Executive Chef

Green Bay Country Club is seeking a passionate, hands-on, and highly engaged Executive Chef to lead its culinary program with a focus on exceptional food, genuine hospitality, and meaningful Member relationships. The ideal candidate will bring a creative yet approachable culinary philosophy, delivering consistently delicious, memorable, and craveable cuisine that reflects the preferences of the Membership while introducing thoughtful new ideas.

This individual will be a visible and approachable leader who enjoys interacting with Members, takes pride in developing and mentoring the culinary team, and fosters a positive culture built on training, accountability, teamwork, and continuous improvement.

As a key member of the Club’s executive leadership team, the Executive Chef will collaborate closely with fellow department heads to build upon the Club’s strong foundation, enhance culinary offerings, and continually elevate the overall Member experience.

ABOUT GREEN BAY COUNTRY CLUB

Founded in 1995, Green Bay Country Club (GBCC) is a private, Member-owned, nonprofit club in Green Bay, Wisconsin, with a rich history and a longstanding commitment to exceptional golf, hospitality, and Member experiences. The vision for the Club began in 1989, driven by a group of founding Members who sought to create a premier private club for the area. Shortly after opening, the Club earned national recognition when Golf Digest named it one of America’s Best New Private Courses.

The Club’s championship 18-hole golf course was designed by renowned architect Dick Nugent and Associates. Its distinctive landscape features rolling greens, wooded areas, ravines, varied terrain, and the meandering Bower Creek, creating a challenging and scenic experience for golfers of all skill levels. In 2005, Green Bay Country Club expanded its offerings with the opening of its Sports Center, creating a more comprehensive recreational and social experience for Members and their families.

Amenities include an outdoor swimming pool with a 130-foot slide, a six-hole par-3 Quarry Course, tennis and pickleball courts, an indoor golf performance center, a racquets pro shop, and additional locker room and dining facilities. These offerings complement the Club’s golf and dining experiences, providing Members with opportunities to connect, stay active, and enjoy time together throughout the year.

Today, Green Bay Country Club serves a diverse Membership of business and community leaders across a wide range of industries. Members value the Club as a place to build relationships, conduct business in a private setting, enjoy elevated dining, and create lasting memories with family and friends. Guided by a commitment to service excellence, continuous improvement, and investment in its people and amenities, GBCC continues to honor its traditions while evolving to meet the changing needs of its Membership.

GREEN BAY COUNTRY CLUB BY THE NUMBERS:

Members: 384Average age of Membership: 51Approximate Annual Gross Volume: $8.1MAnnual Food Volume: Approximately $1.1MAnnual Beverage Volume: Approximately $705KAnnual Gross Payroll: Approximately $3.8M2 Clubhouses (Main Clubhouse & Sports Center)4 Kitchens (Banquets & Main Line, Patio/Pizza & Sports Complex Kitchens)Total Number of F&B Outlets: 4, plus private dining spaces and banquet spaces5 Weddings a yearTarget food cost: 45%30 direct/indirect reports when in seasonPOS & Accounting System: Club EssentialsClub Closed on Thanksgiving, Christmas Eve, Christmas Day & New Year’s Day FOOD & BEVERAGE OPERATIONS Green Bay Country Club offers a variety of dining experiences to accommodate its Members throughout the year. The Vista Dining Room seats 80 and is open Wednesday through Sunday, while the Fireside Lounge and Pub, each seating 40, operate Tuesday through Sunday. Seasonal dining options include the Veranda (50 seats), open Tuesday through Sunday, and the Patio (150 seats) and 19th Hole Bar (40 seats), both open seven days a week during the season.

The outdoor pizza oven is a Member favorite during the summer months. All dining venues have beautiful, sweeping views of the golf course, and all outdoor areas are accented with firepits.

The Club also offers a diverse range of private event and banquet spaces, including the Vista Dining Room, accommodating up to 130–150 guests, the Fireside Lounge (60), and the combined Veranda and Fireside spaces (100). Additional event venues include the Patio (125), Bourbon Room (50), Overlook (20), and SC Dining Room (50), providing flexibility for intimate gatherings, Member celebrations, and larger catered events. The Club celebrates all major holidays along with Club traditions, such as the Fall Festival.

The Club also hosts several golf outings throughout the year.

EXECUTIVE CHEF JOB OVERVIEW The Executive Chef is responsible for the overall leadership, management, and success of culinary operations at Green Bay Country Club. This position oversees all kitchen operations at both the Main Clubhouse and Sports Center, ensuring exceptional food quality, operational consistency, financial performance, and Member satisfaction across all dining venues, events, and catering functions.

The Executive Chef serves as a key member of the Club’s leadership team, reporting to the General Manager, leading a team consisting of a Chef de Cuisine, Sous Chef, Banquet Chef, Cooks, and Stewards, and working in partnership with the Food & Beverage Director. Leadership Provide leadership and oversight for all culinary operations within the Main Clubhouse and Sports Center.Lead and manage food production for Member dining, banquet events, weddings, tournaments, special functions, and Club activities.Recruit, train, mentor, evaluate, and develop kitchen staff to build and maintain a high-performing, service-oriented team.Establish operational systems, training programs, and culinary standards that promote consistency, accountability, and efficiency throughout the department.Earn Members’ trust by instilling confidence through continued enhanced operations, interaction, and visibility.Create a fun, collaborative work environment while being “hands-on” when necessary but understanding when to step back and lead the team.Involve team members in the decision-making process of how “work gets done” and create a work environment of mutual respect in which people want to come to work and participate every day.Work closely with the front-of-house leadership and broader Club leadership team to ensure a cohesive experience that consistently exceeds expectations for Members and guests. Operations Be a collaborative team player who is willing to be “hands-on” within the operations daily, while training the team to take ownership and step back when appropriate.Develop and maintain standard recipes and techniques for food preparation and presentation that help to ensure consistency and high quality and minimize food costs.Create seasonal menus, daily features, banquet offerings, and specialty dining experiences that align with Member preferences and Club objectives.Attend Food & Beverage, Leadership, Financial, and other meetings and represent the culinary team as a senior leader at the Club.Establish controls to minimize food and supply waste and theft. Safeguard all food-preparation employees by implementing training to increase their knowledge about safety, sanitation, and accident prevention principles.Maintain safety training programs. Manage OSHA-related aspects of kitchen safety and maintain MSDSs in an easily accessible location. Membership Have a heart of hospitality; embrace, appreciate, promote, and elevate the warmth and culture of the Club.Serve as a culinary ambassador for Green Bay Country Club, creating meaningful Member connections and memorable dining experiences.Utilize Member feedback to continually enhance menus, food quality, service standards, and culinary programming.Be responsive to Members’ requests for menu selections, event planning, etc., and strive to find creative ways to accommodate reasonable requests with a “can-do” approach.Consistently innovate, elevate events, and build on a core selection of Club favorites and signature dishes.Create seasonally appropriate menus that the Membership has a hard time choosing from, with regular features and specials. Financial Clearly understand the metrics for successful attainment of financial goals and objectives in F&B operations and consistently review these expectations with their direct reports to ensure understanding and “buy-in” from those contributing to their attainment.Oversee the pricing of menus for all outlets in the Club and for special occasions and events. Schedule and coordinate the work of chefs, cooks, and other kitchen employees to ensure that food preparation is economical and technically correct, and within budgeted labor cost goals.Embrace the use of systems (including regular inventory processes) and technology to assist in the management of the kitchen and the financial performance of the operation.Monitor payroll and labor resource allocations to ensure they are in line with financial forecasting and goals.Maintain strong relationships with local vendors and identify new vendors to ensure the best prices for the best quality products. INITIAL PRIORITIES OF THE EXECUTIVE CHEF Set a Culture of Quality and Pride: Establish clear expectations around food quality.Focus on Consistency and the Fundamentals: Prioritize doing the basics well every day.Get to Know the Members: Take time to understand Member preferences, dining habits, and traditions.Introduce Thoughtful Creativity: Refresh menus and features in a way that feels approachable and appropriate.Lead and Develop the Team: Serve as a hands-on leader and mentor, supporting staff development.Be Present and Approachable: Maintain a visible, welcoming presence in the kitchen and dining areas.Provide Steady, Practical Leadership: Offer calm, organized leadership. CANDIDATE QUALIFICATIONS Five years’ experience in a similar role with exposure to luxury hospitality, or large multi-outlet operations with both busy à la carte and banquet operations.Ten years of food production and management experience.Experienced with and embraces new technology, including POS and Microsoft Office Suite. EDUCATIONAL AND CERTIFICATION QUALIFICATIONS A bachelor’s degree is preferred with a focus on Hospitality Management or Culinary.In lieu of the degree, substantial culinary or hospitality experience will be considered.Has achieved or is working towards Certified Executive Chef (CEC) certification through the American Culinary Federation (ACF) or ProChef Level II certification through the Culinary Institute of America.Food Safety Certified.