Executive Chef, Butterfield Club – Oak Brook, IL

About the Club

Butterfield Country Club has been providing the members with their families and guests with the finest golf, social, and other athletic amenities since the club’s inception in 1920. Each of the recreational areas offer a variety of programs for men, women, juniors, and families with different activities scheduled throughout the year. The Championship 27-hole Golf Course invites golfing members to take a swing on the perfectly manicured fairways, and putt on the undulating and lightning-fast greens.

They have designed exceptional menus for the members dining experience in either the Butterfield Room, or in a more casual atmosphere of the Grill Room or Pub Patio. For special occasions, the catering staff can anticipate member needs with special menus, and outstanding service is provided by a highly trained staff.

The swimming facility has become the summer destination for many families with two pools; a smaller one for the toddlers, and the main pool has three diving boards, and even lap swimming for adults. Butterfield has recently completed a new pool snack bar and tennis pro shop which includes an indoor golf training and fitness facility. The tennis facility has the finest courts along with a great gathering place for members.

BCC members can choose from a variety of tennis programs available for players of all ages and skill levels. Butterfield has recently introduced Pickleball to the Membership with the installation of four new courts and Paddle Lodge with four paddle courts.

Butterfield CC is looking for a proven “Club Chef” with demonstrated ability to lead and train. This Chef can communicate effectively with the membership and staff and deliver culinary excellence on a consistent basis. The Executive Chef is responsible for developing and executing a premier dining experience that reflects the tradition, excellence, and hospitality of the Club.

He/she is an inspirational leader who serves as “role model” for the team, possessing charisma with exceptional communication skills. Someone who sets a positive tone and builds a cohesive, respectful kitchen culture. This individual is creative and member-focused and understands what a private club is all about. He/she learns member preferences, and designs menus that are fresh, seasonal, and appealing.

The Executive Chef oversees all culinary operations, menu development, staff leadership, food quality, sanitation, cost control, and kitchen administration. He/she is professional and calm working under pressure. Someone who demonstrates emotional maturity and strong people skills. The Executive Chef is an approachable communicator who engages with members, collaborates with management, and is visible in the Club.

Butterfield CC has a great membership who take alot of pride in their club. Overall the members have a perception that the food quality and taste has not been to their expectations. The F&B FOH staff is providing great service. The Director of Events and Catering has done an excellent job, and we have a seasoned Banquet Manager. The kitchen staff has had alot of turnover in the past two years including both Sous Chefs, the Pastry Chef, and many of the line cooks.

• The position requires an engaged leader with a strong culinary vision who will drive dining offerings. Menus should be seasonal with a balance of creativity and member favorites.
• The new Executive Chef is enthusiastic about all things culinary and keeps up with the lasted trends and equipment and produces new house-made items, creative buffet presentations, and evolving menus.
• The Executive Chef evaluates job performance of culinary staff; coaches and counsels to ensure staff are on track.
• The Executive Chef should have strong in kitchen management and administrative skills including scheduling, cost and inventory control, food safety, and sanitation. and compliance with Human Resource policies.
• He/she will have the ability to communicate with staff, other department heads, and membership.
• Develops SOP’s, recipes, standards and techniques for food preparation and presentation, and ensures the staff…