Executive Menu Planning Jobs in Kansas (NOW HIRING)

Indian Hills CC is looking for a high-quality leader who can hold staff accountable and develop his/her team to a higher level of performance through mentorship. This individual must be highly trustworthy, have humility and be easy to work with across all departments. A business acumen with great creativity and vision is also desirable. Must be highly organized and always planning for service while still being able to deliver in the moment. He/she is a great communicator and maintains the, “We are only as good as our last service mentality.”

There are no serious issues at IHCC, and member food & beverage satisfaction is high. The new Executive Chef should fit- in, observe and become a part of the team before making any substantive changes.

• The Executive Chef must be a dynamic leader capable of consistently delivering high-quality cuisine across multiple outlets while meeting the diverse and evolving expectations of the membership.
• This role requires strong menu development and rotation expertise, balancing creativity with operational efficiency. Equally important are strengths in recruiting, training, and retaining culinary talent, while building a disciplined, motivated team focused on execution, consistency, and improved service speed.
• The position demands sound operational and financial acumen, including effective oversight of scheduling, kitchen workflows, inventory management, and cost controls. The ideal candidate is highly member-focused, responsive to feedback, collaborative with club leadership, and adaptable within a fast-paced private club environment.
• The Executive Chef is expected to produce budget assumptions each year for revenues and expenses and a zero-based payroll budget.
• The new Executive Chef is passionate about all things culinary, and keeps current with the latest trends and equipment, and can produce new house-made items, creative buffet presentations, and evolving menus.
• The Executive Chef is expected to maintain visibility by walking around the dining rooms and the clubhouse interacting with the members. The Chef authors a newsletter article and during Club Social functions, the Chef is in front of the membership or working at a table/carving station, etc.

• Annual food sales $3MM; Total F&B Sales $4.7MM. In the most recent FY, the Club subsidized F&B ($600,000)
• The Club currently has a 39% food cost and the food cost budget at 39% with a sales mix of 50% A La Carte and 50% Banquet.
• There are approximately 20 culinary staff plus stewards supported by a $1.1MM labor budget.
• There are four (4) Sous Chefs, Banquet Sous, A.M. Sous, P.M. Sous. There is also a Pastry Chef and Chief Steward. The Chef handles the purchasing.
• Indian Hills supports two (2) Kitchens which include the Main Clubhouse and Pool Snack Bar. Management rates the condition as a 5 out of 5. (The Kitchen was built brand new in 2009 and has updated equipment through the years. High ceilings, great lighting, everything on casters, extremely comfortable and functional space).
• The club has a 60,000 sq. ft. clubhouse with 650 members whose average age is 56.
• The Club operates (12) months annually and closes the first two weeks of January for routine maintenance and cleaning. The busiest months are April-October.
• The Executive Chef reports to the General Manager/COO and works closely with the Director of Events, Director of Maintenance, Director of Communications & Digital Media, Director of Clubhouse Operations, Chief Financial Officer and Banquet Manager.

• Team Building Work as a “TEAM” – Take time to get acquainted with the existing staff. Work alongside staff to identify their strengths and weaknesses. Grow staff out of the organization through development. Build a relationship with the food and beverage leadership that is solid and based upon improved communication between BOH and FOH.
• Review Menus, Programs & Pricing Strategies – Review of ingredients and recipes. The new Executive Chef will bring creativity to the menus and maintain the quality and variety of the food already in place. Increasing a la carte revenue would be a desirable outcome.
• Review all Vendors & Contracts – The new Executive Chef is expected to evaluate current operations and vendors and provide recommendations for enhanced systems, controls, cost and quality of product and services in all areas.
• Understand Club Culture – 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.
• The Pub – Casual with 45 seats, serving Lunch and Dinner, Tuesday – Sunday.
• Grill – Casual with 50 seats, serving Lunch and Dinner, Tuesday – Sunday.
• The Patio – Casual with 100 seats, serving Lunch and Dinner, Tuesday – Sunday.
• Shawnee – Formal with 30 seats, serving Lunch and Dinner, Tuesday – Sunday.
• Men’s Lockerroom/Ladies Lockerroom – Casual with 60 seats, serving Lunch and Dinner, Tuesday – Sunday.
• Tilly’s 19/Snack Bar (Pool) – Casual with 40 seats, serving Lunch and Dinner, Monday – Sunday (seasonally).
• Private Parties – The Club has five (5) private rooms seating up to 300. The largest sit-down event the Club can accommodate is 400 members/guests.
• NOTE: The Club is currently piloting Breakfast Thursday-Saturday mornings from 7:30am-9:30am in the Grille Room.

The Club offers a competitive base salary, performance bonus and benefits package including a 401k and 457 plan, health,
life & dental insurance, ACF Dues and Conference and Dining allowance. Relocation is negotiable. A CEC is preferred.
Interested individuals should send resumes, a well-conceived cover letter, and support information (a digital Portfolio is encouraged)