Executive Chef, Butterfield Country Club - Oak Brook, IL

About the Club Butterfield Country Club has been providing the members with their families and guests with the finest golf, social, and other athletic amenities since the club’s inception in 1920. Each of the recreational areas offer a variety of programs for men, women, juniors, and families with different activities scheduled throughout the year. The Championship 27-hole Golf Course invites golfing members to take a swing on the perfectly manicured fairways, and putt on the undulating and lightning-fast greens. They have designed exceptional menus for the members dining experience in either the Butterfield Room, or in a more casual atmosphere of the Grill Room or Pub Patio. For special occasions, the catering staff can anticipate member needs with special menus, and outstanding service is provided by a highly trained staff. The swimming facility has become the summer destination for many families with two pools; a smaller one for the toddlers, and the main pool has three diving boards, and even lap swimming for adults. Butterfield has recently completed a new pool snack bar and tennis pro shop which includes an indoor golf training and fitness facility. The tennis facility has the finest courts along with a great gathering place for members. BCC members can choose from a variety of tennis programs available for players of all ages and skill levels. Butterfield has recently introduced Pickleball to the Membership with the installation of four new courts and Paddle Lodge with four paddle courts. Position Specific Butterfield CC is looking for a proven “Club Chef” with demonstrated ability to lead and train. This Chef can communicate effectively with the membership and staff and deliver culinary excellence on a consistent basis. The Executive Chef is responsible for developing and executing a premier dining experience that reflects the tradition, excellence, and hospitality of the Club. He/she is an inspirational leader who serves as “role model” for the team, possessing charisma with exceptional communication skills. Someone who sets a positive tone and builds a cohesive, respectful kitchen culture. This individual is creative and member-focused and understands what a private club is all about. He/she learns member preferences, and designs menus that are fresh, seasonal, and appealing. The Executive Chef oversees all culinary operations, menu development, staff leadership, food quality, sanitation, cost control, and kitchen administration. He/she is professional and calm working under pressure. Someone who demonstrates emotional maturity and strong people skills. The Executive Chef is an approachable communicator who engages with members, collaborates with management, and is visible in the Club. Note From the General Manager Butterfield CC has a great membership who take alot of pride in their club. Overall the members have a perception that the food quality and taste has not been to their expectations. The F&B FOH staff is providing great service. The Director of Events and Catering has done an excellent job, and we have a seasoned Banquet Manager. The kitchen staff has had alot of turnover in the past two years including both Sous Chefs, the Pastry Chef, and many of the line cooks. Candidate Qualifications The position requires an engaged leader with a strong culinary vision who will drive dining offerings. Menus should be seasonal with a balance of creativity and member favorites. The new Executive Chef is enthusiastic about all things culinary and keeps up with the lasted trends and equipment and produces new house-made items, creative buffet presentations, and evolving menus. The Executive Chef evaluates job performance of culinary staff; coaches and counsels to ensure staff are on track. The Executive Chef should have strong in kitchen management and administrative skills including scheduling, cost and inventory control, food safety, and sanitation. and compliance with Human Resource policies. He/she will have the ability to communicate with staff, other department heads, and membership. Develops SOP’s, recipes, standards and techniques for food preparation and presentation, and ensures the staff is trained to ensure a high-quality product is served on a consistent basis. The Executive Chef authors articles for Club newsletters, creates Instagram postings and occasional videos, walks the dining rooms, engages members at their table, and collaborates with members on creating menus for their events. The Executive Chef, in conjunction with the General Manager and CFO, will prepare the annual food operations and kitchen capital budgets in January/February. The Clubs fiscal year is May 1st thru April 30th. Able to control cost of food without compromising quality. The Executive Chef participates in committee meetings to report on food operation, listen to members’ feedback and address their questions and concerns. The Executive Chef should be proficient in ala carte execution with ability to deliver consistent, high-quality dishes especially during busy service periods. Able to execute banquets & events to the high-level consistent with the Club’s standards. Initial Focus Evaluate Systems & Controls – The Executive Chef is expected to stabilize kitchen operations. Develop systems and provide training and procedures to the culinary team to establish food service consistency. Teach staff to work with a sense of urgency, making sure every plate is perfect, holding staff accountable. Member Engagement – Engage with members to learn what they value and what they feel is missing. Be visible and available. Listen and learn from member feedback. Menus – Focus on menu development and planning. Update the menu with fresh items, improved specials, and seasonal rotations. Create menus that meet and/or exceed expectations. Purchasing – Work with the Purchasing Manager to evaluate all products and cost to insure the Club is getting best value and quality. Work as a “TEAM” – Be respectful and collaborate with FOH team. Build a relationship with the food and beverage leadership that is solid and based upon building a personalized family club dedicated to service and the pursuit of excellence. Improve communication between BOH and FOH to ensure a smooth service experience. Additional Information Annual food sales at $3.5M; total F&B Sales $5.4M and had a profit of $668,000 inmost recent FY. The Food cost is 33% with a sales mix of 38% a la carte and 62% banquet. Budgeted food cost 33% There are 29 culinary staff and 4 Stewards supported by a $1.3 MM labor budget. The Executive Chef is supported by (2) Sous Chefs, (Executive Sous Chef & Banquet Sous Chef, and a Pastry Chef. The Chef does the purchasing. The Club has two (2) kitchens, the Main kitchen and Pool Kitchen. Mgmt. rates the condition of kitchens as a 5 out of 5. New A La’ Carte lines installed, all new refrigeration, most equipment replaced in last four years. Two new dish machines, and seven new walk-in coolers and freezers. The 80,000 sq. ft. Clubhouse is home to 840 members whose average age is 56. The Club operates eleven (11) months annually and is closed the month of January. The Executive Chef reports to the General Manager/COO and works directly with the Director of Events, Assistant General Manager, Dining Room Manager, Communications Director, and CFO. Dining Butterfield East – Formal with 80 seats. Lunch & Dinner six days per week The Grill Room – Casual with 70 seats. Lunch & Dinner five days per week in season. The Pub – Casual with 70 seats. Lunch & Dinner six days per week in season. Patio – Casual with 150 seats. Lunch & dinner six days per week. May /Oct. Member & Club Events There are (4) private rooms with seating from 40 to 350. The largest sit down event is 350 guests The Club offers a generous base salary, performance bonus and benefits package including a 401k plan, health with dependent coverage, life & dental insurance, ACF Dues and Conference. A (CEC) is preferred. Relocation is available. Interested individuals should send resumes, a well-conceived cover letter, and supporting information (a digital Portfolio is encouraged) #J-18808-Ljbffr