Chef

Company Description Chenequa Country Club is a private, member-owned club located at 6250 Hwy 83 in Hartland, Wisconsin, United States. The club offers a welcoming environment focused on quality service, exceptional amenities, and a strong sense of community for its members. Culinary offerings are a key part of the member experience, with a focus on well-prepared, high-quality food for both casual and formal dining. Team members at Chenequa Country Club work in a professional setting that values collaboration, respect, and consistent service standards.

Role Description The Chef is a full-time, on-site role based at Chenequa Country Club in Hartland, WI. This role is responsible for planning, preparing, and executing menus for daily member dining, special events, and banquets, ensuring dishes are consistently high quality and aligned with club standards.

Day-to-day tasks include supervising kitchen staff, coordinating food production, managing inventory and ordering, monitoring food safety and sanitation, and maintaining a clean, organized kitchen. The Chef partners with club leadership to develop seasonal menus, control food costs, and respond to member feedback, while fostering a positive, inclusive work environment for the culinary team.

Qualifications

Strong culinary skills, including food preparation, cooking techniques, and presentation appropriate for both casual and fine dining.Experience in menu planning, recipe development, and cost control within a restaurant, hotel, or private club environment.Knowledge of food safety standards, sanitation procedures, and compliance with local health regulations.Ability to lead and train kitchen staff, delegate tasks effectively, and promote a respectful, team-oriented culture.Proven ability to work efficiently in a fast-paced kitchen, manage multiple orders, and maintain consistency under pressure.Strong organizational and time-management skills for ordering, inventory tracking, and scheduling.Effective communication skills to collaborate with front-of-house staff and club management.Formal culinary education or certification preferred; equivalent professional experience considered.Prior experience as a Chef or in a lead kitchen role, ideally in a private club or hospitality setting.Flexibility to work evenings, weekends, and holidays as required by member dining and events.