Executive Chef

Cantigny Park & Golf

Property Description:

Cantigny Golf, nestled within the idyllic Cantigny Park in Wheaton, Illinois, is a renowned 27-hole golf course, formerly recognized among Golf Digest’s Top 30 courses, offering a top-tier golfing experience. Featuring three unique nine-hole courses – Woodside, Lakeside, and Hillside – golfers can choose from an array of playing options set amidst lush green landscapes, scenic water features, and impeccably manicured fairways. Crafted by the esteemed golf course designer Roger Packard, this championship-level layout challenges golfers of all skill levels with strategically placed hazards and undulating terrain, all while being surrounded by the natural splendor of Cantigny Park, creating a serene and visually stunning backdrop for a memorable round of golf.

Cantigny Golf goes beyond the greens, offering a comprehensive practice facility, professional instruction, a well-appointed Pro Shop, and delightful dining options at the Clubhouse and several F&B locations at Cantigny Park. This makes it the perfect destination for avid golfers looking to refine their skills and those seeking a peaceful retreat in a breathtaking natural setting. Whether you’re aiming to enhance your game, relish a challenging round of golf, or simply bask in the beauty of the great outdoors, Cantigny Golf provides an exceptional golfing experience in a picturesque environment. Moreover, in June 2024, the facility began a multiyear renovation project, encompassing all 27 holes, infrastructure enhancements, and improvements to the practice facilities, ensuring that the golfing experience continues to evolve and excel.

 

Position Summary:

Cantigny encompasses a 500-acre estate boasting multiple event venues, full-service golf course restaurant, café, beer garden, on-course food and beverage services, and countless public events hosting hundreds of thousands of guests each year.

The Executive Chef is the senior culinary leader responsible for culinary leadership, menu development, financial management, supervising food production for all food outlets, banquet events and other functions at the property.  Supervises food preparation personnel, assists with food production tasks as needed and assures that quality and cost standards are consistently attained.  This leader is chiefly responsible for the effective financial management of the culinary operation while maintaining exceptional standards and the highest level of quality.

This role requires extensive skills in planning and preparation as well as a flexible outlook to adjust to operational demands as the business demands.  The Executive Chef leads a team of three Sous Chef’s and numerous line, prep and dish staff.  This is an opportunity to build a team of your own, help the team chart a path towards growth, development, and outstanding culinary experiences.

 

Essential Duties and Responsibilities:

  • Strong leadership skills with the ability to inspire and motivate a diverse team.
  • Exceptional communication skills to effectively interact with staff and guests alike.
  • Strong background in foodservice management with proven ability to find creative solutions and develop new experiences that deliver positive bottom-line results.
  • Strong passion and knowledge of food preparation techniques and culinary arts with a wide breadth of styles and cultural cuisines.
  • Lead the development and execution of menus and experiences across the entire Cantigny estate.
  • Hire, train, and manage a staff of up to 50 employees including three sous chefs, line cooks, prep cooks, and dishwashers operating multiple outlets across the entire property.
  • Responsible for financial management of the culinary operation including food costs, labor costs, operating expenses and facility management.
  • Directly supervises the daily preparation of food for all outlets and banquets
  • Responsible for inventories, pricing, cost controls, orders and requisition planning for food production.
  • Participate in long-term planning of food & beverage services for a la carte, banquet, and special events throughout Cantigny
  • Manages employment activities for kitchen staff members, including but not limited to:
  • Interviewing, selecting, training,
  • Planning the work, developing work schedules, and apportioning the work,
  • Directing and monitoring work activities and evaluating performance,
  • Handling complaints and administering discipline; terminating as appropriate,
  • Ensuring sanitation and safety programs are closely followed.
  • Establishes controls and monitors kitchen activities to minimize food and supply waste and theft.
  • Establish systems and controls to ensure food safety and sanitation standards are maintained to the highest standards.
  • Ensures proper staffing for maximum productivity and high standards of quality; controls food and payroll costs to achieve maximum profitability.
  • Monitors the condition of equipment and makes recommendations for maintenance, repair and upkeep of the kitchen, its equipment and other areas of the club.
  • Perform other duties as assigned.

 

Qualifications:

  • College degree preferred.
  • Five years culinary leadership experience, at an Executive Chef level, preferably in the a facility with multiple outlets and high-volume events both private and public.
  • State certified and/or Serve Safe certified.
  • Demonstrated experience and capability in the areas of staff management and food control.
  • Demonstrated quality written, verbal, and interpersonal communication skills.
  • Ability to analyze and solve problems; efficiently handle multiple duties under pressure with minimal supervision; work flexible hours as required including nights/weekends.
  • Positive attitude, professional manner and appearance in all situations.

 

Supervises:

Chef de Cuisine, Sous Chef, Line Cooks, Prep Cooks, Kitchen Supervisor, Dishwashers

 

Classification:

Full-time, Non-Seasonal, Salaried, Exempt

 

KemperSports Management is an Equal Opportunity Employer

Word Document or PDF preferred.
Word Document or PDF preferred.