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The Executive Chef is responsible for the strategic leadership, operational excellence, and financial performance of all culinary operations at East Bank Club. This role oversees the planning, development, execution, and continuous improvement of all food production while ensuring an exceptional member and guest experience across every dining venue, banquet operation, retail food program, employee dining, and production kitchen. 
As the culinary leader of the Club, the Executive Chef develops and inspires a high-performing culinary team,
establishes operational standards, drives innovation, and creates a culture focused on collaboration, accountability, and continuous improvement. This position partners closely with Food & Beverage leadership, the Club's Nutrition team, and other departments to develop culinary programs that support East Bank Club's commitment to wellness while delivering exceptional dining experiences that balance nutrition, flavor, creativity, and operational excellence. 
The Executive Chef is expected to think strategically, lead with integrity, develop future culinary leaders, and continuously evolve the Club's culinary program while supporting East Bank Club's mission of inspiring members to live healthy, active, and connected lives. 

Compensation range: $135,000-145,000 annually based on qualifications and experience

Essential Functions:

Culinary Leadership:

• Provide strategic leadership for all culinary operations across East Bank Club, including restaurants, retail food operations, catering, banquets, employee dining, and production kitchens. 
• Establish, communicate, and uphold culinary standards that reflect East Bank Club's commitment to excellence.
• Lead the development and continuous improvement of culinary operating procedures, systems, and quality standards.
• Foster a culture of accountability, collaboration, respect, innovation, and continuous learning.
• Mentor and develop culinary leaders while creating clear pathways for professional growth.
• Promote teamwork across culinary, stewarding, purchasing, service, and support departments.
• Lead by example while maintaining a positive, respectful, and inclusive workplace. 

Menu Development & Culinary Innovation: 

• Lead the creation, development, execution, and ongoing evolution of menus across all Club dining outlets.
• Balance innovation, seasonality, wellness, member preferences, local market trends, operational efficiency, and profitability.
• Ensure consistency in menu execution throughout restaurants, banquets, catering, retail food operations, and employee dining.
• Develop standardized recipes, production guides, plating standards, and culinary training materials.
• Evaluate menu performance and identify opportunities to improve quality, efficiency, and member satisfaction.
• Introduce new culinary concepts, products, and techniques that enhance the overall member experience. 

Wellness & Nutrition Collaboration: 

• Partner closely with the Club's Nutrition team to develop innovative culinary programs that support East Bank Club's mission of promoting healthy lifestyles while delivering exceptional dining experiences.
• Collaborate on health-focused menus, wellness initiatives, educational programming, retail offerings, and special events that encourage members to live well.
• Ensure nutritional principles are thoughtfully incorporated into menu development while maintaining exceptional flavor, creativity, and culinary excellence.
• Work collaboratively with the Nutrition, Fitness, and Food & Beverage teams to identify emerging wellness trends and translate them into engaging culinary experiences.
• Support the continued evolution of East Bank Club as a leader in wellness-focused hospitality through innovative food offerings and cross-department collaboration.
• Balance wellness-focused programming with the diverse dining preferences of the Club's membership by creating menus that offer both nutritious and indulgent options while maintaining the highest culinary standards. 

Operational Excellence: 

• Direct all daily culinary operations including production, prep, receiving, stewarding, storage, sanitation, and service execution.
• Ensure kitchens are properly staffed, organized, and prepared to meet daily business demands.
• Maintain exceptional standards of food quality, consistency, freshness, presentation, cleanliness, and organization.
• Oversee receiving procedures and inventory management to ensure product quality, proper rotation, and food safety.
• Maintain organized walk-ins, storage areas, and production spaces.
• Conduct regular kitchen inspections to ensure adherence to Club standards.
• Lead daily culinary meetings and shift briefings.
• Partner closely with front-of-house leadership to ensure seamless service execution. 

Financial & Business Management: 

• Develop and manage departmental budgets.
• Drive financial performance through effective management of food cost, labor, purchasing, forecasting, inventory controls, and operational efficiencies.
• Analyze financial reports and operational metrics to identify opportunities for improvement.
• Partner with Purchasing to ensure product quality, vendor performance, and cost management.
• Support capital planning and equipment replacement initiatives.
• Utilize technology and operational data to improve efficiency and decision-making. 

Team Leadership & Talent Development: 

• Recruit, hire, onboard, train, coach, and retain exceptional culinary professionals.
• Direct the work of Executive Sous Chefs, Sous Chefs, kitchen managers, supervisors, cooks, stewards, and support staff.
• Conduct performance evaluations and development plans.
• Partner with Human Resources regarding employee relations and disciplinary matters.
• Develop future culinary leaders through coaching, mentoring, and succession planning. 

Member Experience: 

• Ensure every culinary experience reflects East Bank Club's commitment to exceptional hospitality.
• Collaborate with Food & Beverage leadership to continually improve the member dining experience.
• Partner with Banquets, Catering, Marketing, Membership, and Club leadership on programming and events.
• Seek member feedback and continually enhance culinary offerings. 

Food Safety & Regulatory Compliance: 

• Ensure compliance with all City of Chicago, State of Illinois, and federal health regulations.
• Maintain the highest standards of sanitation, HACCP, labeling, temperature control, and safe food handling.
• Ensure required food safety certifications remain current. 

Communication & Cross-Department Collaboration:

• Maintain strong communication across departments.
• Partner with Purchasing, Finance, Human Resources, Engineering, Marketing, Fitness, Nutrition, Membership, and Club Operations.
• Foster collaboration between front-of-house and back-of-house teams. 

This job description is intended to describe the general nature and level of work performed. It is not intended to be an exhaustive list of duties, responsibilities, or qualifications. Responsibilities may change as business needs evolve.

Requirements

Qualifications:

• Associate's or Bachelor's degree in Culinary Arts, Hospitality Management, or related field preferred; equivalent experience considered.
• Minimum seven years of progressive culinary leadership experience, including at least five years as an Executive Chef or Executive Sous Chef.
• Experience leading complex, multi-outlet culinary operations.
• Strong financial acumen and leadership skills.
• Current food safety certification required.

Physical Requirements:

• Stand and walk for extended periods.
• Frequently lift up to 50 pounds.
• Work in hot, cold, and fast-paced kitchen environments.
• Flexible schedule including evenings, weekends, holidays, and special events. 

Success Profile:

• Passion for hospitality and member service.
• Inspirational leadership and emotional intelligence.
• Operational excellence and financial discipline.

Benefits

Time Off & Retirement

• Paid Time Off
• 401(k) with company match up to 3%
• Value Sharing (Profit sharing)
• Holiday Bonus
• Paid Parental Leave

Health & Wellness:

• Comprehensive health, vision, and dental insurance
• HSA and FSA enrollment options
• Short- & Long-Term Disability options
• Life Insurance: Basic coverage equivalent to annual income, with voluntary options for additional coverage
• Long-Term Care options: Coverage up to 50% of annual income
• Accident and Critical Illness Insurance
• EAP (Employee Assistance Program)
• Pet Insurance through MetLife

Employee Perks:

• Free workout privileges
• Employee discounts in the Pro Shop, Spa & Salon services and in the Market
• Parking and transit benefits (pre-tax deduction)
• Access to Tickets at Work discounts
• Tuition reimbursement

East Bank Club is an Equal Opportunity Employer and drug/smoke-free workplace.