job description – executive chef naperville country club

position sumary

Naperville Country Club is currently seeking an Executive Chef to provide members and guests with cuisine of excellent quality by managing the kitchen and kitchen staff. We are seeking a candidate who posesa stable work history, a team player spirit, and an exceptional customer service attitude. In return we offer a competitive salary, benefits, a dynamic and fun environment and an opportunity to grow. The Executive Chef will be responsible for all food production, including that used for restaurants, banquet functions, on course halfway house and other outlets. They will be responsible for menu development, food purchase specifications and recipes. Develop and monitor food and labor budget. Maintain highest professional food quality and sanitation standards. Naperville Country Club currently limited in resources for pastry production, but would welcome an individual willing to develop this facet of the kitchen operation.

Only local applicants will be considered. No third party resumes will be accepted. Please note: Due to the overwhelming response of resumes received, only those candidates who closely match the position requirements will be contacted.

essential duties and responsibilities (other duties assigned as needed)

  • Ensure food quality in all outlets by overseeing preparation and managing inventory
  • Manage kitchen staff by recruiting, selecting, hiring, orienting, training, assigning, scheduling, supervising, evaluating and carrying out disciplinary action as necessary in accordance with NCC policies and applicable laws
  • Approve product quality by training staff in preparation procedures and presentation standards; observing methods of preparation; tasting and smelling prepared dishes; viewing color, texture and garnishes; verifying portion sizes and ensuring that standards for food quality are consistently met
  • Control costs by estimating purchasing needs; using readily available and seasonal ingredients; purchasing through approved suppliers; setting standards for portion size; minimizing waste using prep sheets, proper recipes and properly trained staff
  • Control costs by estimating staffing needs; utilizing labor scheduling toolto adjust hourly schedules following demand patterns, budget and local labor laws
  • Adjust staffing and costs in accordance with sales results
  • Utilize outsourced staff as required for banquets, parties, etc.
  • Manage and assist kitchen staff in producing food for all banquets, catered events and member dining areas
  • Develop menus, pricing and special food offerings by collaborating with Assistant Club Manager, Social Committee and House Committeefor all food outlets in the club and for special occasions and events
  • Consults with member services to coordinate food service for banquet functions and special club events
  • Primary duty is management, however the Executive Chef may be required to prepare food and various line items to expedite orders as needed and cooks or directly supervises the cooking of items that require skillful preparation
  • Maintain a clean and safe environment. Adhere to all federal, state and local sanitation and safety requirements; instructing staff in proper food preparation, food storage, use of kitchen equipment and utensils, sanitation and safety issues; ensuring clean and orderly refrigerators and kitchen
  • Safeguard and maintain strict inventory of all kitchen equipment
  • Assume responsibility for the upkeep, maintenance, and repair of all kitchen equipment and kitchen facilities
  • Assure smooth kitchen operation by overseeing daily product inventory, purchasing and receiving
  • Abide by and ensure proper execution of all AGC Back of House Standard Operating Procedures
  • Maintains kitchen staff job results by coaching, counseling and disciplining employees; monitoring and appraising job results
  • Recommends compensation rates and increases for kitchen staff.
  • Establishes and maintains a regular cleaning and maintenance schedule for all kitchen areas and equipment
  • Collaborate with Asst. Club Manager in delivery of staff meetings, as well as the resolution of issues regarding product, equipment or personnel
  • Ensure that representatives from the kitchen attend service line-ups and meetings
  • Motivates and develops staff, including cross-training and promotion of personnel
  • Regularly visits dining area, when it is open, to welcome members and their guests.
  • Hosts taste panels to assess feasibility of proposed menu items
  • Prepares necessary data for applicable parts of the budget; projects annual food, labor and other costs and monitors actual financial results; takes corrective action as necessary to help assure that financial goals are met and provides input on kitchen related capital purchases.
  • Responsible for competitive acquisition of all departmental goods and supplies, coding of invoices
  • Develops policies and procedures to enhance and measure quality; continually updates written policies and procedures to reflect state-of-the-art techniques, equipment and terminology
  • Establishes buffet presentations.
  • Maintains physical presence during times of high business volume
  • Works closely with clients to develop unique wedding and banquet offerings
  • Implements safety training programs; manages OSHA-related aspects of kitchen safety and maintains MSDSs in easily accessible location.
  • Maintain knowledge of local competition and industry trends
  • Plans and manages the employee meal program
  • Implement and support NCC initiatives and programs as requested
  • May be required to create ice sculptures; demonstrate wine knowledge and address groups of members/guests
  • Undertakes special projects as assigned by the food and beverage operations manager

job Requirements

  • Specialty/Technical Training required (4-Year College Degree or Culinary certification) and a minimum of 6 years of experience in culinary arts with at least 1 year of supervisory experience, or equivalent combination of education and experience
  • 1-2 years experience in personnel management, preferably in golf/hospitality/service industry required
  • Ability to communicate effectively, perform multiple tasks simultaneously and prioritize needs in a fast-paced environment
  • Knowledge of applicable safety and sanitation procedures and training required
  • Knowledge of food cost and inventory management principles required
  • Ability to forecast inventory and staffing needs required
  • Proficient in computer software including Microsoft Word, Excel, Outlook and Chef – Tec
  • Familiarity with Jonas Software is a plus
  • Desert and pastry production experience a plus
  • Demonstrate ability to manage /coordinate multiple projects and successfully prioritize multiple tasks with good judgment, initiative and follow-through
  • High confidence level in addressing unplanned or short-notice issues requiring sound judgment
  • Bilingual speaker (English/Spanish) preferred
  • Proven ability to effectively build and foster a team environment
  • Serve Safe certification required within 90 days of employment

Attributes

  • Commitment to excellence- perform duties at highest level on a consistent basis
  • Excellent communicator- able to interact with people of all levels in a confident, professional manner
  • Service focus – dedicated to exceed the expectations of membership
  • Prioritization – is able to decipher priorities and make sound judgment calls when needed
  • Team player- has team-oriented experience and approach and enjoys working as part of a team. Successful candidate will be required to adhere to the “TEAM and ACCOUNTABILITY” contract utilized by Naperville Country Club
  • Intelligent and ambitious- always willing to tackle issues that result in smart, efficient solutions
  • Ability to juggle several tasks at once, prioritize, plan and manage one’s time and activities
  • Self-starter who has an appetite for learning and is driven to excel
  • Creative, methodical, and organized with excellent attention to detail
  • Flexible attitude, hard working, cost-conscience and results-driven
  • Someone who will be committed to Naperville Country Club and will contribute in a positive manner to the club’s overall image and success

Schedule / Hours / Compensation

  • This is a fulltime (year round) salaried position with benefits in accordance with the clubs employment agreement
  • The Executive Chef is expected to devote their time, energy, and abilities solely to the development of the Food and Beverage program at Naperville Country Club
  • Weekend hours are required
  • Monday hours are required based on scheduled outside events
  • As a member of the management team, the executive chef will participate in the “Manager on Duty” program. This program is designed to ensure that a salaried manager (trained in CPR and AED) is on property at all times when the club is in operation and will require that you work closing shifts on a regular
  • The position is offered at a base salary of $70,000 0 - $75,000 per year. Final total compensation package inclusive of salary, benefits and opportunity for bonus will be commensurate with level of experience and will be negotiated with the successful candidate as part of their employment agreement
  • Schedule is subject to change based on club events and hours of operations