Executive Chef, Chenequa Country Club - Hartland, WI

Overview Chenequa Country Club is a unique community rooted in tradition, where multiple generations of members and staff share a deep appreciation for what makes the club truly special. Set quietly on the shores of Beaver Lake in Wisconsin, the Club feels peaceful, intimate, and timeless. It is not a high-traffic, high-noise environment, but a thoughtful retreat that values quality, care, and connection. The Executive Chef they are looking for needs to be more than a ‘Good Cook.’ The Club seeks an Executive Chef who understands that Chenequa is a culinary home that deserves respect, creativity, and thoughtful leadership. The role values relationships, consistency, and craftsmanship, recognizing that subtlety, restraint, and care can be as powerful as innovation. Chenequa Country Club is an “island” in the best sense of the word: peaceful, purposeful, and deeply personal. It requires a chef who will protect its culture, elevate its cuisine, and embrace the responsibility of leading in a place where people matter deeply. About the Club: Chenequa Country Club was founded on October 17, 1911. In 1912, a nine-hole golf course was completed. Renowned golf course architect Thomas Bendelow designed the original tract. The original bylaws limited membership to 75. Over the years there have been changes at Chenequa, including additions to the course and clubhouse and a gradual increase in membership. Today, the course covers 174 treed and rolling acres. Members enjoy manicured bent grass fairways and greens, bluegrass surrounds, and Cedar Lake sand traps. They play tennis on four asphalt and three clay courts, and enjoy quality food and drink in the renovated clubhouse. In the late afternoons, members relax on the deck overlooking 1,000 feet of frontage on Beaver Lake. There has been a long history of golf, tennis, and swimming, and a promising future; being part of Chenequa in its 114th year reflects a place with much to enjoy. Position Specific: Chenequa Country Club is seeking a new culinary leader to oversee all aspects of kitchen operations, including scheduling, purchasing, production, prep, and execution. The Executive Chef will earn the respect of an experienced, tenured team and elevate them. The Chef will develop menus; write purchase specifications, standardize recipes, and purchase all food while managing all business affairs of the culinary department. The Executive Chef must demonstrate values, integrity, excellent judgment, and a calm, inspired demeanor to find peaceful, respectful solutions to issues. The Executive Chef includes staff input in decisions, acting as a teacher who provides ongoing coaching, performance feedback, and professional development. Knowledge of dietary restrictions and maintaining high standards of hygiene and safety are necessary. Note From the General Manager: The new chef will be welcomed by a tenured core team of individuals who care deeply about the Club and members. The Member Experience is the priority over cost controls. The club values community and a waiting list for membership, with a solid financial position. While getting established, ask questions; key staff are an excellent resource. The Best Advice for the new Chef is to make others feel important to the club. Quality staff meals make a difference in general attitudes. Communicate and over-communicate as we are all here to focus on the members experience and work together. Candidate Qualifications : The position requires an engaged leader with a strong focus on the goals of the Club and its membership, exhibiting positive and professional standards. The Executive Chef should be proficient in a la carte execution. There is a growing desire for the latest items/trends and fresh offerings. The Club does not need a huge menu, but everything offered must be the best it can be. Must be a skilled communicator with a personable demeanor and approachable manner. The Executive Chef develops standard recipes and techniques for food preparation and presentation to ensure a consistently high-quality product. The Executive Chef evaluates job performance of culinary staff; coaches and counsels to keep staff on track. Team building and staff development are important traits with the ability to hire, train, coach, build and retain a strong culinary team. The Executive Chef manages food cost, labor cost, and kitchen-related expenses, including ordering, inventory control, vendor relations, and waste reduction. The Executive Chef is visible to the membership and makes table touches regularly, provides newsletter articles regarding items of interest, recipes, and new menu items. The Executive Chef participates in budgeting by focusing on labor needs, adjustments to supply/equipment budgets, and capital forecasting of major equipment. The Executive Chef may participate in committee meetings; involvement has been minimal for years. Initial Focus: Meet and Start Rapport with Membership – Get to know the membership and the culture of the Club. Establish credibility by meeting and learning about the members, their wants and desires. Should be a positive, can-do individual supported by a calm demeanor Develop New Menus – Leverage Culinary Expertise to develop menus with emphasis on variety, seasonality, and high-quality ingredients. Design menus that are appealing to members and feasible with space and team to execute; work with GM on pricing. Assist, Promote Events and Grow Interest and Excitement Amongst Members – Introduce innovative ideas and event presentations to create a continuity of innovation and a fresh culinary experience. Variability and flexibility, and a certain degree of tactical creativity, are a must. Team Development – Build a team that reflects foundational values in cooking and dining and act as the hands-on culinary educator. Knowledge of recruiting and HR policies to fill open positions and future team building is important. Additional Information: Annual food sales at $1.2 MM; total F&B Sales $1.7 MM. Food cost is 40% with a sales mix of 74% a la carte and 26% banquet revenues. The culinary team is supported by a $737,000 labor budget and includes the Executive Chef, two Sous Chefs, a Baker, six Full-Time Line Cooks, and various part-time snack bar cooks/prep/dishwashers. The Executive Chef ensures quality ingredient procurement. The Club has one kitchen with an a la carte line and a Banquet area snack bar window. Equipment is up to date; a major capital project to enlarge and redesign the space is planned with Boelter Companies. The new chef will play a significant role in the final design. Chenequa CC has one 22,000 sq. ft. Clubhouse with 385 members and a waitlist; average member age is 67. The Club operates eleven months annually and closes in January. Dinner is served three nights in Feb/Mar and six days a week in summer; hours scale back in fall and winter. The Executive Chef reports to the Club Manager and works with the ACIM, F&B Manager, Office Manager, and Maintenance personnel. The outgoing Chef served the Club for twenty-five years. Note: The successful candidate must be compatible with the nature of the Club and demonstrate values, conduct, and integrity consistent with the caring philosophy in place. The candidate should approach the position with humility and care for others, value professional relationships, and become an active member of the Management Team. Dining: (various a la carte outlets & events) Board Room – Casual with 14 seats, Lunch and Dinner, Tue–Sun. Heritage Room – Casual with 24 seats, Lunch and Dinner, Tue–Sun. Chenequa Room – Casual with 50 seats, Lunch and Dinner, Tue–Sun. Beaver Lake Room – Casual with 80 seats, Lunch and Dinner, Tue–Sun. Main Dining Room – Casual with 80 seats, Lunch and Dinner, Tue–Sun. North Patio – Very Casual with 60 seats, Lunch, Summer only. Private Member & Club Events – Four private rooms with seating from 14 to 230; the largest event can seat 300. The Club offers an attractive compensation package including a competitive base salary, 401k plan, health, life & dental insurance, ACF dues and conference. Relocation is available. Interested individuals should send resumes, a well-conceived cover letter, and supporting information (a digital portfolio is encouraged). #J-18808-Ljbffr