executive Chef will always look for improvement while continuing to maintain the high standards of excellence already instilled into the kitchen operation. The ideal candidate will possess a true passion for professional cooking and have a proven and stable track record of culinary excellence. A Certified Executive Chef (CEC) is preferred.

This individual has a strong culinary abilities to execute a quality food operation, which is the cornerstone for member satisfaction at the Union Club.

In The GM’s Own Words: “We have a great membership that supports the Club and our staff. The kitchen needs a true leader that can direct, set the standard when it comes to food and hold the team accountable when the standard is not met.”

The Union Club of Cleveland, Board Room Dining by DZA
The Union Club of Cleveland, Board Room Dining by DZA

Initial Focus:

  1. Build a strong Culinary Team – Make sure the Club has the right team in place. Inspire the team and build a strong culinary culture driven to excellence. Serve as coach and mentor and lead by example while ensuring the team has what they need to be successful.
  2. Get to know the Club and Members – Interact with members, listen to them, and learn what they want. Be visible and engaging with the membership and serve as UC’s ‘Ambassador of Culinary’.
  3. Understand the budget – The Executive Chef is expected to evaluate current operations and staffing and provide recommendations for enhanced systems, controls, product, and services in all areas. Cost control is important.

Candidate Qualifications:

  • The Club is looking for a long-term fit; the right individual who is self-motivated and possesses a creative approach to menu planning with continually.
  • The new Executive Chef should have solid culinary knowledge and is well-rounded in both a la carte and banquet operations.
  • Works closely with the GM and management team to introduce new ideas, and party themes etc. to create a fresh culinary experience.
  • He/she displays exceptional leadership by providing a positive work environment, counselling employees as appropriate and demonstrating a dedicated and professional approach to management and service staff.
  • This individual has the ability to demonstrate good judgment, problem solving, and decision-making skills.
  • The Executive Chef is expected to evaluate and improve the menu variety focusing on fresh farm-to-table and sustainable ingredients. (Aware of culinary trends and members historical preferences in dining.) Writes monthly Newsletter article.
  • The Executive Chef is successful by being visible around the Club, especially at Club events and private parties.
  • The Executive Chef helps to prepare the annual operating budget, with recommendations for needed capital expenditures.
  • The new Executive Chef will get to know the membership and give them what they want – traditional fare make it the best it can be. (Members appreciate some comfort foods and the option of being wowed by daily specials and special events.)
  • Ensure that the highest standards of sanitation, cleanliness, and safety are maintained throughout all food service areas at all times.
The Union Club of Cleveland, EC by DZA

The Union Club of Cleveland, EC by DZA

Additional Information:

  • Annual food sales $1.4 MM; Total F&B Sales $2 MM.
  • The Club currently has a 40% food cost (budget 40%) with a sales mix of 39% A La Carte and 61% Banquet.
  • There are 15 culinary staff and 6 steward supported by a $868,174 Labor Budget.
  • There is 1 Sous Chef, 1 Banquet Sous Chef, Pastry Chef, Chief Steward and Purchasing Manager.
  • The Club supports one (1) Kitchen located on the second floor. Management rates the condition as a 5 out of 5 as there have been numerous updates over the last few years (New coolers, freezers, ovens, and a new dish machine is expected July 2024)
  • The Union Club has (1) one 101,900 sq. ft. Clubhouse with 1,100 members whose average age is 62.
  • The Club operates (12) twelve months annually. The busy months are September through December. The Club closes December 22nd through the first week of January, however, will open for a large event during this period. They also close the first week of July.
  • The Executive Chef reports to the General Manager and works closely with the Director of Catering, Beverage Manager, Controller, Clubhouse Manager and Purchasing.
  • The departing Chef was with the Club for seven years.

A la Carte Dining & Events:

Main Dining Room – Formal with 50 seats, serving Breakfast, Lunch & Dinner six days per week.

Grill Room /Bar – Casual with 54 seats, serving Lunch & Dinner six days per week.

Private Parties – The Club has twelve (12) private rooms with seating from 2 to 50 guests. The largest sit-down event the Club can accommodate is 350 Guests.

Guest Rooms – The UC has ten (10) overnight hotel rooms.

The Club offers a competitive base salary, performance bonus and benefits package including a 401k, health /life insurance, ACF Dues and Conference. Relocation allowance is available. Interested individuals should send resumes, a well-conceived cover letter, and supporting information (a digital Portfolio is encouraged)  Click Here to upload your information:

Interested?  Work with a proven team of professionals as only Denise Zanchelli and Team DZA can provide proven culinary professionals to help advance your career.

Contact Daniel Hugelier​, CMC, Bill Schulz, MCM​ or Denise Zanchelli directly noting we welcome your reaching out and make a personal connection with TeamDZA by writing either Daniel Hugelier, CMC  or Bill Schulz, MCM​  or Denise Zanchelli