Job Overview
Employment Type
Full-time
Work Schedule
Weekend Shifts
Night Shifts
Benefits
Health Insurance
Dental Insurance
Retirement Plan
Paid Time Off
Performance bonus
Job Description
Columbia Yacht Club, located on the Chicago lakefront, is a prestigious private club renowned for its deep roots in the city’s sailing culture and its unique historic setting aboard the Abegweit, a distinguished floating clubhouse. This club has been an integral part of Chicago’s maritime community for generations, offering members an exclusive space that blends tradition, service excellence, and a strong sense of community. The club prides itself on providing a superior dining experience as a key amenity to its engaged and appreciative membership. With fantastic vistas of Lake Michigan and the Chicago skyline, it stands apart as a culinary and social hub where members gather to enjoy exceptional food, drinks, and camaraderie.
The role of Executive Chef at Columbia Yacht Club is a senior leadership position requiring a visionary culinary professional who can balance creativity with operational and financial expertise. Reporting directly to the General Manager, the Executive Chef spearheads the culinary operations aboard the Abegweit. This includes overseeing a dynamic food and beverage program that honors both the history and evolving culture of the club. The Executive Chef is responsible for developing seasonal menus that emphasize fresh, local, and sustainable ingredients while catering to the diverse tastes of a discerning private club membership. Maintaining the highest standards of quality and presentation, the Executive Chef ensures each dining occasion offers an exceptional experience.
Beyond menu development, the Executive Chef manages all aspects of back-of-house operations within the unique physical environment of a working vessel, including inventory management, food safety compliance, and kitchen staff leadership. This role requires a hands-on approach to daily kitchen service, fostering a culture of accountability, mutual respect, and continuous learning among the culinary team. The Executive Chef also works closely with club leadership and the Bar & Grill Committee to align culinary offerings with member feedback and club events, contributing creatively to banquet and special event menus.
Financial stewardship is a critical component of this position, as the Executive Chef owns the food cost budget, monitors actual versus target costs, manages waste proactively, and participates in annual budgeting and pricing reviews. The ability to use inventory management software such as Craftable is strongly preferred, enabling accurate purchasing and reporting processes. This role also involves maintaining strong vendor relationships and coordinating equipment maintenance to ensure uninterrupted service.
Columbia Yacht Club offers a competitive compensation package commensurate with experience, including performance bonuses, club-sponsored health and dental coverage, a 401(k) retirement plan, and paid vacation and sick leave. The club fosters professional development through biannual performance reviews and merit-based growth opportunities within an inclusive and high-profile private club environment.
This is a unique opportunity for an experienced culinary leader to guide and define the culinary identity of one of Chicago’s most iconic clubs. Working aboard a historic ship with breathtaking views and an engaged membership, the Executive Chef will enjoy a visible leadership role within a passionate team committed to excellence. The position demands flexibility, including working nights, weekends, and holidays, and the physical ability to navigate the vessel’s multi-level galley spaces while handling standard kitchen lifting requirements. Columbia Yacht Club embraces diversity and inclusion, welcoming candidates from all backgrounds to apply and contribute to its vibrant community.
The role of Executive Chef at Columbia Yacht Club is a senior leadership position requiring a visionary culinary professional who can balance creativity with operational and financial expertise. Reporting directly to the General Manager, the Executive Chef spearheads the culinary operations aboard the Abegweit. This includes overseeing a dynamic food and beverage program that honors both the history and evolving culture of the club. The Executive Chef is responsible for developing seasonal menus that emphasize fresh, local, and sustainable ingredients while catering to the diverse tastes of a discerning private club membership. Maintaining the highest standards of quality and presentation, the Executive Chef ensures each dining occasion offers an exceptional experience.
Beyond menu development, the Executive Chef manages all aspects of back-of-house operations within the unique physical environment of a working vessel, including inventory management, food safety compliance, and kitchen staff leadership. This role requires a hands-on approach to daily kitchen service, fostering a culture of accountability, mutual respect, and continuous learning among the culinary team. The Executive Chef also works closely with club leadership and the Bar & Grill Committee to align culinary offerings with member feedback and club events, contributing creatively to banquet and special event menus.
Financial stewardship is a critical component of this position, as the Executive Chef owns the food cost budget, monitors actual versus target costs, manages waste proactively, and participates in annual budgeting and pricing reviews. The ability to use inventory management software such as Craftable is strongly preferred, enabling accurate purchasing and reporting processes. This role also involves maintaining strong vendor relationships and coordinating equipment maintenance to ensure uninterrupted service.
Columbia Yacht Club offers a competitive compensation package commensurate with experience, including performance bonuses, club-sponsored health and dental coverage, a 401(k) retirement plan, and paid vacation and sick leave. The club fosters professional development through biannual performance reviews and merit-based growth opportunities within an inclusive and high-profile private club environment.
This is a unique opportunity for an experienced culinary leader to guide and define the culinary identity of one of Chicago’s most iconic clubs. Working aboard a historic ship with breathtaking views and an engaged membership, the Executive Chef will enjoy a visible leadership role within a passionate team committed to excellence. The position demands flexibility, including working nights, weekends, and holidays, and the physical ability to navigate the vessel’s multi-level galley spaces while handling standard kitchen lifting requirements. Columbia Yacht Club embraces diversity and inclusion, welcoming candidates from all backgrounds to apply and contribute to its vibrant community.
Job 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 with multiple deck levels, stairs, and compact galley spaces
- Ability to stand for extended periods and lift up to 50 lbs
- Nights, weekends and holidays required
- Minimum 3 years kitchen management and food ordering responsibilities
- Venue is not ADA compliant
- Some lifting may be required up to 50 lbs
Job Qualifications
- 5+ years of progressive kitchen leadership experience with at least 2 years as Executive Chef or Executive Sous Chef
- Background in private club, hotel, resort, or high-volume event-driven hospitality preferred
- Valid City of Chicago Food Service Sanitation Certificate or ability to obtain prior to start
- Proven expertise in menu development, food cost management, and back-of-house team leadership
- Familiarity with inventory and purchasing software, preferably Craftable
- Ability to operate in vessel environment with multiple deck levels and compact galley
- Willingness to work nights, weekends, and holidays
- Culinary degree or equivalent professional training preferred
- American Culinary Federation certification or equivalent credential preferred
- Experience with private club governance and member relations preferred
- Competency in digital communication tools and web platforms preferred
Job Duties
- Develop and execute seasonal menus focusing on fresh, local, and sustainable ingredients
- Maintain a balance of innovative and comfort cuisine to cater to diverse member preferences
- Lead daily à la carte service with hands-on oversight and staff coaching
- Collaborate with General Manager and Bar & Grill Committee on culinary strategy and member feedback
- Design and execute banquet and event menus for club functions
- Oversee back-of-house operations including workflow, ordering, inventory, and quality control
- Enforce food safety compliance and sanitation protocols per Chicago Department of Public Health
- Manage kitchen equipment maintenance and coordinate repairs
- Recruit, hire, onboard, train, and develop the kitchen team including sous chefs and cooks
- Foster a professional kitchen culture based on accountability, respect, and continuous learning
- Conduct regular staff meetings and training programs
- Set and enforce standards for professionalism and conduct
- Manage food cost budget, monitor expenditures, and implement cost control measures
- Maintain standardized recipes and conduct menu pricing reviews
- Build and nurture vendor relationships for cost-effective purchasing
- Provide financial reporting and contribute to annual food and beverage budgeting
- Maintain a visible, approachable presence among members and engage with the membership
- Collaborate on event programming and seasonal culinary initiatives
- Represent the culinary program professionally in all member-facing interactions
Job Criteria
Experience
Expert Level (7+ years)
Job Location
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