Job Description

Property Description:

Cantigny Golf, nestled within the idyllic Cantigny Park in Wheaton, Illinois, is a renowned 27-hole golf course, formerly recognized among Golf Digest’s Top 30 courses, offering a top-tier golfing experience. Featuring three unique nine-hole courses – Woodside, Lakeside, and Hillside – golfers can choose from an array of playing options set amidst lush green landscapes, scenic water features, and impeccably manicured fairways. Crafted by the esteemed golf course designer Roger Packard, this championship-level layout challenges golfers of all skill levels with strategically placed hazards and undulating terrain, all while being surrounded by the natural splendor of Cantigny Park, creating a serene and visually stunning backdrop for a memorable round of golf.

Cantigny Golf goes beyond the greens, offering a comprehensive practice facility, professional instruction, a well-appointed Pro Shop, and delightful dining options at the Clubhouse and several F&B locations at Cantigny Park. This makes it the perfect destination for avid golfers looking to refine their skills and those seeking a peaceful retreat in a breathtaking natural setting. Whether you’re aiming to enhance your game, relish a challenging round of golf, or simply bask in the beauty of the great outdoors, Cantigny Golf provides an exceptional golfing experience in a picturesque environment. Moreover, in June 2024, the facility began a multiyear renovation project, encompassing all 27 holes, infrastructure enhancements, and improvements to the practice facilities, ensuring that the golfing experience continues to evolve and excel.

Position Summary

Works with the Executive Chef in planning and supervising food production for all food outlets, banquet events and other functions at the club.

Primary Areas of Responsibility

• Lead development and implementation of new and expanding food offerings, menus and events at Cantigny Park & Golf including the following
  • Growth and development of public programming menus and offerings, including festivals, concerts, themed events, etc.
  • Growth and development of hosted events including Farm to Table dinners, Wine Dinners, Specialty events, Themed experiences, and more.
  • Growth and development of updated a la carte food offerings at Cantigny Park in Bertie’s Café and additional outlets to be determined.
  • Assist in the leadership and development of future F&B operations and events at the McCormick house at Cantigny Park.

This is a growth and development role and will require time management, staff training and leadership, research and development, development and implementation of systems and procedures, and extensive guest interaction and event hosting. Additionally, ideal candidates will need to be able to master the development of accurate and functional recipes and ensure adherence to food cost standards and provided financial responsibility goals.

In addition to the above specific tasks, the ESC will assist with the leadership and execution of all culinary programs and responsibilities across Cantigny Park and Cantigny Golf.

Essential Duties and Responsibilities

• Directly supervises the daily preparation of all culinary
• Works with the Executive Chef on inventories, pricing, cost controls, requisitioning and issuing for food
• Assumes complete charge of the kitchen in the absence of the Executive
• Manages employment activities for kitchen staff members, including but not limited to:
  • Interviewing, selecting, training,
  • Planning the work, developing work schedules, and apportioning the work,
• Directing and monitoring work activities and evaluating performance,
• Handling complaints and administering discipline; terminating as appropriate,
• Ensuring sanitation and safety programs are closely
• Establishes controls and monitors kitchen activities to minimize food and supply waste and
• Assists the Executive Chef with menu planning and related production Consistently maintains standards of quality, cost, eye appeal and flavor of prepared foods.
• Ensures proper staffing for maximum productivity and high standards of quality; controls food and payroll costs to achieve maximum profitability.
• Monitors the condition of equipment and makes recommendations for maintenance, repair and upkeep of the kitchen, its equipment and other areas of the club.
• Prepares reports, costs menus, makes schedules and performs administrative duties as assigned by the Exec Chef.
• Perform other duties as

Education/Qualifications/Certifications

• College degree
• 2 years culinary experience, supervisory and/or management experience, preferably in the golf
• State certified and/or Serve Safe
• Demonstrated experience and capability in the areas of staff management and food
• Demonstrated quality written, verbal, and interpersonal communication
• Ability to analyze and solve problems; efficiently handle multiple duties under pressure with minimal supervision; work flexible hours as required including nights/weekends.
• Positive attitude, professional manner and appearance in all

Position Physical Requirements

Must have the ability to:

• Read and write (English)
• Communicate verbally with staff members and/or customers
• Give and/or follow verbal and written instructions
• Supervise subordinates
• Visually inspect all work areas
• Operate equipment for several hours at a time
• Perform mathematical calculations involving fractions, decimals, and percentages
• Retrieve, read and interpret information from technical sources
• Stand, sit, walk, push, pull, lift, grasp, bend and kneel for up to 5 hours at a time
• Lift up to 100 lbs occasionally, 50 lbs frequently, and 20 lbs constantly

Supervises

Cooks, dishwashers, service personnel

Machine/Equipment/Tools Used

Kitchen appliances, grills, stoves, ovens, pots and pans, utensils.

Classifications

Full-time, Non-Seasonal, Salaried, Exempt

KemperSports Management is an Equal Opportunity Employer

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