Executive Chef, Blue Mound Golf & Club – Wauwatosa, WI

About the Club

Located in Wauwatosa, Wisconsin, Blue Mound Golf and Country Club was founded in 1903 and has become one of the top private clubs in Wisconsin. The Club has an 18-hole Golf Course, Members Grill, Main Dining, Ballroom, two Member bars and two beautiful outdoor patios overlooking the prestigious golf course. The Club has over 350 members and gross revenues of $7.5 million.

Blue Mound Golf and Country Club has been providing its members with an excellent golfing experience for over 100 years. The club has 18 challenging holes, an elegant clubhouse, fine dining, and a variety of social activities along with a dedicated staff. The atmosphere encourages the kind of satisfying golf and rewarding social experiences found in the country’s finest clubs. Once members and their guests have ‘The Blue Mound Experience’, they will consider it their “home away from home.”

The historic golf course, designed by the acclaimed Seth Raynor, was the first in Wisconsin to host a golf major: the 1933 PGA Championship, won by Gene Sarazen. Mr. Raynor’s masterpiece is maintained at the highest levels, with greens and fairways in pristine condition.

Blue Mound Golf and Country Club invested $1.1 M in 2024 to improve the current footprint of the kitchen and to improve the efficiency of food service. The renovation included all new state-of-the-art hood systems, new cooking equipment, slip‑resistant flooring, an Ecolab dishwasher, and an improved and larger capacity for banquet operations.

Blue Mound Golf & CC is a traditional club with a respected culinary reputation featuring several popular traditional dishes and preparations. The need is to balance the menu to accommodate the tried & true for the tenured members that dine regularly and simultaneously offer modern casual fare to capture a younger, more dynamic, more social set to make the Club their destination of choice.

The Executive Chef will be creative, a strong leader that drives the team and culture, and takes ownership of all culinary development. The Chef must always be willing to help create the best working environment for all team members in and out of the kitchen, good judgment needs to be exercised while delivering first‑class cuisine and remarkable hospitality.

The Executive Chef is responsible for all food and pastry production including the restaurants, banquet functions, and other outlets. Develops menus, food purchase specifications, and recipes. Develops and monitors food and labor budget for the department. Supervises and coordinates the work of the Sous Chef(s), cooks, and other kitchen employees. Maintains the highest professional food quality and sanitation standards.

The membership at Blue Mound Golf & CC is down to earth, genuine, humble and cares deeply for the staff. The Membership treats their staff as family and wants to know about them and their families as well. They are willing to listen and are very understanding. The management team is one piece away in achieving a collaborative team and needs a Chef who is willing to work together as we strive towards our goal of excellence.

We live by the motto, “yes we can do that, but what was the question?” We want to accommodate member requests, knowing some may not be immediately achievable. We want a co‑worker that cares for his/her coworkers and wants to make BMG&CC the best Club in the Midwest.

• The position requires an engaged leader with a strong culinary vision who will drive dining offerings. The Club’s menus should be traditional items with the Chef’s modern twist.
• The Executive Chef should be proficient in a la carte execution with ability to deliver consistent, high‑quality dishes especially during busy service periods. Able to execute banquets and events at an elevated level consistent with the Club’s standards.
• The Executive Chef possesses professionalism, competence, personality, pedigree and has a proven history of success in well-regarded hospitality venues.
• The Executive Chef serves as role model and sets the standard for culinary employees to maintain high quality and consistent member services.…