Chef de Cuisine, University Club of Chicago - Chicago, IL

About the Club Originally founded by a small group of university graduates hoping to foster an appreciation of literature and the arts, the University Club of Chicago continues to uphold that tradition, while offering so much more. It is where artists, entrepreneurs, civic leaders, authors and professionals from every industry come together to learn, celebrate, and connect. Learn why members consider the Club, located in the heart of downtown Chicago, their home away from home.

NOTE FROM MANAGEMENT

The Club runs on a very real expectation of excellence — not the poster-on-the-wall kind, the lived-in version. Departments know the bar is high, and they’re proud of meeting it. What makes it work is that you pair those expectations with genuine support: clear communication, consistent follow-through, and a leadership presence that listens. The culture is high-touch, high-expectation, people-centered, and always evolving. It’s a place where excellence is the standard, communication is honest, collaboration is normal, and growth never stops. Position Specific The Food and Beverage program at the University Club of Chicago is led by Executive Chef Rafat Alzein. Chef Alzein takes a contemporary approach to cooking, emphasizing seasonal ingredients, refined technique, and authentic flavor. The University Club of Chicago has a reputation of quality food and service. UCOC is seeking a candidate that will preserve and enhance the culture and provide legacy and bench strength. The Culinary Team has matured into a very efficient, welcoming group of professionals. Costs are in line. The food program is well received and Team morale is high. This is a new position the Club is creating. It is paramount that the candidate is open to a supportive, appreciative and dignified culture founded on friendship and mutual respect. An eagerness to learn and advance with a desire to pursue professional certifications. The selected candidate as a broad-based skill set which include both advanced culinary knowledge and administrative ability. Personality and Respect are paramount for the candidate. Initial Focus Address Inconsistencies with Departments Culinary Needs – The Chef de Cuisine is expected to evaluate and improve the focus of the kitchen team. The goal is to deliver a fresh product on a consistent basis with a sense of urgency. Club Culture and alignment – Inspire the team and build a strong culinary culture driven to excellence. Serve as coach and mentor and lead by example. Team growth and collaboration with other key management is important for success. Support and encourage career development in the culinary team. Execute Kitchen Duties i.e. expedite, schedule, create menus. Actively engage culinary staff to work as a team. Be receptive to Chef and member feedback and suggestions. Improve systems and implement SOPS that work. Candidate Qualifications The position requires an engaged leader who works with very high standards but remains flexible. He/she demonstrates culinary excellence, leadership, and is able to deliver on a consistent basis within financial parameters. The Chef de Cuisine is creative and has a high command to the operations and an even temperament during the most stressful times. The Chef de Cuisine has great people and communication skills and is a directly represents the Executive Chef. The Chef de Cuisine maintains sanitation and safety standards throughout the operation. The Chef de Cuisine is visible to the membership. Is engaging and dynamic with a goal to create a ‘Happy Membership.’ An individual who understands the desires of the members. The Chef de Cuisine will have to balance the menu maintaining traditional favorites and at the same time introduce new ideas to create a continuity of innovation. The Chef de Cuisine is a hands‑on individual who leads by example and jumps on the line if necessary. The Chef de Cuisine will work directly with Executive Chef in helping develop the budget. He/she is involved in food costs, kitchen labor costs and capital planning. The Chef de Cuisine is expected to attend committee meetings in the absence of the Executive Chef. The Chef de Cuisine is creative and has a high command to the operations and an even temperament during the most stressful times. The Chef de Cuisine has great people and communication skills and is a directly represents the Executive Chef. The Chef de Cuisine maintains sanitation and safety standards throughout the operation. Additional Information Annual food sales are $10,221,000 MM; Total F&B Sales $17,294,000 MM. The Club made a profit of $1,755,000 in F&B in the most recent fiscal year. The Club maintains a 25% food cost with a sales mix of 31% A La Carte and 69% Banquet. Food Cost goal – 27% There are 29 culinary staff and 15 stewards. The Club has five (5) Sous Chefs a Pastry Chef, Banquet Chef, Chief Steward and Purchasing Manager. The Club has one (1) main kitchen where all food items are executed – Banquets and A La Carte. Management rates the condition as a 5 out of 5. Equipment is replaced as needed. The Club has one (1) Clubhouse with 3,300 members whose average age is 58. The Club operates (12) months annually and closed 7 Holiday days of the year. The first Quarter is slower and work increases over the next three quarters and business is consistent. The Chef de Cuisine reports to the Executive Chef and works closely with the entire culinary and front of the house teams. Dining (various a La Carte Outlets & Events) Parliament – Open seven days per week serving breakfast, lunch and dinner. Living Room – Open seven days per week serving breakfast, lunch and dinner. College Hall – Serving lunch only seven days per week. Gallary/Pres Bar – Serving dinner only. Cathedral Hall – Serving lunch and dinner, special events only. Private Parties/Member Events – The Club has 19 private rooms. The largest event for a sit down event the Club can accommodate 360 A compensation package that will include a competitive base salary. Benefits include medical insurance, dental insurance, 401K w/match and vacation. A relocation allowance is negotiable. Interested individuals should send resumes, a well-conceived cover letter, and supporting information (a digital Portfolio is encouraged). #J-18808-Ljbffr DZA Associates