Golf Facilities

• 18 hole course, par 72, designed by Tom Watson, Tom Weiskopf, and Jay Morrish

Tennis Facilities

Swimming Facilities

Other Athletic Facilities

Dining Facilities

• 1 Casual Dining Room that seats 50
• 1 Casual Dining Room that seats 120
• 1 Formal Dining Room that seats 48
• 1 Men's Grill that seats 88
• 1 Meeting Room that seats 16

Special Club Features

• In alignment with our vision to provide a culinary experience like no other in the Kansas City Area our chef:
• Hires, trains, supervises, schedules, and evaluates the work of management staff in the food production department.
• Plans menus for all food outlets in the club and for special occasions and events.
• Oversees scheduling and coordinates the work of sous chef(s), cooks, and other kitchen employees to assure that food preparation is economical and technically correct and within budgeted labor cost goals.
• Approves the requisition of products and other necessary food supplies.
• Ensures that high standards of sanitation, cleanliness and safety are always maintained throughout all kitchen areas.
• Establishes controls to minimize food and supply waste and theft.
• Safeguards all food-preparation employees by implementing training to increase their knowledge about safety, sanitation, and accident-prevention principles.
• Develops standard recipes and techniques for food preparation and presentation that help to assure consistently high quality and to minimize food costs; exercises portion control for all items served and assists in establishing menu selling prices.
• Prepares necessary data for applicable parts of the budget; projects annual food, labor and other costs and monitors actual financial results; takes corrective action as necessary to help assure that financial goals are met.
• Attends food and beverage staff and management meetings.
• Consults with the banquet function committee about food production aspects of special events being planned.
• Cooks or directly supervises the cooking of items that require skillful preparation.
• Evaluates food products to assure that quality standards are consistently attained.
• Interacts with the Membership to assure that food production consistently exceeds the expectations of members and guests.
• Plans and manages the employee meal program.
• Develops policies and procedures to enhance and measure quality; continually updates written policies and procedures to reflect state-of-the-art techniques, equipment, and terminology.
• Recruits and makes selection decisions; evaluates job performance of kitchen staff; coaches, rewards and disciplines staff in a fair and legal manner.
• Recommends compensation rates and increases for kitchen staff.
• Establishes and maintains a regular cleaning and maintenance schedule for all kitchen areas and equipment.
• Provides training and professional development opportunities for all kitchen staff.
• Ensures that representatives from the kitchen attend service line-ups and meetings.
• Motivates and develops staff, including cross-training and promotion of personnel.
• Visits dining area to welcome members.
• Hosts taste panels to assess feasibility of proposed menu items.
• Reviews and approves product purchase specifications.
• Maintains physical presence during times of high business volume.
• Implements safety training programs; manages OSHA-related aspects of kitchen safety and maintains MSDSs in easily accessible location.
• Understands and consistently follows proper sanitation practices including those for personal hygiene.
• Undertakes special projects as assigned by the General Manager.

Educational Requirements

1. Bachelor’s degree in Culinary Arts and/other Hospitality Management degree and 5 years food production and management experience; or 10 years relevant experience; or any equivalent combination of experience and training that provides the required knowledge, skills, and abilities.
2. Certification from American Culinary Association or other professional hospitality association preferred.
3. Food safety certification.

Salary Range