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Executive Chef

4 months ago

Chicago, United States Ridgemoor Country Club Full time

Ridgemoor Country Club (RCC), located within the Village of Harwood Heights area of Chicago, Illinois, has an immediate opening for an exceptional individual to serve as Executive Chef. The Executive Chef will be responsible for the supervision and operation of the culinary experience at RCC, which includes a la carte dining in the 19th Hole, the 19th Hole Patio, and Pool Pavilion; Banquet and Club Event food production potentially ranging upwards towards 900 people; along with the Snack Shop and Halfway House food production.


RCC’s membership, who mainly reside in the city of Chicago, regard the Club as an “Oasis” and their home away from home. Although considered a destination Club, RCC is an extremely active and family orientated during the summer months providing many programs and amenities for membership enjoyment.


Ridgemoor By the Numbers:

·        $8.7million total Club revenue.

·        $1.3million revenue generated in food, $1million revenue generated in bar.

·        Food revenue departmental percentages are 49% a la carte, 21% Club event, and 30% banquets.

·        RCC currently possesses 39% overall food cost, with a seasonal kitchen staff of 20.

·        410 total members; 260 full members, 348 total members with golfing privileges.

·        The busy season is considered May to October, and the month of December.


Job Summary

Responsible for the culinary operations within all outlets and services of the Club. Possesses and instills the highest professional food quality and sanitation standards. Develops menus and establishes food/culinary supplies, specifications, and recipes. Hires, schedules, and supervises the culinary staff while maintaining food, expense, and labor budgets for the department. 


Job Tasks and Duties

  • Hires, trains, schedules, supervises, and evaluates all culinary staff.
  • Recommends compensation rates and increases for all culinary staff.
  • Plans menus with management team for all food outlets, banquets, and Club events.
  • Schedules and coordinates the work of the chefs, cooks, and other culinary staff to assure food preparation is economical and technically correct and within budgeted cost goals.
  • Approves the requisitions of food, products, and other necessary supplies.
  • Ensures high standards of sanitation, cleanliness, and safety are always maintained.
  • Establishes controls to minimize food and supply waste and theft.
  • Safeguards all culinary staff by implementing training to increase their knowledge about safety, sanitation, and accident prevention principles.
  • Develops standard recipes and techniques for food preparation and presentation that ensure consistently high quality and to minimize food costs; exercise portion control for all items served and develops menu selling prices.
  • Prepares necessary data for applicable budgeting purposes; projects annual food, labor, and other costs while monitoring actual financial results; takes corrective action as necessary to help assure that financial goals are met.
  • Attends food and beverage staff meetings, management meetings, and Club committee meetings as necessary.
  • Evaluates culinary products with outside vendors to assure quality, delivery, and pricing standards are met.
  • Plans and manages the employee meal program.
  • Establishes and maintains a regular cleaning and maintenance schedule for all culinary operational areas.
  • Provides training and professional development opportunities for culinary staff.
  • Motivates and develops culinary staff, including cross training and promotion of personnel.
  • Establishes buffet presentations and maintains while in operation.
  • Implements safety training programs; manages OSHA related aspects of culinary safety and maintains MSDS’s in easily accessible location.
  • Undertakes special projects as assigned by the General Manager, House Committee, and/or Board of Directors.
  • Job tasks and duties are not limited to this description, others may exist that are not represented in this form.


Qualification Requirements

·        Bachelor’s degree in culinary arts and/or other Hospitality degree and/or possessing quantitative years of food production, training, and management experience providing the required knowledge, skills, and abilities.

  • Food safety certification.
  • Minimum 5 years as an Executive Chef of commercial cooking experience preferred.
  • Previous private country club experience is highly desirable.


Physical Demands and Work Environment

  • Full time position requiring morning, daytime, evening, and night shifts occurring on weekdays, weekends, and holidays as Club demand dictates.
  • Required to stand for long periods of time and to walk, climb stairs, balance, kneel, crouch, bend, stretch, twist, or reach. Be able to perform continuous repetitive motions.
  • Must be able to push, pull, and lift, up to 50 pounds.
  • Work in hot, cold, humid, dry, and noisy environments.


Compensation:

Commensurate with experience. This is a full-time year-round salaried position with a complete benefits package.

 

How to Apply:

Please send a thoughtfully constructed cover letter outlining why you are considering this position, along with your current resume by June 1, 2024, to:


Jon Kane, CCM

General Manager of Ridgemoor Country Club

jonk@ridgemoorcc.com

No phone calls please.