The Executive Chef position at Saddle & Cycle Club, in Chicago, IL, is an excellent opportunity for a culinary professional to lead in this well-established club. The Club is seeking a chef with proven expertise in banquet and à la carte services and a solid understanding of logistics, as food and beverage offerings are delivered across the club's campus. A key aspect of this role is the recruitment and development of a talented team, as building a strong culinary staff is essential to success. The ideal candidate will bring creativity and innovation to the club’s culinary experience while honoring its traditions. The Executive Chef will oversee multiple kitchens, support diverse dining venues, and work closely with a dedicated team to deliver exceptional service to our members and their families.

The Executive Chef reports to the General Manager/COO and directly supervises the culinary team including Executive Sous Chef, Sous Chefs, and Stewarding. Works in tandem with the Clubhouse Manager, this relationship has been historically harmonious and positive. The Chef will sit on the House Committee.

Leadership
Take full ownership of the culinary team; build trust with them by engaging, observing, learning, and listening to their wisdom, experience, and needs. Earn members' trust by instilling confidence through continued enhanced operations, interaction, and visibility. Create a fun, collaborative work environment while being "hands-on" when necessary but understanding when to step back and lead the team. Involve associates in the decision-making process of how "work gets done" and create a work environment of mutual respect in which people want to come to and participate every day. Be a focused and consistent evaluator of personnel, ensuring that standards of conduct and delivery are met; this includes oversight of high standards of appearance, hospitality, service, and cleanliness of the kitchen facilities. Be an active and dynamic recruiter of team members and someone who inherently enjoys developing and building his/her team and leading them to significant, positive membership satisfaction outcomes. Establish and consistently enhance operating standards for personnel in areas of responsibility and consistently evaluate knowledge, understanding, and execution to these high standards. Work closely with the front-of-house food and beverage managers to ensure a cohesive experience that consistently exceeds the expectations of members and guests. Hold daily/weekly staff briefings and line-ups with direct reports to keep them informed of necessary and relevant activities and expectations at the club. Assist in planning and be responsible for ensuring special club events are well-conceived and executed. Contributes to the Club’s newsletter and writes articles as requested for the Club.

Operations
Plan, organize, and run a busy banquet operation with multiple events happening at the same time across multiple locations as well as à la carte dining. Develop and maintain standard recipes and techniques for food preparation and presentation that help to assure consistent, high quality and minimize food costs. Ensure that high sanitation standards, cleanliness, and safety are always maintained throughout all kitchen areas. Establish controls to minimize food and supply waste and theft. Safeguard all food-preparation employees by implementing training to increase their knowledge about safety, sanitation, and accident prevention principles. Maintain safety training programs. Manages OSHA-related aspects of kitchen safety and maintains MSDSs in an easily accessible location. Continue to maintain the positive culture of healthy employee meals and understand the importance they have for the team's morale. Displays a very hands-on approach and leads team by example. Must be approachable to staff, members, and guests. A sharp eye for detail in the overall management of the operation. Maintains a clean, neat, and organized office, inventory, storage, kitchen, and subsidiary areas. Develops standard operating procedures for Culinary and adheres to them consistently.

Financial
Plan and assist with pricing of menus for all food outlets in the club and for special occasions and events. Schedule and coordinate the work of chefs, cooks, and other kitchen employees to ensure that food preparation is economical technically correct, and within budgeted labor cost goals. Consistently monitor payroll and labor resource allocations to ensure they are in line with financial forecasting and goals. Embrace the use of systems (including regular inventory processes) and technology to assist in the management of the kitchen and the financial performance of the operation. Responsible for upholding the mission, policies, and procedures of the Saddle & Cycle Club including the Constitutional and Operational By-Laws, and Employee Handbook. Always acts in the best interests of the Club. Prepare necessary data for applicable parts of the budget; project annual food, labor, and other costs and monitor actual financial results; take corrective action as necessary to help ensure that financial goals are met. Maintain strong relationships with local vendors and identify new vendors to ensure the best prices for the best quality products.

INITIAL PRIORITIES
Evaluate and set appropriate and necessary standards of operation, execution, and delivery within the culinary operation, taking ownership of the entire experience from production to final delivery of the product, while working closely with the FOH leadership team. Recruit and onboard Sous Chefs ahead of the upcoming summer season. Be visible with the membership, engaging and acting as the face of Food & Beverage, actively building relationships with Members. Implement effective daily, weekly, and monthly communication across the culinary team. Establish a leadership and mentoring role in the kitchen, and develop young talent, while exposing the team to new ideas and techniques. Create an innovative, relevant, consistently interesting à la carte menu that provides Members with competitively priced and desirable options that are reflective of most Members’ interests and tastes.

CANDIDATE QUALIFICATIONS
Three years experience in a similar role with exposure to multi-outlet operations and banquet-heavy operations. Degree in culinary arts and/or other hospitality management focus. Has ten years of food production and management experience. Is a dynamic, creative, empathetic, and caring individual who communicates well with staff and Members. Is a team player, within the kitchen, with the FOH team, and with all club and team members. Is experienced with technology including POS, and Microsoft Suite.

EDUCATIONAL AND CERTIFICATION QUALIFICATIONS
A bachelor’s degree is preferred with a focus on Hospitality Management or Culinary. In lieu of the degree, substantial culinary or hospitality experience will be considered. Has achieved or is working towards Certified Executive Chef (CEC) certification through the American Culinary Federation (ACF) or Pro Chef II certification through the Culinary Institute of America. Food Safety Certified.

• Health and wellness programs.
• Professional development opportunities.
• Employee meals.
• Strong relationships with local vendors.

• Minimum three years experience in a similar role.
• Degree in culinary arts or hospitality management.
• Ten years of food production and management experience.
• Strong communication and leadership skills.
• Experience with POS systems and Microsoft Suite.
• Food Safety Certified.