Executive Chef

Executive Chef at Ravinia Green Country Club

Ready to join a dynamic company in the hospitality and service industry where people help drive the success of the business? Since its inception in 1957, Invited has operated with the central purpose of building relationships and enriching the lives of our members, guests and more than 17,000 employees. We are the largest owner and operator of private clubs nationwide, with 130+ country clubs, city clubs, and athletic clubs. Our Clubs offer first-class amenities, including championship golf courses, modern workspaces, handcrafted cuisine, resort-style pools, state-of-the-art racquet facilities, fitness centers, and much more. Come be a part of this incredible and inclusive team at Invited!

Just a few miles away from the heart of downtown Chicago lies beautiful Ravinia Green Country Club, a true oasis for busy professionals and active families. Country club membership at our Riverwoods, Illinois, club gives you access to a private world of incredible golf, tennis, dining, fitness and more, paired with a wide variety of activities and events to help you meet friends and expand your social circle. Ravinia Green is also an exclusive Riverwoods wedding venue and the setting for a bevy of events.

The Executive Chef is responsible for leading all Kitchen operations, ensuring the delivery of high-quality, creative, and cost-effective culinary experiences that align with Invited's standards. This role involves planning diverse menus, overseeing food preparation, and managing the procurement of ingredients and kitchen equipment. The Executive Chef will supervise and coordinate the kitchen staff, ensuring a well-trained, efficient, and motivated team.

The Executive Chef plays a crucial role in maintaining a safe and sanitary work environment, with a strong working knowledge of health, safety, and licensing regulations. They are also accountable for the financial performance of the kitchen, driving profitability while consistently meeting the club's culinary and quality expectations. Collaboration with other departments and attention to member feedback is essential to delivering exceptional dining experiences and supporting the overall success of the club.

Day-to-day responsibilities include:

• Plan meals and create menus based on guest preferences, marketing conditions, and event needs.
• Assign prices to items in collaboration with the F&B Director and General Manager.
• Complete detailed menu engineering worksheets using the food and beverage point-of-sale system to ensure accurate analysis of menu items.
• Effectively communicate and distribute relevant information to employee partners for seamless menu execution.
• Ensure menus are prominently displayed in the kitchen or distributed directly to each Chef and Cook to guarantee clarity and consistency in production.
• Direct overall cooking, ensuring methods, portion sizes, and garnishing meet quality standards.
• Regularly taste and check food for consistency.
• Responsible for food production, particularly during high and low-volume periods, ensuring smooth operations in all kitchens.
• Oversee the procurement of food supplies and kitchen equipment, ensuring quality and accurate inventory management.
• Manage food and labor costs, ensuring adherence to budgetary guidelines.
• Participate in inventory management with the Director of Food & Beverage, ensuring valid counts and proper pricing.
• Ensure the profitability of kitchen operations by assigning appropriate prices to food items and managing cost accounts.
• Schedule, supervise, and manage payroll for back-of-house employees, adjusting work hours and responsibilities as needed.
• Recruit, interview, hire, and train kitchen personnel, fostering career advancement and promotion opportunities.
• Implement and supervise adherence to company policies, including employee discipline, workplace safety, and substance abuse policies.
• Engage with members by making daily table visits, soliciting feedback, and promoting the Club within the community.
• Work closely with the F&B Director and Event Sales Director on banquet and event planning, including cooking and serving arrangements.
• Ensure compliance with health, safety, and licensing regulations in all kitchen operations.
• Analyze workplace practices and implement policies to ensure a safe work environment for all employees.
• Maintain accurate payroll records and ensure proper management of the Aloha Point of Sale system for tracking kitchen transactions

About You:

Required:

• High school diploma or equivalent.
• A minimum of 3 years as an Executive Chef, with proven expertise in supervising kitchen staff, managing cost controls, ensuring product quality, and maintaining sanitation standards.
• Valid county food handler's and ServeSafe permit.

Preferred:

• A college degree in Culinary Arts or a related field
• Additional culinary certifications are advantageous
• In-depth knowledge of kitchen operations, food cost budgeting, and effective management of kitchen departments

What We Offer:

We believe in taking care of our team, and our Total Rewards package reflects that commitment. Your actual base pay will be determined by your skills, experience, education, location, andif you're in a non-exempt rolehours worked.

While not all roles at Invited are full-time, those full-time team members have access to a comprehensive benefits package that includes:

• Medical, dental, and vision coverage
• Life insurance
• Short-term and long-term disability insurance
• 401(k) retirement savings plan
• Generous paid time off and leave programs (time off as required by applicable law is also provided for part time team members)

Want to learn more? Visit for full details.

Invited is an Equal Employment Opportunity Employer

The job posting outlines the general requirements for this position and is not a comprehensive list of duties, responsibilities, or requirements. Additional duties not mentioned here may be assigned as needed to ensure the smooth operation of the Club.