THE OPPORTUNITY

Woodhill Country Club has an exciting opportunity for an Executive Chef to lead our food programs. We pride ourselves in providing an outstanding dining experience for our members from a service, creativity, and food quality standpoint. We are searching for an accomplished Executive Chef who will bring a creative flair to the operation and ensure that the kitchen is effectively managed, runs smoothly, and turns out excellent products in a timely manner.

THE ORGANIZATION

Incorporated in 1915, Woodhill is a private, year-round country club with dining, social, and sports activities for the entire family. Situated on 225 secluded, picturesque acres in the western suburbs of the Twin Cities, the property includes a traditional central clubhouse, an original Donald Ross golf course completed in 1917, a newly renovated Barn which serves as a winter sports hub and offers casual dining. The Club serves as the primary social and recreational center for members and is distinguished by its small, intergenerational membership that fosters personal relationships and convenient access to premium programs and facilities.

Woodhill Country Club Mission Statement

Woodhill Country Club is a family-oriented, year-round, private country club that serves as the primary social and recreational center for members by providing high quality activities, facilities, and services.

Job Summary: Executive Chef leads menu development and culinary preparation for all food outlets, banquet events, members’ events and other special events at Woodhill Country Club. This leader oversees food production personnel in all venues at the Club, assists with food production tasks as needed and assures that quality and cost standards are consistently attained. The Executive Chef is the Creative Director of all our culinary programs.

Essential Job Functions:

Menu Creation and Food Preparation

• Leads menu development, balancing inspiration with traditional favorites and assuring high standards of quality, cost, creativity, and flavor of all foods.

• Has proficiency in working in all positions in the kitchen.

• Prepares or directly supervises kitchen staff responsible for the daily preparation of all members’ dining. The Executive Chef ensures that methods of cooking, garnishing, and portioning of all menu items are within prescribed standards. If and when the above do not meet Woodhill’s standards the Executive Chef is responsible for rectifying each incident.

• The Executive Chef coordinates the design and assembly of buffet presentations and assures proper set up of buffets in a timely and productive manner.

• Compiles daily prep lists as needed.

• Performs quality and quantity checks prior to each service.

• Serves as expediter for dinner services when necessary or required.

Team Leadership and Staff Supervision

• Serves as Department Head for all food outlets (Clubhouse year-round, plus Barn during Fall/Winter, and Pool Cafe during summer months).

• Conducts all hiring, training, and supervision of all kitchen staff. Training and supervision will include sanitation, safety, and production standards.

• Performs the scheduling of staff, menu development, menu costing and other administrative duties.

• Conducts long-term planning for staff development and kitchen department improvement.

• Implements continuous training and improvement programs.

• Participates in weekly department and senior staff meetings.

• Conducts kitchen personnel evaluations, and recommendations for future employment of highly qualified personnel.

Kitchen Management 

• The Executive Chef performs monthly inventory counts, pricing, cost controls, and daily product ordering.

• Makes recommendations for proper care and service of kitchen equipment.

• Controls food and labors costs to ensure a balanced budget within the kitchen department.

• Maintains security of the kitchen including equipment, food and supply inventories.

• Assigns duty of procurement, delivery, receiving and storage of food and supplies.

Required Skills, Experience and Training:

The Executive Chef should be an inspiring leader, strong manager and excellent communicator. As the link between the kitchen team and other departments, this leader fosters a culture of clear, honest responsive communication within the entire team (front and back of house). The Executive Chef with have the following skills, experience and training:

• Minimum of five years of experience as an Executive Chef or Chef d’ Cuisine at a sophisticated restaurant or private club. 

• Some background in banquet, fine and casual dining is desired. 

• CEC designation with American Culinary Federation or an accredited Culinary School diploma is desired. 

• Serve Safe certification is required. 

• Documented success in the areas of Leadership and Relationship building with co-workers. 

• Ability to encourage and relate to a variety of people and personality styles. 

• A willingness and desire for life-long learning and training is critical. 

• Ability to make decisions when necessary and maintain a positive attitude. 

• Must be comfortable being visible to the membership, whether it be an ability to communicate appropriately in committee meetings, or by maintaining a high level of visibility in member dining areas.

Reports to: General Manager

Supervises: all Sous Chefs, Cooks and Dish Room personnel.

Basic Schedule:

Due to the very nature of our business, the schedule varies based on Club activities. The club typically serves lunch and dinner with some special weekend breakfast options. The Club is closed Mondays April-October; it is closed Mondays and Tuesdays November-February; and it is closed most or all of March. The Executive Chef is expected to be present for most a’ la carte evenings, banquets, and other Club Social Events. The Chef can expect to work longer hours during high summer season, when most Friday and Saturday evenings and Sundays are required.  

Compensation:

Commensurate with qualifications and experience

• Base salary and annual discretionary performance bonus

• Training/Development opportunities 

• Uniform provided

• Health, dental, and life/disability insurance in accordance with club policy

• Paid Time Off (PTO)

• 401k matching program in accordance with club policy

• Complimentary employee meals

• Use of Woodhill’s exceptional facilities (golf course, pool, tennis courts, and winter sports complex) on Mondays