Executive Chef, Kirtland Club – Willoughby, OH

About the Club

About the Club: The Kirtland Country Club began as Leo Doro Farms, the estate of Mrs. Henry

A. Everett – including the stone mansion built in 1910 that is now the Clubhouse. The property was purchased by stockholders in 1920 and the Club formally opened on July 9, 1921 with 233 members.

Between 1921 and 1922, there was construction of a river dam, four Tennis Courts, Polo Fields, Swimming Pool and Men’s Locker house. The Golf Course, designed by internationally known English architect Captain C.H. Allison, opened in 1922 as well. A massive fire completely destroyed the Clubhouse building in 1975; and, the new Clubhouse was constructed and reopened in 1976.

Position Specific: Kirtland Country Club is looking for an Executive Chef who will always look for improvement while continuing to maintain the standards of excellence already in place. The ideal candidate will possess a true passion for professional cooking and have a proven and stable track record of culinary excellence.

The Executive Chef will maintain extremely high standards and a presence, working and supporting all areas of operations. He/she is a positive “cando” type of individual supported by a calm demeanor.

This individual should be an effective communicator who is mature and poised in dealing with conflict and feedback and has a reputation for team-building and exceptional culinary skills, whether it’s preparing comfort food or gourmet cuisine.

• Develop Rapport w/Membership – Take time to understand the culture of the Club and staff. Interact with members, listen to them, and learn what they want. Be visible and engaging with the membership and serve as KCC’s ‘Ambassador of Culinary’.
• Team Building – Make sure the Club has the right team in place. Inspire the team and build a strong culinary culture, driven to excellence. Serve as a coach and mentor and lead by example while ensuring the team has what they need to be successful.
• Observe before Changing – Use this as an opportunity to evaluate and learn. The new Chef needs to strike a balance between “new and improved” and familiarity and consistency. Instead of revamping, ‘Improve without overhauling.’
• Lead by Example – Ensure your leadership aligns with Club’s Mission, Vision, and Values. KCC needs a Chef who understands the private club sector and is driven by pride, member satisfaction, and teamwork.

The team here is strong and loyal to the club, but they’re missing consistent leadership and would really benefit from positive reinforcement to help them grow and stay motivated. The members themselves are incredible — supportive, engaged, and loyal to the staff. They genuinely care about knowing the team and building those connections, and I can honestly say they’re the best club members I’ve ever had the privilege to work for.

• The Executive Chef is responsible for providing overall leadership and management for all food production and presentation. He/she demonstrates good judgment, problem-solving, and decision making skills.
• The position requires an engaged leader with a strong culinary vision who will drive dining offerings and ensure quality control and consistency of menu items. Working knowledge of food and wine pairings is a plus.
• The Executive Chef will provide mentoring leadership and foster a culture of continuing education and development of future, up-and-coming culinarians.
• The Executive Chef evaluates job performance of culinary staff; coaches and counsels to ensure staff is on track. Rewards and disciplines staff in a fair and appropriate manner.
• The Executive Chef should have management and administrative skills with the ability to communicate with staff, other department heads and membership.
• The Executive Chef will participate in the Budget process and is responsible for developing and monitoring.
• The Executive Chef attends Committee meetings representing the Culinary staff.
• The Executive Chef interacts enthusiastically with and is visible and engaging with the membership. The Executive Chef authors newsletter articles, walks the dining rooms and creates a ‘Chef Table’ experience for the…