Executive Chef

The Executive Chef will lead the culinary operation of our private club, reporting to the Clubhouse Director and overseeing banquet and à la carte operations. This role is responsible for delivering exceptional member dining experiences through strong culinary leadership, innovative seasonal programming, consistent food quality, and disciplined cost management.

Responsibilities

Provide strong leadership and direction to all culinary staff.Oversee banquet and à la carte kitchen operations.Develop seasonal menu rotations through local sourcing and member-driven menu planning.Maintain high standards of food quality, consistency, presentation, and sanitation.Manage food, labor, and operational costs while maintaining quality standards.Ensure compliance with all federal, state, and local health and safety regulations.Train and develop culinary staff while fostering a positive, professional, and collaborative work environment.Support the Club’s mission by delivering outstanding dining experiences and exceptional member service.

Required Qualifications

3+ years of executive culinary management experience.Experience with menu development and seasonal menu planning.Expertise in food cost and labor cost management.Knowledge of food safety, sanitation, and culinary operations.Demonstrated kitchen leadership, staff training, and team leadership skills.Experience with budget management.Commitment to exceptional member service.

Preferred Qualifications

ServSafe certification. Company DescriptionCountry Club - Golf and Fine Dining