Executive Chef

COLUMBIA YACHT CLUB•Chicago, IL

12d•Onsite

About The Position

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.

Requirements

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.
Minimum 3 years Kitchen Management and food ordering responsibilities.
The venue is NOT ADA compliant. Some lifting may be required up to 50lbs.

Nice To Haves

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.

Responsibilities

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.
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.
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.
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.
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.