Executive Chef in CHICAGO, Illinois at COLUMBIA YACHT CLUB

Job Title: Executive Chef

Level: Manager

Department: Food and Beverage

ABOUT THE ROLE

Columbia Yacht Club is seeking a visionary Executive Chef to lead culinary operations aboard the Abegweit — our historic floating clubhouse at the Chicago lakefront. This is a senior leadership position for a culinary professional who combines creative excellence with strong financial and operational acumen.

The Executive Chef is the creative and operational heart of our food and beverage program, responsible for a dining experience that is both a member amenity and a driver of club culture. You will develop menus, lead a professional kitchen team, and collaborate closely with the General Manager on strategy, events, and the ongoing evolution of the club’s culinary identity.

Reporting directly to the General Manager, this role exercises significant autonomy and is expected to drive continuous improvement in food quality, team performance, and financial results.

KEY RESPONSIBILITIES

Culinary Leadership & Menu Development

• Develop and execute seasonal menus that reflect fresh, local, and sustainable ingredients while honoring the expectations of a discerning private club membership.

• Maintain progressive, innovative cuisine balanced with approachable comfort offerings to serve diverse member preferences across all dining occasions.

• Drive daily à la carte service quality through hands-on line leadership, pre-service tastings, and consistent coaching of kitchen staff.

• Collaborate with the General Manager and Bar & Grill Committee to align culinary offerings with member feedback and club programming.

• Design and execute banquet and event menus for member events, private parties, and club-sponsored functions with excellence in execution and presentation.

Kitchen Operations & Standards

• Oversee all BOH operations: prep workflows, station assignments, ordering, receiving, inventory rotation, and quality control.

• Maintain a pristine, highly organized “ship-shape” galley environment, enforcing FIFO standards and maximizing efficiency within the vessel’s unique layout.

• Operate within Craftable for inventory management, purchasing workflows, and reporting; ensure accurate records across all food and supply categories.

• Maintain and enforce strict compliance with Chicago Department of Public Health (CDPH) food safety regulations and sanitation protocols at all times.

• Manage equipment maintenance schedules and coordinate repairs proactively to minimize service disruptions.

Team Leadership & Culture

• Recruit, hire, onboard, train, and develop all BOH staff, including sous chef, line cooks, prep cooks, and dishwashers.

• Build and sustain a professional kitchen culture grounded in accountability, mutual respect, craft pride, and continuous learning.

• Conduct regular staff meetings, skills training, and menu education sessions; invest in the growth of your team as a point of professional pride.

• Set and enforce standards for uniform compliance, professionalism, and conduct consistent with club policy and ColYC’s member-facing environment.

• Partner with the Kitchen Manager on scheduling, delegation, and daily operational continuity.

Financial Management & Reporting

• Own the food cost budget: monitor actual vs. target weekly, manage waste proactively, and implement corrective action when needed.

• Develop and maintain standardized recipes with accurate costing; lead biannual menu pricing reviews in coordination with club leadership.

• Oversee cost-effective purchasing that upholds quality standards; build and maintain strong vendor relationships.

• Contribute to the annual F&B budget process and provide accurate financial reporting to the General Manager.

• Utilize Craftable data to identify opportunities for cost reduction, waste elimination, and margin improvement.

Member & Event Engagement

• Maintain a visible, approachable presence in the club; actively seek member feedback and build relationships with regular members.

• Engage with the Bar & Grill Committee and other member stakeholders to stay connected to membership preferences and evolving tastes.

• Collaborate with club management on event programming, themed dining experiences, and seasonal culinary initiatives.

• Represent ColYC’s culinary program with professionalism in all member-facing interactions.

QUALIFICATIONS & SKILLS

Required

• 5+ years of progressive kitchen leadership experience, with at least 2 years in an Executive Chef or Executive Sous Chef role.

• Demonstrated background in private club, hotel, resort, or high-volume event-driven hospitality environment preferred.

• Valid City of Chicago Food Service Sanitation Certificate (or ability to obtain prior to start).

• Proven track record in menu development, food cost management, and BOH team leadership.

• Familiarity with inventory and purchasing software; Craftable experience strongly preferred.

• Comfort operating within the physical constraints of a working vessel (multiple deck levels, stairs, compact galley spaces); ability to stand for extended periods and lift up to 50 lbs.

Preferred

• Culinary degree or equivalent professional training from an accredited program.

• American Culinary Federation (ACF) certification or equivalent credential.

• Experience with private club governance structures and member relations.

• Demonstrated competency in digital communication tools and the ability to utilize web platforms to communicate with staff and membership.

COMPENSATION & BENEFITS

Columbia Yacht Club offers a competitive compensation package commensurate with experience, with a clear path for merit-based growth.

Salary Range: Competitive, commensurate with experience — details provided during the interview process

Performance Reviews: Biannual, with merit increases tied to defined performance benchmarks

Bonus: Performance bonus eligible

Health & Dental: Club-sponsored insurance coverage

Retirement: 401(k)

Time Off: Paid vacation and sick leave

WHY COLUMBIA YACHT CLUB?

There is no kitchen in Chicago quite like this one. You will work aboard one of the most storied vessels on the lakefront, within a club that has been a fixture of Chicago’s sailing culture for generations. Our membership is engaged, appreciative, and genuinely invested in the dining experience.

• The Setting: Cook aboard a historic floating clubhouse with unmatched views of Lake Michigan and the Chicago skyline.

• The Community: Work within a close-knit professional team where your leadership is visible, your voice carries weight, and your contributions are recognized.

• The Mission: Help define and elevate the culinary identity of a premier private club on a one-of-a-kind platform.

• The Growth: Biannual performance reviews, merit-based increases, and genuine opportunities for professional development within a prestigious private club environment.

HOW TO APPLY

Qualified candidates should submit a resume, cover letter, and any relevant references to the General Manager. Columbia Yacht Club reviews all applications confidentially and will contact candidates selected for interviews.

Columbia Yacht Club is an Equal Opportunity Employer. We are committed to a diverse and inclusive workplace.

Required

• 5+ years of progressive kitchen leadership experience, with at least 2 years in an Executive Chef or Executive Sous Chef role.
• Demonstrated background in private club, hotel, resort, or high-volume event-driven hospitality environment preferred.
• Valid City of Chicago Food Service Sanitation Certificate (or ability to obtain prior to start).
• Proven track record in menu development, food cost management, and BOH team leadership.
• Familiarity with inventory and purchasing software; Craftable experience strongly preferred.
• Comfort operating within the physical constraints of a working vessel (multiple deck levels, stairs, compact galley spaces); ability to stand for extended periods and lift up to 50 lbs.
• Nights, weekends and holidays required.

Education/Experience

• Minimum 3 years Kitchen Management and food ordering responsibilities.

Physical Demand

• The venue is NOT ADA compliant. Some lifting may be required up to 50lbs.