Executive Chef, Ozaukee Country Club - Mequon, WI

About the Club: Founded in 1922, Ozaukee Country Club is a private, member-owned club serving hundreds of member families from the greater Milwaukee region. The club is known for its challenging golf course, featuring pristine greens and fairways. The club has been a proud host to several WSGA and USGA tournaments including the 2014 Wisconsin State Amateur Championship, and the 2023 Wisconsin State Open. The welcoming atmosphere, beautiful grounds, and personalized service are what make Ozaukee Country Club a special place. As a family-oriented club, we offer strong youth programs including junior golf, swim team, Kids Club and Camp Oz. Note: Although loved by the members, after 26 years the Club is looking forward to welcoming their new Executive Chef. The handcuffs are off – be creative and have fun! The Club is ready for new ideas. The Executive Chef will have a new kitchen, a fresh start, and full support from members and staff. The Club wants you to succeed! Position Specific: Ozaukee Country Club is looking for an Executive Chef who will be responsible for the overall culinary leadership and kitchen operations. This includes menu design, food preparation, staff management, sanitation, and inventory control across all culinary outlets — including the Main Kitchen and the Turn Kitchen. The Executive Chef is attuned to maintaining a clean, organized, and a safety‑first kitchen operation. The Executive Chef has exceptional technical cooking skills with the ability to teach others. Uses common sense to solve problems and maintains financial acumen as it relates to the culinary department. Most of all, has passion for the profession with the ability to make work ‘FUN’ for self and team. ‘Nothing is broken’ – this is a great opportunity to bring new energy to elevate the dining experience for members and their guests. Initial Focus: Oversee Installation and Startup of a new Kitchen – The Club will give preference to a candidate who has been involved in the construction and/or opening of a new kitchen. Member Visibility – Meet and interact with the members. Learn who the influencers are and leave them with a positive impression. Meet the Team/Develop Relationships with Coworkers – Inspire the team and build a strong culinary culture, driven to excellence. Work in close partnership with the F&B Manager and Events Manager to deliver exceptional dining experiences for a la carte service, private events, and club functions. Create New Menus – Get up to speed and plan for large events such as Mother’s Day, 4th of July, and the annual Member-Guest Golf Tournament. Create new a la carte menus that exceed member expectations for product quality, taste, presentation, variety, and creativity. Swing for the fences! Note From the General Manager: Ozaukee Country Club is a close-knit, high-performing community that takes pride in delivering an exceptional member experience. While we may be a smaller club by size, our standards, culture, and expectations rival the very best. The right Executive Chef will find this an extraordinary opportunity — a chance to lead a talented team, showcase creativity, and influence every facet of the culinary program. Success here comes from a strong work ethic, high expectations, and a genuine, team-oriented spirit. Those who approach their work with pride, collaboration, and care will thrive; those who say, “that’s not my job,” won’t find a fit. I’m incredibly proud of what our team is building at OCC, and this key position has the potential to make us even better. Our members are genuine, friendly, and deeply loyal — it’s Wisconsin, after all — and they appreciate both excellence and authenticity. Leading a club kitchen requires balance: delivering the “consistency” members value while bringing the “variety” that keeps things exciting. The secret is to maintain perspective, lead with integrity, and love what you do. If that sounds like your philosophy, we’d love to meet you. Candidate Qualifications: The position requires an engaged leader with a strong culinary vision who will drive dining offerings. Menus should be traditional items with the Chef’s personalized touch. The new Executive Chef is passionate about all things culinary and keeps up with the latest trends and equipment. Produces new house-made items, creative buffet presentations and evolving interesting menus. The Executive Chef evaluates job performance of culinary staff; coaches and counsels to ensure staff is on track. Rewards and disciplines staff in a fair and appropriate manner. The Executive Chef should have management and administrative skills with the ability to communicate with staff, other department heads and membership. The Executive Chef will participate in the Budget process working closely with the General Manager and CFO to produce a zero‑base budget. Together they will forecast dining, special event and banquet revenues, payroll and expenses. The Executive Chef maintains a visible presence in the dining room when possible. Authors a bi‑monthly newsletter column, a friendly note from the Chef introducing menu changes, spotlighting employees, previewing upcoming events or providing behind‑the‑scenes updates, (short pieces or photos about staff training, kitchen renovation, garden harvests, or new culinary tools) plus quick educational “Chef’s Tips” (e.g., how to ‘Sear’ scallops). The Executive Chef has a social media presence — short, engaging posts about specials or events, ideally written in the Chef’s voice but coordinated with the Communications Manager. Creates menus for private functions, member events and Ladies’ Guest Day. The Executive Chef oversees and is hands‑on in planning, preparing and executing all Club and Private Events. Additional Information: Annual food sales $900,000; Total F&B Sales $1.6MM. In the most recent FY, the Club subsidized F&B ($220,000). The Club currently has a 39% food cost with the food cost budget at 40% and a sales mix of 50%, A La Carte and 50% Banquet. There are (10) culinary employees and (2) stewards supported by a $622,000 labor budget. There are two (2) Sous Chefs (Currently one open position) The Chef does the purchasing. The Club operates two (2) Kitchens; Main Kitchen, “Turn” Kitchen (services Pool Snack bar/golf Turn, Memorial Day through Labor Day) Management rates the condition as a (5) out of (5) pending the completion of the kitchen remodel. The Club has one (1) 40,000 sq. ft. Clubhouse with 370 members whose average age is 58. The Club operates for eleven (11) months annually and closes mid February through mid March. The busy months are May through September. During the off‑season the Club operates Lunch & Dinner Wed‑Sat, Closed Sun‑Tues. The Executive Chef reports to the General Manager/COO and works closely with the F&B Director, Banquet and Event Coordinator, Controller, and Director of Marketing and Communication. The previous Chef is retiring after 26 years with the Club. Dining: Dining Room – Casual with 60 seats, serving lunch and dinner Tuesday through Sunday. The Bar Room – Casual with 70 seats, serving breakfast, lunch and dinner Tuesday through Sunday. Men’s Lounge – Casual with 50 seats, serving breakfast, lunch and dinner Tuesday through Sunday. The Turn – Casual with 50 seats, serving breakfast, lunch and dinner Monday through Sunday (seasonal). Private Parties – The Club has six (6) private rooms seating from 2 to 220. The largest sit‑down event the Club can accommodate is 220 members/guests. The Club offers a competitive base salary, performance bonus and benefits package including a 401k plan, health with dependent coverage, life & dental insurance, ACF Dues and Conference. Relocation is available. (A CEC is preferred). Interested individuals should send resumes, a well‑conceived cover letter, and supporting information (a digital Portfolio is encouraged). #J-18808-Ljbffr DZA Associates