Executive Chef, Country Club of Decatur

The Organization

Founded in 1899, the Country Club of Decatur is one of Central Illinois’ premier private clubs, offering an exceptional family-oriented experience rooted in tradition, hospitality and community. The Club has built a longstanding reputation for providing superior recreational, dining and social experiences while maintaining a welcoming and progressive culture. The current clubhouse and golf course property were developed in 1928 and remain an important part of the Club’s history and identity today. Situated on a beautiful, wooded property overlooking the lake, the Club blends historic charm with a vibrant and active membership lifestyle.

Today, Country Club of Decatur continues to evolve while remaining focused on its core mission: providing an outstanding member experience through exceptional service, high-quality facilities and strong leadership. The Club is financially healthy, professionally managed and supported by an engaged membership that values both tradition and innovation.

Country Club of Decatur Details

• Membership: 381 Members
• Gross Volume: $4.4 Million
• Annual Food & Beverage Revenue: $1,400,000
• Banquet Revenue: ~25% of F&B
• Golf Rounds Annually: ~12,000
• Board Members: 15
• Standing Committees: 6
• Club Software: Jonas
• Full-Time Employees: 25
• Peak Season Employees: 79

Country Club of Decatur Amenities

• Championship Golf Course
• Practice Facilities
• Multiple Dining Venues
• Banquet & Private Event Spaces
• Pool & Snack Shack Outlet
• Tennis & Pickleball Courts
• Family-Oriented Social Programming
• Member Events & Holiday Functions
• Private Dining & Catering Services

Position Overview

The Country Club of Decatur is seeking a highly motivated, hands-on and engaged Executive Chef to lead all culinary operations for the Club.

This is an exciting opportunity for a culinary professional who thrives in a collaborative private club environment and is passionate about elevating the member dining experience while developing and mentoring a strong culinary team.

The Executive Chef reports to the General Manager, and will oversee all culinary operations including:

• Multiple member dining outlets
• Banquet and private event execution
• Pool snack shack operations
• Menu development and innovation
• Budgeting and financial oversight
• Culinary team leadership and training
• Food quality and sanitation standards
• Purchasing and inventory controls

The successful candidate will bring creativity, organization, leadership presence and a genuine passion for hospitality.

Key Responsibilities

Culinary Leadership & Execution

The Executive Chef will provide hands-on leadership and direction for all culinary operations throughout the Club. This individual must lead by example in both professionalism and execution while maintaining a consistent presence within the kitchens and member dining operations.

• Direct oversight of all food production for a la carte dining, member events, banquets, private functions, pool operations and special Club programming.
• Establishing and maintaining exceptional standards for food quality, consistency, presentation, creativity and execution.
• Leading all daily culinary operations while remaining highly visible and engaged with both staff and membership.
• Maintaining a culture of accountability, professionalism, teamwork and hospitality throughout the culinary department.
• Participating in daily production and service periods to ensure smooth operations and high-quality member experiences.
• Continuously evaluating and improving operational systems, kitchen workflows and service execution.
• Ensuring all culinary offerings reflect the standards and expectations of a premier private club environment.

Menu Development & Member Experience

The Executive Chef will play a critical role in shaping the overall member dining experience through innovative menu development, seasonal offerings and elevated culinary programming.

• Developing creative, relevant, and member-focused a la carte and banquet menus.
• Creating seasonal features, holiday menus, wine dinners and specialty culinary events.
• Balancing innovation with member favorites and Club traditions.
• Working collaboratively with Club leadership to enhance member satisfaction and increase dining participation.
• Maintaining awareness of culinary trends while ensuring offerings remain appropriate for the membership demographic and Club culture.
• Meeting with members and private event hosts when necessary to customize menus and create exceptional event experiences.
• Assisting in the planning and execution of member events, social functions and Club-wide programming.

Financial Management & Cost Controls

The Executive Chef will be responsible for the financial performance of the culinary operation and maintaining strong fiscal accountability throughout the department.

• Developing and managing annual culinary budgets in partnership with Club leadership.
• Monitoring and controlling food and labor costs to meet established financial goals.
• Establishing proper menu pricing and recipe costing procedures.
• Conducting monthly food inventories and maintaining accurate inventory controls.
• Overseeing purchasing and receiving procedures to ensure proper quality, quantity and pricing of all food products.
• Researching new products and evaluating cost efficiency and profitability opportunities.
• Reviewing invoices and approving product purchases prior to submission to accounting.
• Managing scheduling and labor deployment to minimize overtime while maintaining operational standards.
• Auditing and approving weekly payroll for culinary staff.
• Maintaining accurate records related to food covers, business volumes, banquet activity and departmental performance.

Team Leadership & Staff Development

The Executive Chef will be expected to build, mentor and lead a positive and professional culinary team environment focused on consistency, accountability and long-term development.

• Recruiting, hiring, onboarding, training and developing culinary team members.
• Establishing clear performance expectations and holding staff accountable to Club standards.
• Creating a positive and respectful workplace culture that promotes teamwork and professional growth.
• Supervising and mentoring sous chefs, cooks, pastry staff, dishwashers and seasonal employees.
• Developing staffing structures and scheduling plans that support operational efficiency.
• Providing ongoing coaching, feedback and performance evaluations.
• Working collaboratively with front-of-house leadership to ensure strong communication and operational alignment.
• Supporting employee retention through leadership presence, training and team engagement.

Sanitation, Safety & Compliance

The Executive Chef will ensure the Club maintains the highest standards of cleanliness, food safety, sanitation and regulatory compliance.

• Maintaining all local, state and federal food safety and sanitation standards.
• Ensuring all kitchen equipment and facilities are properly maintained and cleaned.
• Monitoring kitchen organization, cleanliness and safety procedures on a daily basis.
• Enforcing proper food handling, storage, labeling and preparation procedures.
• Maintaining all applicable certifications and regulatory compliance standards.
• Ensuring proper documentation and procedures are consistently followed throughout the culinary operation.

Collaboration & Club Leadership

The Executive Chef will serve as an important member of the senior leadership team and is expected to maintain strong communication and collaboration across all departments.

• Working closely with the General Manager, Clubhouse Manager, Food & Beverage Manager and other department leaders.
• Participating in leadership meetings, strategic planning discussions and operational initiatives.
• Supporting Club-wide goals and contributing positively to the overall member experience.
• Building strong relationships with members, vendors and staff throughout the organization.
• Assisting with marketing initiatives, promotions and special event planning.
• Addressing member feedback and concerns professionally and proactively.
• Maintaining a visible, approachable and service-oriented leadership style.

Professional Experience & Qualifications

• Executive Chef or Executive Sous Chef experience in private clubs, luxury hotels, resorts, or upscale hospitality environments
• Strong banquet and event culinary experience
• Proven leadership and team development skills
• Experience managing food and labor costs
• Strong communication and organizational skills
• Food Service Manager Certification
• Culinary or Hospitality degree preferred

Competitive Compensation

• Competitive Base Salary
• Performance Bonus Potential
• Health Insurance
• Dental Insurance
• Vision Insurance
• Life Insurance
• 401(k) with Club Match
• Paid Vacation
• Employee Discounts
• Relocation Assistance

To Be Considered

To be considered for this leadership opportunity, please submit your cover letter and resume in PDF format, attached via email with the club line: Executive Chef, Country Club of Decatur, to:

Tara Osborne

Principal

[email protected]

512-965-5643

Scott McNett

Managing Principal

[email protected]

314-854-1321

www.ccofdecatur.com